餐饮业食品中亚硝酸盐含量调查研究

摘要

Nitrate residue in cooked food, sausage, and pickles are inspected with random sampling method. The result shows that among the surveyed 60 samples, the pa;sing rate of nitrate residue is 91.67%, the nitrate content in pickles is relatively low while that in sausage is the highest.%为了解餐饮业中熟食制品、香肠和腌菜中亚硝酸盐残留量情况,采用随机抽样的方法,对样品中亚硝酸盐的残留量进行检测。结果表明：检测的60份样品的亚硝酸盐残留量合格率为91.67%;腌菜类的亚硝酸盐含量较低,而香肠的亚硝酸盐含量最高。