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《Shanghai Journal of Preventive Medicine》 2006-04
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Survey on the hygienic situation of waterishlogged food products

XU Chen,ZHANG Lei,LI Jie,et al.(Shanghai Food and Drug Administration,Institute of Shanghai Food and Drug Supervision,Shanghai 200021,China)  
[Objective] To know the manufacture pattern,processing procedure of the waterishlogged food products,and the chemicals used in manufacture.To discover the residua of formaldehyde and hydrogenperoxide in waterishlogged food products in market. [Methods] Scene investigation combined with sample proof-test. [Results] The manufacture of waterishlogged food products remained in an original level.People did not use formaldehyde in processing,but use of hydrogenperoxide was common.The disqualification rate of formaldehyde was 9.0%,the disqualification rate of hydroperoxide was 2.1%. [Conclusion] The disqualification rate of formaldehyde was relatively high,while that of hydrogenperoxide was relatively low.The food stuff before waterishlogging may contain some formaldehyde while the hydrogenperoxide in the products is unstable.
【CateGory Index】: F203
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