106年度中部地區市售食品中防腐劑含量調查

Survey on Preservative Contents of Marketed Foods in Central Taiwan

本調查於106年1月至12月間，針對臺中市及南投縣市售食品抽樣，依照106年2月14日公告修正之食品中防腐劑之檢驗方法進行檢驗。總計抽驗2,063件檢體，檢驗結果有2,025件合格，合格率98.16％。合格率較低之產品類別為米濕製品（94.39％）、蘿蔔乾（95.77％）及醬菜、醃漬蔬菜類（96.27％）。醬菜、醃漬蔬菜類的合格率雖仍偏低，但以較105年（91.16％）提升許多，顯示加強稽查抽驗及輔導業者，確實有助於提升合格率。合格率偏低的原因仍以違法添加苯甲酸（68.42％）最常見，己二烯酸（28.95％）次之，去水醋酸（2.63％）最低。依據歷年來統計結果顯示，米濕製品之合格率有持續偏低的現象，顯示該類食品可能因為製作過程容易污染，或產品本身的水活性高，較易腐敗，而使業者偏好以添加防腐劑來延長保存期限。由於米濕製品是國人常見的主食來源，違法添加對消費者健康影響尤甚，建議相關管理單位加強輔導製造業者，藉由改善製程、減少汙染來降低對防腐劑的依賴，以便做好源頭管理，保障民眾食的安全。上述不符規定者，地方衛生機關均已依食品安全衛生管理法處辦。 In order to ensure food safety, the contents of preservatives in marketed foods was tested and monitored in the fiscal years of 2017. The samples were analyzed based on the Method of Test for Preservatives in Foods promulgated on February 14, 2014 by the Ministry of Health and Welfare. Local health bureaus acquired a total of 2,063 samples on market in Taiwan. Among those samples, 2,025 of them were qualified samples with a compliance rate of 98.16%. The compliance rates were lower in wet rice products (94.39%), dried radish (95.77%), pickles and pickled vegetables (96.27%).Even though the compliance rate for pickles and pickled vegetables is still low, it substantially improved when compared with 2016 (91.16%). This shows that strengthening the inspection and industry consultation are critical for improving the compliance rate. Addition of benzoic acid (68.42%), is still the most common cause of low compliance rate, followed by sorbic acid (28.95%) and dehydroacetic acid (2.63%). According to the statistical results over the years, the compliance rate for wet rice products has been continuously low, which might due to easily contamination during the production process, or the relatively high water activity. As the wet rice products are easy to become rotten, the industry prefers to add preservatives to extend the shelf life. Since wet rice products are a common source of Chinese staple food, illegal additions have a particularly strong impact on consumers' health. It is recommended that relevant management units should enhance manufactures counseling to improve production processes and reduce pollution, which would eventually reduce the dependence on preservatives and ensure food safety. For the violated businesses, the local governments have enforced the penalties based on the Act of Governing Food Sanitation.