การศึกษาสถานการณ์การใช้วัตถุเจือปนอาหารในผลิตภัณฑ์จากเนื้อสัตว์จังหวัดนครราชสีมา 2560

Abstract

The purposes of this research were to study the situation of meat products preservative (meat ball, sausage, fermented pork, Steamed pork sausage, Chinese sausage). This study collected from 24 food factories in 8 districts of Nakhonratchasima province during January to September 2017. The study found that five food additives were determination benzoic acid, sorbic acid, nitrate, nitrite and synthetic food colors, 73 samples found that Benzoic acid in the range of 10-3,628 mg/kg. Sorbic acid between 35.8-2.103 mg/kg.,Nitrate between 30-235.8 mg/kg.,Nitrite between 15-239.2 mg/kg and the samples not found synthetic pigments. The query of 24 production controller found 66.67% were female, 41.67% between 30-39 years old 62.50% were Bachelor degree. 100 percent were added food additives 57.69% of food additives were water soluble, 76.92% weighing instruments used were digital scales 60 % of product calculation from internal tested.

Purpose of food additives to prolong shelf life of the food and the color of food to more attractive for consumers. It has been found that there are two types of food additives that do not conform to the standard was put beyond the legal standard and the type of substance does not meet the law. Competent officer and production supervisor the notification of the ministry of public health (No. 243), BE 2544 (2001), Re: Meat Products and (No. 281), BE 2547 (2004) Re: Food Additives