Microbiological detection results of 1,842 samples of health food, 2009-2016
ZHANG Lin-qing, HU Zhan, WANG Lan, ZHANG Hong, CAI Liang, ZHAN Zhi-fei, ZHANG Zhao-qiang, LIU Jian-qi
Key Laboratory of Microbial Molecular Biology of Hunan Province, Hunan Provincial Center for Disease Control and Prevention, Changsha, Hunan 410005, China
Abstract：Objective To analyze the microbiological detection results of health food collected from various manufactures in some provinces in China from 2009 to 2016, and to provide evidence for further strengthening health food supervision and management. Methods We detected the colony count, coliform, pathogens, fungi and yeast in 1,842 samples of health food from various manufactures in different provinces according to the national standard for microbiological detection methods of health food, and then statistically analyzed the qualified rates and their differences among the detected samples with different manufacturing years and different formulations. Results We detected the microbiological indexes in a total of 1,842 samples of health food from 2009 to 2016, and the qualified rate in each year during the period was 94.44%, 95.29%, 96.79%, 96.72%, 97.09%, 97.69%, 97.76% and 98.36% respectively. Chi-squared test revealed that no statistically significant differences were found in the qualified rate among the years (χ2=7.05, P=0.42). Statistical analysis regarding different formulations indicated that the qualified rate of herbal paste samples was the highest, while that of instant granule samples was the lowest. The qualified rates of capsules, tablets, herbal paste, oral solution and instant granules were 98.39%, 99.69%, 100%, 99.30% and 92.25% respectively, with statistically significant differences (χ2=30.50, P=0.00). Conclusions The qualified rates of the microbiological indexes in the 1,842 samples of health food detected in 2009-2016 show an upward tendency, but there are differences in the qualified rates of samples with different formulations. Supervision and management on instant granule should be strengthened.
2017, Vol. 24 
