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中国精品科技期刊2020
郭嘉明,曹晏文,戴润芳,等. 我国标识“乳酸菌”“益生菌”普通食品调查研究[J]. 食品工业科技,2024,45(12):217−225. doi: 10.13386/j.issn1002-0306.2023080079.
引用本文: 郭嘉明,曹晏文,戴润芳,等. 我国标识“乳酸菌”“益生菌”普通食品调查研究[J]. 食品工业科技,2024,45(12):217−225. doi: 10.13386/j.issn1002-0306.2023080079.
GUO Jiaming, CAO Yanwen, DAI Runfang, et al. Investigation and Research on Ordinary Foods in China Labeled "Lactic Acid Bacteria" and "Probiotics"[J]. Science and Technology of Food Industry, 2024, 45(12): 217−225. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080079.
Citation: GUO Jiaming, CAO Yanwen, DAI Runfang, et al. Investigation and Research on Ordinary Foods in China Labeled "Lactic Acid Bacteria" and "Probiotics"[J]. Science and Technology of Food Industry, 2024, 45(12): 217−225. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080079.

我国标识“乳酸菌”“益生菌”普通食品调查研究

Investigation and Research on Ordinary Foods in China Labeled "Lactic Acid Bacteria" and "Probiotics"

  • 摘要: 目的:分析我国添加菌种的普通食品标签标识现状,探究其存在问题,为我国含可食用菌种食品的标签标识管理提供参考。方法:通过线上及线下渠道,收集并整理标识有“活菌”“乳酸菌”“益生菌”(不包括保健食品和传统发酵食品)预包装食品的标签标识信息。结果:本次调查共采集526份符合要求的样品,调查结果显示,65.24%的产品在标签或宣传用语中使用了“益生菌”术语;91.06%的样品在包装上标示了菌种名称,49.81%的样品标示了菌株名称;72.43%的样品在标签上标示了菌种量,其中95%的产品包装上标示菌种量≥106 CFU/g( CFU/mL)。此外,29.28%的样品在标签或宣传用语中使用了功能声称及类似功能声称的相关描述,46.9%的样品在标签上标明了产品的适用或不适用人群。结论:我国普通食品中添加可食用菌种产品种类丰富,菌种名称及菌种量的标示位置及标示方式多样。部分产品灭活菌种也使用“益生菌”术语,部分产品明确功能声称,我国含“乳酸菌”“益生菌”类食品标签标识的管理亟待规范。

     

    Abstract: Objective: To analyze the current practice of labeling common foods with added strains in China, explore the existing problems, and provide a reference for the management of labeling food that contains edible strains. Methods: Label information for prepackaged foods labeled "live bacteria" "lactic acid bacteria" and "probiotics" (excluding health foods and traditional fermented foods) was collected via online and in-person markets and then organized. Results: A total of 526 samples that met the requirements were examined. 65.24% of products used the term "probiotics" in their labels or promotional language. 91.06% of the samples were labeled with the strain name on the packaging, 49.81% of the samples were labeled with the strain name. In addition, 72.43% of the samples were labeled with a bacterial count, with 95% of the product packaging indicating a bacterial count greater than 106 CFU/g (CFU/mL). Further, 29.28% of the samples used functional claims and related descriptions of similar functional claims in labels or promotional language, and 46.9% of the samples indicated an unsuitable intended audience of the product on the label. Conclusion: There are many types of edible mushroom products added to ordinary food in China, and the positions of the labels and methods for naming mushrooms and the quantities that appear in products greatly differ. Some products incorrectly use the term "probiotics", while other products state claims for improper use. A management system in China for general labeling and for the specific labeling of food that contains "lactic acid bacteria" "probiotics" urgently needs to be standardized.

     

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