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Food contamination status and risk assessment of foods around schools in Nanjing from 2020 to 2024
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Yan-li WANG1, Liang WANG2, Deng-kun LI1, Lin CHEN1, Zi-tong CHEN1, Bao-fu GUO1
Modern Preventive Medicine | 2026, 53(3) : 453 - 459
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Modern Preventive Medicine | 2026, 53(3): 453-459
• Nutrition and Food Hygiene •
Food contamination status and risk assessment of foods around schools in Nanjing from 2020 to 2024
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Yan-li WANG1, Liang WANG2, Deng-kun LI1, Lin CHEN1, Zi-tong CHEN1, Bao-fu GUO1
Affiliations
  • Nanjing Center for Disease Control and Prevention, Nanjing, Jiangsu 210003, China
Published: 2026-02-10 doi: 10.20043/j.cnki.MPM.202509011
Outline
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Objective

To investigate the contamination status of foods in and around schools in Nanjing and to assess the health risks of different contaminants, so as to provide scientific evidence for ensuring school food safety and strengthening supervision.

Methods

From 2020 to 2024, 458 samples of foods from in and around campuses, covering four categories, were collected and tested, based on the occurrence of additives and acrylamide in diverse food. Health-based guidance values and benchmark doses were used to construct a risk-ranking matrix that incorporated contaminant toxicity characteristics and population food consumption patterns to evaluate health risks.

Results

The results of the analysis showed that the overall exceeding standard rate of pollutants for food in and around the campuses in Nanjing was 4.59%. The issue of acrylamide and aluminum-containing additives in puffed food was serious particularly, with the exceeding standard rate of acrylamide and aluminum-containing additives reaching an alarming 10.6% and 4.3%, respectively, and the exceeding standard rates of sorbic acid and sodium cyclamate in prepared beverages were both 1.59%.

Conclusion

Risk ranking results indicated that aluminum-containing additives and acrylamide in puffed foods, as well as sodium cyclamate in freshly prepared beverages, posed elevated health risks. Particular attention should be paid to health risks in puffed foods and prepared beverages especially among populations with high and frequent consumption of these foods. The findings provide a scientific foundation for identifying potential hazards and regulatory priority of food safety in food around schools.

Food available around schools  /  Food additives  /  Acrylamide  /  Risk ranking
王艳莉, 王亮, 李登坤, 陈林, 陈子彤, 郭宝福. 2020—2024年南京市校园周边食品污染状况及风险分析. 现代预防医学, 2026 , 53 (3) : 453 -459 . DOI: 10.20043/j.cnki.MPM.202509011
Yan-li WANG, Liang WANG, Deng-kun LI, Lin CHEN, Zi-tong CHEN, Bao-fu GUO. Food contamination status and risk assessment of foods around schools in Nanjing from 2020 to 2024[J]. Modern Preventive Medicine, 2026 , 53 (3) : 453 -459 . DOI: 10.20043/j.cnki.MPM.202509011
Year 2026 volume 53 Issue 3
14
7
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Article Info
doi: 10.20043/j.cnki.MPM.202509011
  • Receive Date:2025-09-02
  • Online Date:2026-11-02
  • Published:2026-02-10
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  • Received:2025-09-02
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    Nanjing Center for Disease Control and Prevention, Nanjing, Jiangsu 210003, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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