針對香腸、火腿、臘肉及肉乾四類市售肉製品，由全省各縣市共抽購250件檢體，其中29件為獲有CAS優良肉品雙標誌者。依據中國國家標準檢驗方法進行防腐劑及保色劑殘留量之調查檢驗，結果具CAS優良肉品雙標誌品牌之產品皆符合食品添加物使用範圍及用量標準，而未獲優良肉品雙標誌之檢體在防腐劑項與規定不符之檢出率為7.7%(17/221)，其他種類肉製品之檢出率依次分別如下，火腿21.6%(11/51)、肉乾5.3%(4/75)及香腸2.9%(2/70)。防腐劑檢出件數中以己二烯酸最多，火腿及香腸各有一件檢體檢出不得添加終肉製品之去水醋酸，另有一件火腿同時檢出笨甲酸及己二烯酸，且總量超出限量標準。至於保色劑項，亞硝酸殘留量與規定不符之比率為2.3%(5/221)，分別為火腿3.9%(2/51)、香腸2.9%(2/70)及肉乾1.3%(1/75)。兩件火腿檢體中檢出防腐劑及保色劑，其殘留量皆與規定不符。臘肉則防腐劑及保色劑殘留量全部符合規定(0/25)。綜觀本調查結果，發現使用防腐劑與規定不符之檢出率高於保色劑，尤其火腿中防腐劑殘留情況最嚴重。

Two hundred and fifty samples of meat products including Chinese sausages, hams, cured pork, and dried sliced red meats were randomly taken from the markets in Taiwan to evaluate the preservatives and color fasting agents according to the methods Of the Chinese National Standards (CNS). Results showed that 29 samples, which bore the earmark of good quality by the Chinese Agriculture Standards (CAS) and Quality Meat Standards, were all found to meet food additives standards within the allowable residues limits of preservatives and color fasting agents. Of the rest of samples not bearing the earmark of good quality, 7.7%(17/221) as a result of 2.9%(2/70) of Chinese sausages, 21.6%(11/51) of hams, 0%(0/25) of cured pork and 5.3%(4/75) of dried sliced red meats contained preservatives beyond legally allowable levels. At the same time, 2.3%(5/221) of these samples, that is, 2.9%(2/70) of Chinese sausages, 3.9%(2/51) of hams, 0%(0/25) of cured pork and 1.3%(1/75) of dried sliced red meats, contained excess color fasting agents as nitrites. The investigation results also revealed that the marketed meat products contained more preservatives, particularly sorbic acid, than color fasting agents. Dehydroacetic acid, which was not permitted to meat products, was detected in one Chinese sausage sample and in one ham sample. Benzoic acid together with sorbic acid were also found in one ham sample, and the total amounts of these preservatives exceeded the permitted standard limits. Overall, ham samples contained the most intolerable residues of preservatives.