Notified by the State Administration for Market Regulation
10 batches of food sampling unqualified
Involving Tianshan Wumei, Cherry Flavored Plum Fruit
Nine-made arbutus and other fruit products
Contamination by organic pollutants
The cod fillets sold by Tmall Fortune Wings flagship store (operated by Shandong Weihai Yuntu Trading Co., Ltd.) and produced by Qingdao Shipping Chang Industry and Trade Co., Ltd. in Shandong Province, of which the N-dimethylnitrosamine detection value does not meet the provisions of the national food safety standards.
Microbial contamination
❶ Taobao Weizan Boutique Shop (the operator is Hebei Qicang Trading Co., Ltd.) sells yogurt fruit grain cereals produced by Hebei Cangzhou Huaikang Food Co., Ltd. entrusted by Hebei Qicang Trading Co., Ltd., of which the number of molds does not meet the provisions of the national food safety standards.
❷ The total number of colonies sold by the Taiyuan Street Branch of Shenyang Wal-Mart Department Store Co., Ltd. in Liaoning Province, which is nominally commissioned by Dalian Beihai Pearl Trading Co., Ltd. of Liaoning Province, to be produced by Dalian SanshanDao Seafood Food Co., Ltd. in Liaoning Province, does not meet the requirements of the national food safety standards. Dalian SanshanDao Seafood Co., Ltd. of Liaoning Province raised objections to the inspection results, and the Liaoning Provincial Market Supervision Bureau organized experts to study and judge, and the objections raised by it were not recognized.
❸ Soybean soy sauce sold by Manas Town, Manas County, Changji Hui Autonomous Prefecture, Xinjiang Uygur Autonomous Region, and nominally manufactured by Manas County Zhongjia Food Co., Ltd., Changji Hui Autonomous Prefecture, Xinjiang Uygur Autonomous Region, of which the total number of colonies, benzoic acid and its sodium salt (in terms of benzoic acid), the sum of the proportion of preservatives used in their respective amounts to their maximum use when used, and the total nitrogen (nitrogen) content do not meet the national standards for food safety. The content of amino acid nitrogen (in terms of nitrogen) does not meet the provisions of national food safety standards, nor does it meet the requirements of product labeling.
Food additives exceed the range and limit of use
❶ Taobao.com Acacia More Sorrowful (the operator is Tailei Food Store, Pei County, Xuzhou City, Jiangsu Province) sold, nominally produced by Shenghuayuan Food Factory in Jiexi County, Jieyang City, Guangdong Province, of which bright blue, lemon yellow, sunset yellow, amaranth red, carmine, the sum of their respective dosages accounting for their maximum use when mixed use of colorants The detection value does not meet the provisions of the national food safety standards. Shenghuayuan Food Factory in Jiexi County, Jieyang City, Guangdong Province, raised objections to the authenticity of the products, and the Guangdong Provincial Market Supervision Bureau did not recognize the objections raised by it after verification.
❷ Pinduoduo Wangtuwang (the operator is Fengjiang Wangtuwang Food Commercial Company in Jiexi County, Jieyang City, Guangdong Province) sells Tianshan Wumei, nominally produced (packaged) by Qiqiao Food Factory in Jiexi County, Jieyang City, Guangdong Province, of which the amaranth red detection value does not meet the provisions of the national food safety standards.
❸ Jingdong Yulin Ruixuan Beverage Franchise Store (the operator is Yulin Ruixuan Trading Co., Ltd., Silla District, Longyan City, Fujian Province) sold, nominally produced (packed) by Chuangfa Food Factory in Jiexi County, Jieyang City, Guangdong Province, in which the detection value of benzoic acid and its sodium salt (in terms of benzoic acid) does not meet the requirements of the national food safety standards.
❹ Pinduoduo Dream Grain Source Snack Franchise Store (the operator is Bozhou City Dream Grain Source Trading Co., Ltd., Anhui Province) sold, nominally Zhejiang Province Hangzhou Chunjiang Yue Food Co., Ltd. commissioned by Zhejiang Province Hangzhou Guoleyuan Food Co., Ltd. to produce (sub-pack), of which the cyclamate (in terms of cyclohexyl aminosulfonic acid) test value does not meet the provisions of the national food safety standards. Zhejiang Hangzhou Guoleyuan Food Co., Ltd. raised objections to the authenticity of the product. After verification, the Zhejiang Provincial Market Supervision Bureau recognized the objection raised by it and confirmed that the batch of unqualified nine-system Bayberry was actually a product produced by Zhejiang Mucclin Biotechnology Co., Ltd. using the packaging bags of Zhejiang Hangzhou Guoleyuan Food Co., Ltd.
Food additives do not match the values indicated on the label
Sweet potato noodles sold by Xinji Seasoning Food Chengchenfeng Dry Adjustment Commercial Company in Huiji District, Zhengzhou City, Henan Province, and nominally produced by Henan Tianyu Potato Industry Co., Ltd., of which the residual amount of aluminum (dry samples, measured in Al) does not meet the requirements of product label labeling.
The quality indicator does not match the label value
Pinduoduo Xingwang Liquor Co., Ltd. (operated by Huitianxia Food Business Department, Jinniu District, Chengdu, Sichuan Province) sells Shanxi Xinghua Liquor co., Ltd., which is nominally produced by Shanxi Xingjiachun Liquor Co., Ltd., and the alcohol content does not meet the requirements of product labeling.
Sampling of unqualified food d
The State Administration for Market Regulation has instructed the provincial market supervision departments in Beijing, Hebei, Shanxi, Liaoning, Shanghai, Jiangsu, Zhejiang, Anhui, Fujian, Shandong, Henan, Guangdong, Sichuan, Xinjiang and other provinces to immediately organize verification and disposal, find out the flow of products, and urge enterprises to take measures such as removing and recalling unqualified products from the shelves to control risks; strictly deal with violations of laws and regulations in accordance with the law; and promptly disclose the risk prevention and control measures and verification and disposal taken by enterprises to the public and report to the General Administration.
Some of the sub-knowledge of the unqualified inspection items
N-Dimethylnitrosamine
It is a kind of N-nitrosamine compound, which is an internationally recognized highly toxic pollutant, with hepatotoxicity and carcinogenicity. Acute poisoning caused by N-dimethylnitrosamines is currently less common, but it can also cause acute poisoning if one or more foods containing large amounts of N-nitrosamines are ingested.
The National Standard for Food Safety (GB 2762-2017) stipulates that the maximum limit value of N-dimethylnitrosamine in aquatic products (except canned aquatic products) is 4.0 μg/kg.
The reason why the N-dimethylnitrosamine detection value in cooked animal aquatic products exceeds the standard may be caused by the corrosion of the raw materials of the product or pollution during processing.
mold
It is an indicative indicator for evaluating the hygienic quality of food. The number of molds in food refers to the number of mold colonies formed in the 1g or 1mL sample after the food sample has been processed and cultured under certain conditions. If the mold in the food is seriously exceeded, it will destroy the nutritional composition of the food, make the food lose its edible value, and may also produce mycotoxins; long-term consumption of food with excessive mold may endanger human health.
The National Standard for Food Safety for Blended Grain Products (GB 19640-2016) stipulates that the mold test results of 5 samples of the same batch of products of blended grain products shall not exceed 102 CFU/g, and the test results of up to 2 samples shall exceed 50 CFU/g.
The reason for the excessive number of molds in the preparation of grain products may be that the raw materials or packaging materials are contaminated with mold, or the sanitary conditions of the products in the production and processing process are not controlled in place, and may also be related to the improper storage and transportation conditions of the products.
Total number of colonies
It is an indicative microbial indicator, not a pathogenic bacteria indicator, reflecting the hygiene status of food in the production process. If the total number of colonies in food is seriously exceeded, it will destroy the nutritional composition of food and make the food lose its edible value; it will also accelerate food spoilage, which may endanger human health.
The National Standard for Food Safety for Algae and Its Products (GB 19643-2016) stipulates that the total number of colonies tested for 5 samples of the same batch of products in ready-to-eat algae products shall not exceed 105CFU/g, and the test results of up to 2 samples shall exceed 3×104CFU/g. The National Standard for Food Safety Soy Sauce (GB 2717-2018) stipulates that the total number of colonies tested for the five samples of the same batch of soy sauce products shall not exceed 5×104CFU/mL, and the test results of up to 2 samples shall exceed 5×103CFU/mL.
The reason why the total number of colonies in ready-to-eat algae products and soy sauce exceeds the standard may be that the enterprise does not strictly control the sanitary conditions of the production and processing process according to the requirements, and may also be related to the improper sealing of the product packaging or improper storage and transportation conditions.
Bright blue
Also known as edible blue No. 2, water-soluble non-azo compound, is a common synthetic colorant, widely used in food production. If you consume foods that exceed the standard of bright blue for a long time, there is a risk of teratogenicity and carcinogenesis.
The National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014) stipulate that the maximum use of bright blue in the candied fruit of cold fruits is 0.025g/kg.
The reason why the bright blue detection value in the candied fruit of the cold fruit exceeds the standard may be that the production enterprises use too much to improve the color of the product and increase the market value, or it may be that the enterprise adulterates and abuses the pigment.
Amaranth red
Amaranth red, also known as blue acid red, azo compound, is a common synthetic colorant and is widely used in food production. If the long-term intake of amaranth red exceeds the standard of food, there is a possibility of teratogenicity and carcinogenicity.
The National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014) stipulate that the maximum use of amaranth red in candied fruits is 0.05g/kg.
The reason why the red detection value of amaranth in candied fruit exceeds the standard may be that the production enterprises use too much to improve the color of the product and increase the market value, or it may be that the enterprise adulterates and abuses the pigment.
Carmine
Carmine, also known as big red, bright scarlet, azo compound, is a common synthetic colorant, widely used in food production. Carmine has no poisoning phenomenon in animal tests, but if the long-term intake of carmine exceeds the standard of food, there is a possibility of teratogenicity and carcinogenicity.
The National Standard for Food Safety And the Standard for the Use of Food Additives (GB 2760-2014) stipulates that the maximum amount of carmine used in candied fruits is 0.05g/kg.
The reason why the carmine detection value in candied fruit exceeds the standard may be that the measurement of the final product is not accurate in the production process, resulting in the final product carmine exceeding the standard, or it may be that the production enterprise uses too much to improve the color of the product and increase the market value, or it may be that the enterprise adulterates and abuses the pigment.
Sunset yellow
It is a common synthetic colorant and is widely used in food production. If the long-term intake of foods exceeding the standard of sunset yellow, it will cause harm to human health, and may cause rubella, urticaria, diarrhea, and ADHD.
The National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014) stipulate that the maximum use of sunset yellow in candied fruits is 0.1g/kg.
The reason why the sunset yellow detection value in the candied fruit exceeds the standard may be that the measurement of the final product is not accurate in the production process, which may also be that the production enterprises use too much to improve the color of the product and increase the market value, or it may be that the enterprise adulterates and abuses the pigment.
tartrazine
Lemon yellow, also known as edible yellow No. 4, water-soluble azo compound, is a common synthetic colorant and is widely used in food production. If the long-term intake of lemon yellow exceeds the standard of food, it may cause damage to the human liver.
The National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014) stipulate that the maximum amount of lemon yellow used in candied fruits is 0.1g/kg.
The reason why the lemon yellow detection value in the candied fruit exceeds the standard may be that the measurement of the final product is not accurate in the production process, resulting in the final product lemon yellow exceeding the standard, or it may be that the production enterprise uses too much to improve the color of the product and increase the market value, or it may be that the enterprise adulterates and abuses the pigment.
The sum of the proportions of the same color colorants used in a mixture of their respective dosages to their maximum use
Colorants, also known as food coloring, are used to give and improve the color of food products. If long-term excessive intake, it will increase the burden on the liver and gastrointestinal tract, causing certain harm to human health.
The National Standard for Food Safety The Standard for the Use of Food Additives (GB 2760-2014) stipulates that the sum of the proportions of the same color colorants used in the mixed use of their respective amounts should not exceed 1.
The reason why the sum of the proportion of the same color coloring agent in the mixed use of the same color colorant in the candied fruit exceeds the standard may be that the production enterprise does not understand the national food safety standard and adds a variety of the same color colorant in excess of the limit, or it may not strictly control the amount of the same color colorant in the production and processing process.
Benzoic acid and sodium salts thereof (in terms of benzoic acid)
It is a preservative commonly used in the food industry and has a good inhibitory effect on mold, yeast and bacteria. Long-term consumption of foods with excessive benzoic acid and its sodium salt may lead to cumulative poisoning of the liver and endanger liver health.
The National Standard for Food Safety And the Standard for the Use of Food Additives (GB 2760-2014) stipulates that the maximum use limit of benzoic acid and its sodium salt (in terms of benzoic acid) in candied fruits is 0.5g/kg, and the maximum use limit in soy sauce is 1.0g/kg.
The reason why the detection value of benzoic acid and its sodium salt (in terms of benzoic acid) in candied fruit and soy sauce exceeds the standard may be that the production enterprise exceeds the limit in order to extend the shelf life of the product or make up for the poor sanitary conditions of the product production process; it may also be that it is not accurately measured during use.
The sum of the proportions of preservatives used in combination to their maximum use
Preservatives are common food additives that are natural or synthetic chemical constituents used to delay or inhibit food spoilage caused by microorganisms. Long-term consumption of foods with excessive preservatives can cause damage to human health.
The National Standard for Food Safety The Standard for the Use of Food Additives (GB 2760-2014) stipulates that the sum of the proportion of preservatives used in the mixed use of their respective dosages should not exceed 1.
The reason why the sum of the proportion of the respective amount of preservatives in soy sauce to the maximum amount of use exceeds the standard may be that the production enterprise does not strictly control the amount of each preservative in the production and processing process.
Cyclamate (in terms of cyclohexylsulfamic acid)
Cyclamate, chemically known as sodium cyclohexylsulfamate, is one of the sweeteners commonly used in food production, and its sweetness is 40-50 times that of sucrose. Long-term intake of cyclamate exceeding the standard of food, may cause certain harm to the human liver and nervous system.
The National Standard for Food Safety And the Standard for the Use of Food Additives (GB 2760-2014) stipulates that the maximum use of cyclamate (in terms of cyclohexylsulfamic acid) in preserved fruit preserves is 1.0g/kg, and the maximum use of cyclamate (in terms of cyclohexylsulfamic acid) in cold fruit preserves is 8.0g/kg.
Residual amount of aluminum (dry sample, in Al)
Aluminum-containing food additives, such as potassium aluminum sulfate (also known as potassium alum), ammonium aluminum sulfate (also known as ammonium alum), etc., are used as leavening agents and stabilizers in food, and aluminum residues will be generated after use. Aluminum-containing food additives will not cause harm to health when used according to standards, but long-term consumption of foods with aluminum exceeding standards will lead to a decline in exercise and learning and memory, affecting children's intellectual development.
The National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014) stipulate that the maximum residue limit value of aluminum in vermicelli and vermicelli (dry samples, calculated in Al) is 200mg/kg. "Green Food Starch and Starch Products" (NY/T 1039-2014) stipulates that aluminum (in terms of Al) shall not be detected in green food starch products (<25mg/kg).
The reason why the residual amount of aluminum (dry samples, in terms of Al) in green food vermicelli and vermicelli exceeds the standard may be that the enterprise does not strictly control the procurement of raw materials (edible starch) and the use of aluminum-containing food additives in strict accordance with the requirements of green food in the production and processing process, or it may be that the compound food additives used contain aluminum.
Total nitrogen (in terms of nitrogen)
All nitrogen is one of the quality indicators of soy sauce, reflecting the content of protein, amino acids, peptides and soy sauce. All nitrogen failure mainly affects the flavor of the product.
Brewed soy sauce (GB/T 18186-2000) stipulates that low-salt solid fermented soy sauce (grade III) total nitrogen (in terms of nitrogen) ≥ 0.80g/100mL.
The reason why the total nitrogen (in terms of nitrogen) content in soy sauce is not up to standard may be that the quality control of raw material procurement is not strict; it may also be that the production process control of the enterprise is not strict, such as the brewing cycle does not meet the requirements; or it may be that the enterprise is suspected of adulteration in the production process in order to reduce costs.
Amino acid nitrogen (in nitrogen terms)
Amino acid nitrogen is one of the characteristic quality indicators of soy sauce, the higher the amino acid nitrogen content, the stronger the umami taste of soy sauce, reflecting the quality of soy sauce, the better. Unqualified amino acid nitrogen mainly affects the quality of the product.
The "National Standard for Food Safety Soy Sauce" (GB 2717-2018) stipulates that the amino acid nitrogen in soy sauce ≥ 0.4g/100mL, and the detection value of amino acid nitrogen in the batch of products does not meet the provisions of the national standard for food safety, nor does it meet the label indication "amino acid nitrogen≥ 0.40g/100mL".
The reason why the content of amino acid nitrogen (in nitrogen) in soy sauce is not up to standard may be that the quality control of raw material procurement is not strict; it may also be that the production process control of the enterprise is not strict, such as the brewing cycle does not meet the requirements; or the enterprise is suspected of adulteration in the production process to reduce costs.
Alcohol content
Alcohol content, also known as alcohol content, refers to the number of milliliters of ethanol (alcohol) contained in 100 ml of wine at 20 ° C, that is, the percentage of volume (capacity). Alcohol content is an important physical and chemical index of alcohol products, and the content is not up to standard mainly affects the quality of the product.
In the "Fragrance Type Liquor" (GB/T 10781.2-1989), it is stipulated that the allowable error of alcohol content is ±1.0 degrees.
The reason why the alcohol content does not meet the explicit requirements of the product label may be that the production process control of individual enterprises is not strict or the production process level is low, and the alcohol content cannot be accurately controlled; it may also be that the inspection equipment of the production enterprise is not verified or the inspection process is not standardized, resulting in deviations in the inspection results; or it may be that the packaging is not tight and causes alcohol volatilization.
Source: China Consumer Daily
Editor: Zhang Erjing
Review: Wen Huaying, Chen Qian