On January 3, 2024, the Ministry of Food and Drug Safety of South Korea issued the first recall order of the new year, and the famous Korean food brand "Haoliyou" had an accident!
According to the recall order, the well-known Korean brand "ORION Custard" has been detected with Staphylococcus aureus, a bacterium that can induce food poisoning, and has been suspended from sale and recalled for destruction.
The announcement pointed out that the batch of egg yolk pies was manufactured by Holiyou Cheongju Factory No. 4, with a production date of December 22, 2023, and a shelf life of June 21, 2024, with a total of 1,318.2 kilograms. The Korea Food and Drug Administration reminds consumers to stop using it immediately and return it.
Holiyou is a brand of South Korea's Toyo Fruit, and the product used to enter the Chinese market was a chocolate called "To you", and the spokespersons invited were all big names, first Leslie Cheung, and then Andy Lau.
This product successfully opened up overseas markets for Toyo Fruit, and later, as people's tastes changed, the company no longer produced pure chocolate products, and they launched products that were more suitable for contemporary preferences, and the new brand that replaced "To you" was "ORION", which translates to "Haoliyou in Chinese".
Currently, Toyo Confectionery Group is one of the four largest food companies in South Korea. As a Korean brand that opened the Chinese market with cake pies, the Chinese market is currently the largest market for Holiyou. According to previous public data, Haoliyou's revenue in 2021 will be about 12.116 billion yuan, and the revenue of the Chinese market in the same period will be 6.25 billion yuan.
Of course, Chinese consumers do not have to worry about this recall, first of all, because the factory and the products produced in question are all in South Korea, and secondly, although these products are substandard products according to South Korean standards, if they are in accordance with China's standards for Staphylococcus aureus, they may be well-known qualified products.
Staphylococcus aureus is widely distributed in the atmosphere and soil, sensitive to heat, heated at 80 °C, it can be killed in 30 minutes, usually greater than 105 colonies/gram can produce pathogenic enterotoxins, conventional cooking and other treatments can not destroy enterotoxins, causing food poisoning.
Food poisoning caused by Staphylococcus aureus enterotoxin is a worldwide health problem. According to the U.S. Centers for Disease Control and Prevention, infections caused by Staphylococcus aureus have accounted for the second highest number of food poisonings in recent years, after E. coli. The physicochemical properties of the enterotoxin produced by the bacterium in food are very stable and can withstand boiling at 100°C for 30 minutes without being destroyed.
For this reason, countries have set strict limits on the amount of Staphylococcus aureus in food.
However, there is a big difference between the mainland and South Korea in terms of the limit of Staphylococcus aureus.
According to the Korean standard, the standard for Staphylococcus aureus in this type of product is n=5, c=0, m=0/25 g. It means that 5 samples of 25 grams will be randomly selected, and the total number of Staphylococcus aureus colonies in the 5 samples will not be detected.
In contrast, the mainland's standards are much more relaxed.
For baked cakes, our standard is n=5, c=1, m=100CFU/g, M=1000CFU/g.
This means that if 5 samples are taken, as long as there is no more than 1 sample per gram of Staphylococcus aureus colony detected between 100 and 1000, it is a qualified product. If the cake pie that happened to Haoliyou this time is according to Chinese standards, there may be no problem.
There are historical reasons for the large gap in standards.
According to statistics, the number of reported cases of foodborne diseases caused by pathogenic bacteria in food accounts for nearly half of all reported cases in mainland China every year.
The National Food Safety Standard Limits of Pathogenic Bacteria in Food (GB29921-2013) was released in 2013 and officially implemented in July 2014.
Since then, the new standard has been implemented in 2021, although these efforts have achieved remarkable results, but after all, it has only been ten years since the promulgation of the standard, and it can only make data fraud and detection fraud become unspoken rules overnight.
✦Today's evaluation recommendation✦
Staphylococcus aureus is not only found in food, but also in our clothing bedding.
According to the Shenzhen Municipal Health Commission's inspection of knitwear in accommodation establishments in the city at the end of 2022, 28 of them were detected with various contaminants including Staphylococcus aureus.
Therefore, I recommend to you the "Which laundry detergent has a good stain removal effect?" made by the Guangzhou Municipal Consumer Council, and the Guangzhou Municipal Consumer Council evaluated 12 products to find the answer for you.
A total of 12 common laundry detergents on the market were tested, including sensory, physicochemical and performance indicators, environmental protection indicators, and some efficacy claim indicators (such as alkaline residue, long-lasting fragrance, sterilization and antibacterial, etc.).
In the end, two brands won the championship:
The inhibition rate of Parfait Soft Laundry Detergent against Escherichia coli and Staphylococcus aureus is greater than 99.98%.
Kao Jieba antibacterial and phosphorus-free laundry detergent has an excellent inhibition rate of 95% against Escherichia coli and >99% against Staphylococcus aureus.
If you have the results of product quality evaluation at home and abroad, please leave a message to us.