Edible mushrooms and their products are deeply liked by consumers because of their rich nutritional value, unique flavor and delicious taste. The current national standard for food safety of edible mushrooms and their products is GB 7096-2014, which applies to edible mushrooms and their products and has been implemented for more than 6 years. This time, we will focus on the definition and classification of edible mushrooms and their products, the main contents of relevant standards, inspection precautions and risk analysis.
Definition and classification
Edible mushrooms and their products: GB 7096 standard includes fresh edible mushrooms, dried edible mushrooms, pickled edible mushrooms, ready-to-eat edible mushroom products and other products, generally commonly including bisporus mushrooms, shiitake mushrooms, grass mushrooms, porcini mushrooms, spicy shiitake mushrooms, pickled enoki mushrooms, dried shiitake mushrooms, dried fungus, etc. In addition, it should be noted that according to the reply letter of the Food Department of the National Health and Family Planning Commission on issues related to the application of truffle standards (Guowei Food Standard Convenience Letter [2018] No. 22), truffles apply the "National Standard for Food Safety Edible Mushrooms and Their Products" (GB 7096-2014).
Easily confused classification: It is easy to be confused with pickled vegetables, semi-solid compound seasonings (such as shiitake mushroom sauce), aquatic products (such as dried seaweed), canned food (such as canned edible mushrooms), quick-frozen prepared foods (such as the implementation of SB/T 10379), other condiments and other food categories. The key to distinguishing such products is to make a comprehensive judgment based on production raw materials, key processes, implementation standards, label identification, and licensing.
The main content of the relevant standards
GB 7096 stipulates the physical and chemical indicators of moisture, rice yeast acid and other indicators. Pollutant limits, microbial limits, and the use of food additives are all related to the basic standard requirements. However, it should be noted that the microbial limit stipulates that the pathogenic bacteria limit of ready-to-eat edible mushroom products should comply with the provisions of GB 29921 for ready-to-eat fruit and vegetable products.
Inspection considerations
Sample pre-preparation: According to the basic principles of judgment standards and inspection methods, when preparing samples of edible mushrooms and their products, attention should be paid to the number of samples, uniformity and sample preparation sites, and cross-contamination of samples should be prevented during inspection and re-inspection.
Inspection note: sulfur dioxide is a kind of food additive allowed at home and abroad, usually the substance is added to food in the form of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, sodium hyposulfite and other sulfites, or use sulfur fumigation for food processing, play a role in color protection, preservative, bleaching and antioxidant. When using the national standard GB 5009.34 to test the sulfur dioxide in the shiitake mushroom, due to the presence of sulfur-containing compounds in the flavor compound of the shiitake mushroom, a black precipitate will be produced after distillation with hydrochloric acid, so that the absorbent liquid becomes a black turbid liquid, which affects the determination of the titration endpoint and cannot obtain accurate analysis results. Relevant literature can be consulted, and optimization tests can be carried out with reference to method improvement conditions or comparative analysis with reference to pharmacopeia methods or AOAC methods, and special caution should be taken when producing sulfur dioxide results in shiitake mushrooms. Matsutake products are easy to enrich organic arsenic, such as the total arsenic determination of matsutake products or products containing matsutake, should be combined with inorganic arsenic comprehensive results; in addition, in the detection of food additives, also pay attention to possible interference, if necessary, change the analysis system or use mass spectrometry for auxiliary characterization.
Food additive determination: In the GB 2760 classification system, special attention should be paid to the fact that vegetables (04.02) and edible mushrooms and algae (04.03) are two parallel categories. There may be confusion in the use of food additives due to the implementation of the pickle standard or the issuance of licenses for pickles in edible mushroom products. The use of food additives should be based on the basic standards to determine the classification, on the one hand, pay attention not to pickled edible mushrooms and pickled vegetables can not be confused, these two types of food benzoic acid, sorbic acid, dehydroacetic acid, sucralose, EDTA and other limits are different; on the other hand, pay attention to edible mushrooms, can not be confused with canned and pickled edible mushrooms. Daily attention should be paid to the collection of replies, classification replies, GB 2760 supplement notices and other information, such as "on the new varieties of food additives such as Edwantian, such as 6 kinds of food additives such as Edvanten, sodium cyclohexyl sulfonate (also known as cyclamate) and other 6 kinds of food additives to expand the dosage and scope of use (2017 No. 8)", allowing disodium edta, as an antioxidant for pickled edible fungi and algae (04.03.02.03), in order to maintain product color, the maximum use of 0.2g/kg; Announcement on the expansion of the scope of use of new varieties of fructose transferase (also known as β-fructosaccharide transferase) and food additives such as mono and diglyceride fatty acid esters for the food industry (No. 2 of 2018), the scope of use of bright blue and lemon yellow has been expanded to pickled edible mushrooms and algae, and the maximum use amount is 0.025g/kg and 0.1g/kg, respectively.
Pollutant determination points of attention: First, it should be noted that the enrichment of matsutake on pollutants is different from that of general edible mushrooms, the relevant limits in the current GB 2762 are not applicable to matsutake and its products, at present, Yunnan, Sichuan and other places have formulated local food safety standards for matsutake and its products, and special attention is paid to arsenic is required for inorganic arsenic content.
The second is the dehydration rate of dry products, GB 2762-2017 standard in article 3.5 stipulates that in the case of limited quantity indicators for products, the limit of pollutants in dry products is determined by combining the dehydration rate or concentration rate with the corresponding pollutant limit in fresh food, and the dehydration rate or concentration rate can be determined through the analysis of food, the information provided by the producer and other data information available, unless there are special provisions. When do I need to consider the rate of dehydration? There are both fresh food contaminant limits and product contaminants limits, and the dehydration rate needs to be considered for dry products. Taking cadmium limit as an example, the cadmium limit index in fresh edible mushrooms is 0.2mg/kg, and the edible mushroom products are 0.5mg/kg, so the limit of dried edible mushrooms should be calculated based on the cadmium limit of fresh edible mushrooms 0.2mg/kg combined with its processing dehydration rate. It is worth noting that the corresponding product limit only indicates the need to consider the dehydration rate, and the actual calculation does not use the limit data. In daily testing, when the information provided by the producer and other data information available may not be obtained, the moisture content of the dried food to be tested can be determined, and the moisture value of the corresponding fresh food in the Chinese food composition table can be converted to the dried sample to determine the limit of pollutants.
YU Xiaoqin, LIU Mei (Sichuan Food and Drug Inspection and Testing Institute)
Reprinted from China Market Regulation News