Food Partner Network News On September 26, the Chongqing Municipal Market Supervision and Administration Bureau issued Circular No. 52 of 2021, detecting 28 batches of unqualified food.
7 batches of food were detected with agricultural and veterinary drug residues
Seven batches of food were detected as agricultural and veterinary drug residues, namely fine bananas sold by Deng Bo Aijia Food Business Department in Yubei District, imidacloprid did not meet the national standards for food safety; leeks sold by Lexian Supermarket in Banan District, and the rotten mold did not meet the national standards for food safety; soybean sprouts sold by the Xiang Kitchen Restaurant in Tongliang District, sodium 4-chlorophenoxyacetic acid (in terms of 4-chlorophenoxyacetic acid) did not meet the relevant national regulations; and the fresh multi-treasure fish sold by the Fortune Avenue Branch of Chongqing Hema Fresh Network Technology Co., Ltd. Enrofloxacin does not meet the national standards for food safety; bullfrogs, enrofloxacin (based on the sum of enrofloxacin and ciprofloxacin) sold by Fujun Restaurant in Dazu District do not meet the national standards for food safety; bananas and imidacloprid sold by Zhongxian Jiapin Life Supermarket do not meet the national standards for food safety; celery, cypermethrin and high-efficiency cyfluthrin sold by Tangqiao Vegetable Trading House in Jiangjin District do not meet the national standards for food safety.
Imidacloprid is a nitromal systemic insecticide, which has the characteristics of broad spectrum, high efficiency, low toxicity, low residue, and has multiple effects such as touch killing, gastric toxicity and systemic suction. The National Standard for Food Safety The maximum residue limit of pesticides in food (GB 2763-2019) stipulates that the maximum residue limit of imidacloprid in bananas is 0.05mg/kg. The reason why the residual amount of imidacloprid in bananas exceeds the standard may be that the grower increases the dosage of drugs for rapid pest control, or does not comply with the picking interval regulations, resulting in the residual amount of imidacloprid residue in bananas at the time of marketing not degrading below the standard limit. A small amount of pesticide residues will not cause acute poisoning in the human body, but long-term consumption of imidacloprid residues exceeding the standard of food, may have a certain impact on human health.
Humulus is a broad-spectrum high-efficiency fungicide that has a significant effect on gray mold and sclerotia that occur under low temperature and high humidity conditions, but the strain is easy to resist it. A small amount of residue will not cause acute poisoning in the human body, but long-term consumption of food with excessive putrefaction may have a certain impact on human health. The National Standard for Food Safety The maximum residue limit of pesticides in food (GB 2763-2019) stipulates that the maximum residue limit of putrefaction in leeks is 0.2mg/kg. The reason why the residue of putrefaction in leeks exceeds the standard may be that in order to quickly control the disease, increase the amount of medication or fail to comply with the regulations on picking intervals, resulting in excessive residues in products on the market.
Enrofloxacin is a third-generation quinolone, which is a class of synthetic broad-spectrum antibacterial drugs used to treat skin infections and respiratory infections in animals, and is exclusive to animals. Long-term consumption of enrofloxacin exceeding the standard of food may lead to the accumulation of enrofloxacin in the human body, which in turn will cause harm to human body function, and may also cause the human body to develop resistant strains. The National Standard for Food Safety The maximum residue limit of veterinary drugs in food (GB 31650-2019) stipulates that the maximum residue limit of enrofloxacin in the muscles of poultry and other animals and the skin + meat of fish is 100 μg/kg. The reason why enrofloxacin exceeds the standard in animal-derived foods may be that farmers increase the amount of medication in violation of the law in order to quickly control the epidemic during the breeding process; it may also be that farmers do not comply with the provisions of the drug suspension period, resulting in excess of the residue when the product is sold on the market.
Heavy metal contamination was detected in 6 batches of food
Heavy metal contamination problems were detected in 6 batches of food, namely yellow cauliflower (dried vegetable products) sold by Baijia Haihui Department Store supermarket in Shapingba District, lead (in terms of Pb) did not meet the national standards for food safety; local eggplant and cadmium (in Terms of Cd) sold by Shengshi Beichen Branch of Chongqing Yipin Hongyu Technology Co., Ltd. did not meet the national standards for food safety; red millet peppers and cadmium (in Terms of Cd) sold by the Food Business Department of Shapingba District did not meet the national standards for food safety The Erjing strip sold by Zhengbi Vegetable Shop in Jiangjin District does not meet the requirements of the national standard for food safety; the yellow cauliflower and lead (in Pb) sold by the Fengjie Branch of Chongqing Kangteen Trading Co., Ltd., which is nominally produced by Daxinganling FulinShanye Treasures Science and Technology Development Co., Ltd., does not meet the provisions of the national food safety standard; the leek sold by Hu Pengfei, No. 3, Building 2, Jindi Shuitiancheng, Shuitianping Avenue, Fengdu County, Chongqing City, does not meet the provisions of the national food safety standard.
Lead is one of the most common contaminants of heavy metal elements. The reason for the excessive lead standard may be the enrichment of lead in the environment by the vegetables used during the planting process, resulting in excessive lead content in raw materials; it may also be the migration of lead in processing equipment, containers, and packaging materials during production and processing. Lead can accumulate in the human body, and long-term intake of foods with excessive lead may affect the brain and nervous system.
Cadmium is an environmental pollutant, if long-term or excessive intake of cadmium content of food, will accumulate in the body, damage the renal tubules and glomeruli, so that the kidneys chronic poisoning. The National Standard for Food Safety (GB 2762-2017) stipulates that the maximum limit of cadmium in fresh vegetables (leafy vegetables, legumes, root and tubers, stem vegetables, and yellow cauliflower) is 0.05mg/kg. The reason for cadmium exceeding the standard in vegetables may be the enrichment of cadmium elements in the environment during the vegetable planting process.
Food additive problems were detected in 5 batches of food
Five batches of food additives were detected, namely, the scattered yam sold by Tan Yuxia, No. 357, 359, 361 and 363 of Caiyuanba, Songshui Town, Yongchuan District, Chongqing City, and the residual amount of sulfur dioxide did not meet the national standards for food safety; the residual amount of sulfur dioxide sold by Deng Mei Food Supermarket in Yongchuan District did not meet the national standards for food safety; the dried beans, benzoic acid and its sodium salt (in terms of benzoic acid) sold by Wanaopin Supermarket in Shuangqiao Economic Development District did not meet the national standards for food safety The dried lilies sold by Chen Xiangxiu Food Store in Fenggao Street, Rongchang District, the residual amount of sulfur dioxide does not meet the provisions of the national standards for food safety; the cooking wine (seasoning wine) sold by a dried pickle shop in Kaizhou District, nominally produced by Henan Xuchang Wanbang Food Co., Ltd., benzoic acid and its sodium salt (in terms of benzoic acid), sorbic acid and its potassium salt (in terms of sorbic acid) do not meet the provisions of the national food safety standards.
Sulfur dioxide, potassium metabisulfite (sodium), sodium sulfite, sodium bisulfite, sodium hyposulfite is commonly used in food processing bleach and preservatives, antioxidants, sulfur can also be used in dried vegetables, dried fruits, candied fruits and other food production process for fumigation, in order to achieve antiseptic and bleaching effect, after use will produce sulfur dioxide residues. A small amount of sulfur dioxide entering the human body will not bring health hazards to the body, but if excessive consumption may cause gastrointestinal reactions such as nausea and vomiting. The National Standard for Food Safety And the Standard for the Use of Food Additives (GB2760-2014) stipulates that the residual amount of sulfur dioxide in dried vegetables shall not exceed 0.2g/kg. The reason for the excessive residual amount of sulfur dioxide in dried vegetable products may be the excessive use of sulfur dioxide, potassium metabisulfite (sodium), sodium sulfite, sodium bisulfite, low sodium sulfite or the use of sulfur fumigation for too long in the production process.
Benzoic acid and its sodium salt are a common preservative in the food industry, which has a good inhibitory effect on mold, yeast and some bacteria. The National Standard for Food Safety And the Standard for the Use of Food Additives (GB2760-2014) stipulates that benzoic acid and its sodium salt shall not be used in soy products. The reason for the unqualified benzoic acid and its sodium salt may be that the manufacturer or operator uses it beyond the scope to extend the shelf life of the product or to make up for the poor sanitary conditions in the production of the product.
8 batches of food detected quality index problems
Eight batches of food were detected with quality index problems, namely the sunflower cake sold by the Lehui Vice Food Business Department of Kaizhou District, nominally produced by Xiajin County Zhengle Food Co., Ltd., which was inspected by the Chengdu Customs Technical Center and found that the peroxide value (in terms of fat) did not meet the provisions of the national standard for food safety; the cold mixed bubble fungus produced by Chongqing Yiliang Food Co., Ltd. did not meet the national standards for food safety; the bulk liquor produced by Baohe Yikang Shochu Factory in Hechuan District did not meet the national standards Corn liquor (liquor) produced by Yanhua Distillery in Pengshui County does not meet the national standards; the alcohol content of the Aiweijia Strange Flavor Beans sold by the Changshou Shangdu Supermarket of Chongqing Trading Company New Century Department Store Chain Operation Co., Ltd., which is nominally entrusted by Chongqing Aiweijia Food Co., Ltd., does not meet the national standards for food safety; the acid price (in terms of fat) does not meet the national standards for food safety; the alcohol content of sorghum liquor produced by The Fuyu Liquor Distillery in Zhongxian County does not meet the national standards; the bulk black sesame seeds sold by Chongqing Juchuang Food Supermarket, The acid price (in terms of fat) (KOH) does not meet the provisions of the national standard for food safety; the concocted soy milk beverage sold by Yuduo Food Business Department in Jiangjin District and produced by Guangdong Huilekang Industrial Co., Ltd. does not meet the protein content of the product implementation standard, nor does it meet the requirements of product labeling.
The peroxide value mainly reflects whether the oil in the food is oxidized and deteriorated. With the oxidation of oils and fats, the peroxide value will gradually increase, which will lead to gastrointestinal discomfort, diarrhea and other symptoms in severe cases. The National Standard for Food Safety In Cakes and Bread (GB 7099-2015), the maximum limit value of peroxide value (in terms of fat) in pastries is 0.25g/100g. The reason why the peroxide value in the pastry exceeds the standard may be that the production enterprise does not strictly control the raw materials, uses inferior raw materials for production, or the production process of the enterprise is not up to standard, so that the final product oil is oxidized, or it may be caused by improper storage and transportation conditions of the product.
Acid price mainly reflects the degree of rancidity of oils and fats in food. Excessive acid price will lead to food has a harrah's taste, and the aldehydes, ketones and acids produced when the standard is serious will destroy fat-soluble vitamins and lead to gastrointestinal discomfort. The reason for the unqualified acid value may be that the raw material procurement is not strict, the production process is not up to standard, the product storage conditions are improper, etc., especially when the ambient temperature is high, it is easy to lead to oxidative rancidity of oils and fats in food.
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. The reason why the alcohol content does not meet the explicit requirements of the product label may be that the production process control of the enterprise 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 deviation of the inspection results.
In addition to the above-mentioned unqualified products, there are also 2 batches of unqualified food, namely the duck intestine sold by the Yuzong Old Stove Hot Pot Shop in Dazu District, and the formaldehyde does not meet the relevant national regulations; the goose intestine sold by the Strong Cow Old Hot Pot Shop in the South Bank District does not meet the relevant national regulations.
In accordance with the requirements of the Food Safety Law of the People's Republic of China, the local market supervision and management department has initiated the investigation and handling of the unqualified products found in the above-mentioned sampling inspections in accordance with the law, and at the same time has taken risk control measures to find out the flow of products, recall and remove unqualified products, analyze the causes and carry out rectification.
EDIT: Food Companion
Food Partner Network Food Safety Compliance Division original article, reprinted please contact us
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