Chengdu, January 15 (People's Daily News) According to the website of the Sichuan Provincial Market Supervision and Administration Bureau, recently, the Sichuan Provincial Market Supervision and Administration Bureau organized food safety supervision and sampling inspections, sampling 192 batches of samples of edible oil, oils and fats and their products, starch and starch products, edible agricultural products, food additives and other 4 major categories of food, and detected 12 batches of unqualified samples. The main problems found are the detection of prohibited and restricted agricultural and veterinary drug residues, the use of food additives beyond the scope and limit, and the quality indicators are not up to standard.
With regard to the unqualified food found in the sampling inspection, the Sichuan Provincial Market Supervision and Administration Bureau has instructed the Chengdu, Deyang, Mianyang, Guangyuan, Leshan, Bazhong, Ya'an, Ziyang, and Ganzi Prefecture Market Supervision and Administration Bureaus to immediately organize inspection and disposal, urge food production enterprises to find out the flow of products, take measures such as removing and recalling unqualified products from shelves, and control risks; strictly deal with violations of laws and regulations according to law; and promptly disclose the risk prevention and control measures and verification and disposal taken by enterprises to the public.
This inspection project
1. Edible oils, oils and fats and their products
(1) Basis for sampling inspections
The sampling test is based on the National Standard for Food Safety And the Standard for the Use of Food Additives (GB2760 2014), the National Standard for Food Safety The Limit of Mycotoxins in Food (GB2761 2017), the National Standard for Food Safety The Limit of Contaminants in Food (GB2762 2017), the National Standard for Food Safety Vegetable Oil (GB 2716 2018) and other standards and products are specified in the standards and indicators.
(2) Inspection items
1. Edible vegetable oil inspection items include acid value Acid value, peroxide value, total arsenic (in As), lead (in Pb), aflatoxin B 1, benzo [ pyrene, solvent residue, terbutyl hydroquinone ( TBHQ ), ethyl maltol.
2. Edible vegetable oil (oil for frying process) inspection items include acid valence and polar components.
2. Starch and starch products
The sampling test is based on the "National Standard for Food Safety" (GB 2760-2014), the "National Standard for Food Safety" (GB2762-2017) and other standards and product explicit standards and quality requirements.
Vermicelli vermicelli and other starch products are inspected including lead (in Pb), aluminum residues (dry samples, al), and sulfur dioxide residues.
3. Edible agricultural products
The sampling test was based on the National Standard for Food Safety and the Limit of Pollutants in Food (GB 2762-2017), the National Standard for Food Safety The Maximum Residue Limit of Pesticides in Food (GB 2763-2019), the National Standard for Food Safety The Maximum Residue Limit of 43 Pesticides such as Paraquat in Food (GB 2763.1-2018), the National Standard for Food Safety The Maximum Residue Limit of Veterinary Drugs in Food (GB 31650-2019), and the Health Standard for Bean Sprouts (GB). 22556-2008), National Standards for Food Safety Fresh and Frozen Animal Aquatic Products (GB 2733-2015), Maximum Residue Limits of Veterinary Drugs in Animal Foods (Announcement No. 235 of the Ministry of Agriculture), Catalogue for the Abolition of Local Standards for Veterinary Drugs (Announcement No. 560 of the Ministry of Agriculture), Decision on Stopping the Use of Lomefloxacin, Pefloxacin, Ofloxacin and Norfloxacin in Food Animals (Announcement No. 2292 of the Ministry of Agriculture), List of Drugs and Other Compounds Prohibited for Use in Food animals (Announcement No. 250 of the Ministry of Agriculture and Rural Affairs), Announcement of the State Food and Drug Administration, Ministry of Agriculture and National Health and Family Planning Commission on the Prohibition of the Use of 6-Benzyl Adenine and Other Substances in the Production Process of Bean Sprouts (No. 11 [2015]) and other standards and product explicit standards and quality requirements.
1. Bean sprouts test items include lead (in terms of Pb), sulfite (in terms of SO2), sodium 4-chlorophenoxyacetic acid (in terms of 4-chlorophenoxyacetic acid), and 6-benzyl adenine (6-BA).
2. Leek test items include lead (in terms of Pb), cadmium (in Terms of Cd), Putrid, Chlorpyrifos, Oxycarp, Carbendazim, Metrobevivirus, Methylphosphorus, Cypermethrin and High Efficiency Cypermethrin, Cypermethrin and High Efficiency Cypermethrin, Fipronitrile, Methamidophos, Octylthion, Avermectin, Dichlorvene, Line-Killing Phosphorus, Dimethrin, Leguo.
3. Freshwater fish test items include volatile salt-based nitrogen, malachite green, chloramphenicol, florfenicol, furazolidone metabolite, furacillin metabolite, enrofloxacin, ofloxacin, pefloxacin, norfloxacin, sulfonamides (total), trimethoprim, diazepam, sodium pentachlorophenolate (in terms of pentachlorophenol).
4. Other aquatic product inspection items include cadmium (measured in Cd), malachite green, chloramphenicol, furazolidone metabolites, furacillin metabolites, enrofloxacin, ofloxacin, pefloxacin, norfloxacin.
5. Other poultry egg test items include chloramphenicol, enrofloxacin, florfenicol, ofloxacin, norfloxacin, furazolidone metabolites, amantadine, rimantadine, sulfonamides (total), fipronil.
4. Food additives
The sampling test was based on the National Standard for Food Safety Food Additive Sodium CyclohexylSulfonate (also known as Cyclamate) (GB 1886.37-2015), the National Standard for Food Safety Glacial Acetic Acid (also known as Glacial Acetic Acid) (GB 1886.10-2015), the National Standard for Food Safety, The National Standard for Food Additives Tea Polyphenols (aka Velcrophenols) (GB 1886.211-2016), and the National Standard for Food Safety Food Additives Carbon Dioxide (GB). 1886.228-2016), National Standard for Food Safety And Flavors for Food (GB 30616-2014), National Standard for Food Safety, Food Additives Compound Leavening Agents (GB 1886.245-2016), National Standards for Food Safety, Food Additives Red Yeast Red (GB 1886.181-2016), National Standards for Food Safety, Food Additives Sodium Cyclohexylsulfamate (aka Cyclamate) (GB 1886.37-2015), National Standard for Food Safety Food Additives Caprolic Acid (GB 1886.120-2015), National Standard for Food Safety Food Additives Ethyl Caproate (GB 1886.196-2016), National Standard for Food Safety Food Additives Disodium Pyrophosphate (GB 25567-2010), National Standard for Food Safety Food Additives Sodium Pyrophosphate (GB 25557-2010), National Standard for Food Safety Food AdditivesDihydronium Dihydrogen Phosphate (GB). 25569-2010), National Standard for Food Safety Food Additive Dipotassium Phosphate (GB 25561-2010), National Standard for Food Safety Food Additive Potassium Dihydrogen Phosphate (GB 25560-2010), National Standard for Food Safety Food Additive Sodium Dihydrogen Phosphate (GB 25564-2010), National Standard for Food Safety Food Additive Diammonium Hydrogen Phosphate (GB 30613-2014), National Standard for Food Safety Food Additives Disodium hydrogen phosphate (GB 25568-2010), Food Safety National Standard Food Additive Trisodium Phosphate (GB 25565-2010), Food Safety National Standard Food Additive Sodium Hexametaphosphate (GB 1886.4-2015), Food Safety National Standard Food Additive Gelatin (GB 6783-2013), Food Additive Glucon-δ-Lactone (GB 7657-2005), Food Safety National Standard Food Additive Potassium hydroxide (GB 25575-2010), National Standard for Food Safety Food Additive Sodium Hydroxide (GB 1886.20-2016), National Standard for Food Safety Food Additive Lactic Acid (GB 1886.173-2016), National Standard for Food Safety Food Additive Ethyl Lactate (GB 1886.197-2016), National Standard for Food Safety Food Additive Potassium Sorbate (GB 1886.39-2015), National Standard for Food Safety General Rules for Food Flavors (GB 29938-2013), National Standard for Food Safety Food Additive Sodium Saccharin (GB 1886.18-2015), National Standard for Food Safety Food Additive Hydrochloric Acid (GB 1886.9-2016), National Standard for Food Safety Food Additive Calcium Propionate (GB 25548-2010), National Standard for Food Safety Food Additive Sodium Dehydroacetate (GB 25547-2010). ) and other standards and products indicate standards and quality requirements.
1. Food additive sodium cyclohexylsulfonate (also known as cyclamate) inspection items include sodium cyclohexylsulfonate content, sulfamic acid, cyclohexylamine, absorbance value, light transmittance.
2. Food additive glacial acetic acid inspection items include acetic acid content, potassium permanganate test, free mineral acid, color, crystallization point.
3. Food additive tea polyphenol inspection items include tea polyphenols, catechins, epigallocatechin gallate, caffeine, total ash, moisture.
4. Food additive carbon dioxide test items include carbon dioxide content, carbon monoxide, oil, evaporation residue, nitric oxide, nitrogen dioxide, sulfur dioxide, total sulfur, total volatile hydrocarbons, non-methane hydrocarbons, benzene, methanol, acetaldehyde, ammonia.
5. Food additives food flavors, powder flavor inspection items include heavy metals, arsenic, the total number of colonies, coliform bacteria. The test items of pulp (paste) flavor include heavy metals, arsenic, the total number of colonies, and coliform bacteria. Liquid flavor test items include peroxide value, heavy metals (in Pb), arsenic (in As), methanol content.
6. Food additive compound leavening agent inspection items include carbon dioxide gas generation (standard state), nitric acid insoluble matter, heating reduction, pH value (10g/L solution), aluminum content.
7. Food additive red yeast red inspection items include color scale, dry reduction, orange penicillin.
8. Food additive sodium cyclohexylsulfonate (also known as cyclamate) inspection items include sodium cyclohexylsulfonate content (in terms of dry base), sulfonic acid, cyclohexylamine, absorbance value (100g/L solution), transparency (expressed in the transmittance of 100g/L solution).
9. The test items of caproacic acid of food additives include caproic acid content, refractive index and relative density.
10. The inspection items of ethyl hexanoate for food additives include solubility, content, acid value, refractive index, and relative density.
11. Food additive disodium pyrophosphate disodium test items include disodium pyrophosphate disodium, arsenic, fluoride, pH.
12. Food additive sodium pyrophosphate inspection items include sodium pyrophosphate, orthophosphate, pH, arsenic, fluoride, and burn reduction.
13. The food additive ammonium dihydrogen phosphate inspection items include ammonium dihydrogen phosphate, fluoride, arsenic, and pH.
14. The food additive potassium dihydrogen phosphate inspection items include potassium dihydrogen phosphate, arsenic, fluoride, pH, drying and reducing.
15. Food additive dipotassium phosphate test items include dipotassium hydrogen phosphate, arsenic, fluoride, pH, drying and reducing.
16. The food additive sodium dihydrogen phosphate inspection items include sodium dihydrogen phosphate, arsenic, fluoride, pH, drying and reducing.
17. Food additive hydrogen diammonium phosphate test items include hydrogen diammonium phosphate, pH value, fluorine.
18. Food additive disodium hydrogen phosphate test items include disodium hydrogen phosphate, arsenic, fluoride, drying reduction.
19. The food additive trisodium phosphate test items include trisodium phosphate content, pH, arsenic, fluoride, and burning reduction.
20. The food additive sodium hexametaphosphate inspection items include total phosphate, inactive phosphate, and fluoride.
21. Food additive gelatin inspection items include peroxide, freezing strength, chromium, total arsenic, lead.
22. Food additive gluconic acid-δ-lactone test items include gluconic acid-δ-8 lactone, reducing substances, sulfates, chlorides.
23. Food additive potassium hydroxide inspection items include potassium hydroxide, potassium carbonate, mercury (Hg), clarity.
24. The food additive sodium hydroxide inspection items include the total alkali amount (in NaOH), sodium carbonate, arsenic (As), mercury (Hg).
25. The inspection items of ethyl lactate for food additives include ethyl lactate content, acid value, refractive index, and relative density.
26. The inspection items of lactate of food additives include lactate content, L-lactic acid content of total acid, burning residue, chloride, sulfate, iron salt
27. Food additive potassium sorbate inspection items include potassium sorbate, drying reduction, sulfate, aldehyde, clarity, free alkali.
28. The food additive food flavor inspection items are the characteristic component content (citronellol alcohol, nerolisol, geraniol).
29. The food additive sodium saccharin test items include sodium saccharin content, weight loss on drying, acidity and alkalinity, sodium benzoate and salicylate.
30. The test items of hydrochloric acid of food additives include total acidity (in terms of HCl), iron, sulfate, free chlorine, reducants, non-volatiles, and arsenic.
31. Food additive calcium propionate inspection items include calcium propionate, water insoluble matter, drying reduction, fluoride, iron.
32. Food additive sodium dehydroacetate inspection items include sodium dehydroacetate, moisture, chloride.
Interpretation of some unqualified projects
First, sesame blending oil unqualified project ethyl maltol
Ethyl maltol is a more commonly used highly effective synthetic flavor enhancer, adding trace amounts can make the aroma of food more intense, and maintain a long time. Because of the obvious effect on the improvement and increase of food flavor, ethyl maltol is widely used in the production of confectionery, biscuits, pastries, beverages and meat products.
The National Standard for Food Safety and the Standard for the Use of Food Additives (GB2760 2014) stipulate that flavors and spices shall not be added to vegetable oils and fats. Excessive consumption of ethyl maltol will have a certain impact on the human liver, and severe ones may lead to headaches, nausea, vomiting, and even liver and kidney damage. Substandard ethyl maltol in sesame blended oil products may be caused by the manufacturer's over-range addition in order to improve the flavor of the product.
Second, the leek unqualified project rot mold
Putrex is a low-toxic systemic fungicide that has a dual role of protection and treatment, mainly used to prevent and control gray mold disease in vegetables and fruit trees.
The Maximum Residue Limit of Pesticides in Food Safety National Standards (GB2763 2016) stipulates that the maximum residue limit of putrefaction in leeks is 0.2mg/kg.
Putrefaction has a stimulating effect on the eyes and skin, and has low oral toxicity. A small amount of pesticide residues will not cause acute poisoning in the human body, but long-term consumption of food with excessive pesticide residues has a certain impact on human health.
Third, the residual amount of aluminum in the unqualified project of vermicelli noodles
Potassium aluminum sulfate (also known as potassium alum) and ammonium aluminium sulfate (also known as ammonium alum) are commonly used leavening agents and stabilizers in food processing, and aluminum residues are produced after use. Aluminum is not an essential trace element of the human body, does not participate in normal physiological metabolism, has accumulation, excessive intake will affect the body's absorption of iron, calcium and other components, resulting in osteoporosis, anemia, and even affect the development of nerve cells. 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 noodles is 200mg/kg. The reason why the aluminum content in vermicelli noodles exceeds the standard may be that producers use excessive amounts of alum in the production process in order to increase the toughness of vermicelli noodles and reduce broken strips and paste soups in the cooking process.
Fourth, the fish unqualified project sodium pentachlorophenolate is counted as pentachlorophenol
Pentachlorophenol and its sodium salts are both highly effective antibacterial agents and wood preservatives, as well as good insecticides and herbicides. Because of its low price, it has been widely used worldwide.
Announcement No. 250 of the Ministry of Agriculture and Rural Affairs of the People's Republic of China stipulates that sodium pentachlorophenolate is a prohibited drug and shall not be detected in animal foods.
The reason for the detection of sodium pentachlorophenolate in aquatic products may be that it is used in the breeding process to control the use of harmful organisms such as snails and locusts in aquatic weeds. Sodium pentachlorophenolate can inhibit the acidification of phosphorus oxide in the process of biological metabolism, such as long-term intake, irritating to the eyes and respiratory tract, will damage the liver, kidneys and central nervous system, mild fatigue, dizziness, nausea, high fever, coma.
Fifth, duck egg unqualified project nofloxacin
Norfloxacin is a quinolone antibiotic veterinary drug. Because of its wide antibacterial spectrum and strong antibacterial activity, it can be used for the treatment and prevention of bacterial diseases in livestock and poultry.
In 2015, the Ministry of Agriculture Announcement No. 2292 expressly prohibited the use of various salts, esters and various preparations of norfloxacin APIs in food animals.
The reason for the excess of norfloxacin in duck eggs may be that farmers use banned veterinary drugs in the rearing of egg-laying poultry.
Sixth, bean sprouts unqualified project 4 sodium chlorophenoxyacetate
Sodium 4-chlorophenoxyacetate (measured in terms of 4-chlorophenoxyacetic acid), also known as anti-fallin, borgolin, is a plant growth regulator. It is mainly used to prevent falling flowers and fruits, inhibit the rooting of beans, etc. The Announcement of the State Food and Drug Administration, the Ministry of Agriculture and the National Health and Family Planning Commission on the Prohibition of the Use of 6 Benzyl Adenine and Other Substances in the Production Process of Bean Sprouts (No. 11 of 2015) stipulates that producers shall not use 6 benzyl adenine, sodium 4-chlorophenoxyacetate, gibberellin and other substances in the production process of bean sprouts, and bean sprout operators shall not operate bean sprouts containing 6 benzyl adenine, sodium 4-chlorophenoxyacetate, gibberellin and other substances. Sodium 4-chlorophenoxyacetate was detected in bean sprouts, which may be caused by the illegal use of relevant pesticides by producers in order to inhibit bean sprouts from rooting and increase bean sprout yields during the production process of bean sprouts.
Seven, bullfrog unqualified project Enrofloxacin
Enrofloxacin belongs to the quinolone class. Quinolones have a broad-spectrum antibacterial effect and are widely used in the treatment and prevention of aquatic bacterial diseases . Excessive intake of quinolones can cause central nervous system diseases such as dizziness, convulsions, and mental abnormalities, affect the development of cartilage in children, produce liver damage, cause joint edema, diarrhea, nausea and vomiting and other gastrointestinal reactions.
The Maximum Residue Limit of Veterinary Drugs in Food Safety National Standard (GB31650 2019) stipulates that the maximum residue limit of Enrofloxacin in the skin and meat of fish and other animal muscles is 100 μg/kg. In 2015, the Ministry of Agriculture Announcement No. 2292 explicitly prohibited the use of various salts, esters and various preparations of norfloxacin, ofloxacin APIs and various preparations in food animals. The reason why quinolones exceed the standard may be that farmers do not regulate the use of veterinary drugs and do not strictly comply with the provisions of the drug suspension period.
(Editor-in-charge: Yuan Hanling, Bloomberg)