■ Press: Are the oyster sauce, chili sauce, and tahini sauce we eat safe?
In addition to the fact that soy sauce is a must," what kitchen condiments are most popular with consumers? There is no doubt that oyster sauce, chili sauce, and tahini sauce definitely have a place.
Oyster sauce, known as "undersea milk", has become a good hand at freshening dishes; chili sauce, a traditional rice artifact, almost every family has a bottle; tahini, also known as sesame sauce, is the most beloved food companion of the northern people.
However, are the oyster sauces, chili sauces, and tahini sauces we eat safe?
In June 2021, Consumer Reports collated the quality sampling of oyster sauce, chili sauce and tahini sauce published by the national and provincial market supervision and administration bureaus (including the former Food and Drug Administration) from May 2016 to May 2021.
The results showed that a total of 44 batches of oyster sauce, chili sauce and tahini sauce were found to be unqualified, of which 4 batches of oyster sauce, 28 batches of chili sauce, and 12 batches of tahini sauce.
In terms of oyster sauce, well-known brands such as Weishida and Bazhen are unqualified; 50% of the reasons for the unqualified chili sauce are excessive preservatives; and the sesame sauce mainly involves the safety of aflatoxin B1 and lead.
Image source: Figureworm Creative
<h1 class="pgc-h-arrow-right" data-track="18" > taste of the matter, eight treasure oyster sauce unqualified</h1>
Oyster sauce, a home-cooked condiment that originated in the southern coastal areas, has entered the major supermarkets and kitchens of thousands of households in the north and south of the river under the joint promotion of technology and capital.
However, oyster sauce, as a nutrient-rich condiment, can easily become a hotbed for the growth and reproduction of bacteria and molds, and is the safety on the tip of the tongue guaranteed?
The total number of colonies is one of the important indicators for judging food safety, which is used to determine the degree of contamination of food by bacteria and the quality of hygiene, which reflects whether the food meets the sanitary requirements in the production process.
The National Standard for Food Safety aquatic condiments (GB 10133-2014) stipulates that the total number of colonies of oyster sauce (aquatic condiments) in the same batch of samples shall not exceed 100,000 CFU/g and at least 3 test results shall not exceed 10,000 CFU/g.
The sampling results showed that a total of 4 batches of oyster sauce products were unqualified, of which 3 batches exceeded the total number of colonies and 1 batch exceeded the standard of preservatives.
Among them, The total number of colonies tested by Heinz (China) Flavored Food Co., Ltd. (510g/bottle, 2020/5/25) produced by Heinz (China) Flavored Food Co., Ltd. exceeded the maximum limit of 100,000 CFU/g, which was 420,000, 590,000, 350,000, 760,000 and 760,000 CFU/g respectively.
Qifeng premium oyster sauce (700g/bottle, 2019/1/2) produced by Foshan Nanhai Qifeng Seasoning Food Co., Ltd., the total number of colonies tested four times exceeded 100,000 CFU/g, which were 220,000, 140,000, 170,000, 170,000 and 120CFU/g respectively.
It is worth noting that the brand "Bazhen" from Hong Kong also has unqualified cases, and the total number of colonies produced by Dongguan Bazhen Food Co., Ltd. (300g/bottle, 2019/04/26) is also exceeding the standard.
The ship boss refined oyster sauce (400g/bag, 2017/1/9) produced by Dandong Haiyu Seasoning Food Co., Ltd. was judged to be unqualified for exceeding the standard of preservatives.
It should be reminded that even if preservatives are added, it does not mean that condiments such as oyster sauce are 100% safe. In July 2018, a soy sauce from Haitian was complained about by consumers due to maggots.
Experiments have shown that even with the addition of preservatives, as long as infected flies, mosquitoes or other insects lay eggs, soy sauce, oyster sauce and other condiments can grow maggots.
The main role of preservatives is to extend the shelf life (shelf life) of food, and consumers should not think that the addition of preservatives is absolute safety.
This journal recommends that the oyster sauce after opening is best stored in the refrigerator, or in a cool and clean place, and keep the lid tightly closed, which is the key to ensuring the safety of oyster sauce.
<h1 class="pgc-h-arrow-right" data-track="111" > 50% of the unqualified chili sauce preservatives exceeded the standard</h1>
In this era of "no spicy and no joy", taking a spoonful of chili sauce as the next meal during meals has become a dietary habit of most "spicy" people.
However, in the assortment of chili sauce products, what are the problems with their safety? Is our health guaranteed?
The sampling results showed that a total of 28 batches of chili sauce were found to be unqualified, of which 14 batches of preservatives exceeded the standard, 7 batches of health indicators were unqualified, 6 batches of over-added sweeteners, and 1 batch of nutrition labels did not meet the requirements.
Preservatives, a very basic food additive, are common in condiments, dried fruits, pastries, beverages and many other prepackaged foods.
Among them, sodium benzoate, potassium sorbate, and sodium dehydroacetate are the three most commonly used food preservatives, and the use limits of each preservative also have different requirements.
The National Standard for Food Safety The Standard for the Use of Food Additives (GB 2760-2014) stipulates that the maximum use of sodium benzoate and potassium sorbate in chili sauce (compound seasoning) is 1g/kg, and sodium dehydroacetate is 0.6g/kg.
In addition, the standard also stipulates that if multiple preservatives are used in a food at the same time, the sum of the proportion of each preservative used in its maximum use cannot exceed 1.
The sodium benzoate content of 2 batches of shipin red umami chili sauce (315g/bottle, 2016/5/2) produced by Poinsettia Condiment Factory in Beiquan Town, Shihezi, Xinjiang, was 2.0g/kg and 2.22g/kg, respectively, exceeding the standard by 1 times or more.
The sodium dehydroacetate content of jiubee spicy garlic minced chili sauce (215g/bottle, 2020/2/13) produced by Zhangzhou Mingyi Food Co., Ltd. is 0.878g/kg, which is 0.378g/kg higher than the standard.
Guangxi Yizhou Wang Zhongbo Local Specialty Food Co., Ltd. produced Wang Zhongbo spicy assorted vegetables (pickled vegetables) (500g / bottle, 2019/6/3) sorbate potassium content of 1.23g / kg.
The sum of the proportion of various preservatives used in the kitchen lantern chili sauce (230g/bottle, 2/2/10/ 2017) produced by the Wanning Weiji Xiangnong By-products Production and Marketing Professional Cooperative reached 1.96, almost twice the standard limit.
According to the regulatory authorities, enterprises may use a mixture of preservatives to increase the shelf life of products or to make up for poor sanitary conditions in product production, resulting in the sum of the respective amounts of preservatives used in the product exceeding the standard of their maximum use ratios.
At present, the food preservatives allowed to be used in China are low-toxicity and high-safety varieties, but long-term excessive intake may cause certain damage to human health.
Microbial indicators such as the total number of colonies are also one of the main reasons for the unqualified chili sauce, and a total of 7 batches of chili sauce were found to have more than the total number of colonies.
The food standard stipulates that the total number of colonies in the same batch of samples of chili sauce shall not exceed 100,000 CFU/g and at least 3 test results shall not exceed 10,000 CFU/g.
The total number of five colonies of Zhang Shiji Hunan Chili Sauce (315g/bottle, 2017/03/25) produced by Shanghai Hongning Food Co., Ltd. was 150,000, 201,180,000, 150,000 and 160,000 CFU/g, respectively, all exceeding the maximum limit (100,000 CFU/g).
The reason why the total number of colonies exceeds the standard may be that the initial number of raw materials and excipients used by the production enterprise is high, or the sanitary conditions in the production and processing process are not strictly controlled, and it may also be related to the lax sealing of the product packaging and the improper control of storage and transportation conditions.
<h1 class="pgc-h-arrow-right" data-track="112" > the maximum tahini carcinogenic toxin exceeded the standard by 12.3 times</h1>
Tahini is one of the aromatic condiments that the masses love very much. It is best to eat white tahini, and it is better to nourish and nourish black tahini.
Sampling results showed that a total of 12 batches of tahini were found to be unqualified, of which 7 batches were aflatoxin B1 exceeded the standard, and 5 batches were heavy metal lead exceeded the standard.
Tahini sauce is protein, fat and carb food, very suitable for the reproduction of various microorganisms such as mold, once the production process is not well controlled, the control is not strict, it is possible to cause some toxins of tahini sauce such as aflatoxin exceed the standard, endangering the health of consumers.
"GB 2761-2017 Mycotoxin Limit in Food" National standard stipulates that the maximum limit of aflatoxin B1 in sauces is 5 μg/kg.
Henan Qingfeng County Lujiacun Food Co., Ltd. produced idiot blended sesame sauce (300g / bottle, 2020/10/30) aflatoxin B1 content of 66.4 μg / kg, exceeding the standard by 12.3 times.
The reason why aflatoxin B1 exceeds the standard may be that the company did not strictly select raw materials and conduct relevant tests when purchasing, or the improper control of raw materials' harvesting and storage and transportation conditions led to product contamination and poison production by Aspergillus aflatoma.
Consumers need to be reminded that eating foods with aflatoxin B1 exceeding the standard may cause damage to the liver, and long-term consumption may also cause cancer.
In addition to aflatoxin, heavy metal excesses are another major cause of tahini failure. The national standard stipulates that the maximum limit of heavy metal lead in tahini is 0.2mg/kg.
The lead content of Qiantong sesame paste (bulk, 2019/12/18) produced by Qiantong Vegetable Oil Factory in Wuqing District, Tianjin is 2.08mg/kg, which is more than 10 times the standard limit.
Lead is a chronic poison, with accumulation, excessive intake of lead content of food or long-term consumption, will accumulate in the body, affecting the brain and nervous system, especially in children caused intellectual development disorders and behavioral abnormalities.
The main reason for the lead exceeding the standard may indicate that the production enterprise does not strictly control the raw materials or uses the production equipment and packaging migration of raw materials with excessive lead content.
【Special Statement】:The original data used in this article are from the authoritative official website, and the data is objective and true. If the relevant sampling result data is verified and confirmed by the relevant government departments and the facts of the change, please contact this journal in time.