Pay attention to food safety and stay away from health hazards
The Food Safety Supervision Department of Hubei Province recently organized a review of pastries, sugar, edible agricultural products, starch and starch products, fried food and nut products, grain processing products, tea and related products, meat products, aquatic products, soy products, confectionery products, alcohol, potatoes and puffed foods, condiments, edible oils, oils and fats and their products, dairy products, fruit products, catering foods, beverages, frozen drinks, Vegetable products, biscuits, egg products, convenience foods, canned food, other foods a total of 265 batches of food 665 batches for sampling. The results showed: 652 batches of qualified and 13 batches of unqualified. The information on substandard food and sampling is as follows:
1. Produced by Hubei Gezhiyuan Agricultural Products Co., Ltd. and Zhongxiang Youshang Famous Food Co., Ltd. sells wild kudzu powder on Tmall (online store name: Tmall Youshang Famous Food Franchise Store), and the kudzu and acidity do not meet the specified standards of the product;
Puerarin is also known as pueraria flavonoids. It is an isoflavone derivative with crown expansion effect isolated from the traditional Chinese medicine kudzu root. Kudzu is found in the legume Pueraria lobata (Willd) Ohwi and pueraria thunbergiana Benth. root. Puerarin has antipyretic, sedative and coronary blood flow increases, and has a protective effect on acute myocardial hemorrhage caused by posterior pituitary hormone. Clinically, kudzu is mostly used for coronary heart disease angina and hypertension.
Acidity, one of the reasons why kudzu powder has a sour taste may be because of the impact of the production process, because when making kudzu powder, in the process of high temperature dehydration and drying, the arachidic acid contained in kudzu is separated at a certain temperature, so the taste of kudzu powder is sour, but the active ingredients in such kudzu powder are also retained more. The second reason why kudzu powder has a sour taste may be due to the effect of expired deterioration, but usually beyond the shelf life of kudzu powder may have a sour taste, but also may have some bitter taste, and, from the appearance point of view, expired kudzu powder will be mixed with some green or brown moldy spots, smelling musty or other odors. The third reason why kudzu powder has a sour taste may be because of poor quality, then the general quality of kudzu powder, when put into the mouth, most of them are tasteless, or there is a faint sweetness, with ginseng flavor, if it is fake kudzu powder or mixed with more other impurities of kudzu powder, the taste may be sour, and there is a fishy taste. If it is caused by different production processes, even if there is a slight sour taste in kudzu powder, it is normal; but if it is due to expired or quality problems and the sour taste occurs, it is not recommended to take, otherwise not only can not achieve the original medicinal effect, but the harmful substances in it will damage the health.
2. The two indicators of ginger, thiamethoxamine and thiamethoxam sold by Du Shaobin Fresh Meat Shop in Xiangyang Bazaar, Huangpi District, Wuhan City do not meet the provisions of national food safety standards;
Thiamethoxazine, an insecticide with a haptic, gastric and systemic effect. It can be rapidly absorbed into the plant and conducted to the top in the xylem. Pest control can be achieved through stem and leaf and soil treatment, seed treatment, etc. A small amount of residue will not cause acute poisoning in the human body, but long-term consumption of food exceeding the standard of thiamethoxine 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 thiotiazide in rhizome vegetables is 0.2mg/kg. The reason why the residual amount of thiamethoxine in ginger exceeds the standard may be to quickly control the insect pest, increase the amount of medication or fail to comply with the regulations on picking intervals, resulting in excessive residues in products on the market.
3. Mao celery (celery) sold by Jiang Zhihong Vegetable Business Department in Xinzhou District, Wuhan City, and thiosefen do not meet the provisions of national food safety standards;
Thiamethoxamine is an organic compound with the formula C6H8ClN5O2S. Thiamethoxamine is a kind of insecticide in the neonicotinoid class, which is a class of highly efficient, safe and highly selective new insecticides, which acts similarly to the nicotinylcholine receptor, and has contact killing, gastric toxicity and systemic activity. It is mainly used for the control of aphids, leafhoppers, thrips, planthoppers and other hemiptera, coleoptera, diptera and some lepidoptera pests on rice, vegetables, fruit trees and other crops, with high efficiency, broad spectrum, small dosage, low toxicity, long efficacy period, no harm to crops, safe use, no interaction resistance with conventional pesticides, etc., has excellent absorption and osmosis effect, and is another variety to replace highly toxic organophosphorus pesticides. Its structure is novel and special, and its performance is more excellent than that of traditional nicotine insecticides, and it is likely to become a worldwide large-scale insecticide variety.
4. The old rock sugar produced by a food co., LTD. in Wuhan Ding and sold by the Boyuan franchise store of Macheng Huangshang Supermarket does not meet the provisions of the national food safety standards;
5. The rock sugar produced by Wuhan Rongfengyuan Trading Co., Ltd. and sold by Fengbaishang Supermarket in Xinzhou District, Wuhan City, does not meet the national standards for food safety;
Mites, mites in sugar are a biological indicator that tends to breed mites in humid environments. If mites are detected in sugar, it may be that the sugar is contaminated with mites during production, transportation or storage. Mites are easily ingested accidentally, and can cause symptoms such as nausea, vomiting, abdominal pain, and diarrhea after entering the digestive tract in large quantities.
6. Huangshi Jianghua Food Co., Ltd. produces (sub-packages), huangshi economic and technological development zone Prince Duofu cheap supermarket sales of old rock sugar, color value and mite two indicators do not meet the provisions of national food safety standards;
Color value is the physical and chemical embodiment of the appearance of sugar, one of the important indicators for evaluating the quality of sugar, a reflection of the amount of impurities, and a reflection of the level of production technology. The national standard "White Sugar" (GB/T 317-2018) stipulates the color value of its corresponding products and serves as one of the main bases for dividing the quality level.
7. The acid price (in terms of fat) of jiang rice noodles (pastries) produced by Honghu Huage Food Co., Ltd. and sold by Yanmei Affordable Supermarket in Wuhan East Lake New Technology Development Zone does not meet the requirements of the product's explicit standards;
8. The black sesame crisp produced by Guangyiyuan Food Factory in Wuyigang District, Yichang City, sold by Zhijiang Fairy Shao Huayi Supermarket, the acid price (in terms of fat), the benzoic acid and its sodium salt (in terms of benzoic acid) do not meet the requirements of the product's explicit standards;
9. The nominal rose crisp moon produced by Guangyiyuan Food Factory in Wujiagang District, Yichang City, sold by Zhijiang Fairy ShaoHuayi Supermarket, the acid price (in terms of fat), benzoic acid and its sodium salt (in terms of benzoic acid) do not meet the requirements of the product explicit standards;
Acid price (in terms of fat), acid price mainly reflects the degree of rancidity of oil 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 main reason for the unqualified acid price may be that the company's raw material procurement control is not strict, the production process is not up to standard, the product storage conditions are improper, especially when the storage temperature is high, it is easy to lead to the oxidation of fats in food.
10. Beer peanuts produced by Wuhan Haojili Food Co., Ltd. and sold by Wuhan Zhonghua Road Branch of Beijing Hualian Comprehensive Supermarket Co., Ltd., the peroxide value (in terms of fat) does not meet the provisions of the national food safety standards;
11. The cherry blossom flavored puff pastry produced by Wuhan MaiWeixiang Food Co., Ltd. and sold by Wuhan Hanfu Supermarket Co., Ltd. Nanhu Wuchangfu Branch does not meet the specified standards of the product;
12. The peach blossom flavored puff pastry produced by Wuhan Mai Wei Xiang Food Co., Ltd. and sold by Wuhan Hanfu Supermarket Co., Ltd. Nanhu Wuchangfu Branch does not meet the specified standards of the product;
13. The plum blossom flavored puff pastry produced by Wuhan MaiWeixiang Food Co., Ltd. and sold by Wuhan Hanfu Supermarket Co., Ltd. Nanhu Wuchangfu Branch does not meet the specified standards of the product;
Peroxide value (in terms of fat), peroxide value is an early indicator of rancidity of oil, mainly reflecting the degree to which oil is oxidized. Eating foods with excessive peroxide values generally does not cause damage to human health, but long-term consumption of foods with serious peroxide values may lead to gastrointestinal discomfort, diarrhea and so on. The National Standard for Food Safety Biscuits (GB 7100-2015) stipulates that the maximum limit value of peroxide value (in terms of fat) in biscuits is 0.25g/100g. The National Standard for Food Safety for Nuts and Seeds (GB 19300-2014) stipulates that the maximum limit value of peroxide value (in terms of fat) in cooked other fried foods and nut products is 0.50g/100g. 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 terms of fat) in biscuits, other fried foods and nut products and pastries exceeds the standard may be that the fat in the raw materials has been oxidized, and may also be related to the improper control of environmental conditions during the storage and transportation process of the product.
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