The Shanxi Provincial Market Supervision Bureau notified 9 batches of unqualified food, involving crispy pots, old vinegar, peanuts and rice

On October 12, the Shanxi Provincial Market Supervision and Administration Bureau released the 27th food safety supervision and sampling information in 2021, and notified 9 batches of unqualified food.

　　5 batches of food were detected with quality index problems

　　Five batches of food were detected with quality index problems, namely the crisp pot (barbecue flavor fried puffed food) produced by Kaifeng Kangbao Food Co., Ltd. sold by Jincheng Gushuyuan Industry and Trade Co., Ltd. Wandefu Beishidian Store, of which the peroxide value (in terms of fat) did not meet the national standards for food safety; the small and fragrant original peanuts sold by the Wandefu Beishi store store of Jincheng Gushuyuan Industry and Trade Co., Ltd. and nominally produced by Hunan Wangxiang Food Technology Co., Ltd., of which the peroxide value (in terms of fat) did not meet the national standards for food safety Shanxi Qingxu Zikang Brewing Co., Ltd. produced old vinegar, of which the total acid (in terms of acetic acid) does not meet the requirements of product labeling; Huozhou Family Fun Shopping Supermarket sold, nominal Dalian Kunshengda Food Co., Ltd. production of salt burst peanut rice, of which the peroxide value (in terms of fat) does not meet the national standards for food safety; Hongdong County Wandefu Trading Co., Ltd. sales, nominal Wenshui County Zetianfu Vinegar Industry Co., Ltd. production of Qiaojia vinegar altar 5 ° old vinegar, Among them, non-volatile acid (in terms of lactic acid) does not meet the national standards for food safety.

　　The peroxide value is an early indicator of rancidity of oils and fats, which mainly reflect the degree of oxidation of oils and fats. Eating foods with excessive peroxide values generally does not cause damage to the human body, but long-term consumption of foods with serious peroxide values may lead to gastrointestinal discomfort, diarrhea and so on. The reason why the peroxide value (in terms of fat) detection value in food exceeds the standard may be that the oil used in the product has deteriorated, or the fat in the raw material has been oxidized, and it may also be related to the improper control of the environmental conditions of the product during storage.

　　Total acid is one of the characteristic quality indicators of vinegar. In general, the higher the total acid content, the higher the degree of vinegar fermentation and the stronger the sour taste. Total acid failure mainly affects the quality of the product. The reason why the total acid content in vinegar is not up to standard may be that the production process of the production enterprise is not strictly controlled, and the production is not organized according to the requirements of the label; it may also be that the factory inspection is not strict.

　　Non-volatile acid is a kind of total acid in vinegar, mainly lactic acid, which can make the sour taste of vinegar long, soft and delicious. The insufficient content of non-volatile acid will affect the taste and flavor of vinegar to a certain extent. The reason for the unqualified non-volatile acid may be caused by improper control of the fermentation process during production and processing and lax factory inspection.

　　Other contamination problems were detected in 2 batches of food

　　Two batches of food were detected with other contamination problems, including flax oil (production dates 2021-05-10 and 2021-06-02, respectively) produced by Shanlaohan Agricultural Products Development Co., Ltd. in Shuocheng District, Shuozhou City, in which benzo[a] pyrene did not meet the national standards for food safety.

　　Benzo[a] pyrene is an aromatic hydrocarbon compound that is widely present in the environment and has certain carcinogenicity, teratogenicity, and mutagenicity. The cause of the unqualified benzo[a] pyrene in the product may be: raw materials are brought in, such as oil is contaminated in the process of mechanical harvesting, transportation, drying, processing, etc.; the process control is not strict, such as improper control of the temperature of oil frying or unreasonable processing time.

　　1 batch of food detected food additive problems

　　1 batch of food detected food additive problems, for Datong Dongrui Catering Co., Ltd. processing of fried noodle products (hemp leaves), of which the residual amount of aluminum (dry samples, measured in Al) does not meet the national standards for food safety.

　　Potassium aluminum sulfate (also known as potassium alum) and ammonium aluminium sulfate (also known as ammonium alum) are commonly used food additives in food processing, and aluminum residues will be produced after use. The National Standard for Food Safety And the Standard for the Use of Food Additives (GB 2760-2014) stipulates that the maximum residue limit value of aluminum in fried noodle products (dry samples, in terms of Al) is 100mg/kg. The reason why the amount of aluminum residue exceeds the standard may be that in order to improve the taste of the product, individual enterprises use aluminum-containing additives in excess of the limit and scope in the production and processing process, or the aluminum content in the compound additives used is too high.

　　In addition, a batch of food was detected to have pesticide residues exceeding the standard, which was a leek sold by Taiyuan Hongda Tongyun Yonglian Trading Co., Ltd., of which acetamidine did not meet the national food safety standards.

　　In view of the unqualified products found in the above sampling inspection, the Shanxi Provincial Market Supervision and Administration Bureau has supervised the municipal market supervision department to deal with them in accordance with relevant laws and regulations. If consumers find unqualified food that has been notified in the market, they can call 12315 to complain and report.