Source: Nanchang Market Supervision and Administration Bureau
Latest Announcement!
recently
Nanchang Municipal Bureau of Market Supervision
Published 210 batches of food sampling testing information
The varieties involved are canned, edible agricultural products,
Grain processing products, wine, soy products,
Pastries, stir-fried goods, special dietary foods,
Condiments, bee products, infant formulas,
Convenience food, dining utensils, etc
of which 200 batches are qualified,
Unqualified 10 batches
involve
Qingshan Lake District Bajiumen Hot Pot Dream Times Store,
Nanchang County Xianghu Gang Gong Shop Home Cooking Restaurant,
Qingshan Lake District Pengji Chaowei beef hot pot restaurant,
Nanchang High-tech Zone Dining Dangjia Chicken Rice New Town Wuyue Store
and many other dining outlets
Unqualified batches
Scan the code for qualified batches to view
Trivia of non-conforming items
1. Coliform bacteria
Coliform bacteria are one of the commonly used indicator bacteria for food contamination at home and abroad. Coliform bacteria detected in food suggest a greater likelihood of contamination by pathogenic bacteria (e.g., Salmonella, Shigella, pathogenic E. coli). The "National Standard for Food Safety Disinfectant Meal (Drink) Utensils" (GB14934) stipulates that disinfected meal (drink) utensils shall not detect coliform bacteria, resulting in excessive coliform bacteria, which may be that the cleaning and disinfection of catering units is not thorough, or it is polluted by personnel, tools and the environment during the cleaning process.
Second, the peroxide value
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, although it generally does not harm the health of the human body, but in severe cases, it will lead to gastrointestinal discomfort, diarrhea and other symptoms. The National Standard for Food Safety Biscuits (GB 7100) stipulates that the maximum limit value of peroxide value (in terms of fat) in biscuits is 0.25g/100g. The reason why the peroxide value exceeds the standard may be that the oil used in the product has deteriorated, or the environmental conditions of the product in the storage process are improperly controlled, resulting in rancidity of oil and fat; it may also be that the fat in the raw material has been oxidized, the raw material is stored improperly, and effective antioxidant measures have not been taken, so that the final product oil and fat are oxidized.
Third, the residual amount of aluminum
Potassium aluminum sulfate (also known as potassium alum), ammonium aluminum sulfate (also known as ammonium alum) is a commonly used leavening agent and stabilizer 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) stipulates the maximum residue limit of aluminum in food. The reason for the unqualified residual amount of aluminum may be caused by the illegal and excessive use of the business, reflecting the weak awareness of the company's law-abiding operation.
Fourth, dehydroacetic acid and its sodium salt
Dehydroacetic acid and its sodium salts, as a broad-spectrum food preservative, have low toxicity and are safe and reliable to use according to the range and amount of use specified in the standard. The National Standard for Food Safety Food Additive Use Standard (GB 2760) stipulates the maximum amount of dehydroacetic acid and its sodium salt (in terms of dehydroacetic acid) in food. The reason for the excessive dehydroacetic acid may be that individual enterprises use the additive beyond the scope to prevent food spoilage, or the compound additive used is higher in the additive content; it may also be that the measurement is not measured or the measurement is inaccurate during the addition process.
Many unqualified products
It's all our daily life
Frequent contact with food and supplies
And these exceed the standard project
It has a certain impact on human health
Hope through this exposure
It can attract the attention of units and enterprises
Rectification is in place
Source: Nanchang News