Pay attention to food safety and stay away from health hazards
1. Tableware-bowls used in the operation of rice restaurants in Xihu District, coliform bacteria (measured "detected", the relevant national standards for food safety stipulate that "shall not be detected"), anionic synthetic detergent (measured in sodium dodecylbenzenesulfonate, measured value: 0.0775mg/100cm²), the relevant national standards for food safety stipulate that "shall not be detected") do not meet the provisions of national food safety standards;
2. Nanchang Jinhanshan Catering Management Co., Ltd. operated and used tableware- chopsticks, anionic synthetic detergent (sodium dodecylbenzenesulfonate, measured value: 0.412mg/100cm², food safety national standards stipulate that "shall not be detected") does not meet the national food safety standards;
Anionic synthetic detergent (based on sodium dodecylbenzenesulfonate), the main active ingredient of anionic synthetic detergent is sodium dodecylbenzenesulfonate, which is a lowly toxic chemical. The National Standard for Food Safety Disinfectant Meal (Drink) Appliance (GB 14934-2016) stipulates that anionic synthetic detergent (sodium dodecylbenzenesulfonate) in disinfectant meal (drink) utensils shall not be detected. The reason for the detection of anionic synthetic detergent in disinfectant meal (drink) utensils may be that the detergent used to clean the tableware does not meet the standard; it may also be that the detergent or disinfectant is not thoroughly rinsed.
3. The tableware-spoon and coliform bacteria used in the operation of Junju Wangwang Restaurant in the West Lake District (measured "detected", and the relevant national food safety standards stipulate that "shall not be detected") do not meet the provisions of the national food safety standards;
4. The reusable tableware - wooden spoon, coliform bacteria used in the operation of Fuke Spicy Hot Blanching Shop in Xihu District (measured "detected", the relevant national standards for food safety stipulate that "shall not be detected"),anionic synthetic detergent (measured in sodium dodecylbenzenesulfonate, measured value: 0.314mg/100cm², the relevant national standards for food safety stipulate that "shall not be detected") do not meet the national food safety standards;
5. The tableware-bowl and coliform bacteria used in the operation of Junju Wangwang Restaurant in The West Lake District (measured to be "detected", and the relevant national standards for food safety stipulate that "shall not be detected") do not meet the provisions of the national food safety standards;
6. The tableware - large bowls and coliform bacteria used in the operation of Jiangxi Yunyong Catering Co., Ltd. (measured "detected", the relevant national standards for food safety stipulate that "shall not be detected") do not meet the provisions of the national food safety standards;
7. Tableware-chopsticks, coliform bacteria used in the operation of Jingge Old HotPot Restaurant in Qingyunpu District, Nanchang City (measured "detected", the relevant national standards for food safety stipulate that "shall not be detected"),anionic synthetic detergent (measured in sodium dodecylbenzenesulfonate, measured value: 0.959mg/100cm², the relevant national standards for food safety stipulate that "shall not be detected") do not meet the national food safety standards;
8. The tableware - small bowls used in the operation of Jiangxi Yunyong Catering Co., Ltd. (measured "detected", the relevant national standards for food safety stipulate that "shall not be detected") do not meet the provisions of the national food safety standards;
Coliform bacteria are one of the commonly used indicator bacteria for food contamination at home and abroad. Meal (drink) apparatus detected coli flora, indicating 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 (GB 14934-2016) stipulates that coliform bacteria shall not be detected in meal (drink) utensils. The reason for the detection of coliform bacteria in the meal (drink) utensils may be that the tableware cleaning is not thorough, the disinfection and sterilization is not thorough, or the operator or the surrounding environment is not clean, resulting in secondary pollution of the catering utensils.
9. Nanchang County Galaxy City Wujia convenience store operating and selling sea bass, Enrofloxacin (based on the sum of Enrofloxacin and ciprofloxacin, the actual measured value: 243 μg / kg, food safety relevant national standards stipulated value ≤ 100 μg / kg) does not meet the national food safety standards;
10. Huang Yatou, Enrofloxacin (measured value: 126 μg/kg, the value specified in the relevant national standards for food safety is ≤ 100 μg/kg) operated and sold by the River Fish Stall in the Phoenix Bazaar Of Honggutan New District, Nanchang City, does not meet the provisions of the national food safety standards;
11. Duobao fish and enrofloxacin (measured by the sum of Enrofloxacin and ciprofloxacin, measured value: 150 μg/kg, the value specified in the relevant national standards for food safety ≤100) does not meet the provisions of the national food safety standards;
12. The quail eggs and enrofloxacin (measured by the sum of Enrofloxacin and ciprofloxacin, measured value: 130.6 μg/kg, the relevant national food safety standards stipulate that "use is prohibited") do not meet the national food safety standards.
Enrofloxacin (including ciprofloxacin), enrofloxacin is a third-generation quinolone drug, is a class of synthetic broad-spectrum antibacterial drugs, used to treat animal skin infections, respiratory infections, etc., is an exclusive use of animals. Long-term consumption of enrofloxacin residues exceeding the standard of food, may accumulate in the human body, thereby causing harm to human body function, and may also cause the human body to develop resistant strains. The National Standard for Food Safety The maximum residue limit of veterinary drugs in food (GB 31650-2019) stipulates that the maximum residue limit of enrofloxacin in the skin and meat of fish is 100 μg/kg. The reason why the residual amount of enrofloxacin in freshwater fish exceeds the standard may be that in the process of breeding to quickly control the disease, the amount of drug use is increased in violation of the law or the drug suspension period is not complied with, resulting in excessive drug residues in the marketed products.
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