Food Partner Network News On October 25, the Jiangsu Provincial Market Supervision Bureau issued the 54th notice of 2021, and 15 batches of unqualified food were detected.
4 batches of food detected quality index problems
Four batches of food were detected with quality index problems, namely Huaiyan peanuts produced by the first branch of Nanjing Forrest Gump Zhengjing Food Co., Ltd. sold by Zhenjiang Jingkou Runjing Commercial Co., Ltd., and the peroxide value (in terms of fat) did not meet the national standards for food safety; the durian flavored shortbread produced by the nominal Tongshan Honglin Food Factory sold by Lianyungang Jiajiayue Enterprise Management Co., Ltd. did not meet the national standards for food safety The sorbet cake (chestnut flavor) produced by The nominal sorbet (chestnut flavor) produced by Tianjin Jingxiangzhai Food Co., Ltd. sold by Lianyungang Jiajiayue Enterprise Management Co., Ltd. does not meet the national standards for food safety; the crispy peanut rice (pepper and salt flavor) produced by Nantong Shunzhong Food Co., Ltd. sold by Nantong Rugao Jialeke Supermarket does not meet the national standards for food safety.
The peroxide value refers to the oxidation of unsaturated fatty acids in oils and fats to form peroxides, which is an early indicator of rancidity of oils and fats. Generally, it does not cause damage to human health, but eating foods with seriously excessive peroxidation values may lead to gastrointestinal discomfort, diarrhea and other symptoms. 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 sunflower seeds is 0.80g/100g, and the maximum limit value of peroxide value (in terms of fat) in cooked other nuts and seed foods 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.
Microbial contamination problems were detected in 2 batches of food
Two batches of food were detected with microbial contamination problems, namely GusuSu Pure Water produced by Suzhou Suquan Pure Water Co., Ltd., Pseudomonas aeruginosa did not meet the national standards for food safety; the spoon used in the Glutinous Yafang Porridge Restaurant in Southeast Street, Changshu City, Suzhou, and the coliform bacteria did not meet the national standards for food safety.
Pseudomonas aeruginosa is a conditional pathogenic bacteria, widely distributed in water, air, normal human skin, respiratory tract and intestines, etc., easy to survive in a humid environment, with strong resistance to disinfectants, ultraviolet rays, etc. Pseudomonas aeruginosa poses a greater health risk to people with weaker immunity. The National Standard for Food Safety packaged drinking water (GB 19298-2014) stipulates that the test results of Pseudomonas aeruginosa in 5 samples of the same batch of products in packaged drinking water shall not be detected. The reason for the detection of Pseudomonas aeruginosa in packaged drinking water may be improper protection of the source water and the contamination of the water body; it may also be that the hygiene control in the production process is not strict; or it may be caused by defects in the cleaning and disinfection of packaging materials.
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 reason for the excessive number of coliform bacteria in catering utensils may be the contamination of packaging materials, or the pollution of products by personnel, tools, etc. in the production process, or it may be caused by incomplete sterilization of the sterilization process.
4 batches of food were detected with agricultural and veterinary drug residues
Four batches of food were detected as agricultural and veterinary drug residues, namely bullfrogs and bream sold by the Zhenmin Aquatic Products Store Department in Yushan Town, Changshu City, Suzhou, enrofloxacin (based on the sum of Enrofloxacin and ciprofloxacin) did not meet the national food safety standards; the selected ginger, thiamethoxam and thiamethoxam sold by the bamboo branch of Jiangsu Jimailon Supermarket did not meet the national standards for food safety; the crucian carp sold by Cao Ruiying at the Fengchu Street Farmers' Market in Yunlong District, Xuzhou City, and the malachite green did not meet the national standards for food safety.
Enrofloxacin is a third-generation quinolone, which is a class of synthetic broad-spectrum antibacterial drugs used to treat skin infections and respiratory infections in animals, and is exclusive to animals. Long-term consumption of enrofloxacin exceeding the standard of food may lead to the accumulation of enrofloxacin in the human body, which in turn will cause 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 muscles of poultry and other animals and the skin + meat of fish is 100 μg/kg. The reason why enrofloxacin exceeds the standard in animal-derived foods may be that farmers increase the amount of medication in violation of the law in order to quickly control the epidemic during the breeding process; it may also be that farmers do not comply with the provisions of the drug suspension period, resulting in excess of the residue when the product is sold on the market.
Thiamethoxamine is an insecticide in the neonicotinoid class, which is a new type of insecticide with high efficiency, safety and high selectivity, with contact killing, gastric toxicity and systemic activity. It is mainly used as an insecticide for the control of aphids, leafhoppers, planthoppers and other pests on rice, vegetables, fruit trees and other crops. GB 2763-2019 "National Standard for Food Safety Maximum Residue Limits for Pesticides in Food" stipulates that the maximum allowable limit of thiosefen in ginger is 0.2mg/kg.
Thiamethoxine is a new structure of the second generation of nicotinoid high-efficiency and low-toxicity insecticides, which have gastric toxicity, touch killing and systemic activity against pests, and are used for foliar spraying and soil root irrigation treatment. After application, it is quickly sucked inward and transmitted to various parts of the plant, which has a good preventive effect on stinging pests such as aphids, planthoppers, leafhoppers, whiteflies, etc.
Malachite green is a toxic triphenylmethane chemical, which is both a dye and a drug to kill fungi, bacteria and parasites. The Maximum Residue Limit of Veterinary Drugs in Animal Foods (Announcement No. 235 of the Ministry of Agriculture) stipulates that malachite green is a prohibited drug and shall not be detected in animal foods. The reason for the detection of malachite green in freshwater fish may be that farmers illegally use relevant veterinary drugs in the breeding process. Eating foods found to be malachite green may cause potential carcinogenic, teratogenic, mutagenic and other hazards to the human body.
Food additive problems were detected in 3 batches of food
Three batches of food additive problems were detected, namely the fritters sold by Gejiulin Baked Cake Shop in Dingyan Town, Rugao City, Nantong, and the residual amount of aluminum (dry samples, calculated in Al) did not meet the national standards for food safety; the crisp jellyfish (instant jellyfish) produced by the nominal Jianhu County Happy Food Factory produced by the business department of Fushengyuan Supermarket in Zhuqiao Town, Huai'an District, Huai'an City, and benzoic acid and its sodium salt (in terms of benzoic acid) did not meet the national standards for food safety; and the dried lilies sold by the Yilin franchise store of Huai'an RT-Mart Supermarket in Funing County, Yancheng City. The residual amount of sulfur dioxide does not meet the provisions of national food safety standards.
Aluminum-containing food additives, such as potassium aluminum sulfate (also known as potassium alum), ammonium aluminum sulfate (also known as ammonium alum), etc., are used as leavening agents and stabilizers in food, and aluminum residues will be generated after use. Aluminum-containing food additives will not cause harm to health when used according to standards, but long-term consumption of foods with aluminum exceeding standards will lead to a decline in exercise and learning and memory, affecting children's intellectual development. 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 residual amount of aluminum (dry samples, in terms of Al) in fried noodle products exceeds the standard may be that individual merchants use aluminum-containing food additives in excess of the limit in the production and processing process in order to increase the taste of the product, or the aluminum content in the compound additives used is too high.
Sulfur dioxide, potassium metabisulfite, sodium sulfite are commonly used bleaching agents and preservatives in food processing, and sulfur dioxide residues will be generated after use. Sulfur dioxide enters the human body and is eventually converted into sulfate and excreted with urine, a small amount of intake will not bring health hazards to the body, but if excessive consumption may cause gastrointestinal reactions such as nausea, vomiting and so on. The National Standard for Food Safety And the Standard for the Use of Food Additives (GB 2760-2014) stipulates that the residual amount of sulfur dioxide in dried vegetables (except dehydrated potatoes) shall not exceed 0.2g/kg. The reason why the residual amount of sulfur dioxide in dried vegetables exceeds the standard may be that the production enterprises use bleaching agents such as sulfites in excess of the limit to achieve the effect of bleaching and antiseptic; it may also be caused by non-measurement or inaccurate measurement when used.
In addition, 2 batches of food were detected with other contamination problems, water cups and small bowls used in Alan Xiang Restaurant in Rugao City, Nantong, and anionic synthetic detergent (based on sodium dodecylbenzenesulfonate) did not meet the national standards for food safety.
Anionic synthetic detergent, that is, the main components of detergents such as laundry detergent, dish soap, laundry detergent, soap, etc. often used in our daily lives, and its main component sodium dodecylsulfonate, is a low-toxic substance and is widely used in disinfection enterprises. GB 14934-2016 "National Standard for Food Safety Disinfectant Meal (Drink) Utensils" stipulates that the anionic synthetic detergent of meals (drinks) using chemical disinfection methods should not be detected. Anionic synthetic detergent was detected in the meal (drink) utensils, which may be that the detergent used by some units is unqualified or the amount of use is too large, and the washing water in the tableware rinse pool is reused without a sufficient amount of water or the number of tableware is reused, resulting in cross-contamination, and then remains in the meal (drink) utensils.
In view of the unqualified food found in the supervision and sampling inspection, the Jiangsu Provincial Market Supervision Bureau has instructed the relevant municipal market supervision departments to immediately organize and carry out disposal work, investigate and deal with illegal acts according to law, find out the flow of products, urge enterprises to take measures such as removing and recalling unqualified products from the shelves to control risks, and timely disclose the relevant situation to the public.
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