Guizhou Tianjingli Food Company prickly pear preserved fruit was found not to use preservatives Hualian black peanut oxidation deterioration

On June 27, 2019, the Guizhou Provincial Market Supervision Bureau issued a notice on the unqualified situation of 7 batches of food (Issue 22 of 2019).

Guizhou Heli Shopping Co., Ltd. Huaguoyuan Second Branch sold the nominal Guizhou Tianjingli Food Technology Co., Ltd. production of prickly pear preserved fruit, by the Guizhou Provincial Product Quality Supervision and Inspection Institute inspection found that the disodium EDTA does not meet the provisions of the national food safety standards, the inspection results of 0.23g / kg, the standard value is not allowed to use.

Disodium EDTA is widely used as a stabilizer, antioxidant, preservative, chelating agent as a food additive to prevent discoloration, deterioration, turbidity and oxidative loss of vitamins caused by metal ions. The National Standard for Food Safety and the Standard for the Use of Food Additives (gb 2760-2014) stipulate that the preserved fruits in candied cold fruits (except preserved sweet potato fruits) shall not use disodium EDTA. Disodium EDTA can cause irritation to mucous membranes, upper respiratory tract, eyes, and skin. Long-term consumption of disodium EDTA may have a certain impact on human health.

The black peanuts (roasted nut fried food) produced by Guizhou Yuweixuan Food Co., Ltd., which is nominally sold by the Guiyang Branch of Beijing Hualian Comprehensive Supermarket Co., Ltd., does not meet the national standards for food safety, and the inspection results are 0.80g/100g and the standard value is 0.50g/100g.

The peroxide value mainly reflects whether the oil in the food is oxidized and deteriorated, and as the oil is oxidized, the peroxide value will gradually increase. The National Standard for Food Safety for Nuts and Seeds (gb 19300-2014) stipulates that the peroxide value in cooked other nuts and seeds shall not exceed 0.50g/100g. The reason for the unqualified peroxide value may be that the production enterprise does not strictly control the raw materials, uses inferior raw materials for production, or the production process of the enterprise is not up to standard, so that the final product grease is oxidized, or it may be caused by improper storage and transportation conditions of the product.

The original pumpkin seeds produced by Bijie Hometown Mei Agricultural Comprehensive Development Co., Ltd. do not meet the requirements of the national standard for food safety, and the test results are: 120cfu/g, 80cfu/g, 30cfu/g, 90cfu/g, 80cfu/g, the standard value is n=5, c=2, m=10cfu/g, m=100 cfu/g.

Coliform as one of the commonly used indicators of food contamination, mainly reflects the hygiene status of the product and the possibility of contamination by pathogenic bacteria, the detection of coliform bacteria in food indicates that the food is contaminated by pathogenic bacteria (such as Salmonella, Shigella, pathogenic E. coli) is more likely. The National Standard for Food Safety for Nuts and Seeds (GB 19300-2014) stipulates that the results of 5 tests of coliform bacteria in fried foods and nut products do not exceed 100cfu/g and at least 3 tests do not exceed 10cfu/g. The reason for the coliform bacteria exceeding the standard may be that the production raw materials and packaging materials of the product are contaminated, or the product is polluted by the production equipment and environment such as personnel and tools in the production process, or it may be caused by improper control of storage and transportation conditions.