Processed grain products, edible agricultural products, sugar, tea and related products, dairy products, beverages, alcohol, pastries, stir-fried foods and nut products... Are these foods that we often eat safe? Recently, the State Administration for Market Regulation organized a food safety supervision and sampling inspection.
This sampling inspection includes grain processing products, edible agricultural products, sugar, tea and related products, dairy products, beverages, alcohol, pastries, fried foods and nut products, biscuits, starch and starch products, convenience foods, potatoes and puffed foods, egg products, soy products, bee products, canned food, vegetable products, fruit products, meat products, aquatic products, condiments, frozen drinks, quick-frozen foods, confectionery products, infant formula foods, health foods, special dietary foods and edible oils, oils and oils and their products.
560 batches of samples of 29 major categories of food:
7 batches of samples of 6 major categories of food, such as grain processing products, edible agricultural products, cakes, soy products, fruit products and aquatic products, were unqualified.
The main problems found are organic pollutant pollution, microbial pollution, agricultural and veterinary drug residues exceeding the standard, and food additives exceeding the limit.
For unqualified foods found in the sampling:
The State Administration for Market Regulation has instructed the provincial market supervision departments in Zhejiang, Fujian, Hunan, Gansu and other provinces to immediately organize verification and disposal, find out the flow of products, and urge enterprises to take measures such as removing and recalling unqualified products from the shelves to control risks; strictly deal with violations of laws and regulations in accordance with the law; and promptly disclose the risk prevention and control measures and verification and disposal taken by enterprises to the public and report to the General Administration.
Specifics
First, the problem of organic pollutant pollution
The baked shrimp skins sold by Tmall Lehui flagship store (operated by Anhai Sanyuan Food Industry Co., Ltd., Jinjiang City, Fujian Province) on Tmall (online store) and nominally manufactured by Anhai Sanyuan Food Industry Co., Ltd. in Jinjiang City, Fujian Province, were found by the Beijing Food Safety Monitoring and Risk Assessment Center that the n-dimethylnitrosamine detection value did not meet the national standards for food safety. Anhai Sanyuan Food Industry Co., Ltd. of Jinjiang City, Fujian Province, raised objections to the authenticity of the products, and the Fujian Provincial Market Supervision Bureau did not recognize the objections raised by it after verification.
Second, the problem of microbial pollution
(1) The purple potato taro puree cake (original flavor model) sold by Tmall Hongshengxiang flagship store (the operator is Zhejiang Hangzhou Hua danmo E-commerce Co., Ltd.) on Tmall (online store) and nominally entrusted by Zhejiang Hangzhou Hua danmo e-commerce co., Ltd. to Fujian Luchen Food Co., Ltd., of which the total number of colonies does not meet the provisions of the national food safety standards. The inspection agency is Ningbo Customs Technical Center.
(2) Water mill rice cakes produced by Haishu Zenghui Food Factory in Ningbo City, Zhejiang Province, which are sold by Tmall (online store) by Tmall Ucommun Food Franchise Store (operated by Zhejiang Ningbo Youke Zhilian Trading Co., Ltd.) and nominally entrusted by Zhejiang Ningbo Youke Zhilian Trade Co., Ltd., zhejiang Province, and the total number of colonies does not meet the provisions of national food safety standards. The inspection institution is Sichuan Food Inspection and Research Institute.
(3) Taobao Peixi Local Specialties Direct Sales Store (operator is Peipei Food Commercial Company of Youxi Township, Xinhua County, Loudi City, Hunan Province) sells tofu milk on Taobao (online store), nominally produced by Hunan Meishan Tianxiang Agricultural Development Co., Ltd., of which the number of coliform bacteria does not meet the provisions of the national standards for food safety. The inspection institution is Hefei Customs Technical Center.
Third, the problem of agricultural and veterinary drug residues exceeding the standard
(1) Leeks sold by Xitaihua Industrial and Trade Group Co., Ltd. of Lanzhou West Taihua Industry and Trade Group Co., Ltd. in Gansu Province from the plateau summer vegetables 1-16 (supplier: Zhang Haoyu) in Yuzhong County, Lanzhou City, Gansu Province, of which the residues of acetamidine and putrefum do not meet the provisions of national food safety standards. The inspection institution is Beijing Municipal Institute of Product Quality Supervision and Inspection.
(2) Perch sold by Xitaihua Commercial Building of Lanzhou West Taihua Industry and Trade Group Co., Ltd. in Gansu Province from the Tonghuai Seafood Wholesale Department in Chengguan District, Lanzhou City, Gansu Province, of which the residual amount of sulfonamides (total) does not meet the provisions of national food safety standards. The inspection institution is Beijing Municipal Institute of Product Quality Supervision and Inspection.
Fourth, the problem of over-limit use of food additives
Tmall Chunjiangyue Food Flagship Store (the operator is Zhejiang Province Hangzhou Chunjiangyue Food Co., Ltd.) sold on Tmall (online store), nominal Zhejiang Province Hangzhou Chunjiangyue Food Co., Ltd. sales, Zhejiang Province Hangzhou Guoleyuan Food Co., Ltd. (sub-packaging) of the seedless big Wumei (Plum products), of which bright blue, amaranth red, the same color color colorant mixed use of the proportion of the proportion of their respective use of the maximum amount of the test value does not meet the national food safety standards. The inspection institution is Chengdu Food Inspection and Research Institute.
Annex 1
Some of the sub-knowledge of the unqualified inspection items
I. N-Dimethylnitrosamine
N-Dimethylnitrosamine is a kind of n-nitrosamine compound, which is an internationally recognized highly toxic pollutant with hepatotoxicity and carcinogenicity. Acute poisoning caused by N-dimethylnitrosamines is currently less common, but it can also cause acute poisoning if one or more foods containing large amounts of n-nitrosamines are ingested. The National Standard for Food Safety stipulates that the maximum limit value of n-dimethylnitrosamine in aquatic products (except canned aquatic products) is 4.0 μg/kg. The reason why the n-dimethylnitrosamine detection value in prefabricated animal dried aquatic products exceeds the standard may be caused by the corrosion of the raw materials of the product or pollution during processing.
2. The total number of colonies
The total number of colonies is an indicative microbial indicator, not a pathogenic indicator, reflecting the hygienic status of the food in the production process. If the total number of colonies in food is seriously exceeded, it will destroy the nutritional composition of food and make the food lose its edible value; it will also accelerate food spoilage, which may endanger human health. The National Standard for Food Safety In Pastries and Bread (gb 7099-2015) stipulates that the total number of colonies tested for the same batch of pastry food products in 5 samples shall not exceed 105cfu/g, and the test results of up to 2 samples shall exceed 104cfu/g. "Rice Cake" (sb/t 10507-2008) stipulates that the microbial index of water mill rice cake should comply with the provisions of "cooked food" in the "National Standard for Food Safety Quick-frozen Noodle Rice Products" (gb 19295-2011), that is, the total number of colonies tested in the same batch of 5 samples shall not exceed 100000cfu/g, and the test results of up to 1 sample shall exceed 10000cfu/g. The reason why the total number of colonies in cakes and water mill rice cakes exceeds the standard may be that the enterprise does not strictly control the sanitary conditions of the production and processing process according to the requirements, and may also be related to the improper sealing of the product packaging or improper storage and transportation conditions.
3. Coliform bacteria
Coliform is one of the commonly used indicator bacteria for food contamination at home and abroad, including Escherichia spp., Escherichia spp., Lycillacillus citrates, Enterobacter spp. and Klebsiella spp. The coliform bacteria in the food exceed the standard, indicating that the food may be contaminated by intestinal pathogenic bacteria; long-term consumption of food with excessive coliform bacteria has potential harm to human health, especially for the elderly and children. The National Standard for Food Safety soy products (gb 2712-2014) stipulates that the coliform detection value of 5 independently packaged samples of the same batch of products shall not exceed 103cfu/g, and the detection value of up to 2 independent packaging shall be between 102cfu/g and 103cfu/g. The reason for the excessive coliform bacteria in curd milk may be that the processing raw materials or packaging materials are contaminated, or the sanitary conditions such as personnel and tools in the production process are not controlled.
Fourth, rot and mildew
Humulus is a broad-spectrum high-efficiency fungicide that has a significant effect on gray mold and sclerotia that occur under low temperature and high humidity conditions, but the strain is easy to resist it. A small amount of residue will not cause acute poisoning of the human body, but long-term consumption of food with excessive putrefaction may have a certain impact on human health. The National Standard for Food Safety The maximum residue limit of pesticides in food (gb 2763-2019) stipulates that the maximum residue limit of putrefaction in leeks is 0.2mg/kg. The reason why the residue of putrefaction in leeks exceeds the standard may be that in order to quickly control the disease, increase the amount of medication or fail to comply with the regulations on picking intervals, resulting in excessive residues in products on the market.
5. Acetamidine
Acetamidine is a nicotine insecticide with touch killing, gastric toxicity and systemic effect, and has a good preventive effect on thrips. A small amount of residue will not cause acute poisoning in the human body, but long-term consumption of food with acetamidine may have a certain impact on human health. The National Standard for Food Safety The maximum residue limit of pesticides in food (gb 2763-2019) stipulates that the maximum residue limit of acetamidine in bulbous vegetables (except onions) is 0.02mg/kg. The reason why the residue of acetamidine in leeks exceeds the standard may be that in order to quickly control the insect pest, increase the amount of medication or fail to comply with the regulations on picking intervals, resulting in excessive residues in products on the market.
VI. Sulfonamides (Total)
Sulfonamide drugs are a class of synthetic bacteriostatic drugs, which have the advantages of wide antibacterial spectrum, stable nature, convenient storage, rapid absorption, etc., and are used for animal disease treatment. Long-term consumption of sulfonamides (total) residues exceeding the standard of food, may accumulate in the human body, is not good for health, can cause allergic reactions and the emergence of 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 sulfonamides (total amount) in the skin and meat of fish is 100 μg/kg. The reason why the residual amount of sulfonamides (total) 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.
Seven, bright blue
Bright blue, also known as edible blue No. 2, is a water-soluble non-azo compound, which is a common synthetic colorant and is widely used in food production. If the long-term intake of bright blue exceeds the standard of food, there is a possibility of teratogenicity and carcinogenicity. The National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014) stipulate that the maximum use of bright blue in the candied fruits of cold fruits is 0.025g/kg. The reason why the bright blue detection value in the candied fruit of the cool fruit exceeds the standard may be that the measurement is not accurate in the production process, resulting in the final product bright blue exceeding the standard, or it may be that the production enterprises use it excessively to improve the color of the product and increase the market value.
8. Amaranth red
Amaranth red, also known as blue acid red, azo compound, is a common synthetic colorant and is widely used in food production. If the long-term intake of amaranth red exceeds the standard of food, there is a possibility of teratogenicity and carcinogenicity. The National Standard for Food Safety and the Standard for the Use of Food Additives (gb 2760-2014) stipulate that the maximum amount of amaranth red used in candied fruits is 0.05g/kg. The reason why the red detection value of amaranth in the candied fruit of the cold fruit exceeds the standard may be that the measurement of the final product amaranth exceeds the standard during the production process, or it may be that the production enterprises use it excessively to improve the color of the product and increase the market value.
Nine, the same color coloring agent mixed use of the respective dosage of the proportion of its maximum use of the sum
Colorants, also known as food coloring, are used to give and improve the color of food products. If long-term excessive intake, it will increase the burden on the liver and gastrointestinal tract, causing certain harm to human health. The National Standard for Food Safety The Standard for the Use of Food Additives (gb 2760-2014) stipulates that the sum of the proportions of the same color colorants used in the maximum amount of their respective uses shall not exceed 1. The reason why the sum of the proportion of the same color coloring agent in the mixed use of the same color colorants in the candied fruits exceeds the standard may be that the production enterprise does not understand the national food safety standards and adds a variety of the same color colorants in excess of the limit, or it may not strictly control the dosage of the same color colorants in the production and processing process.
Source: China Quality News