Food Partner Network News On August 5, the Hunan Provincial Market Supervision Administration released the latest phase of food safety inspection information, organized random inspections of 609 batches of 16 categories of food, and 8 batches were detected The food is not up to standard.
4 batches of food detected food additives problem
Four batches of food detected food additive problems. The black duck-flavored grilled neck produced and sold by Hunan Xiaohehe Food Co., Ltd. was inspected by the former Hunan Food Quality Supervision and Inspection Institute and found that sorbic acid and its potassium salt (Acid meter) test value does not meet the national food safety standards; Hunan Yuandao Food Co., Ltd. produces and sells spicy duck neck and spicy thousand sheets (non-fermented soy products), sorbic acid and its potassium salt (calculated as sorbic acid), When preservatives are used in combination, the sum of their respective dosages in proportion to their maximum usage, the detection value of dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) does not meet the requirements of national food safety standards; produced by Changsha Beicheng Town Ecological Agriculture Co., Ltd. When selling chopped pepper radishes and preservatives in mixed use, the sum of the ratios of their respective dosages to their maximum dosages does not meet the requirements of the national food safety standards.
Sorbic acid and its potassium salt have strong antibacterial properties and good antiseptic effects. They are currently widely used food preservatives. Long-term consumption of food with sorbic acid and its potassium salt exceeding the standard may cause harm to the growth of the liver, kidneys and bones. The”National Food Safety Standard Food Additives Use Standard” (GB 2760-2014) stipulates that the maximum use amount of sorbic acid and its potassium salt (calculated as sorbic acid) in braised meat products is 0.075g/kg. The reason for the failure of this project may be that the company artificially added it in order to increase the shelf life of the product. Long-term consumption of foods that exceed the standard of sorbic acid may have a certain impact on health.
Preservative is a food additive for the purpose of maintaining the original quality and nutritional value of food. It can inhibit the growth and reproduction of microorganisms, prevent food spoilage and prolong the shelf life. The”National Food Safety Standard Food Additives Use Standard” (GB 2760-2014) stipulates that when preservatives are used in combination, the sum of the proportions of their respective amounts to the maximum use amount shall not exceed 1. The total amount of preservatives in the maximum use ratio exceeds the standard may be caused by the company’s failure to strictly control the amount of each preservative in the production and processing process. Improper use of preservatives will have certain side effects, and long-term excessive intake will cause certain damage to consumers’ health.
Dehydroacetic acid and its sodium salt, as a broad-spectrum food preservative, has a strong inhibitory ability to mold and yeast. Dehydroacetic acid and its sodium salt can be completely absorbed by the human body, and can inhibit a variety of oxidases in the human body, long-term excessive intake of dehydroacetic acid and its sodium salt will endanger human health. The”National Food Safety Standard Food Additives Use Standard” (GB 2760-2014) stipulates that dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) shall not be used in non-fermented soybean products. The detection of dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) in non-fermented soy products may be caused by the illegal use of the food additive by the manufacturer to prevent food spoilage.
2 batches of food detected microbial contamination problems
Two batches of food were found to have microbial contamination. They were the jujube (candied fruit) produced and sold by Zhuzhou Minqing Food Co., Ltd. The total number of colonies did not meet the national food safety standards; produced by Changning Tashan Zhuyun Mountain Spring Water Co., Ltd. The detected value of Pseudomonas aeruginosa in the natural spring water sold does not meet the requirements of the national food safety standards.
Pseudomonas aeruginosa Pseudomonas aeruginosa is a common gram-negative bacillus. It is widely distributed in nature and is easy to survive in humid environments. It has strong resistance to disinfectants, ultraviolet rays, etc. , Is a conditional pathogenic bacteria that can cause disease under certain conditions such as reduced body resistance, and can cause diseases such as acute enteritis, meningitis, sepsis and skin inflammation. The”National Food Safety Standard for Packaged Drinking Water” (GB 19298-2014) stipulates that the monitoring of Pseudomonas aeruginosa requires a three-level sampling scheme, and no patina is allowed to be detected in the five individually packaged products collected in the same batch. Spore bacteria. Excessive Pseudomonas aeruginosa may be caused by improper source water protection, pollution of the water body, lax process control in the production process, and defective cleaning and disinfection of packaging materials.
The total number of bacterial colonies is an indicative microbial index, not an index of pathogenic bacteria. It is mainly used to evaluate the cleanliness of food and reflect whether the food meets the hygienic requirements during the production process. The”National Food Safety Standard Preserves” (GB 14884-2016) stipulates that the test results of the total number of colonies in the same batch of 5 samples of candied fruit shall not exceed 104CFU/g, and the test results of up to 2 samples are allowed to exceed 103CFU/g. Exceeding the total number of colonies may be due to the fact that the initial bacterial count of the raw materials used by individual enterprises is relatively high, and the hygienic conditions of the production and processing process are not strictly controlled as required, or the packaging containers are not cleaned and disinfected in place, or they may not be tightly sealed with the product packaging and stored. Improper control of transportation conditions.
In addition, there are also 2 batches of unqualified foods. The gas-containing natural mineral water produced and sold by Zhuzhou Longzhou Mineral Water Co., Ltd. was inspected by the former Hunan Food Quality Supervision and Inspection Institute and found that the bromate test value was not Compliant with national food safety standards; the bean paste produced by Linxiang Huayi Food Co., Ltd., sold by Hongyong Food Wholesale Department in Yueyanglou District, was inspected by the former Hunan Food Quality Supervision and Inspection Institute and found that aflatoxin B1 was tested The value does not meet the requirements of the national food safety standards.
For the unqualified food found in the random inspection, the Hunan Provincial Market Supervision Bureau has instructed the market supervision bureaus of Changsha, Hengyang, Zhuzhou, Yueyang and other places to organize verification and disposal, and urge food producers and operators to take off-shelf, seal up, and recall substandard food Measures such as products to control risks, and strictly deal with violations of laws and regulations in accordance with the law; promptly disclose to the public the risk prevention and control measures taken by relevant food producers and operators, as well as the verification and disposal conditions.
Unqualified product information
(Source:Hunan Provincial Market Supervision Administration)
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