The eight batches of bulk Baijiu, mung bean sprouts and purified water in Yunnan were found to be unqualified. Be careful when purchasing
By: Date: 2022-07-26 Categories: chinesefood Tags: ,
  Food partner online news Recently, Yunnan provincial market supervision and Administration Bureau released the 30th batch of food safety supervision and sampling information in 2022, and eight batches of unqualified food were detected.
 
Food additives were detected in 3 batches of food
 
Food additives were detected in 3 batches of food,分别为景洪均颖百货店销售的、标称景洪嘎洒纯粮酒坊生产的高粱酒(散装白酒)、谷子酒(散装白酒),甜蜜素(以环己基氨基磺酸计)检测值均不符合食品安全国家标准规定;昆明市盘龙区柱有土杂经营部销售的、标称徐璟记酱菜厂生产的泡大蒜,糖精钠(以糖精计)、甜蜜素(以环己基氨基磺酸计)检测值不符合食品安全国家标准规定。
 
Sodium cyclamate, the chemical name of which is sodium cyclamate, is one of the sweeteners commonly used in food production. Its sweetness is 40-50 times that of sucrose. Long term intake of foods with excessive sodium cyclamate may cause certain harm to human liver and nervous system. According to the national food safety standard for the use of food additives (GB 2760-2014), the maximum amount of cyclamate (calculated by cyclohexylaminosulfonic acid) in pickled vegetables is 1.0g/kg; Sodium cyclamate shall not be used in Baijiu. The reason for the detection of cyclamate (calculated by cyclohexylaminosulfonic acid) in pickled garlic may be that the manufacturer added it illegally to improve the taste of the product, or that the content of cyclamate in the compound additive used is high, or that it is not accurately measured during the addition process. The reason for the detection of sodium cyclamate in Baijiu may be the improper use of raw and auxiliary materials by the production unit or the lax control of the production process. The raw and auxiliary materials contain sweeteners and are brought into the liquor; It may also be that in order to reduce production costs and improve the taste of products, the production unit uses cyclamate to regulate the taste beyond the range of products.
 
Saccharin sodium is a synthetic sweetener commonly used in food industry. Saccharin sodium has no nutritional value to human body. Eating more saccharin sodium will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of small intestine, and reduce appetite. According to the national food safety standard for the use of food additives (GB 2760-2014), the maximum allowable limit of saccharin sodium in pickled vegetables is 0.15g/kg. The reason why saccharin sodium in pickled garlic exceeded the standard may be that the enterprise exceeded the limit or did not accurately measure the sweetener in order to increase the sweetness of the product.
 
Pesticide residues detected in 3 batches of food
 
Pesticide residues detected in 3 batches of food,分别为八宝农贸市场(有兴珍)销售的小白菜,毒死蜱残留量不符合食品安全国家标准规定;狮山镇卫生院对面水果摊(李永巧)销售的香蕉,噻虫胺、噻虫嗪残留量不符合食品安全国家标准规定;江川区徐雄芬豆制品摊销售的、来自玉溪市彩虹桥批发市场的绿豆芽,检出的4-氯苯氧乙酸钠(以4-氯苯氧乙酸计)不符合食品安全法有关规定。
 
Chlorpyrifos, also known as chlorpyrifos, is one of the most widely used organophosphate pesticides in the world. Eating food with excessive chlorpyrifos may cause dizziness, headache, weakness, vomiting and other symptoms, and may even cause epileptic convulsions. According to the national food safety standard maximum residue limits of pesticides in food (GB 2763-2021), the maximum residue limit of Chlorpyrifos in leafy vegetables (except celery) is 0.02mg/kg. The reason why chlorpyrifos poisoning in Chinese cabbage exceeded the standard may be that agricultural product growers used too much pesticides to strengthen the effect of disease prevention, or that growers did not harvest crops in advance in strict accordance with the pesticide safety interval.
 
Thiamethoxam is a nicotine insecticide, and its acute toxicity is classified as mild toxicity. Acute poisoning may cause nausea, vomiting, headache, fatigue, restlessness, convulsions, etc. Generally, eating food will not cause acute poisoning of thiamethoxam, but long-term consumption of food with excessive thiamethoxam will also have a certain impact on human health. According to the national food safety standard maximum residue limits of pesticides in food (GB 2763-2021), the maximum residue limit of thiamethoxam in bananas is 0.02mg/kg. The reason why thiamethoxam residues exceed the standard may be that agricultural growers use excessive pesticides to strengthen the effect of disease prevention, or that growers do not harvest crops in advance in strict accordance with the pesticide safety interval, resulting in pesticide residues exceeding the standard.
 
Thiamethoxam is a nicotinic insecticide, which has stomach toxicity, contact killing and inhaling effects, and has a good control effect on aphids. A small amount of residues will not cause acute poisoning, but long-term consumption of thiamethoxam exceeding the standard of food may have a certain impact on human health. According to the national food safety standard maximum residue limits of pesticides in food (GB 2763-2021), the maximum residue limit of thiamethoxam in bananas is 0.02mg/kg. The reason for the excessive residue of thiamethoxam in bananas may be that in order to quickly control pests, increase the dosage or fail to comply with the provisions of the picking interval, resulting in the excessive residue in the products on the market.
 
Sodium 4-chlorophenoxyacetate (4-cpana), commonly known as propranolol, ketolin and fangluosu, is the most commonly added plant growth regulator. If you eat excessive bean sprouts left by 4-cpana for a long time, it may cause harm to your body. The announcement on the prohibition of the use of 6-benzyladenine and other substances in the production of bean sprouts (2015 No. 11) issued by the State Food and drug administration, the Ministry of agriculture and the national health and Family Planning Commission clearly stipulates that in order to ensure the edible safety of bean sprouts, producers shall not use 4-cpana in the production of bean sprouts, and bean sprout operators shall not operate bean sprouts containing 4-cpana. The reason for the detection of 4-cpana in bean sprouts may be that the producers used it illegally in order to promote the plumpness and firmness of bean sprouts and improve the yield of bean sprouts.
 
Microbial contamination was detected in one batch of purified water, which was produced by huafo beverage factory in Mouding County. The number of Pseudomonas aeruginosa did not meet the provisions of national food safety standards.
 
Pseudomonas aeruginosa is a kind of conditional pathogen, which is widely distributed in water, air, normal human skin, respiratory tract and intestines. It is easy to survive in a humid environment and has strong resistance to disinfectants, ultraviolet rays, etc. Pseudomonas aeruginosa has a higher health risk for people with weak immunity. The national standard for food safety packaged drinking water (GB 19298-2014) stipulates that the test results of Pseudomonas aeruginosa in five samples of the same batch of packaged drinking water products are not detectable. The reason for the detection of Pseudomonas aeruginosa in packaged drinking water may be that the source water is improperly protected and the water body is polluted; It may also be that the hygiene control in the production process is not strict; It may also be caused by defective cleaning and disinfection of packaging materials.
 
In addition, there is a problem of heavy metal pollution in a batch of food inspection. The detection value of lead (calculated as Pb) in xiaoquela (salted vegetables) sold by Ning’er Daxing mass merchandising department store Co., Ltd. and produced by Pu’er mengyejiang Agricultural Food Development Co., Ltd. does not meet the national standard of food safety.
 
Lead is a common heavy metal pollutant. Long term consumption of food with excessive lead content may damage the human blood system and nervous system, especially the growth and intellectual development of children. The national standard for food safety limits of pollutants in food (GB 2762-2017) stipulates that the limit value of lead (calculated by Pb) in vegetable products is 1.0mg/kg. The reason why the detection value of lead (calculated by Pb) in pickles exceeds the standard may be that the lead content in vegetable raw materials used by production enterprises exceeds the standard, or it may be the migration of lead in production equipment or packaging materials.
 
For the unqualified products found in the sampling inspection, the local market supervision department of the enterprise has carried out verification and disposal according to law, urged the enterprise to fulfill its legal obligations, and took measures such as taking the unqualified products off the shelf and recalling them in time to control the risks; Find out the batch, quantity and reasons of unqualified products in production and operation, and deal with illegal acts according to law; After the completion of the inspection and disposal work, it shall be made public to the public in a timely manner.

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 The eight batches of bulk Baijiu, mung bean sprouts and purified water in Yunnan were found to be unqualified. Be careful when purchasingimage
(source:Yunnan Provincial Bureau of market supervision and Administration)
 
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