Xianyang food and drug inspection and testing center completed the supervision and sampling of edible agricultural products under the”joint action of two departments”
By: Date: 2022-07-28 Categories: chinesefood Tags: ,
Recently, Xianyang municipal market supervision bureau and Xianyang Municipal Bureau of agriculture and rural areas jointly carried out the supervision and sampling of edible agricultural products and quality and safety monitoring. According to the task arrangement, the Municipal Food and drug inspection and testing center has successfully completed the task of”joint action of two departments” for the supervision and sampling of edible agricultural products.
 
The sampling varieties of this special action are leek, celery and cowpea. The sampling areas are mainly vegetable wholesale markets, supermarkets and farmers’ markets. The sampling ratio is 3:1:1, and a total of 50 batches of samples are taken. The testing items include cadmium (calculated by CD), lead (calculated by Pb), chlorpyrifos, pyomethor, acetamiprid, phorate, cyhalothrin and beta Cypermethrin, carbofuran, carbendazim, dichlorvos, methyl isocyanate Cypermethrin and beta Cypermethrin, fenitramine, hydrazine sulfur. According to the test results, 49 batches are qualified, 1 batch is unqualified, the unqualified product is leek, and the unqualified item is chlorpyrifos.
 
[popular science tips]
 
Chlorpyrifos is an organophosphorus insecticide with contact, stomach toxicity and fumigation effects. The national food safety standard? Maximum residue limits of pesticides in food (GB? 2763-2021) stipulates that the maximum residue limit of Chlorpyrifos in leeks is 0.02mg/kg. A small amount of pesticide residues will not cause acute poisoning, but long-term consumption of food with excessive pesticide residues will have a certain impact on human health.
 
Pesticide residue exceeding the standard is the most common unqualified problem of edible agricultural products. After the application of pesticides in agricultural production, some pesticides directly or indirectly remain in grains, vegetables, fruits, livestock products, aquatic products, soil and water. Thoroughly washing vegetables, melons and fruits before eating and soaking them in clean water can effectively reduce the adverse effects of pesticide residues on health. Here is a little common sense of food safety:how to clean the residual pesticides on fruits and vegetables?
 
(1) water washing and soaking method (soaking after washing with clean water):the pesticides contaminated by vegetables are mainly organophosphorus pesticides, which are difficult to dissolve in water. This method can only remove part of the contaminated pesticides, but water washing is the basic method to remove other pollutants and residual pesticides on vegetables and fruits, which is mainly used for leaf vegetables. Generally, wash the surface dirt with water first, otherwise it is equivalent to immersing fruits and vegetables in diluted pesticides, and then immerse them in clear water for no less than 10 minutes. Fruit and vegetable detergent can increase the dissolution of pesticides, so a small amount of fruit and vegetable detergent can be added during soaking, and after soaking, rinse them with running water for 2-3 times.
 
(2) alkaline water immersion method after cleaning:organophosphorus pesticides decompose rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution, and can be used for all kinds of vegetables, melons and fruits. The method is to wash the dirt on the surface first, soak it in alkaline water (5g-10g alkaline surface is added to 500ml water generally) for 5-15 minutes, and then rinse it with clean water for 3-5 times.
 
(3) peeling method:vegetables, melons and fruits with uneven or hairy appearance are easy to be contaminated with pesticides, so peeling is a better method to remove residual pesticides.
 
(4) storage method:pesticides can be slowly decomposed into substances harmless to human body over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so melons, fruits and vegetables that are easy to be preserved can be stored for a certain period of time to reduce pesticide residues. Generally, it should be stored for more than 15 days. At the same time, it is recommended not to eat freshly picked fruits without peeling immediately.
 
(5) heating method:carbamate pesticides decompose faster with the increase of temperature, so some pesticides can be removed by heating for vegetables and fruits that are difficult to be treated by other methods. This method is commonly used in celery, spinach, cabbage, cabbage, green pepper, cauliflower, beans, etc. first clean the surface pollutants with water, put them into boiling water for 2-5 minutes, and then rinse them with water for 1-2 times.
 
(6) sunlight:vegetables dried by sunlight have less pesticide residues.