84.8% of Shanghai meat products are qualified

Recently, Shanghai Municipal Bureau of quality and Technical Supervision announced the results of special supervision and spot check on meat products in the production and circulation field of Shanghai A total of 99 Kinds of products were spot checked, 84 of which were judged to be qualified, with a sampling qualification rate of 84.8% Among the 15 kinds of unqualified meat products, there are some problems, such as unqualified protein, fat, total sugar, excessive water, preservative benzoic acid, citric acid, illegal addition of colorant tempting red, lemon yellow and so on Among them, "Tanggula" spicy yak jerky (60g package) produced by Qinghai Kaixinyuan Food Co., Ltd., a Sino US joint venture, is seriously over standard in coliform and colony count Experts from the Quality Supervision Bureau suggest that when purchasing meat products, attention should be paid to: 1 Look at enterprises: regular stores or supermarkets generally have purchase control over the products sold, and the product quality and after-sales service are relatively guaranteed 2 Look at the packaging: the packaging products shall be sealed without damage or bulging 3 Look at the label: see whether there are production date, shelf life, QS mark and other marks on the product package 4 Look at the appearance: products with too bright colors are likely to be artificially added synthetic pigments or hair color agent nitrite Meat products with moist surfaces are prone to bacteria Not long ago, Shanghai Municipal Bureau of Quality Supervision announced the results of special supervision and spot check on liquid milk products in the production and circulation field of Shanghai, and all 17 kinds of liquid milk products were qualified Liquid milk includes pasteurized milk, sterilized milk and sour milk Pasteurized milk takes milk as raw material, which is directly supplied to consumers after low temperature sterilization It can keep the nutrition and freshness of milk to the maximum extent, but it has a short shelf life and needs to be refrigerated The sterilized milk is made by ultra-high temperature instantaneous sterilization, which can be stored at normal temperature and has a long preservation period Sour milk is mainly made of milk or reconstituted milk It not only has the nutritional value of milk, but also contains beneficial microorganisms such as Lactobacillus, which can inhibit the putrefactive bacteria in human intestine and promote the digestion and absorption of nutrients Experts from the Quality Supervision Bureau reminded that consumers should choose different dairy products according to their own needs Under the same conditions, the difference between protein and calcium of the three dairy products is small Recently, there has been "reconstituted milk" (also known as "reduced milk") The national standard allows sour milk and sterilized milk to use reconstituted milk as raw materials, but cannot be used in pasteurization; at the same time, it also stipulates that products using reconstituted milk as raw materials should be marked as "reconstituted milk" Consumers can distinguish from product labels.