-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
- Cosmetic Ingredient
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Food Partner Network News Recently, Chongqing Municipal Administration for Market Supervision released the fifth batch of "you point me to check" food safety sampling situation, this time a total of 259 batches of samples of biscuits, catering foods, fried foods and nut products, egg products, starch and starch products, soy products, convenience foods, pastries, canned food, alcohol, grain processing products, meat products, sugar, edible agricultural products, edible oil, grease and its products, vegetable products, fruit products, candy products, condiments, beverages and other 20 categories of food 259 batches of samples.
5 batches
of unqualified food were detected.
It covers 122 production and operation
companies in the city's jurisdiction.
5 batches
of unqualified food were detected.
It covers 122 production and operation
companies in the city's jurisdiction.
2.
Quality index problems detected in batches of food
Quality index problems detected in batches of food
The quality index problems of 2 batches of food were detected in 2 batches, respectively, the peroxide value of hemp seed oil produced by Chongqing Beneficial Agriculture Development Co.
, Ltd.
did not meet the national food safety standards; The sorghum liquor sold at Yaolong Food Store in Zhongxian County does not meet the national standards
.
, Ltd.
did not meet the national food safety standards; The sorghum liquor sold at Yaolong Food Store in Zhongxian County does not meet the national standards
.
Peroxide value is an early indicator of rancidity of oil, which mainly reflects the degree of oxidation of
oil.
Eating foods with excessive peroxide values generally does not cause damage to human health, but long-term consumption of foods with seriously excessive peroxide values may cause gastrointestinal discomfort and diarrhea
.
The National Food Safety Standard for Vegetable Oil (GB 2716-2018) stipulates that the maximum limit value of peroxide value in edible vegetable oil (including blended oil) is 0.
25g/100g
.
oil.
Eating foods with excessive peroxide values generally does not cause damage to human health, but long-term consumption of foods with seriously excessive peroxide values may cause gastrointestinal discomfort and diarrhea
.
The National Food Safety Standard for Vegetable Oil (GB 2716-2018) stipulates that the maximum limit value of peroxide value in edible vegetable oil (including blended oil) is 0.
25g/100g
.
Microbial contamination was detected in 2 batches of food
Microbial contamination was detected in 2 batches of food, respectively, the ingots cake produced by the Meikeduo food processing store in Wanzhou District, the total number of colonies and coliform bacteria did not meet the national food safety standards; The total number of colonies of pulled beef (seasoned noodle products) sold in Shuanghekou Xinruyi Department Store in Wanzhou District and produced by Qingxin Haoli Food Co.
, Ltd.
does not meet the requirements
of product implementation standards.
, Ltd.
does not meet the requirements
of product implementation standards.
Coliform bacteria is one of
the commonly used indicator bacteria for food contamination at home and abroad.
Coliform detection in food indicates greater contamination
with pathogenic bacteria (e.
g.
, Salmonella, Shigella, pathogenic E.
coli).
If the coliform bacteria in the food seriously exceed the standard, it will destroy the nutrients of the food and make the food lose its edible value; It will also accelerate food spoilage and may endanger human health
.
The National Food Safety Standard for Pastry and Bread" (GB 7099-2015) stipulates that the coliform test results of 5 samples of the same batch of products in pastry shall not exceed 10 2 CFU/g, and the test results of up to2samples shall exceed 10 CFU/g
.
the commonly used indicator bacteria for food contamination at home and abroad.
Coliform detection in food indicates greater contamination
with pathogenic bacteria (e.
g.
, Salmonella, Shigella, pathogenic E.
coli).
If the coliform bacteria in the food seriously exceed the standard, it will destroy the nutrients of the food and make the food lose its edible value; It will also accelerate food spoilage and may endanger human health
.
The National Food Safety Standard for Pastry and Bread" (GB 7099-2015) stipulates that the coliform test results of 5 samples of the same batch of products in pastry shall not exceed 10 2 CFU/g, and the test results of up to2samples shall exceed 10 CFU/g
.
The total number of colonies is an indicator of microorganisms, which is mainly used to evaluate the cleanliness of food and reflect whether the food meets the hygiene requirements
in the production process.
The total number of colonies of food seriously exceeds the standard, which will destroy the nutritional content of food, accelerate the spoilage of food, and make food lose its edible value
.
The total number of colonies exceeding the standard indicates that individual enterprises may not strictly control the sanitary conditions of the production and processing process as required, or the cleaning and disinfection of packaging containers are not in place; It may also be related to
the lack of strict sealing of product packaging and improper control of storage and transportation conditions.
in the production process.
The total number of colonies of food seriously exceeds the standard, which will destroy the nutritional content of food, accelerate the spoilage of food, and make food lose its edible value
.
The total number of colonies exceeding the standard indicates that individual enterprises may not strictly control the sanitary conditions of the production and processing process as required, or the cleaning and disinfection of packaging containers are not in place; It may also be related to
the lack of strict sealing of product packaging and improper control of storage and transportation conditions.
In addition, there was a batch of food detected heavy metal contamination, and the lead (in Pb) of ginger sold for Xiushan County Tianquan Agricultural Development Co.
, Ltd.
did not meet the national food safety standards
.
, Ltd.
did not meet the national food safety standards
.
Lead is a chronic and cumulative poison, after entering the human body, a small part will be excreted with the body's metabolism, and most of it will be deposited
in the body.
The National Food Safety Standard Limit of Contaminants in Food (GB 2762-2017) stipulates that the maximum limit index of lead in ginger is 0.
1mg/kg, lead has chronic accumulation hazards to the human body, long-term intake of food exceeding the standard may cause damage
to the human nervous system, hematopoietic system, cardiovascular system and urinary system.
in the body.
The National Food Safety Standard Limit of Contaminants in Food (GB 2762-2017) stipulates that the maximum limit index of lead in ginger is 0.
1mg/kg, lead has chronic accumulation hazards to the human body, long-term intake of food exceeding the standard may cause damage
to the human nervous system, hematopoietic system, cardiovascular system and urinary system.
In accordance with the requirements of the Food Safety Law of the People's Republic of China, the local market regulatory department has initiated the investigation and handling of the unqualified products found in the above-mentioned sampling in accordance with the law, and has taken risk control measures to clarify the flow of products, recall and remove unqualified products, analyze the reasons and carry out rectification
.
.
Non-conforming product information
(Source: Chongqing Municipal Administration for Market Regulation)
Related reports: Circular of Chongqing Municipal Administration for Market Regulation on the Fifth Batch of "You Order Me Inspection" Food Safety Sampling Inspection (No.
51 of 2022)
51 of 2022)
This article is edited by the Food Information Center of Food Partner Network, unauthorized reproduction is prohibited, if you need to reprint, please contact to obtain authorization to reprint, please contact news@foodmate.
net
.
net
.
