Hainan reported 13 batches of unqualified food, tableware and fruits and vegetables accounted for 70%.

 

Food Partner Network News On December 22, the Hainan Provincial Market Supervision Administration notified 13 batches of unqualified food, involving edible agricultural products, grain processing products, catering foods, pastries, edible oil, grease and its products, condiments six categories, the problems found mainly include microorganisms exceeding the standard, pesticide residues exceeding the standard, food additives exceeding the range, quality indicators not meeting the standard, etc
.

 

Among the unqualified samples, tableware and fruits and vegetables accounted for 70%.

 

Among the unqualified samples, tableware and fruits and vegetables accounted for seventy percent
.
Among them, 5 batches of tableware were detected that coliform bacteria did not meet the national food safety standards, namely: chopsticks produced by Wanda Branch of Haikou Taste Restaurant Management Co.
, Ltd.
(processing date: 2022-07-14, specification model: /); Spoons used in the production of Wanda Branch of Haikou Restaurant Restaurant Management Co.
, Ltd.
(processing date: 2022-07-14, specification model: /); Bone dishes produced by Wanda Branch of Haikou Taste Restaurant Management Co.
, Ltd.
(processing date: 2022-07-14, specification model: /); Soup bowls produced and used by Wanda Branch of Haikou Restaurant Catering Management Co.
, Ltd.
(processing date: 2022-07-14, specification model: /); Cups produced by Wanda Branch of Haikou Taste Restaurant Management Co.
, Ltd.
(Processing date: 2022-07-14, specification model: /)
.

 

Coliform bacteria is one of
the commonly used indicator bacteria for food contamination at home and abroad.
The detection of coliform bacteria in the meal (drink) indicates that it is more likely
to be contaminated by pathogenic bacteria (such as salmonella, Shigella, pathogenic Escherichia coli).
The National Food Safety Standard Disinfection of Dining (Drinking) Utensils (GB 14934-2016) stipulates that coliform
bacteria shall not be detected in dining (drinking) utensils.
Excessive coliform bacteria may be caused by the pollution of production equipment such as personnel and work utensils, environmental pollution, and the failure to reach the specified time and temperature during dry heat disinfection of tableware
.

 

In addition, 4 batches of fruits and vegetables were detected with pesticide residues exceeding the standard, namely: bananas sold at Haikou Longhua Huangyuhuan fruit stall, and the inspection item thiamethoxam did not meet the national food safety standards; The beans sold by Huang Yanhua in Xiangrong Farmers Market, the inspection item imidacloprid did not meet the national food safety standards; The cowpeas sold at the Wu Shixing vegetable stall in Qiongzhong Yinggen, the inspection item triazophos did not meet the national food safety standards; The Shanghai Qing sold by the Yongxing Administration Bureau (Yongxing Canteen), the inspection item chlorpyrifos did not meet the national food safety standards
.

 

According to the National Food Safety Standard Maximum Residue Limit of Pesticides in Food (GB 2763-2021), the maximum residue limit of thiamethoxam in bananas is 0.
02mg/kg; The maximum residue limit of imidacloprid in beans is 0.
1mg/kg; The maximum residue limit of triazophos in legumes and vegetables was 0.
05mg/kg; The maximum residue limit of chlorpyrifos poisoned in common cabbage is 0.
02 mg/kg
.

 

3.
The quality index of the batch of food was not up to standard

 

Among the unqualified foods, 3 batches of food were found to have quality indicators that did not meet the standard
.
Among them, the probiotic steamed cake (production date: 2022-07-25, specification model: measurement and weighing) produced by Guangdong Naiyi Food Co.
, Ltd.
sold by Hainan RT-Mart Commercial Co.
, Ltd.
, the peroxide value (in terms of fat) of the inspection item did not meet the national
food safety standards.

 

Peroxide value is an early indicator of rancidity of oil, which mainly reflects the degree of oxidation of
oil.
The National Food Safety Standard for Pastries and Bread (GB 7099-2015) stipulates that the maximum limit value of peroxide value (in terms of fat) in pastry is 0.
25g/100g
.
The reason why the peroxide value (in terms of fat) in the pastry exceeds the standard may be that the fat in the raw material has been oxidized, or it may be related
to improper control of the environmental conditions of the product during storage and transportation.

 

In addition, the peanut oil produced and sold by Sanya Tian Dufuyuan Peanut Oil Mill (production date: 2022-08-06, specification model: bulk weighing), the acid price (KOH) of the inspection item does not meet the national
food safety standards.

 

Acid value can be used to evaluate the degree of rancidity of
food.
Under normal circumstances, consumers can clearly distinguish that it has a peculiar smell such as hala during use, and should avoid eating
.
The National Food Safety Standard for Vegetable Oil (GB 2716-2018) stipulates that the acid price limit value in edible vegetable oil shall not exceed 3mg/g
.
The main reasons for the unqualified acid price are: the procurement of raw materials is not strict, the production process is not up to standard, and the product storage conditions are improper, especially when the ambient temperature is high, which is easy to lead to oxidative rancidity
of fat in food.

 

In addition, the cooking wine seasoned cooking wine (production date: 2022-07-03, specification model: 500 ml/bottle) produced by Hainan Wanning Ruixin Food Co.
, Ltd.
sold by Sanya Qinglin School does not meet the national food safety standards
.

 

Amino acid nitrogen is one of the
characteristic quality indicators of seasoned cooking wine.
The higher the amino acid nitrogen content, the better the quality of the seasoning wine and the stronger
the umami taste.
Amino acid nitrogen is unqualified, and the main impact is the flavor
of seasoned wine products.
"Seasoning Wine" (SB/T 10416-2007) stipulates that the amino acid nitrogen content in seasoning wine ≥ 0.
2g/L
.
The amino acid nitrogen content is not up to standard, which may be that the product production process does not meet the standard requirements and does not meet the required fermentation time; It may also be a problem with product formulation defects; There may also be the problem
that individual enterprises deliberately adulterate in the production process to reduce costs.

 

In addition to the above products, there was also 1 batch of food detected the use of food additives, namely: pho sold at Haikou Qiongshan Wang Saixiang noodle stall, the sulfur dioxide residue of the inspection item did not meet the national food safety standards
.

 

For the unqualified products found in the sampling inspection, the local market supervision department has taken measures to investigate and deal with them according to law, and ordered the operators of the centralized trading market for edible agricultural products to find out the purchase channel, place of origin and other information and report to the relevant departments, food production enterprises to find out the flow of products, recall unqualified products, analyze the reasons for rectification, sellers of edible agricultural products immediately stop sales of unqualified products, and immediately take measures such as removing from the shelves in the food business link to prevent and control risks
.
The risk prevention and control measures and verification and disposal results of unqualified products will be announced
on the website of the relevant city and county market supervision department.