Hubei detected 8 batches of unqualified food, including rock sugar, wild pepper chicken feet, mango, etc

Food Partner Network News On October 25, the Hubei Provincial Market Supervision Administration released the 15th issue of food safety supervision and sampling information in 2022, and detected 8 batches of
unqualified food.
Among them, 4 batches of sugar were unqualified, 2 batches of catering food were unqualified, 1 batch of edible agricultural products were unqualified, and 1 batch
of meat products were unqualified.

 

4 batches of sugar were found to have problems with quality indicators

 

The quality index problems of 4 batches of sugar were detected, namely the white sugar produced by Hubei Yilongyuan Food Co.
, Ltd.
sold by Xuxiansen Fresh Supermarket in Wujiagang District, Yichang City, and the color value did not meet the provisions of the national food safety standards; The rock sugar (monocrystalline rock sugar) produced by Wuhan Junhe United Trading Co.
, Ltd.
sold by the Huangshang Life Supermarket of Hubei Huangshang Group Co.
, Ltd.
does not meet the provisions of the national food safety standards; The color value of the white sugar produced by Wuhan Luyayuan Trading Co.
, Ltd.
sold by Shihong Department Store supermarket in Xisai Mountain District does not meet the provisions of the national food safety standards; The total sugar content of old brown sugar (brown sugar) produced by Wuhan Junhe United Trading Co.
, Ltd.
sold by Hubei Huangshang Group Co.
, Ltd.
Huangshang Life Supermarket does not meet the provisions of
the national food safety standards.

 

Color value is one of the quality indicators of sugar, is one of the main bases for the division of white sugar, white sugar, rock sugar, etc.
, it mainly affects the appearance of sugar, is a reflection of impurities, but also a reflection
of the level of production technology.
National standards and industry recommended product standards have stipulated the color value of their corresponding products, and used as one of
the main bases for dividing quality grades.
"White sugar" (GB/T 317-2018) stipulates that the color value of first-class white sugar shall not exceed 150IU.

The reason for the excessive color value may be improper control of key processes of production and operation enterprises, poor sugar storage and transportation conditions, etc
.

 

The total sugar is determined by the sum of sucrose and reducing sugar, reflecting the total amount of soluble monosaccharides and oligosaccharides in food, which is an important quality indicator
of sugar.
"Brown sugar" (GB/T 35884-2018) stipulates that the total sugar content of first-class brown sugar shall not be less than 92.
5g/100g
.
The unqualified total sugar content may be fermented
due to improper storage methods in sugar refining enterprises and circulation markets, poor production process control, and mold contamination.

 

2 batches of tableware were detected with microbial contamination and other contamination problems

 

2 batches of catering utensils were found to have microbial contamination and other pollution problems, respectively, the chopsticks used by Wuhan Hengxianghui Catering Management Co.
, Ltd.
, and the anionic synthetic detergent (in terms of sodium dodecylbenzenesulfonate) did not meet the provisions of the national food safety standards; The coliform bacteria used by Guoguo Restaurant in Wuhan East Lake New Technology Development Zone do not meet the provisions of
the national food safety standards.

 

The main active ingredient of anionic synthetic detergent is sodium dodecylbenzenesulfonate, which is a low-toxicity chemical
.
The National Food Safety Standard Disinfection Meal (Drinking) Utensils (GB 14934-2016) stipulates that anionic synthetic detergents (in terms of sodium dodecylbenzenesulfonate) in disinfected meal (drinking) utensils shall not be detected
.
The reason for the detection of anionic synthetic detergent in disinfectant dining (drinking) utensils may be that the detergent used to clean dishes does not meet the standard; It could also be that the detergent or disinfectant was not thoroughly rinsed, etc
.

 

Coliform bacteria are one of
the commonly used indicators of food contamination at home and abroad.
The National Food Safety Standard Disinfection of Meal (Drinking) Ware (GB 14934-2016) stipulates that coliform bacteria in sterilized meal (drinking) utensils shall not be detected
.
The reason for the detection of coliform bacteria in dining (drinking) utensils may be incomplete cleaning and sterilization of dishes, or contamination during storage
.

 

The total number of colonies detected in wild pepper chicken feet exceeded the standard

 

1 batch of "Yuntu" brand wild pepper chicken feet produced by Hubei Jiaxuan Township Meizi Food Co.
, Ltd.
sold by Xiantao Yuekelong Commercial Co.
, Ltd.
, the total number of colonies does not meet the provisions of the
national food safety standards.

 

The total number of colonies is an indicator of microorganisms, not pathogenic bacteria, and reflects the hygienic status
of food in the production process.
If the total number of colonies of the food seriously exceeds the standard, it will destroy the nutritional content 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 Cooked Meat Products (GB 2726-2016) stipulates that the total number of colonies of 5 samples of the same batch of products in cooked meat products shall not exceed 10^{5 CFU}/g, and the test results of up to 2 samples are allowed to exceed 10⁴CFU/g
.
The reason why the total number of colonies exceeds the standard may be that the enterprise does not strictly control the hygienic conditions of the production and processing process as required, or it may be related to
the poor sealing of product packaging or improper storage and transportation conditions.

 

Mango detected pyraclostrobin in excess of the standard

 

In addition, there is 1 batch of mango sold by Jianghan Agricultural Products Market + Daiyanfen in Xiantao City, and pyraclostrobin does not meet the national
food safety standards.

 

Pyraclostrobin is a fungicide, belonging to methoxycarbamates, which can achieve the effect of sterilization by inhibiting the respiration of strains, and can prevent and treat banana and other black star diseases, leaf spots, etc
.
Consumption of food generally does not lead to acute poisoning of pyraclostrobin, but long-term consumption of food exceeding the standard of pyraclostrobin also has a certain impact
on human health.
The National Food Safety Standard Maximum Residue Limit of Pesticides in Food (GB 2763-2021) stipulates that the maximum residue limit value of pyraclostrobin in mango is 0.
05mg/kg
.
The reason for the excessive residue of pyraclostrobin in mango may be that the residue in the products on the market exceeds the standard
due to rapid control of the disease, increasing the dosage of medication or not complying with the regulations on the picking interval.

 

For the unqualified products found in the random inspection, the Hubei Provincial Market Supervision Administration has instructed the market supervision departments of Wuhan, Huangshi, Xiangyang, Yichang, Huanggang, Xiantao and other market supervision departments to promptly start verification and disposal in strict accordance with the "Food Safety Law of the People's Republic of China" and other provisions, and carry out investigation and handling
in accordance with the law.