Inner Mongolia announced the sampling inspection of 495 batches of food on 10 batches of vinegar, pike crab, sunflower oil and other unqualified lists

Recently, the Market Supervision Administration of Inner Mongolia Autonomous Region announced the sampling inspection of 495 batches of food, and 10 batches of samples of 495 batches of 17 categories of food such as catering food, fried goods and nut products, soy products, starch and starch products, pastries, alcohol, frozen drinks, and processed grain products were on the unqualified list
.

 

Vinegar and cake were detected with microbial contamination

 

Among the unqualified samples, 1 batch of vinegar and 1 batch of cakes were found to have microbial contamination, namely: Yongkang cakes sold in Tongliao Zarut Banner New Era Shopping Center and produced by Tongliao Zarut Banner New Yongkang Food Factory were found to be mold-detecting mold that did not meet the provisions of the national food safety standards; The total number of colonies detected in the old vinegar (brewed vinegar) produced and sold by Huayu Vinegar Factory in Chayouzhongqi, Ulanqab City, did not meet the provisions of the
national food safety standards.

 

Mold is a common fungus that is
widespread in nature.
After the product is contaminated with mold, it will spoil and lose its edible value
.
The National Food Safety Standard for Pastries and Bread (GB7099-2015) stipulates that the maximum limit value of mold in pastries (except products with mold-ripened cheese) is 150CFU/g
.
The reason for excessive mold in pastries may be that raw materials or packaging materials are contaminated by mold; It may also be that the hygienic conditions of the product are not strictly controlled during production and processing; It may also be related to
improper control of product storage and transportation conditions.

 

The total number of colonies is an indicator of microorganisms that can reflect the hygiene status
of food.
The National Food Safety Standard Vinegar (GB 2719-2018) stipulates that the total number of colonies in a sample of vinegar shall not exceed 10⁴CFU/g for 5 times, and the results of at least 3 tests shall not exceed 10³CFU/g
.
The reason why the total number of colonies in vinegar exceeds the standard may be that the hygienic conditions are not strictly controlled during production and processing; It may also be related to
the poor sealing of product packaging and improper control of storage and transportation conditions.

 

Pike crab detected heavy metal contamination problem

 

Among the unqualified samples, two batches of pike crabs were found to have heavy metal contamination, namely: frozen pike crabs sold by Haikuo affordable seafood shop in Jining District, Ulanqab City; The chilled pike crabs sold by Haikuo Affordable Seafood Shop in Jining District, Ulanqab City, were found to be cadmium (in Cd) that did not meet the provisions of the
national food safety standards.

 

Cadmium is one of the
most common contaminants of heavy metal elements.
The National Food Safety Standard Limits of Contaminants in Food (GB 2762-2017) stipulates that the limit value of cadmium in fresh and frozen aquatic crustaceans is 0.
5mg/kg
.
The reason for the excessive cadmium in pike crab may be the enrichment of cadmium in the environment during its cultivation process
.

 

2 batches of dining utensils were found to be unqualified

 

Among the unqualified samples, 2 batches of catering utensils were found to be unqualified, namely: the anionic synthetic detergent (in terms of sodium dodecylbenzenesulfonate) was detected in the tableware used in Longwangmu hot iron pot fish stew shop in Hohhot's Xincheng District, and the tableware produced by Tumut Zuoqiyuanxin tableware cleaning factory was detected as anionic synthetic detergent (in terms of sodium dodecylbenzenesulfonate), and the coliform bacteria did not meet the provisions of the national food safety standards; The plates used by Hohhot Inner Mongolia Xibin Catering Management Co.
, Ltd.
detected anionic synthetic detergent (in terms of sodium dodecylbenzenesulfonate) and coliform bacteria that did not meet the provisions of the
national food safety standards.

 

Coliform bacteria are one of
the commonly used indicators of food contamination.
Detection of coliform bacteria in food suggests a greater
likelihood of contamination with pathogenic bacteria (e.
g.
, salmonella, shigella, pathogenic E.
coli).
The National Food Safety Standard Disinfection Meal (Drinking) Utensils (GB 14934-2016) stipulates that coliform bacteria shall not be detected in disinfection meal (drinking) utensils
.
The reason for excessive coliform bacteria in disinfected meal (drinking) utensils may be that the packaging used in the product is contaminated; It may also be that the hygienic conditions during production and processing are not strictly
controlled.

 

Anionic synthetic detergent is the main component of detergent such as washing powder, dish soap, laundry detergent, soap and other detergents often used in our daily life, the main component of sodium dodecylsulfonate, is a low-toxic substance, because of its convenient use, easy to dissolve, good stability, low cost and other advantages, widely used in disinfection enterprises, but if the cleaning and disinfection process of dining (drinking) utensils is not properly controlled, it will cause detergent residue on dining (drinking) utensils, which has adverse effects
on human health.
Therefore, as a non-edible synthetic chemical, human intake
should be controlled.
GB 14934-2016 "National Food Safety Standard Disinfection of Meal (Drinking) Ware" stipulates that anionic synthetic detergents of meal (drinking) utensils using chemical disinfection method shall not be detected
.

 

2 batches of tofu skin detected food additive use problems

 

Among the unqualified samples, 2 batches of tofu skins were detected with food additive problems, namely: tofu skins sold in Xilingol Meng Taibao Temple Banner Wankelong Shopping Plaza, and tofu skins sold in Xilingol Meng Taibao Temple Banner Wankelong Sales and Service Center Store, both of which were found to be dehydroacetic acid and its sodium salt (in terms of dehydroacetic acid) did not meet the provisions of the
national food safety standards.

 

Dehydroacetic acid and its sodium salt are widely used as preservatives in the field of
food production.
The National Food Safety Standard Food Additive Use Standard (GB 2760-2014) stipulates that the scope of use of dehydroacetic acid and its sodium salt does not include tofu skin
.

 

In addition to the above products, there are also 2 batches of food detected that the quality indicators are not up to standard, namely: the peroxide value (in terms of fat) of Chencui Meng wheat cake sold by Longhua Supermarket in Wuyuan County, Baotou City, and produced by Inner Mongolia Pian Erge Food Co.
, Ltd.
does not meet the explicit quality requirements of the product; The refined sunflower oil sold by Yiduoduo Supermarket in Qilubei Town, Zarut Town, Tongliao City, and produced by the Yingzi Grain and Oil Processing Professional Cooperative of Zarut Qiyingzi in Tongliao City, was detected to have a peroxide value (in terms of fat) that did not meet the explicit quality requirements of
the product.

 

For the unqualified food found in the random inspection, the Market Supervision and Administration Bureau of the Inner Mongolia Autonomous Region has ordered the market supervision departments in Hohhot City, Baotou City, Tongliao City, Xilin Golmeng, Ulanqab City, Bayannaoer City and other places to immediately organize verification and disposal, find out the flow of products, and urge enterprises to take measures such as removing and recalling substandard products to control risks; Violations of laws and regulations shall be dealt with strictly in accordance with law; Promptly disclose the risk prevention and control measures and verification and disposal measures adopted by the enterprise to the public, and report
to the Market Supervision and Administration Bureau of the Inner Mongolia Autonomous Region.