Jiangsu new phase of food sampling results released 19 batches of food detected agricultural and veterinary drug residues, microbial contamination and other problems

Food Partner Network News On November 3, the results of Jiangsu's new phase of food sampling were released
.
Among the 635 batches of food sampled by the Jiangsu Provincial Market Supervision Administration, including catering food, tea and related products, condiments, pastries, alcohol, meat products, dairy products, edible agricultural products, potatoes and puffed foods, fruit products and quick-frozen foods, 19 batches were found to be unqualified
.

 

Fruits, vegetables and shrimp were found to have residues of agricultural and veterinary drugs

 

Among the unqualified foods, 6 batches of fruits, vegetables and shrimp were found to have agricultural and veterinary drug residues
.
Among them, 5 batches were fruits and vegetables, namely: cowpea sold by Zhao Ruiming in the comprehensive market of agricultural and sideline products on Dongfeng Road, Taizhou City, was found to be unable to meet the provisions of the national food safety standard; Imidacloprid and clothianidin were detected in ginger sold at the fresh supermarket in Yicheng Street, Yixing City, Wuxi City, which did not meet the provisions of the national food safety standards; Ginger sold by Li Haizhong in Guanlin Village, Guanlin Town, Yixing City, Wuxi City (in the Guoli Farmers' Market) was found to not meet the provisions of the national food safety standards; The ginger sold by Jiang Guanglei vegetable stall in Qianqiao, Huishan District, Wuxi City, detected thiamethoxam that did not meet the provisions of the national food safety standards; The high-quality bananas sold by the Peixin Department Store supermarket in Peixian County, Xuzhou City, were found to be non-compliant with the national
food safety standards.

 

According to the GB 2763-2021 National Food Safety Standard Maximum Residue Limit of Pesticides in Food, the maximum residue limit of methylisosalphos in legume vegetables is 0.
01mg/kg (the limit is a temporary limit); The maximum residue limit of imidacloprid in ginger was 0.
5mg/kg, the maximum residue limit of clothianidin was 0.
2mg/kg, and the maximum residue limit of thiamethoxam was 0.
3mg/kg.
The maximum residue limit of imidacloprid in bananas is 0.
05 mg/kg
.

 

Another batch was: Roche shrimp sold by Jiangjiasuo Aquatic Products Management Department in Xuanwu District, Nanjing City, was found to be enrofloxacin not meeting the national
food safety standards.

 

Enrofloxacin is a third-generation quinolone drug, which is a synthetic broad-spectrum antibacterial drug used to treat skin infections and respiratory tract infections in animals, and is an exclusive drug
for animals.
According to the National Food Safety Standard Maximum Residue Limit of Veterinary Drugs in Food (GB 31650-2019), the maximum residue limit of enrofloxacin in shrimp is 100μg/kg
.

 

Microbial contamination was detected in 4 batches of food

 

Among the unqualified foods, 4 batches of food were detected with microbial contamination
.
Among them, 2 batches of mold were detected that did not meet the provisions of the national food safety standards, namely: the Yudai brand Funing cake (cooked powder pastry) (original flavor) sold by Yancheng RT-Mart Commercial Co.
, Ltd.
Yancheng RT-Mart Commercial Co.
, Ltd.
sells the jade belt brand Funing cake
produced by the nominal Funing County Yudai Candy and Pastry Factory.

 

Mold is an indicator for evaluating the quality of food hygiene
.
The number of mold in food refers to the number of mold colonies formed in 1g or 1mL of
samples after food samples are treated and cultured under certain conditions.
According to the "GB 7099-2015 National Food Safety Standard Pastry, Bread", mold in pastries should not exceed 150CFU/g
.
The reason for the excessive number of mold may be that the raw materials or packaging materials are contaminated by mold, or that the hygienic conditions of the product are not in place during production and processing, and may also be related to
improper product storage and transportation conditions.

 

There are also 2 batches: the total number of colonies detected in banana chips (sub-packaging) produced by Changzhou Want Food Co.
, Ltd.
sold by Changzhou Branch of Suzhou E-Mart Co.
, Ltd.
does not meet the explicit standards and quality requirements of the product; The total number of colonies detected in the chicken essence seasoning produced by Xuzhou Luran Food Co.
, Ltd.
sold by Bairujia Ruijin Road Department Store in Qinhuai District, Nanjing City did not meet the provisions of
the national food safety standards.

 

3 batches of tableware were found to be unqualified

 

Among the unqualified foods, 3 batches were catering utensils, namely: anionic synthetic detergent (in terms of sodium dodecylbenzenesulfonate) and coliform bacteria used in the reproduction cup used by Xianhezhuang Haowei Hot Pot franchise in Sihong County, Suqian City, did not meet the provisions of the national food safety standards; The chopsticks used in Duoyouduo Restaurant in Runzhou District, Zhenjiang City, were found to be anionic synthetic detergents (in terms of sodium dodecylbenzenesulfonate) that did not meet the provisions of the national food safety standards; The coliform bacteria used by the small vegetable garden Nanjing Catering Management Co.
, Ltd.
Zhenjiang Wanda store did not meet the provisions of
the national food safety standards.

 

Coliform bacteria are commonly used indicators of food contamination at home and abroad
.
Coliform bacteria are detected in food and food-related products and there is a risk of
contamination with pathogenic bacteria such as salmonella, shigella, pathogenic E.
coli.
The National Food Safety Standard Disinfection of Meal (Drinking) Utensils (GB 14934-2016) stipulates that coliform bacteria in meal (drinking) utensils should not be detected
.
The reason for the detection of coliform bacteria in dining (drinking) utensils may be that the product disinfection method does not meet the requirements, the cleaning and disinfection is not completely achieved and the disinfection and sterilization effect is not achieved, or it may be caused by
improper storage conditions or irregular operation of the product after disinfection and secondary pollution.

 

Anionic synthetic detergent, that is, the main component of detergents such as washing powder, dish soap, laundry detergent, soap and other detergents often used in our daily life, the main component of which is sodium lauryl sulfonate, is a low-toxic substance and is widely used
in disinfection enterprises.
The National Food Safety Standard Disinfection of Dining (Drinking) Ware (GB 14934-2016) stipulates that anionic synthetic detergents of dining (drinking) utensils using chemical disinfection should not be detected
.
Anionic synthetic detergent detected in dining (drinking) utensils may be that some of the used detergents are unqualified or used too much, and they have not been rinsed with sufficient amount of clean water or reused with cleaning water in the tableware rinse tank or a large number of tableware, resulting in cross-contamination, and then remain in the
dining (drinking) utensils.

 

One batch of boneless duck palm was found to have problems with the use of food additives

 

Among the unqualified foods, one batch of boneless duck palm was found to be the sum of the respective dosages of sorbic acid and its potassium salt (in terms of sorbic acid) and preservatives when mixed with its maximum use did not meet the provisions of the national food safety standards, which was: the lemon-flavored boneless duck palm
produced by the nominal Hanjiang Home Cooking Factory in Yangzhou City sold by Jinzhenya Food Store in Qinhuai District, Nanjing.

 

Sorbic acid and its potassium salt have strong antibacterial properties and good preservative effect, and are currently very widely used food preservatives
.
The National Food Safety Standard Food Additive Use Standard (GB 2760-2014) stipulates that the maximum use of sorbic acid and its potassium salt in cooked meat products is 0.
075g/kg (in terms of sorbic acid).

 

Preservatives are common food additives that refer to natural or synthetic chemical ingredients used to delay or inhibit food spoilage
caused by microorganisms.
The National Food Safety Standard Food Additive Use Standard (GB 2760-2014) stipulates that the sum of the respective amounts of preservatives in their maximum use should not exceed 1
when mixed.

 

In addition to the above products, there were 5 batches of unqualified quality indicators, namely: Shuanghong liquor produced by the nominal Yuxi Rizi Wine Industry Co.
, Ltd.
sold by Huai'an Jinhu Hualian Supermarket Co.
, Ltd.
did not meet the explicit standards and quality requirements of the product; The peroxide value (in terms of fat) of millet pot produced by the nominal Zhengyang Food Factory in Tongshan District, sold by Xinbaihui Supermarket in Guanyun County, Lianyungang City, did not meet the provisions of the national food safety standards; The acid price (in terms of fat) of egg yolk cakes produced by Yangzhou Fairy Temple Food Factory sold by Yangzhou Century Runhua Commercial Co.
, Ltd.
does not meet the provisions of the national food safety standards; The acid price (in terms of fat) of the oil jingguo produced by Suzhou Xinranzhai Food Factory sold by the nominal Suzhou Xinranzhai Food Factory sold by Jincheng Haodu Cai Fresh Supermarket in Jintan District, Changzhou City, did not meet the provisions of the national food safety standards; The acid price (in terms of fat) of toad crisp (Jiangdu square crisp) produced by Yangzhou Fairy Temple Food Factory sold by Yangzhou Liangxin Green Food Co.
, Ltd.
did not meet the provisions of the
national food safety standards.

 

In response to the unqualified food found in the random inspection, the Jiangsu Provincial Market Supervision and Administration Bureau has instructed the relevant market supervision departments of districted cities to immediately organize and carry out disposal work, find out the flow of products, urge enterprises to take measures such as removing and recalling unqualified products to control risks, deal with violations of laws and regulations in accordance with the law, and promptly disclose
the risk prevention and control measures and verification and disposal measures taken by enterprises to the public.