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Food Partners ReutersDecember 7, Shandong Province Market Supervision Administration Bureau released in 2021 on 70 (total of 342) notice, the detection biscuits , catering food, starch and starch products , convenience foods , meat , edible agricultural products , beverages , condiments , pastries 9 major categories of food 22 batches of samples failed, involving agricultural veterinary drug residues exceeded, microbial contamination, food additives, ultra- limited use, quality indicators is not up heavy metal pollution and other issues
.
.
11 batches of food detected excessive pesticide and veterinary drug residues
11 batches of foods were found to have excessive pesticide and veterinary drug residues.
They were cowpeas sold in Huiqianxiang Department Store Supermarket in Gaotang County, clothianidin and thiamethoxam did not meet the national food safety standards; Qihe County Dongsong Jiasheng Seafood Store sold The hairtail , enrofloxacin does not meet the national food safety standards; the ginger and clothianidin sold at Yunding Fresh Convenience Supermarket in Licheng District do not meet the national food safety standards; the peppers sold at Guozenghe Vegetable Shop in Shibei District, Clothianidin does not meet the national food safety standards; ordinary cabbage (cole) sold in Fuwan non-staple food stores in Chengwu County, imidacloprid does not meet the requirements of national food safety standards; chicken (maji) sold by Zhangdian Yan Shuying Food Co.
, Ltd.
, Pentachlor Sodium phenate (calculated as pentachlorophenol) does not meet the national food safety standards; the cucumber sold by Shandong Meiming Wanjia International Shopping Center Co.
, Ltd.
does not meet the national food safety standards; Zhaoji Fruit Shop in Wenshang County The bananas, thiamethoxam and nibazole sold do not meet the national food safety standards; the ginger and clothianidin sold in the Juxian Weicai Fruit and Vegetable Store do not meet the national food safety standards; Shouguang Clonier Wine Co.
, Ltd.
The abamectin sold in the company’s Guangrao Warm Supermarket did not meet the national food safety standards; the cowpea purchased from the Jixin Private Restaurant in Feicheng City did not meet the national food safety standards
.
They were cowpeas sold in Huiqianxiang Department Store Supermarket in Gaotang County, clothianidin and thiamethoxam did not meet the national food safety standards; Qihe County Dongsong Jiasheng Seafood Store sold The hairtail , enrofloxacin does not meet the national food safety standards; the ginger and clothianidin sold at Yunding Fresh Convenience Supermarket in Licheng District do not meet the national food safety standards; the peppers sold at Guozenghe Vegetable Shop in Shibei District, Clothianidin does not meet the national food safety standards; ordinary cabbage (cole) sold in Fuwan non-staple food stores in Chengwu County, imidacloprid does not meet the requirements of national food safety standards; chicken (maji) sold by Zhangdian Yan Shuying Food Co.
, Ltd.
, Pentachlor Sodium phenate (calculated as pentachlorophenol) does not meet the national food safety standards; the cucumber sold by Shandong Meiming Wanjia International Shopping Center Co.
, Ltd.
does not meet the national food safety standards; Zhaoji Fruit Shop in Wenshang County The bananas, thiamethoxam and nibazole sold do not meet the national food safety standards; the ginger and clothianidin sold in the Juxian Weicai Fruit and Vegetable Store do not meet the national food safety standards; Shouguang Clonier Wine Co.
, Ltd.
The abamectin sold in the company’s Guangrao Warm Supermarket did not meet the national food safety standards; the cowpea purchased from the Jixin Private Restaurant in Feicheng City did not meet the national food safety standards
.
Thiamethoxam, an insecticide with contact, stomach toxicity and systemic effects
.
It can be quickly absorbed into the plant body and conducted to the top in the xylem
.
The control of pests can leaf through and soil treatment, seed treatment and so on
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food with thiamethoxam exceeding the standard may have a certain impact on human health
.
According to the National Food Safety Standard Maximum Residue Limits of Pesticides in Foods (GB 2763—2021), the maximum residue limit of thiamethoxam in edible legumes (except kidney beans) is 0.
3 mg/kg; in bananas The maximum residue limit value in is 0.
02mg/kg
.
The reason for the excessive thiamethoxam residues in cowpea and bananas may be due to the rapid control of insect pests, the increase in the use of pesticides or the failure to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
.
It can be quickly absorbed into the plant body and conducted to the top in the xylem
.
The control of pests can leaf through and soil treatment, seed treatment and so on
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food with thiamethoxam exceeding the standard may have a certain impact on human health
.
According to the National Food Safety Standard Maximum Residue Limits of Pesticides in Foods (GB 2763—2021), the maximum residue limit of thiamethoxam in edible legumes (except kidney beans) is 0.
3 mg/kg; in bananas The maximum residue limit value in is 0.
02mg/kg
.
The reason for the excessive thiamethoxam residues in cowpea and bananas may be due to the rapid control of insect pests, the increase in the use of pesticides or the failure to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
Clothianidin is a neonicotinoid insecticide, which has systemic, contact and stomach toxic effects, and has a good control effect on ginger maggots
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food with clothianidin exceeding the standard may have a certain impact on human health
.
According to the "National Food Safety Standard Maximum Residue Limits of Pesticides in Foods" (GB 2763-2021), the maximum residue limit of clothianidin in legumes and vegetables is 0.
01mg/kg; the maximum residue limit in root vegetables It is 0.
2mg/kg; the maximum residue limit value in bananas is 0.
02mg/kg; the maximum residue limit value in solanaceous vegetables (except tomatoes) is 0.
05mg/kg
.
The reason why the residues of clothianidin in cowpea, ginger, and pepper exceed the standard may be due to the rapid control of insect pests, the increase in the dosage of pesticides or the failure to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food with clothianidin exceeding the standard may have a certain impact on human health
.
According to the "National Food Safety Standard Maximum Residue Limits of Pesticides in Foods" (GB 2763-2021), the maximum residue limit of clothianidin in legumes and vegetables is 0.
01mg/kg; the maximum residue limit in root vegetables It is 0.
2mg/kg; the maximum residue limit value in bananas is 0.
02mg/kg; the maximum residue limit value in solanaceous vegetables (except tomatoes) is 0.
05mg/kg
.
The reason why the residues of clothianidin in cowpea, ginger, and pepper exceed the standard may be due to the rapid control of insect pests, the increase in the dosage of pesticides or the failure to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
Enrofloxacin is a third-generation quinolone drug.
It is a class of synthetic broad-spectrum antibacterial drugs used to treat animal skin infections and respiratory tract infections.
It is an animal exclusive drug
.
Long-term consumption of foods with excessive enrofloxacin residues may accumulate in the human body, thereby causing harm to human functions, and may also cause the human body to produce drug-resistant strains
.
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 fish skin and meat is 100μg/kg
.
The reason for the excessive amount of enrofloxacin residues in marine fish may be that in order to quickly control the disease during the breeding process, the illegal increase in the dosage of the drug or the non-compliance with the withdrawal period regulations caused the drug residues in the marketed products to exceed the standard
.
It is a class of synthetic broad-spectrum antibacterial drugs used to treat animal skin infections and respiratory tract infections.
It is an animal exclusive drug
.
Long-term consumption of foods with excessive enrofloxacin residues may accumulate in the human body, thereby causing harm to human functions, and may also cause the human body to produce drug-resistant strains
.
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 fish skin and meat is 100μg/kg
.
The reason for the excessive amount of enrofloxacin residues in marine fish may be that in order to quickly control the disease during the breeding process, the illegal increase in the dosage of the drug or the non-compliance with the withdrawal period regulations caused the drug residues in the marketed products to exceed the standard
.
Imidacloprid is a systemic insecticide with contact and stomach toxicity
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food with imidacloprid exceeding the standard may have a certain impact on human health
.
According to the National Food Safety Standard Maximum Residue Limit of Pesticides in Food (GB 2763-2021), the maximum residue limit of imidacloprid in ordinary cabbage is 0.
5 mg/kg
.
The reason for the excessive imidacloprid residues in ordinary cabbage may be due to the rapid control of insect pests, the increase in the dosage of pesticides or the failure to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food with imidacloprid exceeding the standard may have a certain impact on human health
.
According to the National Food Safety Standard Maximum Residue Limit of Pesticides in Food (GB 2763-2021), the maximum residue limit of imidacloprid in ordinary cabbage is 0.
5 mg/kg
.
The reason for the excessive imidacloprid residues in ordinary cabbage may be due to the rapid control of insect pests, the increase in the dosage of pesticides or the failure to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
Sodium pentachlorophenate is often used as a herbicide and fungicide
.
Long-term consumption of foods with sodium pentaclofenac detected may cause damage to the liver, kidneys and central nervous system of the human body
.
The "List of Drugs and Other Compounds Prohibited in Food Animals" (Ministry of Agriculture and Rural Affairs Announcement No.
250) stipulates that sodium pentachlorophenate is a drug that is prohibited from being used in food animals (not detected in animal food)
.
The reason for the detection of sodium pentachlorophenate in chicken meat may be that farmers used related veterinary drugs in violation of regulations during the breeding process
.
.
Long-term consumption of foods with sodium pentaclofenac detected may cause damage to the liver, kidneys and central nervous system of the human body
.
The "List of Drugs and Other Compounds Prohibited in Food Animals" (Ministry of Agriculture and Rural Affairs Announcement No.
250) stipulates that sodium pentachlorophenate is a drug that is prohibited from being used in food animals (not detected in animal food)
.
The reason for the detection of sodium pentachlorophenate in chicken meat may be that farmers used related veterinary drugs in violation of regulations during the breeding process
.
Nibendazole is also called pyraclostrobin and benzonitril, which is a triazole systemic fungicide
.
According to the National Food Safety Standard Maximum Residue Limits of Pesticides in Foods (GB 2763-2021), the maximum residue limit of nibazole in bananas is 0.
05 mg/kg
.
The reason for the excessive fenbendazole residues in bananas may be that the growers do not know the safe interval for using pesticides and thus use pesticides in violation of regulations
.
.
According to the National Food Safety Standard Maximum Residue Limits of Pesticides in Foods (GB 2763-2021), the maximum residue limit of nibazole in bananas is 0.
05 mg/kg
.
The reason for the excessive fenbendazole residues in bananas may be that the growers do not know the safe interval for using pesticides and thus use pesticides in violation of regulations
.
Ethoxazole, a non-systemic acaricide, is effective against eggs, larvae and nymphs, but not against adults
.
It can be used to control phytophagous mites on citrus, pears, vegetables and strawberries
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food that exceeds the standard of etoxazole may have a certain impact on human health
.
According to the National Food Safety Standard Maximum Residue Limits of Pesticides in Foods (GB 2763-2021), the maximum residue limit of etoxazole in cucumbers is 0.
02mg/kg
.
The reason for the excessive amount of etoxazole residues in cucumbers may be to quickly control insect pests, increase the amount of pesticides or fail to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
.
It can be used to control phytophagous mites on citrus, pears, vegetables and strawberries
.
A small amount of residue will not cause acute human poisoning, but long-term consumption of food that exceeds the standard of etoxazole may have a certain impact on human health
.
According to the National Food Safety Standard Maximum Residue Limits of Pesticides in Foods (GB 2763-2021), the maximum residue limit of etoxazole in cucumbers is 0.
02mg/kg
.
The reason for the excessive amount of etoxazole residues in cucumbers may be to quickly control insect pests, increase the amount of pesticides or fail to comply with the regulations on the picking interval, which caused the residues in the products on the market to exceed the standard
.
Three batches of food detected microbial contamination problems
Three batches of food were found to have microbial contamination.
They were spiced chicken sold by Heze Runliang Commercial Co.
, Ltd.
and produced by Dezhou Yongtang Food Co.
, Ltd.
The total number of colonies did not meet the national food safety standards; Shandong Guicheng Group Shopping Center The central store of the limited company is called the mini pancake (scallion flavor) produced by Shandong Brothers Food Trading Co.
, Ltd.
The coliforms do not meet the national food safety standards; the nominal name sold in the Milu Department Store and Supermarket, Shizhong District, Zaozhuang City The bamboo leaf flavored beverage produced by Shandong Zaozhuang Chengfuji Beverage Co.
, Ltd.
, the total number of colonies does not meet the requirements of the national food safety standards
.
They were spiced chicken sold by Heze Runliang Commercial Co.
, Ltd.
and produced by Dezhou Yongtang Food Co.
, Ltd.
The total number of colonies did not meet the national food safety standards; Shandong Guicheng Group Shopping Center The central store of the limited company is called the mini pancake (scallion flavor) produced by Shandong Brothers Food Trading Co.
, Ltd.
The coliforms do not meet the national food safety standards; the nominal name sold in the Milu Department Store and Supermarket, Shizhong District, Zaozhuang City The bamboo leaf flavored beverage produced by Shandong Zaozhuang Chengfuji Beverage Co.
, Ltd.
, the total number of colonies does not meet the requirements of the national food safety standards
.
The total number of colonies is an indicative microbial indicator, not an indicator of pathogenic bacteria, and reflects the sanitary condition of the food during the production process
.
If the total number of bacterial colonies in the food exceeds the standard, it will destroy the nutritional content of the food and make the food lose its edible value; it will also accelerate the spoilage and deterioration of the food, which may endanger human health
.
The "National Food Safety Standard Cooked Meat Products" (GB 2726-2016) stipulates that the total number of colonies in 5 samples of the same batch of cooked meat products (except fermented meat products) shall not exceed 105CFU/g, and the maximum allowed The test results of 2 samples exceeded 104CFU/g
.
The "National Food Safety Standard Beverages" (GB 7101-2015) stipulates that the total number of colony test results of 5 samples of the same batch of beverage products shall not exceed 104 CFU/mL, and the test results of up to 2 samples are allowed to exceed 102 CFU/mL
.
The reason why the total number of colonies in sauced meat products and beverages exceeds the standard may be that the company does not strictly control the hygienic conditions of the production and processing process as required, or it may be related to the improper sealing of product packaging or improper storage and transportation conditions
.
.
If the total number of bacterial colonies in the food exceeds the standard, it will destroy the nutritional content of the food and make the food lose its edible value; it will also accelerate the spoilage and deterioration of the food, which may endanger human health
.
The "National Food Safety Standard Cooked Meat Products" (GB 2726-2016) stipulates that the total number of colonies in 5 samples of the same batch of cooked meat products (except fermented meat products) shall not exceed 105CFU/g, and the maximum allowed The test results of 2 samples exceeded 104CFU/g
.
The "National Food Safety Standard Beverages" (GB 7101-2015) stipulates that the total number of colony test results of 5 samples of the same batch of beverage products shall not exceed 104 CFU/mL, and the test results of up to 2 samples are allowed to exceed 102 CFU/mL
.
The reason why the total number of colonies in sauced meat products and beverages exceeds the standard may be that the company does not strictly control the hygienic conditions of the production and processing process as required, or it may be related to the improper sealing of product packaging or improper storage and transportation conditions
.
Coliform flora is one of the commonly used indicator bacteria for food contamination at home and abroad
.
The detection of coliforms in the food indicates that it is more likely to be contaminated by pathogenic bacteria (such as Salmonella, Shigella, and pathogenic Escherichia coli)
.
If the coliform in the food exceeds the standard, it will destroy the nutritional content of the food and make the food lose its edible value; it will also accelerate the spoilage and deterioration of the food, which may endanger human health
.
The "National Food Safety Standard Biscuits" (GB 7100-2015) stipulates that the coliform test results of 5 samples of the same batch of biscuit products shall not exceed 102CFU/g, and the test results of up to 2 samples are allowed to exceed 10CFU/g
.
The reason why the number of coliforms in the biscuits exceeds the standard may be that the processing raw materials and packaging materials of the product are contaminated, or the sanitary conditions such as personnel, tools and utensils of the product are not controlled in place during the production process, or the sterilization process is not sterilized.
Completely caused
.
.
The detection of coliforms in the food indicates that it is more likely to be contaminated by pathogenic bacteria (such as Salmonella, Shigella, and pathogenic Escherichia coli)
.
If the coliform in the food exceeds the standard, it will destroy the nutritional content of the food and make the food lose its edible value; it will also accelerate the spoilage and deterioration of the food, which may endanger human health
.
The "National Food Safety Standard Biscuits" (GB 7100-2015) stipulates that the coliform test results of 5 samples of the same batch of biscuit products shall not exceed 102CFU/g, and the test results of up to 2 samples are allowed to exceed 10CFU/g
.
The reason why the number of coliforms in the biscuits exceeds the standard may be that the processing raw materials and packaging materials of the product are contaminated, or the sanitary conditions such as personnel, tools and utensils of the product are not controlled in place during the production process, or the sterilization process is not sterilized.
Completely caused
.
4 batches of food detected excessive use of food additives
Four batches of foods were found to have over-limit use of food additives.
They were fried dough sticks processed by Wangmengna Catering Store in Gaomi City.
The residual amount of aluminum (dry sample, calculated as Al) did not meet the national food safety standards; Yongqing, Linqing City Lu Douyan's non-staple food store is called mung bean flour skin produced by Shandong Min'an Industrial Co.
, Ltd.
, and the aluminum residue (dry sample, calculated as Al) does not meet the national food safety standards; Feicheng Sangcuilian fast food restaurant processed Pickles, benzoic acid and its sodium salt (calculated as benzoic acid) do not meet the requirements of national food safety standards; Liangshan County Jinshatan Liquor Supermarket sells mung bean flour peels produced by Liangshan County Jiexiang Vermicelli Processing Center, and the residual amount of aluminum ( Dry samples, calculated as Al) do not meet the requirements of national food safety standards
.
They were fried dough sticks processed by Wangmengna Catering Store in Gaomi City.
The residual amount of aluminum (dry sample, calculated as Al) did not meet the national food safety standards; Yongqing, Linqing City Lu Douyan's non-staple food store is called mung bean flour skin produced by Shandong Min'an Industrial Co.
, Ltd.
, and the aluminum residue (dry sample, calculated as Al) does not meet the national food safety standards; Feicheng Sangcuilian fast food restaurant processed Pickles, benzoic acid and its sodium salt (calculated as benzoic acid) do not meet the requirements of national food safety standards; Liangshan County Jinshatan Liquor Supermarket sells mung bean flour peels produced by Liangshan County Jiexiang Vermicelli Processing Center, and the residual amount of aluminum ( Dry samples, calculated as Al) do not meet the requirements of national food safety standards
.
Aluminum-containing food additives, such as potassium aluminum sulfate (also known as potassium alum), aluminum ammonium sulfate (also known as ammonium alum), etc.
, are used as leavening agents and stabilizers in food, and aluminum residues will be produced after use
.
The use of aluminum-containing food additives according to the standard will not cause health hazards, but long-term consumption of foods with excessive aluminum may lead to decreased exercise and learning and memory capabilities
.
"National food safety standards of food additives using standard " (GB 2760-2014) in a predetermined, value MRLs aluminum fried pasta (dry sample, calculated as Al) was 100mg / kg, the maximum residual aluminum starch noodles The limit value (dry sample, calculated as Al) is 200mg/kg
.
The reason why the aluminum residues in fried noodles and vermicelli noodles (dry samples, calculated as Al) exceed the standard, may be due to the excessive use of aluminum-containing food additives in the production and processing of individual businesses in order to increase the taste of their products, or their use of complex The aluminum content in the additive is too high
.
, are used as leavening agents and stabilizers in food, and aluminum residues will be produced after use
.
The use of aluminum-containing food additives according to the standard will not cause health hazards, but long-term consumption of foods with excessive aluminum may lead to decreased exercise and learning and memory capabilities
.
"National food safety standards of food additives using standard " (GB 2760-2014) in a predetermined, value MRLs aluminum fried pasta (dry sample, calculated as Al) was 100mg / kg, the maximum residual aluminum starch noodles The limit value (dry sample, calculated as Al) is 200mg/kg
.
The reason why the aluminum residues in fried noodles and vermicelli noodles (dry samples, calculated as Al) exceed the standard, may be due to the excessive use of aluminum-containing food additives in the production and processing of individual businesses in order to increase the taste of their products, or their use of complex The aluminum content in the additive is too high
.
Benzoic acid and its sodium salt are commonly used preservatives in the food industry, and have a good inhibitory effect on molds, yeasts and bacteria
.
Long-term consumption of benzoic acid and foods with excessive sodium salt may lead to accumulative liver poisoning and endanger liver health
.
The "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014) stipulates that the maximum use amount of benzoic acid and its sodium salt (calculated as benzoic acid) in pickled vegetables is 1.
0g/kg
.
The reason why the benzoic acid and its sodium salt in pickles exceed the standard may be that the manufacturer has used it in excess of the limit in order to extend the product shelf life or compensate for the poor hygienic conditions of the product; it may also be that it is not accurately measured during use
.
.
Long-term consumption of benzoic acid and foods with excessive sodium salt may lead to accumulative liver poisoning and endanger liver health
.
The "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014) stipulates that the maximum use amount of benzoic acid and its sodium salt (calculated as benzoic acid) in pickled vegetables is 1.
0g/kg
.
The reason why the benzoic acid and its sodium salt in pickles exceed the standard may be that the manufacturer has used it in excess of the limit in order to extend the product shelf life or compensate for the poor hygienic conditions of the product; it may also be that it is not accurately measured during use
.
3 batches of food detected quality indicators that did not meet the standards
Three batches of foods were found to have quality indicators that did not meet the standard.
They were sold at the Jiajiale Shopping Supermarket in Juancheng County and were labeled as hand-ground pure fragrant black sesame paste produced by Shandong Huangshi Food Co.
, Ltd.
Peroxide value (calculated as fat) ) Does not meet the requirements of the product implementation standard; the sesame pastry (baked cake) produced by Jinan Xuguji Food Co.
, Ltd.
, Shandong Province, which is sold at the Nanshan Mall store of Jinan Laiwu Shizhong Trading Co.
, Ltd.
, is acid value (calculated as fat) (KOH) does not meet the requirements of the national food safety standards; the Weijixian soy sauce produced by Qingdao Weixianmei Brewing Food Co.
, Ltd.
, the total nitrogen (calculated as nitrogen) does not meet the requirements of the national food safety standards, and the amino acid nitrogen (calculated as nitrogen) is neither It complies with national food safety standards and does not comply with product labeling requirements
.
They were sold at the Jiajiale Shopping Supermarket in Juancheng County and were labeled as hand-ground pure fragrant black sesame paste produced by Shandong Huangshi Food Co.
, Ltd.
Peroxide value (calculated as fat) ) Does not meet the requirements of the product implementation standard; the sesame pastry (baked cake) produced by Jinan Xuguji Food Co.
, Ltd.
, Shandong Province, which is sold at the Nanshan Mall store of Jinan Laiwu Shizhong Trading Co.
, Ltd.
, is acid value (calculated as fat) (KOH) does not meet the requirements of the national food safety standards; the Weijixian soy sauce produced by Qingdao Weixianmei Brewing Food Co.
, Ltd.
, the total nitrogen (calculated as nitrogen) does not meet the requirements of the national food safety standards, and the amino acid nitrogen (calculated as nitrogen) is neither It complies with national food safety standards and does not comply with product labeling requirements
.
Peroxidation value is an early indicator of fat rancidity, which mainly reflects the degree of fat oxidation
.
Eating foods with excessive peroxide values generally does not cause harm to human health, but long-term consumption of foods with severe peroxide values may cause gastrointestinal discomfort and diarrhea
.
"Black Sesame Paste" (Q/SHS 0002S—2020) stipulates that the maximum limit of peroxide value (calculated as fat) in black sesame paste is 0.
3g/100g
.
The reason why the peroxide value (calculated as fat) in the black sesame paste exceeds the standard may be that the fat in the raw material has been oxidized, or it may be related to the improper control of environmental conditions during the storage and transportation of the product
.
.
Eating foods with excessive peroxide values generally does not cause harm to human health, but long-term consumption of foods with severe peroxide values may cause gastrointestinal discomfort and diarrhea
.
"Black Sesame Paste" (Q/SHS 0002S—2020) stipulates that the maximum limit of peroxide value (calculated as fat) in black sesame paste is 0.
3g/100g
.
The reason why the peroxide value (calculated as fat) in the black sesame paste exceeds the standard may be that the fat in the raw material has been oxidized, or it may be related to the improper control of environmental conditions during the storage and transportation of the product
.
Acid value, also known as acid value, mainly reflects the rancidity of fats and oils in food
.
Excessive acid value will cause food to have a hala taste, and the aldehydes, ketones, and acids produced when exceeding the standard will destroy fat-soluble vitamins and cause gastrointestinal discomfort
.
According to "National Food Safety Standard Cakes and Breads" (GB 7099-2015), the maximum limit value of acid value (calculated as fat) in cakes is 5mg/g
.
The reason why the acid value (calculated as fat) in the cakes exceeds the standard may be that the company's raw material procurement is not strictly controlled, it may be that the production process does not meet the standard, or it may be related to improper product storage and transportation conditions
.
.
Excessive acid value will cause food to have a hala taste, and the aldehydes, ketones, and acids produced when exceeding the standard will destroy fat-soluble vitamins and cause gastrointestinal discomfort
.
According to "National Food Safety Standard Cakes and Breads" (GB 7099-2015), the maximum limit value of acid value (calculated as fat) in cakes is 5mg/g
.
The reason why the acid value (calculated as fat) in the cakes exceeds the standard may be that the company's raw material procurement is not strictly controlled, it may be that the production process does not meet the standard, or it may be related to improper product storage and transportation conditions
.
Amino acid nitrogen is one of the characteristic quality indicators of soy sauce.
The higher the content of amino acid nitrogen, the stronger the umami taste of soy sauce, which reflects the better quality of soy sauce
.
The unqualified amino acid nitrogen mainly affects the quality of the product
.
"Brewing Soy Sauce" (GB/T 18186-2000) stipulates that the content of amino acid nitrogen in soy sauce (special grade) shall not be less than 0.
80g/100mL, and the detection value of amino acid nitrogen in this batch of products does not meet the requirements of the product implementation standard.
Also does not meet the product label identification requirements
.
The reason why the content of amino acid nitrogen in soy sauce does not meet the standard may be that the quality of raw material procurement is not strictly controlled; it may also be that the company's production process is not strictly controlled, such as the brewing cycle does not meet the requirements; it may also be that the company is trying to reduce costs during the production process.
Shoddy
.
The higher the content of amino acid nitrogen, the stronger the umami taste of soy sauce, which reflects the better quality of soy sauce
.
The unqualified amino acid nitrogen mainly affects the quality of the product
.
"Brewing Soy Sauce" (GB/T 18186-2000) stipulates that the content of amino acid nitrogen in soy sauce (special grade) shall not be less than 0.
80g/100mL, and the detection value of amino acid nitrogen in this batch of products does not meet the requirements of the product implementation standard.
Also does not meet the product label identification requirements
.
The reason why the content of amino acid nitrogen in soy sauce does not meet the standard may be that the quality of raw material procurement is not strictly controlled; it may also be that the company's production process is not strictly controlled, such as the brewing cycle does not meet the requirements; it may also be that the company is trying to reduce costs during the production process.
Shoddy
.
Total nitrogen includes organic nitrogen and inorganic nitrogen, which is an index reflecting the quality of soy sauce
.
The level of total nitrogen will affect the flavor of soy sauce, and it is also one of the important nutrients of soy sauce
.
"Brewing Soy Sauce" (GB/T 18186-2000) stipulates that the content of total nitrogen (calculated as nitrogen) in high-salt dilute fermented soy sauce (extra-grade) shall not be less than 1.
50g/100mL
.
The reason why the total nitrogen content of soy sauce is not up to the standard may be the low protein content of the raw materials of individual enterprises or the improper control of the raw material ratio, or the excessive water added during the dilution process
.
.
The level of total nitrogen will affect the flavor of soy sauce, and it is also one of the important nutrients of soy sauce
.
"Brewing Soy Sauce" (GB/T 18186-2000) stipulates that the content of total nitrogen (calculated as nitrogen) in high-salt dilute fermented soy sauce (extra-grade) shall not be less than 1.
50g/100mL
.
The reason why the total nitrogen content of soy sauce is not up to the standard may be the low protein content of the raw materials of individual enterprises or the improper control of the raw material ratio, or the excessive water added during the dilution process
.
In addition, another batch of foods was found to be polluted by heavy metals.
The cadmium (calculated as Cd) of sea crabs sold by Zhangdian Cui Lao Er Aquatic Products Co.
, Ltd.
did not meet the requirements of national food safety standards
.
The cadmium (calculated as Cd) of sea crabs sold by Zhangdian Cui Lao Er Aquatic Products Co.
, Ltd.
did not meet the requirements of national food safety standards
.
The unqualified products involved have been as required Carry out verification and disposal work
.
| Serial number | Food name | Nominal production (breeding) enterprise name | Nominal production (breeding) company address | Name of sampled unit | Address of sampled unit | Specification model | trademark | Production (purchase or quarantine) date/batch number | Unqualified item||inspection result||unit||standard value | Inspection agency | Remark |
| 1 | Mini pancakes (scallion flavor) | Shandong Brothers Food Trading Co. , Ltd. | No. 8 Brother Road, Shizhong District, Zaozhuang City (Zaozhuang Private Science and Technology Park) | Shandong Guicheng Group Shopping Center Co. , Ltd. Center Store | No. 8, Junshan Middle Road, Zhongxin Street, Shizhong District, Zaozhuang City, Shandong Province | 300g/bag | Shunwang+pattern | 2021/10/4 | Coliform group||1. 4×10²;10;76;20;84||CFU/g||n=5,c=2,m=10,M=10² | Heze Institute of Food and Drug Inspection and Testing | |
| 2 | You Tiao | Gaomi Wangmengna Catering Store | 417, Liqun Road, Mishui Street, Gaomi City, Weifang City, Shandong Province | Gaomi Wangmengna Catering Store | 417, Liqun Road, Mishui Street, Gaomi City, Weifang City, Shandong Province | / | / | 2021/10/25 | Residual amount of aluminum (dry sample, calculated as Al)||270||mg/kg||≤100 | Shandong Institute of Food and Drug Inspection | |
| 3 | Mung Bean Noodles | Shandong Min'an Industrial Co. , Ltd. | South Gate of Guanzhou Group, Zhenxing Road, Qingquan Sub-district Office, Guan County, Liaocheng City, Shandong Province | Douyan Non-staple Food Shop, Yongqing Road, Linqing City | Yongqing Road, Xinhua Road Sub-district Office, Linqing City, Liaocheng City, Shandong Province | 300g/bag | Guoan Min'an + Graphical Trademark | 2021/9/16 | Residual amount of aluminum (dry sample, calculated as Al)||536||mg/kg||≤200 | National Inspection (Qingdao) Testing Technology Co. , Ltd. | |
| 4 | cowpea | / | / | Gaotang County Huiqianxiang Department Store Supermarket | Opposite to Zhangzhuang Village Post Office, Renhe Sub-district Office, Gaotang County, Liaocheng City, Shandong Province | In bulk | / | 2021/10/8 | Clothianidin||0. 051||mg/kg||≤0. 01; thiamethoxam||0. 63||mg/kg||≤0. 3 | National Inspection (Qingdao) Testing Technology Co. , Ltd. | |
| 5 | Hairtail | / | / | Qihe County Dongsong Jiasheng Seafood Shop | South of Dongsong Market, Qihe County | In bulk | / | 2021/10/4 | Enrofloxacin||116. 3||μg/kg||≤100 | Shandong New Century Testing and Certification Center Co. , Ltd. | |
| 6 | Spiced Chicken | Dezhou Yongtang Food Co. , Ltd. | Middle Section of Jingwu Road, Litou Temple Township Industrial Park, Dezhou Economic Development Zone | Heze Runliang Commercial Co. , Ltd. | Southwest corner of the intersection of Huanghe Road and Mudan Road, Dongcheng Street, Mudan District, Heze City, Shandong Province (outer warehouse address: Shandong Province) | 400g/bag | Graphics | 2021/8/30 | Total number of colonies||5. 0×10⁶;＜10;＜10;＜10;70||CFU/g||n=5,c=2,m=10⁴,M=10⁵ | Heze Institute of Food and Drug Inspection and Testing | |
| 7 | Ginger | / | / | Licheng Yunding Fresh Convenience Supermarket | Shop 115, Building 17, Xiangyilanting, 19 Kaiyuan Road, Wangsheren Street, Licheng District, Jinan City, Shandong Province | / | / | 2021/10/6 | Clothianidin||0. 56||mg/kg||≤0. 2 | Qingdao Huace Testing Technology Co. , Ltd. | |
| 8 | Hand ground pure fragrant black sesame paste | Shandong Huangshi Food Co. , Ltd. | North of Yufeng Road, East of Planning Road, Binhe Project Area, Yishui County Economic Development Zone | Jiajiale Shopping Supermarket, Juancheng County | Shiji Supply and Marketing Cooperative, Shiji Town, Juancheng County, Heze City, Shandong Province | 630 grams (g) (with a separate packet)/bag | Imperial City Stone Crusher | 2021/5/8 | Peroxide value (calculated as fat)||0. 72||g/100g||≤0. 3 | General Standard Technical Service (Qingdao) Co. , Ltd. | |
| 9 | pickle | Feicheng Sangcuilian Fast Food Restaurant | South Street Building, Dongxin Supply and Marketing Cooperative Building, Jiyan Road, Anjiazhuang Town, Feicheng City, Tai'an City, Shandong Province | Feicheng Sangcuilian Fast Food Restaurant | South Street Building, Dongxin Supply and Marketing Cooperative Building, Jiyan Road, Anjiazhuang Town, Feicheng City, Tai'an City, Shandong Province | / | / | 2021/10/14 | Benzoic acid and its sodium salt (calculated as benzoic acid)||1. 48||g/kg||≤1. 0 | Qingdao Yuanxin Testing Technology Co. , Ltd. | |
| 10 | chili | / | / | Guozenghe Vegetable Shop, Shibei District | D03, 29 Bengbu Road, Shibei District, Qingdao City, Shandong Province | / | / | 2021/10/14 | Clothianidin||0. 114||mg/kg||≤0. 05 | Shandong Anpu Testing Technology Co. , Ltd. | |
| 11 | Common cabbage (cole) | / | / | Fuwan Non-staple Food Store in Chengwu County | Shop A03, A04, Unit 30, Wanfucheng Community, Wenting Sub-district Office, Chengwu County, Heze City, Shandong Province | / | / | 2021/10/14 | Imidacloprid||1. 36||mg/kg||≤0. 5 | General Standard Technical Service (Qingdao) Co. , Ltd. | |
| 12 | Chicken (Mochi) | / | / | Zhangdian Yan Shuying Food Firm | Zhangdian Haisheng Aquatic Products Agricultural Products Comprehensive Market K-31 | / | / | 2021/10/15 | Sodium pentachlorophenol (as pentachlorophenol)||13||μg/kg||Not detectable | Shenzhen Institute of Metrology and Quality Inspection | |
| 13 | cucumber | / | / | Shandong Meiming Wanjia International Shopping Center Co. , Ltd. | East of Longquan Road, Longquan Street, Tengzhou City, Zaozhuang City, Shandong Province, South of Sakura Garden | / | / | 2021/10/15 | Etoconazole||0. 052||mg/kg||≤0. 02 | Shandong Standard Testing Technology Co. , Ltd. | |
| 14 | banana | / | / | Wenshang County Zhaoji Fruit Shop | Xinzhongdu Farmers Market, Wenshang County, Jining City, Shandong Province | / | / | 2021/10/15 | Thiamethoxam||0. 040||mg/kg||≤0. 02; Nibendazole||0. 28||mg/kg||≤0. 05 | Shandong Zhongzhihua Testing & Testing Co. , Ltd. | |
| 15 | Mung Bean Noodles | 1000/ | 2021/6/1 | (，Al)||647||mg/kg||≤200 | |||||||
| 16 | （） | A7A8A9 | 500/ | + | 2021/8/26 | ()(KOH)||52. 9||mg/g||≤5 | |||||
| 17 | 115 | 115 | 2/ | 2021/4/22 | ()||0. 22||g/100mL||≥1. 2（）；()||0. 31||g/100mL||≥1. 50 | ||||||
| 18 | / | / | / | 2021/10/8 | ||0. 35||mg/kg||≤0. 2 | ||||||
| 19 | / | / | 368 | / | 2021/9/23 | ：||0. 12||mg/kg||≤0. 05；：||0. 27||mg/kg||≤0. 05 | ：；： | ||||
| 20 | / | / | / | / | 2021/9/23 | ||0. 89||mg/kg||≤0. 5 | |||||
| 21 | 、 | 530ml/ | 2021/8/23 | ||1. 4×10²;1. 6×10²;1. 6×10²;96;1. 3×10²||CFU/mL||n=5,c=2,m=10²,M=10⁴ | |||||||
| 22 | / | / | Zhangdian Cui Lao Er Aquatic Products Firm | Haisheng Aquatic Products Wholesale Market, Jinjing Avenue, Keyuan Sub-district Office, Zhangdian District, Zibo City, Shandong Province | / | / | 2021/9/27 | Initial inspection result: cadmium (calculated in Cd)||2. 1||mg/kg||≤0. 5; re-inspection result: cadmium (calculated in Cd)||2. 0||mg/kg||≤0. 5 | Initial inspection agency: Shandong Institute of Food and Drug Inspection; re-inspection agency: Shandong Institute of Product Quality Inspection/National Processing Food Quality Inspection and Testing Center (Shandong) | Unqualified re-inspection |
(Source: Shandong Provincial Market Supervision Administration)
Information about unqualified products in food sampling inspection-70.
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related reports: Shandong Provincial Market Supervision Administration Announcement on 22 batches of unqualified foods, Issue 70 in 2021 (Issue 342) This article was edited by Food Partners Network Food Information Center, Unauthorized reprinting is prohibited.
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