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Recently, the Nanjing Municipal Bureau of Market Supervision organized a food safety supervision and sampling inspection , and these 12 batches of food samples failed to pass the inspection! Come and see if there is something you often eat?
Recently, the Nanjing Municipal Bureau of Market Supervision has completed 1,139 batches of city-level food safety supervision and sampling tasks, involving processed grain products, edible oil , grease and its products, condiments , meat products , soy products , canned food , quick-frozen food , roasted seeds and nuts, and Nut products , starch and starch products , candy products, vegetable products, fruit products, sugar , catering food and edible agricultural products
.
.
According to the inspection and judgment of the national food safety standards , there are 1127 batches of qualified samples and 12 batches of unqualified samples for the sampling inspection items.
The notification is as follows:
The notification is as follows:
List of unqualified samples
Microbial contamination issues
1
The edible sweet potato starch sold by Nanjing Lishui RT-Mart Commercial Co.
, Ltd.
is nominally produced by Henan Boxin Condiment Co.
, Ltd.
, and the total number of bacterial colonies does not meet the food safety standards
.
, Ltd.
is nominally produced by Henan Boxin Condiment Co.
, Ltd.
, and the total number of bacterial colonies does not meet the food safety standards
.
Residues of pesticides and veterinary drugs
1
The pepper (big green pepper) used by Beijiang Hotel (operated by Nanjing Beijiang Guli Catering Management Co.
, Ltd.
), clothianidin does not meet the food safety standards
.
, Ltd.
), clothianidin does not meet the food safety standards
.
2
The bullfrog used by Wangrongcheng Pickled Cabbage Fish (operated by Nanjing Wangrongcheng Catering Management Co.
, Ltd.
), enrofloxacin does not meet the food safety standards
.
, Ltd.
), enrofloxacin does not meet the food safety standards
.
3
The cowpeas sold by Ding Shimei Vegetable Store in Yuhuatai District, Nanjing, did not meet the food safety standards
.
.
4
The eel (live) sold by Gexia Aquatic Products Firm in Jiangning District, Nanjing City , and enrofloxacin did not meet the food safety standards
.
.
5
The small yellow croaker sold by the Zhangjiasong Sea Product Management Department in Qinhuai District, Nanjing City, the sulfonamides (total) do not meet the food safety standards
.
.
6
The ginger and thiamethoxam sold by the Hudaoshan Vegetable Management Department in Gulou District, Nanjing, do not meet the food safety standards
.
.
The problem of substandard quality indicators
1
The American peas (beef flavor) sold by Nanjing Yansheng Jiawo Department Store Trading Co.
, Ltd.
were nominally produced by Longhai Shibiao Food Co.
, Ltd.
, and the acid value (calculated as fat) did not meet the food safety standards
.
, Ltd.
were nominally produced by Longhai Shibiao Food Co.
, Ltd.
, and the acid value (calculated as fat) did not meet the food safety standards
.
2
The acid value (in terms of fat) of white sesame sold by Taoze Fruit Store in Jiangbei New District, Nanjing does not meet food safety standards
.
.
3
Red Xing Restaurant (operated by Nanjing Hong Xing Catering Co.
, Ltd.
) used the white granulated sugar produced by Guangdong Hengfu Sugar Industry Group Co.
, Ltd.
, and the color value detection value did not meet the requirements of food safety standards
.
, Ltd.
) used the white granulated sugar produced by Guangdong Hengfu Sugar Industry Group Co.
, Ltd.
, and the color value detection value did not meet the requirements of food safety standards
.
Other pollution problems
1
The self-washing reusable tableware (small bowls) of Water Margin BBQ (operated by the fruit charcoal barbecue restaurant in Qixia District), the coliform bacteria does not meet the food safety standards
.
The inspection agency is Shanghai Zhongwei Testing Technology Co.
,
Ltd.
.
The inspection agency is Shanghai Zhongwei Testing Technology Co.
,
Ltd.
2
Daimei Hotpot (operated by Daixing Hotpot Restaurant, Liuhe District, Nanjing) is a self-cleaning reusable tableware (spoon), and the coliform bacteria do not meet the food safety standards
.
.
For details of the above-mentioned unqualified foods, please refer to the official website of Nanjing Municipal Bureau of Market Supervision or click "Read the original text" at the end of the article for details
.
.
Regarding the unqualified food found in the supervision and sampling inspection, our bureau has notified the relevant regional bureaus to immediately organize the disposal work, and take measures such as removing the unqualified food from the shelves and recalling the unqualified food.
The control measures and verification and disposal situation shall be disclosed to the public
.
For foreign enterprises involved in substandard food, our bureau has written to the local regulatory authority
.
The control measures and verification and disposal situation shall be disclosed to the public
.
For foreign enterprises involved in substandard food, our bureau has written to the local regulatory authority
.
Small knowledge of some unqualified projects
1
total number of colonies
The total number of bacterial colonies is an indicative microbial index, not a pathogenic bacteria index, and reflects the hygienic status of food in the production process
.
If the total number of bacterial colonies in 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 the spoilage and deterioration of the food, which may endanger human health
.
The reason for the total number of bacterial colonies in starch exceeding the standard may be that the enterprise did not strictly control the sanitary 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
.
.
If the total number of bacterial colonies in 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 the spoilage and deterioration of the food, which may endanger human health
.
The reason for the total number of bacterial colonies in starch exceeding the standard may be that the enterprise did not strictly control the sanitary 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
.
2
clothianidin
Clothianidin is a neonicotinoid insecticide with systemic, contact and stomach poisoning effects, and has good control effects on aphids and leafminers
.
A small amount of residue will not cause acute poisoning in human body, but long-term consumption of clothianidin exceeding the standard may have a certain impact on human health
.
"National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods" (GB2763-2021) stipulates that the maximum residue limit of clothianidin in nightshade vegetables is 0.
05mg/kg
.
The reason for the excessive levels of clothianidin residues in peppers may be that, in order to quickly control insect pests, increasing the dosage or failing to comply with the regulations on picking intervals, resulting in excessive residues in products sold on the market
.
.
A small amount of residue will not cause acute poisoning in human body, but long-term consumption of clothianidin exceeding the standard may have a certain impact on human health
.
"National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods" (GB2763-2021) stipulates that the maximum residue limit of clothianidin in nightshade vegetables is 0.
05mg/kg
.
The reason for the excessive levels of clothianidin residues in peppers may be that, in order to quickly control insect pests, increasing the dosage or failing to comply with the regulations on picking intervals, resulting in excessive residues in products sold on the market
.
3
enrofloxacin
Enrofloxacin is a third-generation quinolone, a synthetic broad-spectrum antibacterial drug, which is used to treat skin infections and respiratory tract infections in animals, and is an exclusive drug for animals
.
Long-term consumption of foods with excessive enrofloxacin residues may accumulate harmful components in the human body, which may cause harm to human body functions, and may also cause the human body to develop drug-resistant strains
.
The National Food Safety Standard for Maximum Residue Limits of Veterinary Drugs in Foods (GB31650-2019) stipulates that the maximum residue limit of enrofloxacin in fish and other animals is 100 μg/kg
.
The reason for the excessive levels of enrofloxacin residues in freshwater fish and bullfrogs may be that in order to quickly control the disease during the breeding process, the drug dosage was increased in violation of regulations or the drug withdrawal period was not observed, resulting in excessive drug residues in marketed products
.
.
Long-term consumption of foods with excessive enrofloxacin residues may accumulate harmful components in the human body, which may cause harm to human body functions, and may also cause the human body to develop drug-resistant strains
.
The National Food Safety Standard for Maximum Residue Limits of Veterinary Drugs in Foods (GB31650-2019) stipulates that the maximum residue limit of enrofloxacin in fish and other animals is 100 μg/kg
.
The reason for the excessive levels of enrofloxacin residues in freshwater fish and bullfrogs may be that in order to quickly control the disease during the breeding process, the drug dosage was increased in violation of regulations or the drug withdrawal period was not observed, resulting in excessive drug residues in marketed products
.
4
Fenthion
Fenthion is an organophosphorus nerve agent, which has contact and stomach poisoning effects on pests, and has good control effects on aphids
.
A small amount of residue will not cause acute poisoning of human body, but long-term consumption of food with fenthion exceeding the standard may have a certain impact on human health
.
"National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods" (GB2763-2021) stipulates that the maximum residue limit of fenthion in legumes and vegetables is 0.
05mg/kg
.
The reason for the excessive fenthion residues in cowpeas may be that in order to quickly control insect pests, increasing the dosage of pesticides or failing to comply with the picking interval regulations, resulting in excessive residues in products sold on the market
.
.
A small amount of residue will not cause acute poisoning of human body, but long-term consumption of food with fenthion exceeding the standard may have a certain impact on human health
.
"National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods" (GB2763-2021) stipulates that the maximum residue limit of fenthion in legumes and vegetables is 0.
05mg/kg
.
The reason for the excessive fenthion residues in cowpeas may be that in order to quickly control insect pests, increasing the dosage of pesticides or failing to comply with the picking interval regulations, resulting in excessive residues in products sold on the market
.
5
Sulfonamides (total)
Sulfonamides are a class of artificially synthesized bacteriostatic drugs, which have the advantages of broad antibacterial spectrum, stable properties, easy storage and rapid absorption, and are used for the treatment of animal diseases
.
Long-term consumption of foods with excessive residues of sulfonamides (total) may accumulate harmful substances in the human body, which is detrimental to health, causes allergic reactions and leads to the production of drug-resistant strains
.
"National Food Safety Standard for Maximum Residue Limits of Veterinary Drugs in Foods" (GB31650-2019) stipulates that the maximum residue limit of sulfonamides (total amount) in animal muscle and fat is 100μg/kg
.
.
Long-term consumption of foods with excessive residues of sulfonamides (total) may accumulate harmful substances in the human body, which is detrimental to health, causes allergic reactions and leads to the production of drug-resistant strains
.
"National Food Safety Standard for Maximum Residue Limits of Veterinary Drugs in Foods" (GB31650-2019) stipulates that the maximum residue limit of sulfonamides (total amount) in animal muscle and fat is 100μg/kg
.
6
Thiamethoxam
Thiamethoxam is a nicotinic insecticide with stomach poisoning, contact killing and systemic effects, and has good control effects on aphids
.
A small amount of residue will not cause acute poisoning of human body, but long-term consumption of food exceeding the standard of thiamethoxam may have a certain impact on human health
.
"National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods" (GB2763-2021) stipulates that the maximum residue limit of thiamethoxam in root vegetables (except turnips) is 0.
3mg/kg
.
The reason for the excessive thiamethoxam residues in ginger may be that, in order to quickly control insect pests, increasing the dosage or failing to comply with the picking interval regulations, resulting in excessive residues in products sold on the market
.
.
A small amount of residue will not cause acute poisoning of human body, but long-term consumption of food exceeding the standard of thiamethoxam may have a certain impact on human health
.
"National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods" (GB2763-2021) stipulates that the maximum residue limit of thiamethoxam in root vegetables (except turnips) is 0.
3mg/kg
.
The reason for the excessive thiamethoxam residues in ginger may be that, in order to quickly control insect pests, increasing the dosage or failing to comply with the picking interval regulations, resulting in excessive residues in products sold on the market
.
7
Acid value (as fat)
Acid value, also known as acid value, mainly reflects the degree of rancidity of oils and fats in food
.
Excessive acid value will cause the food to have a savory taste, and the aldehydes, ketones and acids produced when the acid value is too high will destroy fat-soluble vitamins and cause gastrointestinal discomfort
.
The reason why the acid value (in terms of fat) in nuts and seeds food and sesame food exceeds the standard value may be due to the lack of strict control over the procurement of raw materials, the production process that does not meet the standard, or the improper storage conditions of the products
.
.
Excessive acid value will cause the food to have a savory taste, and the aldehydes, ketones and acids produced when the acid value is too high will destroy fat-soluble vitamins and cause gastrointestinal discomfort
.
The reason why the acid value (in terms of fat) in nuts and seeds food and sesame food exceeds the standard value may be due to the lack of strict control over the procurement of raw materials, the production process that does not meet the standard, or the improper storage conditions of the products
.
8
Color value
The color value is an important indicator to measure the sensory effect of the process.
Generally, the lower the color value, the whiter the appearance of the product
.
GB/T317-2018 "White Sugar" stipulates that the color value of first-class white sugar should be ≤150IU
.
Consumers should pay attention to the standard grade indicated on the product packaging when purchasing, and choose the product that suits them
.
Generally, the lower the color value, the whiter the appearance of the product
.
GB/T317-2018 "White Sugar" stipulates that the color value of first-class white sugar should be ≤150IU
.
Consumers should pay attention to the standard grade indicated on the product packaging when purchasing, and choose the product that suits them
.
9
coliform bacteria
Coliform is one of the commonly used indicator bacteria for food contamination at home and abroad
.
The detection of coliform bacteria in food indicates that it is more likely to be contaminated by pathogenic bacteria (such as Salmonella, Shigella, and pathogenic Escherichia coli)
.
The excess of coliform bacteria in tableware may be caused by incomplete sterilization or no sterilization at all in the process of sterilizing tableware in the catering business unit, or due to long-term exposure to secondary pollution in the air after sterilization
.
.
The detection of coliform bacteria in food indicates that it is more likely to be contaminated by pathogenic bacteria (such as Salmonella, Shigella, and pathogenic Escherichia coli)
.
The excess of coliform bacteria in tableware may be caused by incomplete sterilization or no sterilization at all in the process of sterilizing tableware in the catering business unit, or due to long-term exposure to secondary pollution in the air after sterilization
.
