Note! Fujian detected 53 batches of unqualified food, including instant jellyfish, cheese meal kits, egg crisps, etc

Food Partner Network News On December 9, the Fujian Provincial Administration for Market Supervision released the 41st phase of food safety supervision and sampling information in 2022, and 53 batches
of unqualified food were detected.
Among them, 3 batches of biscuits were unqualified, 17 batches of catering food (including tableware) were unqualified, 3 batches of fried food and nut products were unqualified, 1 batch of soy products were unqualified, 2 batches of pastries were unqualified, 1 batch of alcohol was unqualified, 21 batches of edible agricultural products were unqualified, 3 batches of aquatic products were unqualified, 1 batch of condiments were unqualified, and 1 batch
of beverages were unqualified.

 

9 batches of food detected quality index problems

 

9 batches of food were detected with quality index problems, including 3 batches of unqualified biscuits, 2 batches of unqualified fried food and nut products, 1 batch of unqualified soy products, 2 batches of unqualified pastries, and 1 batch
of unqualified alcohol 。 The egg crisp (pure flavor) produced by Xiamen Lulin Food Co.
, Ltd.
on May 26, 2022, respectively, the peroxide value (in terms of fat) is unqualified, and the sales are Quanzhou Licheng Friendship Department Store Trading Co.
, Ltd.
; The seaweed biscuits (toughness biscuits) produced by Longhai Xiduofu Food Co.
, Ltd.
on May 1, 2022 have an unqualified peroxide value (in terms of fat), and are sold as Shishi Chaosheng Self-selected Shopping Mall Co.
, Ltd.
; The fresh onion soda-chive flavor (biscuit) produced by Nanjing County Koukouxiang Food Co.
, Ltd.
on July 12, 2022, with unqualified peroxide value (in terms of fat), was sold as Xinjinyuan Supermarket on South Street in Ninghua County; The multi-flavored melon seeds produced by Xiamen Xinchangwang Food Co.
, Ltd.
on June 8, 2022 have unqualified peroxide value (in terms of fat), and are sold as Fengcheng Liancai Food Store in Anxi County; The original peanuts produced by the nominal Zhangzhou Longshuang Food Co.
, Ltd.
on June 2, 2022 have an unqualified peroxide value (in terms of fat), and are sold as Yunjin flavor side food store in Jimei District, Xiamen City; The nominal golden bean roll (non-fermented soy products) produced by Fuzhou Ronghe Valley Food Co.
, Ltd.
on August 30, 2022, the protein is unqualified, and the sales are Wangyou Plaza store of Xiamen Yonghui Minsheng Supermarket Co.
, Ltd.
; The salty salad bread produced by Quanzhou Taiwanese Investment Branch Company of Fujian Wugu Fengdeng Food Co.
, Ltd.
on August 6, 2022 is unqualified, and the sales are Jinjiangchidian Branch of Fujian Bairun Supermarket Co.
, Ltd.
; The cheese meal bag produced by Quanzhou Taiwanese Investment Branch Company of Fujian Wugu Fengdeng Food Co.
, Ltd.
on August 6, 2022 is unqualified, and the sales are Jinjiangchidian Branch of Fujian Bairun Supermarket Co.
, Ltd.
; The aged rice wine (three-year aging) produced by Quanzhou Zerun Wine Industry Co.
, Ltd.
on May 3, 2022, with unqualified alcohol content, is sold as Quanzhou Quangang Nanpu Xinbo Jiajiale Shopping Mall
.

 

The peroxide value mainly reflects whether the oil in the food is oxidized and deteriorated, and eating food with excessive peroxide value may cause gastrointestinal discomfort, diarrhea and other symptoms
.
The National Food Safety Standard for Biscuits (GB 7100-2015) stipulates that the maximum limit value of peroxide value (in terms of fat) in biscuits is 0.
25g/100g
.
The National Food Safety Standard for Nuts and Seeds (GB 19300-2014) stipulates that the maximum limit value of peroxide value in cooked sunflower seeds is 0.
80g/100g, and the maximum limit value of peroxide value in cooked other nuts and seeds is 0.
50g/100g
.
The National Food Safety Standard for Pastries and Bread (GB 7099-2015) stipulates that the maximum limit value of peroxide value (in terms of fat) in pastry is 0.
25g/100g
.
The reason for the excessive peroxide value may be that the environmental conditions of the product are improperly controlled during storage, resulting in rancidity of oil; It may also be that the raw materials are stored improperly, resulting in excessive oxidation of fat, so that the peroxide value of the final product exceeds the standard
.

 

Protein is an important component of living organisms' cells, which can regulate metabolism in the body and provide essential amino acids
to the body.
Long-term insufficient protein intake will cause a decrease in the body's metabolic rate, reduce resistance to disease, and may cause organ damage
.
The enterprise standard "Fried Tofu Skin" (Q/FRHG 0001S-2019) of Fuzhou Ronghe Valley Food Co.
, Ltd.
stipulates that the protein content of fried tofu skin is not less than 10g/100g
.
The reason why the protein content does not meet the requirements may be that the production enterprise uses inferior raw materials or does not strictly control the quality of raw materials, or does not feed and produce in accordance with formula standards, or the production process design is unreasonable, resulting in the loss of active ingredients.

 

Alcohol, also known as alcohol, refers to the number of milliliters of ethanol (alcohol) contained in 100 ml of wine at 20 ° C, that is, the percentage
of volume (volume).
Alcohol content is an important physical and chemical index of alcohol products, and the content is not up to standard mainly affects the quality of
the product.
"Rice Wine" (GB/T 13662-2018) stipulates that the alcohol content of refreshing dry rice wine is not less than 6.
0% vol
.
Unqualified alcohol content may mean that the production process control of the enterprise is not strict or the production process level is low, and the alcohol content cannot be accurately controlled; It may also be that the inspection equipment of the manufacturer has not been verified or the inspection process is not standardized, resulting in deviation
of the inspection results.

 

4 batches of food detected food additive problems

 

Food additive problems were detected in 4 batches of food, including 2 batches of unqualified catering food, 1 batch of unqualified aquatic products, and 1 batch
of unqualified condiments.
respectively, the horseshoe meat shredded bun (processing date is September 27, 2022) of Ximei Fu Qinfeng Water Frying Bun Store in Nan'an City, the sodium saccharin (based on saccharin) is unqualified; The shiitake mushroom meat shredded bun (processing date is September 27, 2022) of Ximei Fu Qinfeng Water Frying Bun Store in Nan'an City, sodium saccharin (in terms of saccharin) is unqualified; The red maiden fish produced by Dongshan County Bohai Food Co.
, Ltd.
on August 6, 2022, dehydroacetic acid and its sodium salt (based on dehydroacetic acid) are unqualified, and the sales are Zhangpu Tianfu Tourism Tea Garden Co.
, Ltd.
; The seasoning wine produced by Anhui Aijia Food Co.
, Ltd.
on May 13, 2022, dehydroacetic acid and its sodium salt (based on dehydroacetic acid) are unqualified, and the sales are Xiamen Yi Taste Trading Co.
, Ltd.

 

Sodium saccharin is a commonly used sweetener, eating more sodium saccharin, will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite
.
The National Standard for Food Safety: Standard for the Use of Food Additives (GB 2760-2014) stipulates that sodium saccharin shall not be used
in fermented flour products.
The reason for the detection of sodium saccharin in fermented flour products may be that companies use sweeteners
beyond the range to increase the sweetness of the product.

 

Dehydroacetic acid and its sodium salt are a common food preservative, which has a good inhibitory effect
on mold, yeast and bacteria.
The National Standard for Food Safety: Standards for the Use of Food Additives (GB 2760-2014) stipulates that dehydroacetic acid
shall not be used in aquatic products and cooking wine.
The reason for the excessive dehydroacetic acid may be that the enterprise uses it beyond the scope in order to increase the shelf life of the product or make up for the poor sanitary conditions of the product production process
.

 

Microbial contamination was detected in 5 batches of food

 

Microbial contamination was detected in 5 batches of food, including 1 batch of unqualified aquatic products and 4 batches
of unqualified catering food (including tableware).
respectively, the ready-to-eat jellyfish produced by Ningde Fulin Aquatic Products Co.
, Ltd.
on August 9, 2022, with an unqualified total number of colonies, were sold as Ningde Xin Yongtao Supermarket Co.
, Ltd.
; Salmon from Jinjiang Shangbai Catering Co.
, Ltd.
(processing date is October 10, 2022), the total number of colonies is unqualified, and the coliform bacteria are unqualified; The reusable porcelain cup of Yuanshun restaurant in Jin'an District, Fuzhou City (disinfection date is October 8, 2022), coliform bacteria are unqualified; The rice bowl of Yinxi Rongfeng Restaurant in Fuqing City (disinfection date is September 29, 2022), coliform bacteria are unqualified; The soup bowl of Yinxi Rongfeng Restaurant in Fuqing City (disinfection date is September 29, 2022), coliform bacteria are unqualified
.

 

The total number of colonies is an indicator of microorganisms, which is mainly used to evaluate the cleanliness of food and reflect whether the food meets the hygiene requirements
in the production process.
The National Food Safety Standard for Animal Aquatic Products (GB 10136-2015) stipulates that the total number of colonies in ready-to-eat raw animal aquatic products shall not exceed 10 5 CFU/g and at least 3 test results shall not exceed⁵×10⁴CFU/g
.
The total number of colonies exceeding the standard indicates that individual enterprises may not strictly control the sanitary conditions of the production and processing process as required, or the cleaning and disinfection of packaging containers are not in place; It may also be related to
the lack of strict sealing of product packaging and improper control of storage and transportation conditions.

 

Coliform bacteria is one of
the commonly used indicator bacteria for food contamination at home and abroad.
The National Food Safety Standard for Animal Aquatic Products (GB 10136-2015) stipulates that the results of five tests of coliform bacteria in ready-to-eat raw animal aquatic products shall not exceed 10²CFU/g and the results of at least three tests shall not exceed 10 CFU/g
.
The National Food Safety Standard Disinfected Meal (Drink) Utensils (GB 14934-2016) stipulates that coliform bacteria in disinfected meal (drink) utensils shall not be detected
.

 

Heavy metal contamination was detected in 12 batches of food

 

Heavy metal contamination was detected in 12 batches of food, including 11 batches of unqualified edible agricultural products and 1 batch
of unqualified aquatic products.
The soybean sprouts sold by Furui Fresh Supermarket Co.
, Ltd.
in Jianou City, Fujian Province (purchase date is October 2, 2022), respectively, lead (in Pb) is unqualified; The ginger sold by Xiamen Runze Xiafu Trading Co.
, Ltd.
(purchase date is September 25, 2022), lead (in Pb) is unqualified; The spinach sold by Zhangjiakou Ganggouda Youxuan E-Commerce Co.
, Ltd.
(purchase date is October 8, 2022), cadmium (in Cd) is unqualified, chromium (in Cr) is unqualified; The ginger sold by the Sansha branch of Xiapu Oriental Corning Shopping Plaza Co.
, Ltd.
(purchase date is September 27, 2022), lead (in Pb) is unqualified; The old ginger sold at the Jianou Times Store of Xiamen Xiashang Department Store Group Nanping Co.
, Ltd.
(purchase date is September 26, 2022), lead (in Pb) is unqualified; The old ginger sold by Fuzhou Huiyou Supermarket Co.
, Ltd.
(purchase date is September 11, 2022), lead (in Pb) is unqualified; Small yellow ginger sold at Wu'an Wu Wenjiao Comprehensive Retail Convenience Store in Changtai County (purchase date is September 15, 2022), lead (in Pb) is unqualified; The new ginger sold in the West Tianwei store of Putian Phoenix Department Store Co.
, Ltd.
(purchase date is September 17, 2022), lead (in Pb) is unqualified; The vegetable sturgeon (live) sold by Xinglin Store of Xiamen Minbasket Supermarket Co.
, Ltd.
(purchase date is September 18, 2022), cadmium (in terms of Cd) is unqualified; Celery sold by Sanming Qunle Supermarket Co.
, Ltd.
(purchase date is September 23, 2022), cadmium (in Cd) is unqualified; The leeks sold at Wenshuang Seafood Stall, Fengze District (purchase date is October 7, 2022), lead (in terms of Pb) are unqualified; The lead (in Pb) produced by Jinjiang Tenghua Food Co.
, Ltd.
on July 15, 2022 is unqualified, and the sales are Shanghang County Huimei Life Supermarket
.

 

Lead is a heavy metal pollutant that can accumulate in living organisms and be slowly eliminated, and long-term intake of food with excessive lead will seriously affect the brain and nervous system
.
The National Food Safety Standard Limits for Contaminants in Food (GB 2762-2017) stipulates that the maximum limit value of lead in fresh vegetables (except brassica vegetables, leafy vegetables, legumes and potatoes) is 0.
1 mg/kg; The maximum limit value for lead in algae and its products is 1.
0 mg/kg (dry weight gauge).

The reason for the excessive lead in fresh vegetables may be the enrichment of lead in the environment during the vegetable planting process
.
The reason for the excessive lead in algae and its products may be that the enterprise does not strictly accept the raw materials during production or uses inferior raw materials in order to reduce product costs, resulting in the introduction of lead in the production raw materials or auxiliary materials; It may also be that lead migration in processing equipment, containers, and packaging materials is brought into food during food
production and processing.

 

Cadmium is one of the
most common heavy metal contaminants.
The National Food Safety Standard Limit of Contaminants in Food (GB 2762-2017) stipulates that the limit of cadmium (calculated as Cd) in leafy vegetables is 0.
2mg/kg; The limit is 0.
5mg/kg
in crustaceans of fresh and frozen aquatic animals.
Cadmium exceeding the standard may be the enrichment
of cadmium in the environment during the planting and breeding process of the product.

 

Chromium is a common element
found naturally in rocks, flora and fauna, and volcanic soils.
The toxicity of chromium is related to its valence state, and hexavalent chromium is the most toxic among chromium compounds, which has certain health effects
on the respiratory tract and digestive tract.
The National Food Safety Standard Limits for Contaminants in Food (GB 2762-2017) stipulates that the maximum limit value of chromium in fresh vegetables is 0.
5mg/kg
.
The reason for the excessive chromium in spinach may be related to
its accumulation of chromium in the environment during the growth process.

 

10 batches of food were found to have residues of agricultural and veterinary drugs

 

10 batches of food were detected with residues of agricultural and veterinary drugs, all of which were edible agricultural products, namely screw peppers sold at Luoshan Lin Tian convenience store in Jinjiang City (purchase date was September 29, 2022), and clothianidin was unqualified; The prawns sold at the Qiaolan vegetable stall in Silla District (purchase date is October 6, 2022), enrofloxacin was unqualified; The leeks sold at the Qiaolan vegetable stall in Silla District (purchase date is October 6, 2022), the rotten profit is not qualified; Green chili pepper sold by Fujian Minhou University Town Supermarket of Yonghui Supermarket Co.
, Ltd.
(purchase date is September 14, 2022), clothianidin is unqualified; The celery sold in Haodangjia Fresh Supermarket in Sanming City (purchase date is September 23, 2022), chlorpyrifos is not qualified; The green pepper sold by Dongshan Tongling Branch of Zhangzhou Hengsheng Trade Development Co.
, Ltd.
(purchase date is September 27, 2022), clothianidin is unqualified; The golden pomfret (live) sold by Yunxiao Shuangxikou Branch of Zhangzhou Hengsheng Trade Development Co.
, Ltd.
(purchase date is September 28, 2022), furazolidone metabolites are unqualified; Ginger sold by Nanping Jinmao Huigou Fresh Supermarket Co.
, Ltd.
(purchase date is September 29, 2022), clothianidin is unqualified, thiamethoxam is unqualified; Jinchang fish (marine fish) sold in Qingyang Liangge Supermarket in Jinjiang City (purchase date is September 29, 2022), furazolidone metabolites are unqualified; The black chicken sold by the Along Poultry Meat Shop in Fuding City (purchase date is September 21, 2022), enrofloxacin is not qualified
.

 

Clothianidin is a neonicotinoid insecticide, with systemic, contact and gastric toxicity, a small amount of residue will not cause acute poisoning in the human body, but long-term consumption of clothianidin excess of food, may have a certain impact
on human health.
The National Food Safety Standard Maximum Residue Limits of Pesticides in Food (GB 2763-2021) stipulates that the maximum residue limit of clothianidin in nightshade fruits and vegetables (except tomatoes) is 0.
05mg/kg; The maximum residue limit in root vegetables is 0.
2 mg/kg
.
The reason for the excessive amount of clothianidin residue may be that in order to quickly control pests, increase the dosage or fail to comply with the provisions of the picking interval, resulting in excessive residue in the
marketed products.

 

Enrofloxacin belongs to the quinolone class of synthetic antimicrobials
.
Long-term intake of foods that exceed the standard of enrofloxacin may cause symptoms
such as dizziness, headache, poor sleep, gastrointestinal irritation or discomfort.
The National Food Safety Standard Maximum Residue Limits for Veterinary Drugs in Food (GB 31650-2019) stipulates that the maximum residue limits of enrofloxacin in the muscles of poultry and other animals are 100μg/kg
.
The reason for the excessive level of enrofloxacin may be the illegal use of relevant veterinary drugs
by farmers in the breeding process.

 

Humili is a low-toxicity systemic fungicide, which has the dual effect of protection and treatment, and is mainly used for the prevention and control
of fruit trees and vegetable crops of gray mold, sclerotinia and brown rot.
Humili has a stimulating effect on the eyes and skin, and has low
oral toxicity.
Long-term consumption of food with excessive rot and mold 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 of Putrefaction in leeks is 0.
2mg/kg
.
The reason for the excessive putrefactive in leeks may be that vegetable farmers do not understand the safe interval for the use of pesticides, so as to use or abuse pesticides
in violation of regulations.

 

Chlorpyrifos, also known as chlortick thion, is currently one of
the most widely used organophosphate pesticides worldwide.
Eating food with excessive chlorpyrifos may cause dizziness, headache, weakness, vomiting and other symptoms
.
The National Food Safety Standard Maximum Residue Limit of Pesticides in Food (GB 2763-2021) stipulates that the maximum residue limit value of chlorpyrifos in celery is 0.
05mg/kg
.
The reason for chlorpyrifos exceeding the standard may be that vegetable farmers do not know the safe interval between the use of pesticides, and thus use pesticides in violation of regulations
.

 

Furazolidone is a nitrofuran antibacterial drug with the characteristics
of a wide antibacterial spectrum.
Long-term consumption of a large amount of food with nitrofurazolidone metabolites detected may accumulate in the human body, causing nausea, vomiting, diarrhea, headache, dizziness and other symptoms
.
The List of Drugs and Other Compounds Prohibited in Food Animals (Announcement No.
250 of the Ministry of Agriculture and Rural Affairs) stipulates that furazolidone is a prohibited drug
in food animals.

 

Thiamethoxam is a new structure of the second generation nicotinic high-efficiency and low-toxicity insecticide, used for foliar spray and soil root treatment, its application is quickly absorbed internally, and transmitted to all parts of the plant, has a good control effect on sucking pests such as aphids, planthoppers, leafhoppers, whiteflies
, etc.
Thiamethoxam is a low-toxicity pesticide and generally does not cause poisoning accidents
.
The National Food Safety Standard Maximum Residue Limits for Pesticides in Food (GB 2763-2021) stipulates that the maximum residue limit of thiamethoxam in root vegetables (except turnips) is 0.
3mg/kg
.
The reason for thiamethoxam exceeding the standard may be that the safe interval for the use of pesticides is not known, resulting in illegal use or abuse of pesticides
.

Thirteen batches of food were detected with other contamination problems

 

13 batches of food were detected with other contamination problems, including 11 batches of unqualified tableware, 1 batch of unqualified beverages, and 1 batch
of unqualified fried food and nut products 。 The ice cream bowl of Shishan Shui Sunshine Restaurant in Huli District, Xiamen City (disinfection date is September 23, 2022), respectively, the anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) was unqualified; The small bowl of Longxia Ke Restaurant in Siming District, Xiamen City (disinfection date is September 28, 2022), anionic synthetic detergent (based on sodium dodecylbenzene sulfonate) is unqualified; The large bowl of Longxia Ke Restaurant in Siming District, Xiamen City (disinfection date is September 28, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The soup bowl of Yinxi Yanxunyu Restaurant in Fuqing City (disinfection date is September 28, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The disc of Yinxi Yanxunyu Restaurant in Fuqing City (disinfection date is September 28, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The small disc of ACFTU (Xiamen) Nursing Care Centre (disinfection date is September 28, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The small bowl of Xiamen Yasatisfactory Queen Catering Management Co.
, Ltd.
(disinfection date is October 13, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified, and coliform bacteria are unqualified; Xiamen Yasatisfactory Queen Catering Management Co.
, Ltd.
's small square dish (disinfection date is October 13, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The plastic cup of Xiamen Weiyou Minnan Yan Culture Promotion Co.
, Ltd.
(disinfection date is September 23, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The rice bowl of Xiamen Weiyou Minnan Yan Culture Promotion Co.
, Ltd.
(disinfection date is September 23, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The wonton bowl of Xiamen Weiyou Minnan Yan Culture Promotion Co.
, Ltd.
(disinfection date is September 23, 2022), anionic synthetic detergent (based on sodium dodecyl benzene sulfonate) is unqualified; The nominal Jinlang drinking pure water produced by Quanzhou Yilang Food Co.
, Ltd.
on September 6, 2022, nitrite (calculated as NO2-) is unqualified, and the sales are Boyuan bottled water business department of Shishi City; The fried peanuts produced by Pan Minsheng Peanut Processing Factory in Changle District, Fuzhou on September 1, 2022, were unqualified and sold as Fuzhou Xinhuihang Supermarket Co.
, Ltd
.

 

The main active ingredient of anionic synthetic detergents is sodium dodecyl benzenesulfonate, which is a low-toxicity chemical
.
The National Food Safety Standard Disinfected Meal (Drink) Utensils (GB 14934-2016) stipulates that anionic synthetic detergents (based on sodium dodecyl benzene sulfonate) in disinfected meal (drink) utensils shall not be detected
.
The reason for the detection of anionic synthetic detergents in disinfected dining (drinking) utensils may be that the detergent used to clean dishes does not meet the standard; It may also be that the detergent or disinfectant has not been thoroughly rinsed, etc
.

 

Aflatoxin B1 is a highly carcinogenic mycotoxin, and eating foods with excessive aflatoxin B1 may cause damage
to the liver.
The National Food Safety Standard Mycotoxin Limit in Food (GB 2761-2017) stipulates that the maximum limit value of aflatoxin B1 in peanuts and their products is 20μg/kg
.
The reason for the excessive standard of aflatoxin B1 may be that the company did not strictly select raw materials and carry out relevant tests when purchasing, or improper control of raw material harvesting, storage and transportation conditions, resulting in products being contaminated by Aspergillus flavus and producing toxins
.

 

Nitrite can reflect the pollution of water to a certain extent, and drinking water that seriously exceeds the nitrite standard may cause poisoning
.
The National Food Safety Standard Limit of Contaminants in Food (GB 2762-2017) stipulates that the maximum limit value of nitrite in packaged drinking water (except mineral water) is 0.
005mg/L (calculated in_NO2-
).
Nitrite in water can be converted from nitrate, nitrate has natural sources and man-made sources, after the water body is contaminated by bacteria, bacteria will release nitrate reductase at a certain temperature, reducing nitrate in water to nitrite, and if improper disinfection control, it will also lead to an increase
in nitrite concentration in the water transmission system.