Shenzhen carried out in-depth research on the prevention and control of Pseudomonas cocoa contamination during the production of fresh wet powder

In recent years, food poisoning incidents caused by Pseudomonas cocoa subspecies yeast rice noodles in fresh wet noodles and rice noodles in Guangdong have been on the rise, and the mortality rate is high

The Guangdong Provincial Party Committee and the Provincial Government attached great importance to it, and established the Guangdong Provincial Leading Group for Food Safety Risk Prevention and Control of Wet Rice Noodles, issued the "Guangdong Province Wet Rice Noodle Products Risk Potential Investigation Work Plan", and carried out Guangdong Province's "Wet Noodle Unified Investigation" action

From August to September 2020, the expert group carried out 3 rounds of on-site investigations on 14 wet rice noodle production enterprises that have obtained food production licenses in Shenzhen, and studied Pseudomonas cocoa subsp.

The project team found out the contamination rate of Pseudomonas cocoa, the raw material of rice, which is the source of pollution in the production process of fresh wet powder.

The project team established a rapid detection method for Pseudomonas cocoa and its toxin-producing strains and optimized the expedited inspection procedure, shortening the detection time of about 20 days for the national standard inspection method to 2-5 days, and then sending the relevant information to the relevant departments.

On March 1, 2021, Li Zhong, Secretary of the Party Leadership Group and Director of Shenzhen Market Supervision Bureau, led a professional team from Shenzhen to the Provincial Bureau to report on the research results of Pseudomonas Pseudomonas pollution prevention and control in fresh wet powder coconut

In 2020, the Shenzhen project team obtained the research results on the environment and facilities of the cooling and molding workshop in the production of fresh wet powder, and the main secondary pollution routes in the production of fresh wet powder.

From July to August 2021, according to the work requirements of the "Guangdong Province "Unified Inspection of Wet Flour" Action Manual (Second Edition)", Shenzhen will also combine the "Shenzhen Fresh Wet Flour Industry Survey and Pseudomonas Coconut Contamination Pathway".

According to the risks found in the inspection, the expert group compiled the "Shenzhen Fresh Wet Powder Production Enterprises Pseudomonas Coconut Contamination Risk Prevention and Control List", which includes inspection on incoming goods (low risk), warehouse storage management (low risk in raw material warehouse, 18 detailed points in 6 links of semi-finished product warehouse, finished product warehouse (risk in finished product warehouse), production workshop and equipment (high risk), production process control (high risk), packaging identification (high risk), transportation and delivery (low risk) were carried out.

To this end, the Shenzhen Municipal Market Supervision Bureau edited the "Guidelines for the Prevention and Control of Pseudomonas Coconut Contamination Risks in Shenzhen Fresh Wet Flour Production Enterprises" based on a large number of on-site real scenes in this inspection, which is very vivid and true, and sent it to all fresh The risk prevention and control of wet powder production enterprises in actual production is the first management service innovation in the province and the country, and has done practical things for food production enterprises

　　In order to further strengthen the supervision of the production and operation of wet rice flour foods (foods that are prone to cause rice yeast acid), and improve the food safety awareness of production and operation units, the Shenzhen Municipal Market Supervision Bureau conducted a research on the measurement quality inspection in Shenzhen on September 23, 2021.

　　Since 2020, the Shenzhen Municipal Market Supervision Bureau has continued to conduct in-depth research on the prevention and control of Pseudomonas coconut pollution in the production process of fresh wet powder.

　　(Wang Qiang, Ouyang Jing, Yang Guowu)

"China Food News" (November 04, 2021 Edition 08)

　　(Editor in charge: Huang Guangshun)