Since the beginning of the year, unqualified products have been detected in soy sauce and vinegar. The State Administration for Market Regulation: Soy sauce and vinegar production enterprises should establish a traceability system

Our reporter Lian He

As important seasonings on the table, soy sauce and vinegar are closely related to the food safety and health of ordinary people

Soy sauce and vinegar products in many places are substandard

In recent years, Haitian Flavor, a well-known condiment company, has repeatedly been exposed to soy sauce maggot incidents, although its board secretary Zhang Xin once explained that "summer soy sauce worms are normal, especially if the lid is not closed in time after use, it is easy to Attract the flies, and the flies will lay eggs in the bottle", but it is still questioned by many netizens and industry insiders

On March 26, the Xinjiang Uygur Autonomous Region Market Supervision Bureau’s sampling inspection announcement showed that the “Zhuangzi Kaiyuan” safflower vinegar (brewed vinegar) produced by Xinjiang Zhuangzi Industrial Co.

On March 21, the Jiangsu Provincial Market Supervision Bureau issued a sampling inspection announcement, claiming that the "Xianjiduo" straw mushroom braised king brewed soy sauce produced by Kaiping Minfeng Food Co.

On March 5, the Chongqing Municipal Market Supervision Bureau issued a sampling inspection notice, stating that the 9-degree rice vinegar (brewed vinegar) produced by Shanxi Qingxu Jinhua Vinegar Co.

It is understood that amino acid nitrogen is one of the characteristic quality indicators of soy sauce.

Strictly investigate illegal activities such as false labeling of soy sauce and vinegar

The "Draft" issued this time clarifies the raw materials and brewing processes of soy sauce and vinegar

The "Draft" pointed out that soy sauce and vinegar production enterprises should organize production in accordance with food safety laws and regulations and food safety standards, strengthen the procurement of raw and auxiliary materials, production process control, product inspection and food additive use management, and establish a food safety traceability system to ensure product safety.

December 1, 2019, "National Food Safety Standard Soy Sauce" (GB 2717-2018), "National Food Safety Standard Vinegar" (GB 2719-2018) and "National Food Safety Standard Compound Seasoning" (GB 31644-2018) officially implemented

　　This "Draft of Opinions" clearly states that local market supervision departments should strengthen the supervision and inspection of soy sauce and vinegar producers and operators, and organize the supervision and sampling inspection and risk monitoring of soy sauce and vinegar products

　　The "Draft" also clarifies that enterprises that originally produced "prepared soy sauce" and "prepared vinegar" should apply for modification or cancellation of food production licenses in a timely manner

　　The "Draft" encourages soy sauce and vinegar production enterprises to strengthen industrial chain supply chain management, implement advanced food safety and quality management systems, strengthen product research and development innovation, formulate product quality standards, and produce high-quality soy sauce and vinegar products to better satisfy Consumer demand drives the high-quality development of the industry

　　In addition, the safety of genetically modified soybeans has been controversial

　　In addition, unhealthy diets high in salt, sugar, and fat are risk factors for obesity, cardiovascular and cerebrovascular diseases, diabetes, and other metabolic diseases and tumors

      "China Food News" (April 13, 2021 03 edition)

(Editor in charge: Lian He)