Wang Zhihe rose bean curd in jinxiajia Acesulfame sweetener exceeds the standard

In order to strengthen the supervision of food quality in the festival market, Tianjin Administration for Industry and Commerce carried out quality monitoring on the fermented bean curd produced by some enterprises in five provinces, autonomous regions and municipalities directly under the central government, including Beijing, Jiangsu, Guangdong, Guangxi and Guizhou It is found that some Sufu products in the market are not up to standard, and even some famous Sufu products have problems The main problems found in this monitoring are: 1 Detection of benzoic acid According to the national compulsory standard GB2760-1996 hygienic standard for the use of food additives, benzoic acid shall not be detected in sufu Benzoic acid is a synthetic preservative, which has a certain stimulating effect on the gastrointestinal tract of consumers Long term excessive intake will damage human health The monitoring found that the benzoic acid content of the whole food red bean curd of Guangxi Guilin Yunfeng Food Co., Ltd exceeded the standard by 1.0g/kg; the benzoic acid content of the xianglaotai brand Guilin bean curd of Guilin xianglaotai Food Co., Ltd was 1.0g/kg; the benzoic acid content of the taohuabi brand red bean curd of Guiyang Nanming Laoganma Flavor Food Co., Ltd was 0.2g/kg 2、 The sweetener is over standard Acesulfame and cyclamate are artificial sweeteners Excessive intake is harmful to human health According to the national compulsory standard GB2760-1996 hygienic standard for the use of food additives, acesulfame should not be detected in sufu, and the content of cyclamate should be ≤ 0.65g/kg Among the monitored batches, the content of acesulfame in the red and spicy fermented bean curd of Beijing laocaichen Food Co., Ltd was 0.4g/kg; the content of acesulfame in the Beijing fermented bean curd of Beijing xiderrui bio food Co., Ltd was 1.09g/kg; the content of acesulfame in the rose fermented bean curd of Wangzhihe Food Group Co., Ltd was 0.07g/kg 3、 Physical and chemical indicators are not up to standard The main reason is that the salt content that affects the flavor and shelf life of Sufu is not up to standard, and the solid content is not consistent with the explicit value of the outer package For example, the solid content of Beijing bean curd of Beijing xiderrui bio food Co., Ltd is 55%, while the standard explicitly requires that the solid content is ≥ 60% Tianjin Administration for Industry and Commerce has ordered all inspected and distributed units to take off the shelves and stop selling the unqualified beancurd found in this monitoring, and imposed administrative penalties in accordance with laws and regulations The operators of the whole city must immediately stop selling the bean curd with unqualified quality, strictly perform the responsibility of incoming inspection and acceptance, and ensure that the quality of the products sold is qualified Once it is found that the sale of the bean curd with unqualified quality continues, the administrative department for Industry and Commerce will severely investigate and deal with it according to law.