Pay attention to food safety and stay away from health hazards
Recently, the food safety supervision department of Enshi Prefecture in Hubei Province has completed the food safety supervision and sampling inspection and inspection data entry of 176 batches, of which 170 batches have passed the inspection and 6 batches have failed. Details of substandard food are as follows:
1. Shuyunlong sesame cake (baked pastry 800g/bag), sorbic acid and its potassium salt (measured in sorbic acid, measured value: 1.25g/kg, national food safety standard value ≤ 1.0g/kg) produced and sold by Gaoping Meiwang Food Factory in Jianshi County do not meet the relevant national food safety standards;
Sorbic acid and its potassium salt (in terms of sorbic acid), sorbic acid and its potassium salt is an acidic preservative, which has a good bacteriostatic effect and anti-mildew properties, and inhibits the growth and development of mold, yeast and aerobic bacteria. The reason for the detection of sorbic acid and its potassium salt in sesame cake may be that the company has exceeded the scope of use to extend the shelf life of the product or to make up for the poor sanitary conditions in the production of the product. Sorbic acid and its potassium salt is a relatively non-toxic food additive, which can be metabolized into carbon dioxide and water excreted from the body in the organism, but if the long-term consumption of sorbic acid and its potassium salt exceeds the standard of food, it may have a certain impact on the body's bone growth, kidney and liver health.
2. The soy sauce (250ml/bottle) produced and sold by Hubei Jianshi Tianlong Industrial Co., Ltd. does not meet the relevant national food safety standards such as total nitrogen (measured in nitrogen, measured value: 1.12g/100mL, the value specified in the national food safety standard ≥1.30g/100mL);
3. The selenium-rich soy sauce (500ml/bottle) produced and sold by Hubei Jianshi Tianlong Industrial Co., Ltd. does not meet the requirements of the national food safety standards (measured in nitrogen, measured values: 1.02g/100mL, the value specified in the national food safety standards ≥ 1.30g/100mL);
Total nitrogen (measured in nitrogen) is an important indicator in soy sauce, and the total nitrogen content marks the level of protein, amino acids and peptides in soy sauce, which is an indicator that affects the flavor of the product. In general, the higher the total nitrogen content, the better the quality of the soy sauce. The reason why the total nitrogen of soy sauce is not qualified may be that the fermentation process of individual enterprises is not in place, or the enterprises have added excessive water in the dilution process in order to save costs.
4. The bananas and nitrile benzazole (measured value: 0.374mg/kg, the value specified by the national food safety standard ≤0.05mg/kg) operated and sold by Enshihao Fresh Trade Co., Ltd. does not meet the relevant national food safety standards;
Niponibenzole, also known as azolonitrile and benzonitrile, is a triazole systemic fungicide that can prevent germinated spores from invading crop tissue and inhibit the elongation of hyphae. Use during the incubation period of germs can prevent the development of pathogens; after the onset of illness, it can deform the next generation of spores and lose the ability to infect, which has a preventive effect and a therapeutic effect on diseases. Nibenzozole is a highly efficient, low-toxicity, low-residue, systemic conduction fungicide that inhibits the elongation of pathogenic hyphae and prevents germinated spores from invading crop tissues. Fruit trees are mainly used to control banana leaf spot disease and peach brown rot. Long-term consumption of food with excessive pesticide residues may irritate the stomach and intestines, cause diarrhea, vomiting, and seriously affect physical health.
5. Jiaxuan brand He's peach slice cake (500g/bag) operated and sold by Jiaxian Pastry Factory in Huaping Town, Jianshi County, mold (measured value: 270CFU/g, national food safety standard value ≤150CFU/g) does not meet the relevant national food safety standards;
Molds are fungi and are widespread in nature. If the mold in the food is seriously exceeded, it will destroy the nutritional composition of the food, make the food lose its edible value, and may also produce mycotoxins; long-term consumption of food with excessive mold may endanger human health. The reason for the mold exceeding the standard may be the mildew of the raw materials used by the production enterprises, or the control of sanitary conditions in the production and processing process is not strict, and it may also be related to the lax sealing of the product packaging and the improper control of storage and transportation conditions.
6. Yanwu Mountain Villa peach cake (500g/bag) operated and sold by Yanwu Mountain Villa, Huaping Town, Jianshi County, the total number of colonies (measured value: 1#: 20000; 2#: 20000; 3#:83000;4#:19000;5#:40000, food safety national standards: n=5, c=2, m=10000, M=100000); coliform bacteria (measured value: 1#:210;2#:45;3#:25;4#:10;5 #: 15, food safety national standards specified value: n = 5, c = 2, m = 10, M = 100); mold (measured value: 12000 CFU / g, food safety national standard specified value of ≤ 150 CFU / g), the three indicators do not meet the national food safety related standards.
The total number of colonies is an indicative microbiological indicator, which mainly reflects whether the food meets the hygienic requirements during production. 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 lax sealing of product packaging and improper control of storage and transportation conditions.
Coliform bacteria are one of the commonly used indicator bacteria for food contamination at home and abroad. Coliform bacteria detected in food suggest a greater likelihood of contamination by pathogenic bacteria (e.g., Salmonella, Shigella, pathogenic E. coli). The samples detected with coliform bacteria exceeding the standard were not detected pathogenic bacteria, combined with the comprehensive analysis of residents' dietary structure, sampling and other factors, the health risk was low, but it reflected that the hygiene status of the food was not up to standard. The reason for the coliform bacteria exceeding the standard may be due to the contamination of the processing raw materials and packaging materials of the product, or the pollution of the production equipment and environment such as personnel and tools in the production process, or the incomplete sterilization of the product with the sterilization process.
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