I. Basic Situation

 

This special sampling inspection mainly inspected 6 kinds of food, such as cakes, preserves, tea, meat products, aquatic products, canned food, a total of 650 batches of samples, 586 batches of internal quality qualified, found 64 batches of unqualified samples.

 

Two, main problems

 

(1) pastry

 

The sample checked 100 batches, found that 6 batches of internal quality is not up to standard, mainly part of the products exist in excess of standard or over-range use of food additives, respectively, lemon yellow, dehydroacetic acid project is not up to standard. The dehydrogenation of acetic acid is allowed in pastry, the standard requirement is not more than 0.5g/kg, but lemon yellow is not allowed. The reasons for the unqualified products are as follows: 1. The enterprises blindly use food additives without understanding the relevant national standards and laws and regulations; 2. In order to reduce costs, improve food sensory properties, extend shelf life, excessive or excessive use of food additives.

 

(two) preserves

 

This time 100 batches were sampled and 10 batches were found to be of unqualified internal quality. The main problems were unqualified sulfur dioxide residue, benzoic acid, sorbic acid, cyclamate, sodium saccharin and other items.

 

1. sulfur dioxide residue

 

There are three batches of sulphur dioxide residues exceeding the standard in this spot check. The main reason is that some enterprises have not strictly enforced the standards. In order to unilaterally pursue the product appearance (color) and anticorrosion requirements, a large number of sulphur dioxide is used in the production and processing of products.

 

2. benzoic acid and sorbic acid

 

There are three batches of products benzoic acid exceeded the standard, three batches of products sorbic acid exceeded the standard, benzoic acid and sorbic acid are preservatives, standard provisions can be used in limited quantities, the main reason is that enterprises in the use of preservatives when the use of technology and methods are not pass, the dosage control is not good.

 

3. sodium cyclamate and saccharin sodium

 

Three batches of sodium saccharin exceeded the standard, three batches of sodium saccharin exceeded the standard, and one batch of sodium saccharin and sodium cyclamate exceeded the standard. Both sodium cyclamate and sodium saccharin are sweeteners. The main reasons for the excess of sweeteners are as follows: 1. In order to improve the taste (without sweetener, it is not good to taste) and maintain the final shape of the product (such as drying, molding, aesthetics, etc.), a large number of sweeteners are used instead of white granulated sugar (such as sugar). Using white granulated sugar can not keep the dry shape and good appearance of the product, and the sweetener will exceed the standard. Two, the production management mode of enterprises is backward and the management is chaotic. They do not operate according to the technological requirements and regulations.

 

(three) tea leaves

 

The sample checked 200 batches, found that 25 batches of internal quality is not up to standard, the main problem is that water, rare earth and other items are not up to standard.

 

1. water

 

One batch of tea moisture is not qualified in this spot check. The moisture control of tea is also the key process of tea production. Generally, the moisture of tea is controlled at about 7%, which is beneficial to storage and quality. Therefore, the moisture content of tea is also one of the indicators reflecting its quality. Tea is easy to absorb moisture and taste. Especially in the storage process, if environmental pollution leads to taste and moisture absorption, resulting in the high moisture content of tea leaves will affect the stability of tea, easy to breed bacteria, and affect the various sensory quality of tea.

 

2. rare earth

 

24 batches of tea rare earth content does not meet the requirements, rare earth is the total amount of rare earth, the total amount of rare earth is the chemical elements in the periodic table of lanthanide elements - lanthanum (La), cerium (Ce), praseodymium (Pr), neodymium (Nd), cambium (Pm), samarium (Sm), euroeuropium (Eu), gadolinium (Gd), terbium (Tb), dydydydydydydydydymium (Dy), holmium (Ho), erererbium (Er), erbium), thuthumbium (Tm), thumbium (Tm), Tm), Yb), Yb, ytterbium (Yb), Yb), ytterbium, ytterbium (Yb).Lu, and Sc and Y, two elements closely related to the 15 elements of lanthanides, are the total oxide of 17 elements. The total amount of rare earth elements in tea is mainly due to soil rare earth pollution and fertilization. As a plant growth and physiological regulator, rare earth can increase the yield and improve the quality of tea planting. However, unreasonable use of rare earth can cause excessive residues in tea.

 

(four) meat products

 

The sample checked 100 batches, found that the internal quality of 4 batches is not up to standard, the main problems are coliform, total number of colonies, acid value and other items are not up to standard.

 

1. coliforms and total colonies

 

There are three batches of microbial indicators do not meet the requirements, the total number of colonies to a certain extent marks the quality of food hygiene. Microorganisms in meat products are easy to exceed the standard on the one hand because raw meat is rich in protein, fat, water and other nutrients, such as temperature appropriate (especially in high temperature season), microorganisms will be a large number of reproduction; on the other hand, because in the production and management process of external microorganisms on meat products secondary pollution, such as processing room sanitation The environment is poor, raw materials and bulk products are seriously polluted by microorganisms in transportation and storage.

 

2. acid value

 

In this spot check, 1 batches of acid value did not meet the requirements. Acid value mainly reflects the degree of oxidation and hydrolysis of fat in meat products, which directly affects the quality of meat products. The reason why the acid value of cured meat products exceeds the standard is that the temperature and time of cured meat and sausage products are not properly controlled during production or storage and transportation, and the fat in meat products is oxidized to rancidity, which leads to the acid value exceeding the standard.

 

(five) aquatic products

 

The internal quality of 19 batches was not up to standard. The main problems were coliforms, total number of colonies, moisture, volatile base nitrogen, acid value, salt and aluminum.

 

1. colony count