Recently, the Hebei Province Market Supervision and Administration Bureau has conducted random inspections on catering foods, roasted foods and nut products, convenience foods, canned food, alcoholic beverages, grain processed products, meat products, edible agricultural products, fruit products, confectionery products, condiments, beverages, etc.12 For 1005 batches of samples, 997 batches of qualified samples were sampled and 8 batches of unqualified samples were sampled. The non-conforming product information is as follows:
The detection value of cadmium (calculated as Cd) of the squid operated by Cangzhou Credibility Department Store Co., Ltd. is 5.02mg / kg, the standard value is ≤2mg / kg, and the inspection agency is Shijiazhuang Customs Technical Center.
Sundial sunflower seeds (original flavor) operated by Ruitian Building Shopping Plaza in Zhengding County. The peroxide value (calculated as fat) is 1.3g / 100g, the standard value is ≤0.8g / 100g, and the inspection agency is Shijiazhuang Food and Drug Inspection. center.
The detection value of cadmium (calculated as Cd) for Pippi shrimp operated by a well-known aquatic product distribution store in Xinhua District, Shijiazhuang City is 1.2mg / kg, and the standard value is ≤0.5mg / kg. The inspection agency is Shijiazhuang Food and Drug Inspection Center.
The detection value of aflatoxin B 1 in sesame peanuts produced by Cangzhou Kangzheng Food Co., Ltd. is 47.2μg / kg, and the standard value is ≤20μg / kg. The initial inspection agency is Shijiazhuang Customs Technical Center. Cangzhou Kangzheng Food Co., Ltd. objected to the inspection results and applied for re-inspection. After re-inspection by Hebei Food Inspection Research Institute, it maintained the unqualified conclusion.
Roasted peanuts produced by Daming County Shuangsheng Food Co., Ltd. have a mold detection value of 40 CFU / g and a standard value of ≤25 CFU / g. The inspection agency is Handan Food and Drug Inspection Center.
The detection value of cadmium (calculated as Cd) is 1.2mg / kg, the standard value is ≤0.5mg / kg, and the inspection agency is Tangshan. City Food and Drug Comprehensive Inspection and Testing Center.
Notes on some inspection items
Cadmium (as Cd)
Cadmium (as Cd) is one of the most common heavy metal pollutants. The National Food Safety Standard Limits for Contaminants in Foods (GB 2762-2017) stipulates that the maximum limit of cadmium (as Cd) in the crustaceans of fresh and frozen aquatic animals is 0.5 mg / kg. Exceeding the cadmium (as Cd) in aquatic products may be the enrichment of cadmium in the environment during aquaculture. The harm of cadmium to the human body is mainly chronic accumulation. Long-term intake of foods with excessive cadmium content may cause kidney and bone damage.
Mold is a common fungus in nature. The cause of excessive mold in food may be the contamination of raw materials for processing or the improper control of product storage and transportation conditions, which may cause contamination of samples taken during distribution. Mold contamination can spoil food, destroy the color, aroma and taste of food, and reduce the edible value of food.
Peroxide value (as fat)
The peroxide value (calculated as fat) mainly reflects whether the fat in the roasted food is oxidized and deteriorated. As the oil in the product oxidizes, the peroxide value will gradually increase. Although it generally does not cause damage to human health, it can cause gastrointestinal upset and diarrhea in severe cases. The National Food Safety Standard for Nuts and Seed Foods (GB 19300-2014) stipulates that the maximum limit of peroxide value of cooked sunflower seeds is 0.80 g / 100g, and the maximum peroxide value of other cooked nuts and seed foods The limit value is 0.50 g / 100g. In general, consumers need to avoid eating roasted foods that can clearly distinguish odors such as Hara during the consumption process. The cause of exceeding the peroxide value may be due to improper storage of raw materials leading to oxidation of nuts and seeds, deterioration of production oils, or improper control of environmental conditions during storage, leading to product spoilage.