Introduction of testing indicators for food testing in microbial, additive and quality projects
Food safety is a major basic livelihood issue for every family and everyone. Strengthening supervision and improving the quality of the food industry is the fundamental basis for achieving a stable and stable food safety situation. Food testing, as an important part and key link of food safety, is of great significance. What are the indicators for food testing?
1. Microbiology projects
1, the total number of colonies
The total number of colonies is an indicator of microbial indicators and is not an indicator of pathogenic bacteria. It is mainly used to evaluate the cleanliness of food and to reflect whether the food meets the hygiene requirements in the production process. Excessive total number of colonies indicates that individual enterprises may not strictly control the sanitary conditions of the production process, or the packaging containers are not cleaned and disinfected; it may also be related to poor sealing of product packaging and improper control of storage and transportation conditions.
2, coliforms
The coliform group is one of the commonly used indicator bacteria for food contamination at home and abroad. Detection of coliforms in food indicates a greater likelihood of contamination by pathogenic bacteria such as Salmonella, Shigella, and pathogenic E. coli. The products that exceeded the standard of coliform bacteria were not detected, and combined with the dietary structure and sampling conditions of residents, the health risks were low, but the food hygiene status was not up to standard. Exceeding the standard of coliform bacteria may result in contamination of the processing raw materials and packaging materials of the products, or in the production process, the products are contaminated by production equipment such as personnel and tools, environmental pollution, and sterilization of products with sterilization process.
3, mold
The main reason for mold over-standard may be that the raw materials or packaging materials are contaminated by mold, the sanitary conditions of the products are not controlled in the process of production and processing, the equipment and facilities such as production tools are not cleaned and disinfected, or the storage and transportation conditions of the products are improper.
4, mold and yeast
The reason for mold and yeast exceeding the standard may be that the processing materials are contaminated by mold, or the samples and molds extracted from the circulation may exceed the standard, and the latter may result from improper control of storage and transportation conditions. Mold and yeast are very common in nature. Mold can spoil food, destroy the color, aroma and taste of food and reduce the edible value of food.
5. Pseudomonas aeruginosa
Pseudomonas aeruginosa is a conditional pathogen widely distributed in various water, air, normal human skin, respiratory tract and intestines. It is easy to survive in a humid environment and has strong antibacterial agents and ultraviolet rays. Resistance, there is a health risk for people with weaker resistance. The excessive standard of Pseudomonas aeruginosa in natural mineral water may be improper protection of source water and pollution of water body; sanitary control in production process is not strict, such as hands of unemployed workers directly contact with mineral water or inner wall of container; or cleaning of packaging materials Disinfection caused by defects.
6, mycotoxins project
(1) Aflatoxin B1
The main reasons for the failure of aflatoxin B1 in peanut oil products are: peanut raw materials are contaminated by molds such as Aspergillus flavus during planting, harvesting, transportation and storage. Enterprises do not strictly select peanut raw materials and carry out related tests during production. No refinery process or process control is used.
(2) Deoxynivalenol (DON)
Excessive deoxynivalenol (DON) in wheat flour may be caused by the contamination of the raw material wheat, and the enterprises are not strict with the raw materials. Deoxynivalenol (DON) is one of the important indicators of cereal mildew. It is one of the most extensive natural toxins that pollute food and animal feed. In humid environments, barley, wheat, and corn contaminated with mold. More DON may be produced in oats. People who eat cereals heavily contaminated with DON can cause vomiting, diarrhea, headaches, dizziness and other symptoms of poisoning. Keeping grains and foods dry is the key to avoiding this problem.
Second, the additive project
1. Sweeteners, preservatives and food coloring
The use of sweeteners (mainly cyclamate, sodium saccharin, acesulfame, etc.) in the presence or absence of foods. The reason may be that the company increases the sweetness of the product, exceeds the limit or uses the sweetener; the sweetener is detected in the individual honey products, and there is also the possibility of adulteration.
Foods in the presence or absence of preservatives (mainly benzoic acid, sorbic acid, dehydroacetic acid, etc.). The reason may be that the enterprise has increased the shelf life of the product, or compensated for the poor sanitary conditions in the production process, and exceeded the limit, or did not accurately measure it.
Foods are used in a wide range or in excess of food coloring (mainly lemon yellow, sunset yellow, carmine, temptation red, amaranth, bright blue, etc.). The reason may be that the enterprise does not rule out adulteration in order to increase the product selling phase, or to make up for the low quality of the raw materials, and to over-range or exceed the accurate measurement.
2, aluminum residue
Aluminum-containing food additives (such as alum) are legal food additives that do not pose a health hazard when used as standard. According to the results of the risk assessment of dietary aluminum exposure of Chinese residents completed by the National Food Safety Risk Assessment Expert Committee, the aluminum-containing foods in daily diets in China are unlikely to have adverse effects on the health of general residents, but for consumers who consume high-aluminum foods for a long time. Should be paid attention to. The reason for the excessive aluminum residue may be that the individual enterprises are trying to increase the taste of the product, and in the process of production and processing, the amount of aluminum is excessively limited, the use of aluminum-containing additives is exceeded, or the additive content of the additive is too high.
3. Sulfur dioxide
Sulfur dioxide is a commonly used bleaching agent and preservative in food processing. After entering the human body, it is finally converted into sulfate and excreted with urine. A small amount of sulfur dioxide will not cause health hazards to the body, but excessive consumption may cause gastrointestinal reactions such as nausea and vomiting. There may be reasons for sulfur dioxide not meeting the standards. Individual producers use inferior raw materials to reduce costs, and then use sulfur dioxide to increase the color of the product. It may also be inaccurate or inaccurate in use; it may also be used to increase the flavor. Shelf life, to prevent mildew and insects, illegally fumigation or addition of sulfur dioxide.
4, dehydroacetic acid
As a broad-spectrum food preservative, dehydroacetic acid and its sodium salt are less toxic and safe to use according to the scope and usage of the standard. The reason why the dehydroacetic acid exceeds the standard may be that the individual enterprises use the additive excessively in order to prevent the food from spoiling and deterioration, or the additive content of the compound additive used in the additive is high; or may not be measured or inaccurate in the adding process. .
5, natamycin
Natamycin is a food preservative that is basically non-toxic and difficult to be absorbed by the digestive tract after entering the body. The reason why the natamycin exceeds the standard may be that the individual enterprises use the additive excessively to prevent food spoilage, or the additive used in the compound additive is high; or it may not be measured or measured during the addition process. accurate.
Third, quality projects
1, acid value (price)
The acid value (price) mainly reflects the degree of rancidity of the oil in the food. The main reasons for the unqualified acid value (price) are: the procurement of raw materials is not strict, such as excessive consumption of vegetable oil, roasted seeds and nuts and nut products, will accelerate the rancidity of the oil; the production process is not up to standard, such as vegetable oil refining In place or not refined; improper storage conditions, especially in the summer, due to the greater impact of the climate environment, easily lead to oxidation and rancidity of fat in food. The long-term intake of aldehydes and ketones produced by rancidity of oils and fats will have certain effects on health. However, in general, consumers can clearly distinguish their odors during use and avoid eating.
2, conductivity
Conductivity is an indicator of the purity of water. Possible reasons for the unqualified indicators of this type of products are: problems in the production process, lax process control, reverse osmosis membranes have not been replaced for a long time, and cleaning equipment is not in place.
3, peroxide value
The peroxide value mainly reflects whether the oil is oxidized and deteriorated. As the oil is oxidized, the peroxide value will gradually increase. Although it does not generally cause damage to the health of the human body, it may cause symptoms such as stomach discomfort and diarrhea in severe cases. The reason for the excessive peroxide value may be that the product oil has deteriorated, or the environmental conditions of the product are improperly controlled during storage, resulting in rancidity of the oil; it may also be that the fat in the raw material has been oxidized, the raw materials are improperly stored, and effective antioxidant measures are not taken. To make the final product oil oxidize.
In addition, the lack of vegetable oil refining may also cause unacceptable peroxide values ​​of edible oils, oils and their products.
4. Volatile base nitrogen
Volatile base nitrogen is an indicator of spoilage of animal foods. The higher the volatile base nitrogen content, the more the amino acid damage, and the greater the nutritional value. Excessive volatile base nitrogen indicates that the raw meat for production may not be fresh; it may also be that the sanitary conditions of the meat products are improperly controlled during the curing process and are contaminated by bacteria, resulting in exceeding the standard.
5, alcohol
Alcohol is also called alcohol, which refers to the number of milliliters of ethanol (alcohol) in 100 ml of wine at 20 °C. Alcohol is an important physical and chemical indicator of alcoholic products. The content that does not meet the standard mainly affects the quality of the product. Unqualified alcohol may be due to the strict control of the production process of individual enterprises or the low level of production technology, which can not effectively control the level of alcohol; it may also be that individual companies deliberately mark high alcohol in order to reduce costs, so as to increase the selling price and deceive consumers. It is also not excluded that the manufacturer's inspection equipment is not accurately measured and the inspection results are deviated.
6. Amino acid nitrogen
Amino acid nitrogen is one of the characteristic quality indicators of soy sauce. The higher the amino acid nitrogen content, the better the quality of the soy sauce and the stronger the umami taste. The amino acid nitrogen is unqualified, mainly affecting the flavor of the product. The amino acid nitrogen content is not up to standard. It may be that the production process of the product does not meet the standard requirements, and the time required for fermentation is not met. It may also be a problem of product formulation defects. There may also be deliberate adulteration of individual companies in order to reduce costs during the production process. Case.
Fourth, other projects
1, lead
Lead is an indicator of heavy metal pollutants, mainly due to environmental pollution brought into the raw materials, indicating that the production enterprises are not strict with raw materials, and the use of raw materials with excessive lead content does not exclude the possibility of migrating from production equipment into food.
2. Bromate
Bromate is a by-product of drinking water producers who use ozone to disinfect raw water. There is no definitive conclusion on the carcinogenic hazards of human body. The amount of bromate in the packaged drinking water is mainly related to the amount of bromide in the water source or the amount of ozone used in the disinfection. If the bromide content of the water source is high or the amount of ozone added is large, the final product bromate may exceed the standard.
3, benzopyrene
The main reason for the excessive standard of benzopyrene may be due to improper temperature control or unreasonable processing time in the production and processing process. It may also be caused by improper storage of raw materials or improper drying.
4. Rodin Ming B
Rhodamine B is a fresh pink synthetic dye that has been included in the list of non-edible substances and misusable food additives that may be illegally added in food (first batch) and is not allowed to be used in food. The detection of Rhodamine B reflects that it is very likely that the company added the substance illegally in order to make the product bright and bright, and it cannot be excluded that the substance was added to the purchased raw material.
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