Food quality has been re-qualified

Recently, the Guangzhou Municipal Bureau of Quality Supervision released the first batch of food quality supervision and spot checks in 2013 in the production area in Guangzhou. The three batches of products, such as wet mouth rice noodles and double vinegar rice vinegar, were unqualified.

According to reports, this spot check involved a total of 86 batches of products including wheat flour, wet rice noodles, and wet pho, oil products, vinegar, convenience foods, and jellies. The dehumidified rice noodles, wet pho, and vinegar were found Except for batches of unqualified products, the passing rate of other products is 100%.

China Economic Net reporter learned that the bulk of Shahe Flour in the Guangzhou Food Co., Ltd., Guangzhou Yaocheng Foods Co., Ltd., and the wet food of Guangzhou Food Co., Ltd. were found to be unqualified. Guangzhou Hefeng Foods Co., Ltd. Shuanglu Brand Refined White Rice Vinegar (prepared vinegar) failed to obtain total acid.

According to the Guangzhou Bureau of Quality Supervision, the total acid content is one of the important quality indicators for vinegar products. The total vinegar content of brewing vinegar is insufficient, due to improper process control and insufficient fermentation. The total acetic acid content of the formulated vinegar was insufficient due to the following factors: First, the quality of the raw vinegar was insufficient, and the total acid content was insufficient; second, the allocation ratio of the preparation (blending) process group was out of control, resulting in insufficient total acid content.

The most common reasons for the emergence of excessive coliform bacteria in food are two reasons: First, poor sanitation in the production environment; Second, operators do not pay attention to personal hygiene. Therefore, improving the health status of production enterprises, equipping health facilities, and regulating the personal hygiene habits of operators are key measures.