Henan AQSIQ notifies spot examination results of 9 groups of children food in order to promote safety and standardization
Local competent authority of product quality supervision, inspection and quarantine in Henan province has recently organized a specific inspection on 9 groups of children food. 842 batches of food products from 456 food manufacturers are involved in with 95.8% of which meet the relevant standards. The 9 groups of children food, which are candy, meat, jelly, cold drinks, biscuits, cakes, instant noodles, potatoes and puffed food, and flavored flour products have respective qualified rate of 100%, 98.3%, 100%, 95%, 96.6%, 94.4%, 100%, 98.8% and 84.1%.
The reasons for failing the random selective examination can be listed as follows:
(1) Microbial excess over standards
18 batches with excessive bacteria
5 batches with excessive coliform groups
5 batches with excessive molds
Excessive microbial results from two aspects, one is from external factors including environmental pollution of production and storage, the other is from incomplete sterilization in the production process.
(2) Physicochemical index dissatisfaction
1 batch of meat fails to meet standards of moisture, protein
1 batch of cold drinks fails to meet standards of protein
3 batches of cakes fail to meet standards of acid value
3 batches of cakes fail to meet standards of Al
The substandard protein of cold drinks may be caused by manufacturers using raw materials of insufficient protein content or the loose control over production process. For the meat protein, it mainly results from raw materials over the shelf life with part of the protein naturally broken down into amino acid substances causing the substandard nutrition of products. The excessive Al in cakes is from leavening agents used to maintain good taste, which containing Aluminum potassium sulfate and Aluminum ammonium sulfate easily to result in Al excess. The acid value is an important indicator to evaluate the stability of oily food, and the decreased stability of fats and oils in the product as time goes on can result in decomposition of fatty acids, thus causes failure to meet relevant standards.
(3) Food additives overuse
4 batches of cakes have excessive sodium dehydroacetate, which is a new broad-spectrum antibacterial agents having strong effects on yeasts, spoilage bacteria and molds, but a long-term consumption with large amount will cause liver and nerve injury.
(4) Nonstandard labeling
18 batches of cakes suffer nonstandard labeling, which haven’t labeled the contents, e.g. production plants and storage, according to General Standard for the labeling of Prepackaged Foods (GB7718-2011) and Administrative Regulation of Foods Labeling.
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