Take care of the safety of your tongue and me, and see the hot spots of food safety all over the world, which is related to your healthy table. "Food Safety Liaoning" has met with friends and friends again.
Revision of the national standard for milk Pure milk or reconstituted milk is prohibited
If you are a friend who loves milk, then you should take a closer look at the following news.
Currently, there are two types of milk in the food industry: pasteurized milk and sterilized milk. Recently, the National Food Safety Standards Review Committee has solicited public opinions on 21 national food safety standards for commentsIncluding the revision of the national standard for pasteurized milk and sterilized milk。So, what are the differences between this draft for comments and the previous national standards?
The biggest difference in this draft is that it has changed the status quo that only cow's milk and goat's milk have relevant national standards for pasteurized milk and sterilized milk. The definition was revised to "only a single variety of raw milk as raw material". In addition to the most common cow's milk and goat's milk, this single breed of raw milk also includes buffalo milk, yak milk, camel milk, donkey milk and horse milk and other special dairy milk, and stipulates the corresponding physical and chemical indicators and microbial indicators. This means that the dairy products we will talk about in the future not only include the most common cow and goat milk on the market, but also buffalo milk, yak milk, camel milk, donkey milk and mare's milk are also included in the national standard category.
The national standard of "sterilized milk" was revisedThe biggest highlight is that recombined milk will not be allowed to be used as an ingredient in the production of sterilized milk!So what is recombined milk?Why is it not allowed?
Authoritatively release the results of recent food testing in the province
Recently, the Liaoning Provincial Administration for Market Regulation conducted random inspections on 719 batches of samples in 13 categories, including condiments, meat products, convenience foods, biscuits, canned food, frozen drinks, aquatic products, starch and starch products, pastries, bee products, health foods, catering foods, and edible agricultural products. among othersQualified 703 batches, discoveredUnqualified 16 batches。What new discoveries did the staff make in this random inspection?
Spices A miraculous fruit that ignites the palate
Spice is a general term for some seasonings made of sun-dried plant seeds, fruit roots, bark, etc., and the spices that we often come into contact with in our daily life are pepper, spices, cinnamon, star anise, bay leaves, etc. Today, they are an indispensable accompaniment to culinary delights.
Normal spices need to be sun-dried or dryered to evaporate water, but such a process is laborious and time-consuming, so someone invented the drying method of sulfur fumigation. With sulfur, the color is good-looking, and the drying speed is accelerated and can be preserved, and the labor cost can be reduced, and the storage time of spices can be increased. Therefore, in order to increase the shelf life and appearance of spices, some merchants will overuse sulfur fumigation, butThe sulphur dioxide in these residual sulphurs can cause damage to the human body and may even cause cancer
This year, the residue of sulfur dioxide in spices has been included in the "Implementation Rules for National Food Safety Supervision and Sampling Inspection (2023 Edition)". GB2760-2014 "National Food Safety Standard for the Use of Food Additives" for sulfur dioxide residues in spice foodsIt is not explicitly specified except for octagonal, in accordance with the principle of the use of food additives,If it is not expressly permitted to be used, it is not allowed。How do we choose safe spices?
* 丨"Food Safety Liaoning" column.
Editor丨Hua Qing.