Food safety prevention and control system needs to be strengthened

Many experts said that in fact, Staphylococcus aureus is widespread in nature, and the nose, throat and hands of healthy individuals are suitable places for growth, and the wound is also prone to large numbers of breeding.

China's current "Healthy Standard for Quick-freezing Pre-packaged Rice Noodle Foods" stipulates that Staphylococcus aureus is "not allowed to be detected." This provision is a qualitative provision, and this time, "thinking," "Sanquan," "Wanchai Wharf," quick-frozen dumplings, detected golden yellow grapes The cocci but did not announce the number of detected, the reason is also here.

According to reports, the "Microbial Limit Regulations for Foods" formulated by the International Commission on Microbiological Specifications (ICMSF) requires that, in the case of frozen pasta, at most only one sample of the five tested samples be allowed to have between 100 and 10,000 bacteria per gram. between.

Compared to this, China's current "not allowed to check out" standard is indeed more stringent. In September this year, the “National Standard for Food Safety in Quick-freezed Rice Products” issued by the Ministry of Public Health (Draft for Comments) quantified the detection of Staphylococcus aureus, and specified that there should be at most 1 of 5 samples sampled for each batch of products. The samples were found to contain between 1,000 and 10,000 Staphylococcus aureus samples per gram of raw product.

For too "rigorous" standards, companies that have been exposed to quality problems complained or even shouted. However, in fact, the problem of the frozen food industry has always existed. As early as December 14, 2010, the Hebei Provincial Trade and Industry Bureau announced the sampling results of the frozen food in the third quarter, "Sanquan" frozen dumplings will be on the list, the test results at the time as "peroxide value." According to the Hebei Industrial and Commercial Bureau's explanation at the time, the peroxide value indicated that the oil contained in the frozen food was oxidized in the air. In the process of storage and transportation of the food, the sealing was not strict, exposure to air, light exposure, microorganisms, and enzymes would all play a role. As a result, the peroxide value in foods exceeds the hygienic standard, which can lead to gastrointestinal discomfort, diarrhea, and damage to the liver. There are also analysis that may be due to the use of frozen meat dumplings are not fresh.

According to the "Application Standards for HACCP System of Frozen Foods" published on December 1 last year, the frozen food industry should carry out "hazard analysis and key point control" on the basis of "good operating practices" and "hygienic standard operating procedures" to realize enterprises. Food safety self-control, and strive to control food safety at the source. It is reported that the principles of HACCP originating from the United States mainly include: monitoring system for hazard analysis, determination of key control points, establishment of critical limits, establishment of critical control points, and seven corrections when monitoring indicates deviations from a particular critical control point. section.

However, less than a year later, as the industry's application standard drafting company "Sanquan" was detected in the current national standard does not allow the emergence of Staphylococcus aureus, in any case should give the industry a wake-up call. It is even more important to speed up the establishment of preventive control systems for various companies than to detect problems after the listing of frozen foods and then remove them for recycling.