In recent days, the brand of quick-frozen dumplings containing harmful substances has been frequently exposed, and even the purchase of dumplings on the market has hidden dangers. Food safety incidents such as this triggered consumer debate. "Is there any product that can be safely eaten?"
Dumplings frequently appear as "bacterial door"
The issue of frozen dumplings causing food safety concerns was once again staged. The “Shen Nian†brand dumplings that were generally trusted by consumers have been tested for the presence of Staphylococcus aureus which can cause pneumonia. The three quick-frozen foods in Guangzhou “Sanquan†and “Sea Overlord†have also been tested for Staphylococcus aureus exceeding the standard. Recently, consumers have tended to buy fresh dumplings on the market, but experts say that dumplings are equally unsafe.
Fu Liang, director of the Food Research Center of Jinan University, believes that Staphylococcus aureus and other pathogenic bacteria are easily infected when meat is slaughtered. It is a long-standing problem that all raw meat is prone to infect Staphylococcus aureus. Whether it is quick-frozen dumplings or dumplings made in fresh, hand-made dumplings, it's just pre-processed food. Without heat pasteurization, the chance of being infected is actually the same.
Now, 18 foods, including the “Shin Shen†Sanxian Dumplings, have all been discontinued, and sales of supermarket frozen dumplings have plummeted. It is understood that at present, a number of Carrefour supermarkets in Beijing have not yet found any problems with dumplings. Wal-Mart and Wumart supermarket counters have 500-gram Sanquan Sanxian dumplings on sale. They also include other Sanxian, pork cabbage, and pork chives. Other varieties of dumplings, but the production date is around October.
In this regard, Carrefour's relevant person in charge said that in order to ensure food safety, Carrefour has issued a notice on the issue of dumplings nationwide withdrawal, and requires all relevant stores will be involved in brand issues batch products off the shelf. For other batches of products, Carrefour supermarkets will also take more stringent inspection measures.
What is Staphylococcus aureus?
Staphylococcus aureus is an important human pathogen and can cause a variety of serious infections. The typical Staphylococcus aureus is spherical, arranged under the microscope as a string of grapes, and can be found anywhere in the air, water, dust, and excrement of humans and animals. Therefore, food is more likely to be contaminated by it.
According to a report from the US Centers for Disease Control, the infection caused by Staphylococcus aureus is second only to E. coli. In the United States, food poisoning caused by Staphylococcus aureus enterotoxin accounts for 33% of the total bacterial food poisoning, and Canada accounts for more, accounting for 45%.
Feng Zhiqiang, head of the Guangdong Provincial Quality Supervision Food Inspection Station, believes that consumers should not panic if they detect Staphylococcus aureus in frozen products. Cooking at 100°C for 15 minutes is completely killable. Fu Liang reminded consumers that Staphylococcus aureus is a pathogenic bacteria and should try its best to control its quantity in order to reduce the chance of food poisoning. Since food may also be contaminated by Staphylococcus aureus, etc., during storage, it is best not to eat immediately, even if it is a cooked food that is normally purchased. It should be heated at home for two times and then sterilized before consumption.
The new national standard is a retrogression?
The frequent occurrence of "bacterial door" incidents in quick-frozen foods has been questioned by industry insiders. This is a historical reversal of China's frozen food standards. It is understood that China's current "quick-frozen pre-packaged rice food hygiene standards" provides that Staphylococcus aureus and other pathogens can not be detected, and the Ministry of Health announced in September this year, "quick-frozen rice products national food safety standards (advisory comments (Manuscript)", the detection of Staphylococcus aureus was qualitatively quantified.
Associate Professor Zhong Qingping, a food safety expert, said that the old standard “cannot contain†Staphylococcus aureus is an ideal standard, which is difficult to achieve in actual food production; the Ministry of Health and related experts believe that the old standard specifies the qualitative detection of microorganisms. Method, using a sample test to determine the product of microbial contamination.
This kind of sampling scheme and limit regulations cannot truly reflect the status of microbial contamination of products, and there is a clear gap between international approaches to the control and management of microorganisms in food.
Yan Weixing, an expert from the Chinese Center for Disease Control and Prevention of the Ministry of Health, also stated that in the past, the notion of pathogenic microorganisms was zero and regulations were not allowed to be detected. However, foods are involved in species breeding, processing, production, packaging and many other aspects. Many years of testing practice show that it is almost impossible to detect microorganisms completely. The elucidation of the content of microorganisms allowed to be detected in the new standard does not mean that food safety standards are reduced. The level of protection of public health has not changed.
Ding Feng, an assistant manager of animal husbandry products in Shandong Province, told the media that “whether it is a new standard or an old standard, as a manufacturer with complete production departments, the first thing that can be done is to ensure that the products are produced at the source. The health environment, including livestock feeding, slaughter, etc. At the same time, through participation in foreign forums and lectures, you can exchange ideas, learn from each other’s experiences and techniques, and apply them to your own production and sales. Product quality has become the first priority in ensuring food safety. The purpose of formulating new and old national standards is also for food safety. The most important thing is that businesses do not drill gaps between the old and new standards, strictly follow the requirements of production, and do their own work."
Dumplings frequently appear as "bacterial door"
The issue of frozen dumplings causing food safety concerns was once again staged. The “Shen Nian†brand dumplings that were generally trusted by consumers have been tested for the presence of Staphylococcus aureus which can cause pneumonia. The three quick-frozen foods in Guangzhou “Sanquan†and “Sea Overlord†have also been tested for Staphylococcus aureus exceeding the standard. Recently, consumers have tended to buy fresh dumplings on the market, but experts say that dumplings are equally unsafe.
Fu Liang, director of the Food Research Center of Jinan University, believes that Staphylococcus aureus and other pathogenic bacteria are easily infected when meat is slaughtered. It is a long-standing problem that all raw meat is prone to infect Staphylococcus aureus. Whether it is quick-frozen dumplings or dumplings made in fresh, hand-made dumplings, it's just pre-processed food. Without heat pasteurization, the chance of being infected is actually the same.
Now, 18 foods, including the “Shin Shen†Sanxian Dumplings, have all been discontinued, and sales of supermarket frozen dumplings have plummeted. It is understood that at present, a number of Carrefour supermarkets in Beijing have not yet found any problems with dumplings. Wal-Mart and Wumart supermarket counters have 500-gram Sanquan Sanxian dumplings on sale. They also include other Sanxian, pork cabbage, and pork chives. Other varieties of dumplings, but the production date is around October.
In this regard, Carrefour's relevant person in charge said that in order to ensure food safety, Carrefour has issued a notice on the issue of dumplings nationwide withdrawal, and requires all relevant stores will be involved in brand issues batch products off the shelf. For other batches of products, Carrefour supermarkets will also take more stringent inspection measures.
What is Staphylococcus aureus?
Staphylococcus aureus is an important human pathogen and can cause a variety of serious infections. The typical Staphylococcus aureus is spherical, arranged under the microscope as a string of grapes, and can be found anywhere in the air, water, dust, and excrement of humans and animals. Therefore, food is more likely to be contaminated by it.
According to a report from the US Centers for Disease Control, the infection caused by Staphylococcus aureus is second only to E. coli. In the United States, food poisoning caused by Staphylococcus aureus enterotoxin accounts for 33% of the total bacterial food poisoning, and Canada accounts for more, accounting for 45%.
Feng Zhiqiang, head of the Guangdong Provincial Quality Supervision Food Inspection Station, believes that consumers should not panic if they detect Staphylococcus aureus in frozen products. Cooking at 100°C for 15 minutes is completely killable. Fu Liang reminded consumers that Staphylococcus aureus is a pathogenic bacteria and should try its best to control its quantity in order to reduce the chance of food poisoning. Since food may also be contaminated by Staphylococcus aureus, etc., during storage, it is best not to eat immediately, even if it is a cooked food that is normally purchased. It should be heated at home for two times and then sterilized before consumption.
The new national standard is a retrogression?
The frequent occurrence of "bacterial door" incidents in quick-frozen foods has been questioned by industry insiders. This is a historical reversal of China's frozen food standards. It is understood that China's current "quick-frozen pre-packaged rice food hygiene standards" provides that Staphylococcus aureus and other pathogens can not be detected, and the Ministry of Health announced in September this year, "quick-frozen rice products national food safety standards (advisory comments (Manuscript)", the detection of Staphylococcus aureus was qualitatively quantified.
Associate Professor Zhong Qingping, a food safety expert, said that the old standard “cannot contain†Staphylococcus aureus is an ideal standard, which is difficult to achieve in actual food production; the Ministry of Health and related experts believe that the old standard specifies the qualitative detection of microorganisms. Method, using a sample test to determine the product of microbial contamination.
This kind of sampling scheme and limit regulations cannot truly reflect the status of microbial contamination of products, and there is a clear gap between international approaches to the control and management of microorganisms in food.
Yan Weixing, an expert from the Chinese Center for Disease Control and Prevention of the Ministry of Health, also stated that in the past, the notion of pathogenic microorganisms was zero and regulations were not allowed to be detected. However, foods are involved in species breeding, processing, production, packaging and many other aspects. Many years of testing practice show that it is almost impossible to detect microorganisms completely. The elucidation of the content of microorganisms allowed to be detected in the new standard does not mean that food safety standards are reduced. The level of protection of public health has not changed.
Ding Feng, an assistant manager of animal husbandry products in Shandong Province, told the media that “whether it is a new standard or an old standard, as a manufacturer with complete production departments, the first thing that can be done is to ensure that the products are produced at the source. The health environment, including livestock feeding, slaughter, etc. At the same time, through participation in foreign forums and lectures, you can exchange ideas, learn from each other’s experiences and techniques, and apply them to your own production and sales. Product quality has become the first priority in ensuring food safety. The purpose of formulating new and old national standards is also for food safety. The most important thing is that businesses do not drill gaps between the old and new standards, strictly follow the requirements of production, and do their own work."
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