The State Administration for Market Regulation recently carried out special supervision and inspection of mooncakes. It used on-site sampling and online sampling to randomly select 400 batches of mooncake samples across the country. It was found that 6 batches of samples were unqualified, including 3 batches of microbial contamination and 2 batches of food. The additives were used beyond the limit and the quality index of one batch was not up to standard.
The first category is microbial contamination. The total bacterial count mainly reflects the hygienic status of food during the production process. If the total bacterial count of food seriously exceeds the standard, it will accelerate food spoilage and may harm human health. According to relevant national standards, the total bacterial count test results of five samples of mooncake products from the same batch must not exceed 105CFU/g, and the test results of up to two samples are allowed to exceed 104CFU/g. During the random inspection, it was found that some companies did not strictly control the hygienic conditions of the production and processing process as required, and some product packaging was not tightly sealed or the storage and transportation conditions were improper.
The second category is the issue of excessive use of food additives. Natamycin is a food preservative. According to relevant national standards, it is allowed to use suspension spray or soaking on the surface of moon cakes, and its residual amount should be less than 10mg/kg. Some companies use excessive amounts to prevent food spoilage and extend the shelf life of products. Dehydroacetic acid and its sodium salt are broad-spectrum food preservatives, and long-term excessive intake can harm human health. According to relevant national standards, the maximum usage amount of dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) in moon cakes is 0.5g/kg. During the random inspection, it was found that some production companies used food additives in excess of the limit to prevent food spoilage.
The third category is the problem of substandard quality indicators. The acid value mainly reflects the degree of rancidity of oils and fats in food. Exceeding the acid value will cause the food to have unpleasant odors. When the acid value is seriously exceeded, aldehydes and ketones will be produced. Long-term intake of foods with an excessive acid value will have certain effects on health. According to relevant national standards, the maximum limit value of acid value (calculated as fat) (KOH) in mooncakes is 5mg/g. During the random inspection, it was found that some companies did not strictly control the procurement of raw materials, the production process was not up to standard, and the product storage conditions were improper.
For unqualified foods found during random inspections, provincial market supervision departments such as Liaoning, Jilin, Zhejiang, Shandong, Hubei, and Chongqing have organized inspections and disposals to find out the flow of products and urge companies to take measures such as removing the products from shelves and recalling unqualified products. Control product risks; and handle violations of laws and regulations strictly in accordance with the law.
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