Shanxi Reports 15 Batches of Substandard Food, Including Mooncakes, Hand-Grabbed Pancakes and Shanxi Smoked Vinegar

Foodmate News — Recently, the Shanxi Provincial Administration for Market Regulation issued a notice on the food safety supervision and sampling inspection for 2026 No. 11, organizing sampling inspections of 625 batches of samples in 28 major categories and detecting 15 batches of substandard food.

1 batch of food was found to have a microbial contamination problem

1 batch of food was found to have a microbial contamination problem, namely the Hawthorn Xiongqu Stick (strawberry flavor) sold by Yangquan Kaitong New Life Trading Co., Ltd. and nominally produced by Shenyang Shanshan Weiye Food Co., Ltd., with the total bacterial count substandard.

The total bacterial count is an indicative microbiological indicator, not a pathogenic bacteria indicator, and reflects the hygienic conditions of food during production. The National Food Safety Standard for Preserved Fruits (GB14884) stipulates that for preserved fruits, the total bacterial count test results of 5 samples of the same batch shall not exceed 104CFU/g, and at most 2 samples are allowed to exceed 103CFU/g. The reasons for the total bacterial count exceeding the standard in preserved fruits may be that the enterprise failed to strictly control the hygienic conditions of the production and processing process as required; it may also be related to inadequate sealing of product packaging or improper control of storage and transportation conditions.

2 batches of food were found to have an excessive pesticide residue problem

2 batches of food were found to have an excessive pesticide residue problem, namely vegetables (long cowpeas) sold by Wenxi Lanbaowan Yifeng Life Supermarket, with fenthion substandard; and vegetables (cucumbers) sold by Qi County Happy Shopping Trading Co., Ltd., with etoxazole substandard.

Fenthion is an organophosphorus pesticide with contact, stomach-poison and fumigant action. The National Food Safety Standard — Maximum Residue Limits for Pesticides in Food (GB2763) stipulates that the maximum residue limit of fenthion in legume vegetables is 0.05mg/kg. The reasons for fenthion exceeding the standard in cowpeas may be that, to quickly control pests, the dosage was increased or the pre-harvest interval was not observed, resulting in excessive residues in products marketed for sale.

Etoxazole is a non-systemic acaricide effective against eggs, larvae and nymphs but ineffective against adults. The National Food Safety Standard — Maximum Residue Limits for Pesticides in Food (GB2763) stipulates that the maximum residue limit of etoxazole in cucumbers is 0.02mg/kg. The reasons for etoxazole exceeding the standard in cucumbers may be that the dosage was increased to quickly control pests, or the pre-harvest interval was not observed, resulting in excessive residues in products marketed for sale.

8 batches of food were found to have the problem of food additives being used beyond the permitted scope or beyond the permitted limit

8 batches of food were found to have the problem of food additives being used beyond the permitted scope or beyond the permitted limit, namely brown sugar mooncakes sold by Shouyang County Shiyu Trading Co., Ltd. and nominally produced by Shouyang County Miaozhong Food Factory, with tartrazine substandard; aged vinegar pickled yangmanjing and dihuan vegetables sold by Ruixin Supermarket in Yuquan Town, Tianzhen County and nominally produced by Inner Mongolia Xingcaiyuan Food Co., Ltd., with sunset yellow substandard; Cunbao traditional mooncakes sold by Shouyang County Shiyu Trading Co., Ltd. and nominally produced by Shouyang County Cunbao Food Processing Workshop, with tartrazine substandard; catering food (red-oil cold skin noodles) sold by Dadao Liu Rice Noodle Snack Shop in Xinfu District, Xinzhou City, with tartrazine and dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) substandard; catering food (signature chicken nuggets) sold by Chanzi Fried Skewers Snack Service Shop in the urban area of Jincheng City, with tartrazine substandard; and Chaozhi (sweet flavor) and Chaozhi (salty flavor) sold by Shangpin Jiahui Department Store Supermarket in Wuxiang County and nominally produced by Wuxiang County Lao'ao Chaozhi Agricultural Trade Co., Ltd., with aluminum residue (dry sample, calculated as Al) substandard.

Tartrazine is a water-soluble azo compound and a common synthetic colorant. The National Food Safety Standard — Standard for the Use of Food Additives (GB2760) stipulates that tartrazine shall not be used in pastries or catering food (red-oil cold skin noodles, signature chicken nuggets). The reason for tartrazine exceeding the standard may be that the production enterprise used it beyond the permitted scope to improve product color.

Sunset yellow is a water-soluble azo compound, a common synthetic colorant, and is widely used in food production. The National Food Safety Standard — Standard for the Use of Food Additives (GB2760) stipulates that sunset yellow shall not be used in pickled vegetables. The reason for sunset yellow exceeding the standard may be that the production enterprise used it beyond the permitted scope to improve product color.

Dehydroacetic acid and its sodium salt, as a broad-spectrum food preservative, have strong inhibitory effects on molds and yeasts. The National Food Safety Standard — Standard for the Use of Food Additives (GB2760) stipulates that dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) shall not be used in catering food (red-oil cold skin noodles). The reason for dehydroacetic acid exceeding the standard in red-oil cold skin noodles may be that the production and operation enterprise used it beyond the permitted scope to extend the product shelf life or to compensate for poor hygienic conditions in the production process.

Aluminum-containing food additives (such as potassium alum and ammonium alum) can be used as leavening agents and stabilizers. The National Food Safety Standard — Standard for the Use of Food Additives (GB2760) stipulates that the maximum residue limit of aluminum residue in pastries is 100mg/kg. The reasons for aluminum residue exceeding the standard may be that individual enterprises used aluminum-containing additives beyond the permitted limit in the production and processing process to enhance product taste, or that the aluminum content in the compound additives they used was too high.

3 batches of food were found to have the problem of quality indicators not meeting standards

3 batches of food were found to have the problem of quality indicators not meeting standards, namely hand-grabbed pancakes (scallion flavor) sold by Yushe County Jiaduowang Life Supermarket and nominally produced by Shangqiu Meiquan Food Co., Ltd., with peroxide value (calculated as fat) substandard; Yunsha rose mooncakes produced and sold by Shanxi Kekefanmai Food Co., Ltd., with acid value (calculated as fat) (KOH) substandard; and Shanxi smoked vinegar sold by Shangpin Hualian Shopping Center in Fenyang City and nominally produced by Shanxi Guchuan Brewing Co., Ltd., with total acid (calculated as acetic acid) substandard.

Peroxide value is an early indicator of fat rancidity and mainly reflects the degree to which oils and fats have been oxidized. The National Food Safety Standard — Quick-Frozen Flour-Rice Products and Prepared Foods (GB19295) stipulates that the maximum limit of peroxide value (calculated as fat) in quick-frozen flour-rice products is 0.25g/100g. The reasons for peroxide value (calculated as fat) exceeding the standard in hand-grabbed pancakes may be that the oil used in the production process had already deteriorated or the fat in the raw materials had already been oxidized; it may also be that environmental conditions were improperly controlled during storage and transportation of the product.

Acid value, also known as acid number, mainly reflects the degree of rancidity of oils and fats in food. The National Food Safety Standard — Pastries and Bread (GB7099) stipulates that the maximum limit of acid value (calculated as fat) in mooncakes is 5mg/g. The reasons for acid value (calculated as fat) exceeding the standard in mooncakes may be that the enterprise was lax in checking raw material procurement; it may also be that the production process did not meet standards; it may also be related to improper storage conditions of the product.

Total acid is one of the characteristic quality indicators of vinegar. Generally speaking, the higher the total acid content, the higher the fermentation degree of the vinegar and the stronger the sour taste. Brewed Vinegar (GB/T18187) stipulates that the total acid (calculated as acetic acid) in vinegar shall not be less than 3.5g/100mL. The reasons for the total acid (calculated as acetic acid) content in vinegar not meeting standards may be that the production enterprise was lax in controlling the production process; failed to organize production according to the requirements indicated on the product label; or was lax in factory inspection control.

1 batch of food was found to have other indicator problems

1 batch of food was found to have other indicator problems, namely reusable tableware (soup bowl) used by Hejiale Restaurant in Xiaodian District, Taiyuan City, with coliform bacteria and anionic synthetic detergent (calculated as sodium dodecylbenzenesulfonate) substandard.

Coliform bacteria are one of the commonly used hygiene indicator bacteria at home and abroad. The reasons for detecting coliform bacteria in tableware (drinkware) may be that the tableware (drinkware) disinfection unit did not thoroughly disinfect and clean, or that the concentration of the disinfectant was insufficient, the disinfection temperature was set too low, or the disinfection time was insufficient, among others.

The main component of anionic synthetic detergents is sodium dodecylbenzenesulfonate, the main component of detergents such as washing powder, dishwashing liquid, laundry detergent and soap that we often use in daily life. The reasons for detecting anionic synthetic detergents in tableware (drinkware) may be that the detergents used by the tableware (drinkware) disinfection unit were substandard or used in excessive amounts, or that they were not rinsed with a sufficient amount of clean water, ultimately remaining in the tableware (drinkware).

For the substandard food found in the food safety supervision and sampling inspection, the territorial market regulation departments have been required to verify and handle it in accordance with the law.