The biggest problem with canned pickles and pickles: excess of additives

Food additives exceeded the standard once again became the major unqualified item in the food sampling inspection in our province. The Provincial Administration for Industry and Commerce recently conducted sampling inspections on the circulation of pickled vegetables and canned foods in our province. The major unqualified items in the pickles are the preservatives and the canned products Unqualified items were sweeteners, food colors, and preservatives that exceeded the standards.

The Provincial Administration for Industry and Commerce recently commissioned a testing agency to carry out a sample inspection of pickled vegetables and canned foods in circulation in our province. Among them, 50 batches of pickled vegetables were taken in Shijiazhuang, Xingtai and Langfang, focusing on sorbic acid, benzoic acid, sodium saccharin, cyclamate, acesulfame, nitrite, and coliforms. A total of five batches of unqualified pickles were detected. The unqualified items were mainly benzoic acid, sorbic acid, and cyclamate exceeding the standard. The sample pass rate was 90%.

A total of 100 batches of canned food were sampled in Langfang, Chengde and Zhangjiakou, focusing on lead, inorganic arsenic, total arsenic, total mercury, zinc, cadmium, sulfur dioxide, benzoic acid, sorbic acid, sodium saccharin, cyclamate, Lemon yellow, amaranth, carmine, sunset yellow, seduction red, bright blue, nitrite and other items. A total of 5 batches of unqualified canned foods were detected. The unqualified items were mainly sodium saccharin, cyclamate, sorbic acid, and temptation red. The sample pass rate was 95%.

According to the relevant person in charge of the Provincial Administration for Industry and Commerce, exceeding the standard of food additives has always been one of the important reasons for the unqualified food inspection in our province, and this has become an important part of every food sampling inspection. The major unqualified items in this sampling are benzoic acid and sorbic acid, which are all preservatives. Adding to foods can inhibit the growth of microorganisms and extend the shelf life of products. Sodium cyclamate and sodium saccharin are sweeteners, while temptation red is a food coloring agent.