Abstract:To establish multiple simultaneous determination of pesticides in vegetables by GC-MS method. Method Utilizes solid-phase extraction (SPE) technology for sample pre-treatment, using GC-MS techniques for vegetables methamidophos, carbofuran, omethoate, chlorpyrifos, triazophos, cyhalothrin, cyfluthrin, cypermethrin detection, standard curve method to quantification. Results Recoveries of eight kinds of organophosphate and pyrethroid pesticides was 75.3%-110.2%, the relative standard deviation was 1.5%-5.1%, the minimum detection limit (LODS) at 1.5%-5.1%.Conclusion The method is simple and fast ,also it can meet the requirements of GC-MS’s sample solution , the recovery of the method is better and it apply to analysis the eight kinds of organophosphate and pyrethroid pesticides in vegetables.

Abstract:According to the evaluation of uncertainty in measurement theory, using graphite furnace atomic absorption spectrophotometric method for the determination of cadmium in crabs, for example, analyzes the sources of uncertainty of the entire testing process. Method GB/T 5009.15-2003 determination of cadmium in food for examination according to quantitative analysis of the content of cadmium in crabs, JJF 1059-1999 the evaluation and expression of uncertainty in measurement for evaluation based on a factor of uncertainty in measurement for evaluation and synthesis. Results Determination of cadmium in crabs by GFAAS can be expressed as wCd=(172±16) μg/kg, k=2.Conclusion By calculation, the expanded uncertainty is given for measurements of heavy metals by GFAAS provides a theoretical basis of quality control.

Abstract:To better assess the indicators of Staphylococcus aureus in foods.Methods According to JJF 1059.1-2012, the uncertainty of plate counting measurement of Staphylococcus aureus in foods was evaluated. Results The expanded uncertainty of measurement was U=0.072×lgT(T-the colony count of Staphylococcus aureus in foods), k=2.Conclusion The uncertainty evaluation of measurement can accurately evaluate the food and ensure the safety of the food from factory.

Abstract:To reduce the risk of rural food poisoning and improve food quality and safety in rural family feasts.Methods Based on the idea of HACCP principle and combined with the current situation and main problems of rural family feasts in our country, this paper tries to analyze potential hazards from three aspects of site surroundings, cooking process and personnel requirements. Results The paper designs the making process of rural family feast, through analyzing three aspects including nine indicators of site surroundings, cooking process and personnel requirements in rural family feast, and critical control points which have been found in this paper.Conclusion According to the design on nine indicators of rural family feast, the paper comes to the conclusion that we have to focus on the design which gives important and feasible advice to improve food quality and control food safety risk.

Abstract:To study the quality and initial evaluate the safety of PPSU feeding-bottle.Methods In the standard system of food contact materials in regular inspection items, from the evaporation residue, Potassium Permanganate consumption, heavy metal, content of plasticizer and material identification, such as the dimension of tests were carried out on the PPSU feeding-bottle. Results For the testing of 28 batch PPSU feeding-bottle, its evaporation residue, potassium permanganate consumption, heavy metal, content of plasticizer and other projects are within the requirements of GB 14942-1994, but there are 17.86% of the feeding-bottle that nominal for PPSU whose main component is the cheaper PES, most products violate compasses with QS number on the outer packing.Conclusion The result showed that the quality of the PPSU feeding-bottle on the market is good, but there exist the phenomenon that using PES as PPSU, and product labeling is not standardized. In the case of lack of national standards, corporate standards failed to make up the shortfall, which create obstacles to the daily supervision.

Abstract:To investigation the Staphylococcus aureus and investigate the pollution level and distribution in food, so as to identify the variety of high-risk food.Methods In 2013, a total of 4 251 food samples were collected from 11 cities in Hebei Province to detect Staphylococcus aureus in National Food Safety Standard Food Microbiological Examination :Staphylococcus aureus. Results The investigation showed that 77 strains of Staphylococcus aureus were detected from 4 251 food samples in 8 categories,the total detection rate was 1.81% with between 0%-3.37%. Different packaging and different sampling sites have statistical differences.Conclusion Staphylococcus aureus pollution is heavier for quick-frozen rice flour food, breakfast, barbecue food in 8 categories of food, it is need to pay attention to the key link and governance for street food around small shops, retail stores and school in Hebei Province.

Abstract:To learn about the quantitative contaminated level and the seasonal change trend of Campylobacter in chicken retail part of Chengdu, and provide foundation for food safety risk assessment.Methods Choose the large supermarkets and the farmers markets in and surrounding Chengdu City as the sampling points, take the undivided fresh chicken and frozen chicken as samples. Count by spread plate method and identify by multiplex PCR. Results A total of 202 positive samples were detected from 255 specimens ,with the detection rate of 79.22%. The detection rate of samples, which contamination quantity of Campylobacter was more than 500 cfu/g, reached 32.55%(83/255). The positive rate of samples in the farmers markets was higher than that in the supermarkets. The positive rate in summer was higher than that in other seasons. 300 Campylobacter jejuni strains,393 Campylobacter coli strains and 11 Campylobacter fetus strains were isolated.Conclusion Chicken at the retail part was polluted seriously by Campylobacter in Sichuan Province. Supervision departments should take measures to improve the sanitation in the farmers markets and reduce cross-contamination during slaughter the chicken. Meanwhile, the public should also enhance food safety awareness and avoid cross-contamination through cooking.

Abstract:To survey the food-borne pathogens and investigate the occurrence and distributing trends of food-borne pathogens,find out food with high risk. so as to provide scientific evidence for the prevention of food-borne diseases. Methods A total of 4 926 food samples were collected from the recent 5-year food hygiene supervision to detect microbial indexes according to GB standard methods and food hygiene standards. Results The eligible rate of microbiological detection was 85.77%, and 27 pathogenic bacterium was detected. Over limit of Coliform bacteria are mainly bacteria problems. Cold snacks beverages showed the lower eligible rates than the other food, and the lowest eligible rate was in the food of winter. Conclusion The health status of the food samples are not perfect. To improve the food safety of port food, the needs of GMP, strengthening daily management and personnel training, regulating the processing cycle was urgent.

Abstract:To investigate the status of the bacteria contamination in local characteristics foods in Yunnan Province. Methods The national standard methods about hygiene indexes and common foodborne pathogenic bacteria had been implemented in local characteristics foods from four representative city in Yunnan Province in 2013, and data were analyzed with SPSS 19.0 software. Results The unqualified hygiene indexes accounted 56.50% in 288 food sample of 10 types, while the pathogenic bacteria mainly from unpacked food accounted for pathogenic bacteria with an overall detection rate of 12.15%, Salmonella and Staphylococcus aureus was the major contaminant in cold pig skins and cold food with detection rates of 8.33% and 3.13%, respectively, Staphylococcus aureus had the highest of 31.25% for cold pig skin, followed by Yunnan goat cheese 25.00%, Bacillus cereus in cold food detection rate 7.81%, Shigella and diarrheogenic Escherichia coli were not. Salmonella and Staphylococcus aureus in all four quarters of 2013 were not different between detection rate. Conclusion Yunnan local characteristics foods with unpacked condition were found serious bacterial contamination, indicating hidden risk of foodborne diseases. Considering quite a proportion of the feeding, uncontrolled raw material sources, no cooked process, it is necessary to strengthe supervision of relevant food hygiene monitoring and management on food safety.

Abstract:To understand the microorganisms in bottled drinking water ,to analysis the drinking safety,to provide scientific basis for the departments to strengthen the supervision and management. Methods The total number of colony, E.coli bacteria, and Pseudomonas aeruginosa in barreled drinking water were detected and evaluated according to the national standards. Results The total qualification ratio of 3 838 samples of barreled drinking water was 60.34%, which was mainly caused by the total number of colonies and Pseudomonas aeruginosa. Each quarter qualified rate was the highest in the first quarter, followed by the fourth quarter. The qualified rate of mineral water was 62.78%. The lowest water dispenser outlet of bottled drinking water was 55.10%. Wenzhou different regions of bottled drinking water exceeded the standard rate is the highest in Ruian. Conclusion Bottled drinking water hygiene microbial pollution serious should cause us and relevant departments of the concern and attention, to strengthen the supervision and management. At the same time, enterprises should strengthen the management of the quality of the product, to guide the public reasonable safety use bottled drinking water.

Abstract:By detecting edible oil that the peroxide value and the aflatoxin B₁, to understand the usage situation of edible oils in catering.Methods The 150 representative samples were collected in the cities extensive, the samples detected according to peroxide value GB/T 5009.37-2003 and the aflatoxin B₁ GB/T 5009.23-2003. Results The pass rate of peroxide value is 100%. The situation of the aflatoxin B₁ detecting:the pass rate of frying oil is 91.7%, the pass rate of peanut oil is 89.3%, the pass rate of blend oil, rapeseed oil, soybean oil and palm oil are all 100%, the aflatoxin B₁ detecting range of frying oil and peanut oil are 1.00-21.6 μg/kg and 0.80-40.4 μg/kg respectively.Conclusion The raw material quality of edible oil need to control strictly, reduce the chance of contamination and the production of the aflatoxin B₁.

Abstract:Detection and analysis of the region's fermentation pasta (steamed bread, steamed stuffed bun, rolls, and fried dough sticks, fried dumplings, starch products (liangpi, and sheet jelly, bean vermicelli), a total of 110 food aluminum pollution condition, realize the usage of alum additives, provide the basis for food safety supervision.Methods According to GB/T 5009.182-2003 Determination of Aluminum in Flour Products”, detecting aluminum content. According to GB/T 2760-2011 National Food Safety Standards, Standards of Using Food Additives to evaluation,aluminum content > 100 mg/kg for exceed the standard. For bean vermicelli without aluminum limited standard, do not determine exceed the standard or not. Results Fermentation pasta exceed the standard rate of 25.7%; fried dough sticks exceed the standard rate of 53.7%; Liangpi exceed the standard rate of 100%. In the bean vermicelli, aluminum content is higher, but we can not judge that it exceed the standard or not. Fried dumpling and sheet jelly not found exceed the standard. Aluminum content of fermentation pasta has improved. Aluminum content of fried dough sticks has improved in recent years.Liangpi exceed the standard in severe cases.Conclusion In fermentation pasta (steamed bread, steamed stuffed bun, rolls), and fried dough sticks, starch products (liangpi, bean vermicelli) aluminum pollution is serious, easy to cause health damage. That should pay attention for the department of food safety. Form detection and evaluation of aluminum content of bean vermicelli is need to be learning.

Abstract:In order to promote the safety of aluminum in fried bread stick,random sample of 41 parts to fritters stalls and restaurants in Jilin during January to May in 2015.Methods Then Al was measured according to national standard method (GB/T 5009.182-2003), and was evaluated by GB 2760-2011 allowable level of pollutants in food. Results RSD range of values measured is 0.34%-4.20%. The results showed that 41 fritters samples source from 26 street stalls, 15 restaurants；There are 10 samples of aluminum content exceeds bid, 8 samples from the stall, 2 comes from restaurants；Aluminum excessive rate is 30.77% in street stalls,the aluminum excessive rate is 13.33% in restaurants. The total standard rate of the aluminum is 24.39% of fritters samples in this detection. The maximum content of Al in the sample was 250.53 mg/kg in 41 samples of deep-fried dough sticks.Conclusion The aluminum content of deep-fried dough sticks in Jilin was seriously over standard, and further actions to strengthen food safety supervision was highly recommended.

Abstract:To investigate the content of arsenic, lead, cadmium and mercury content in vegetables and pollution status, determine the distribution of hazard factors and grasp the present safe status on vegetables in Wenshan Prefecture. Methods according to the state of Wenshan industry, circulation, consumption and other characteristics, collecting totally 8 major categories of 24 kinds of vegetables in Guangnan, Qiubei, Maguan, Funing four counties, a total of 62 samples. The content of lead and cadmium were determined by graphite furnace atomic absorption spectrometry, while arsenic and mercury content were determined by Atomic Fluorescence Spectrometry. Results In Wenshan Prefecture, the qualification rate of lead, cadmium, mercury and arsenic content in vegetables was 87.10%, 95.16%, 100.00%, 100.00% respectively in 2013. Conclusion Lead, cadmium had exceeded the standard and mercury, arsenic was not found unqualified situation in 2013 investigation of pollution status on examined vegetable in Wenshan Prefecture. Aiming at the lead, cadmium pollution, corresponding measures should be taken, to ensure the quality and safety of vegetables.

Abstract:To investigate the pesticide residues in commercial vegetables in Qingdao and find food safety hazards timely , as well as to provide theoretical basis for the government to carry out effective supervison. Methods From 2010 to 2011,5 228 vegetable samples were collected and detected in Qingdao. The samples were evaluated according to the maximum residue limits for pesticides in food (GB 2763-2014). Results The detection rate of all pesticide residues was 24.77%, and substandard rate was 15.57%. Of all the vegetables detected , the detection and substandard rate of pesticide in allium vegetables were the highest, then were those of the greens. The rank of detection and substandard rates of all pesticides was as follows:pyrethroid>organophosphorus pesticide>organo-chlorine pesticide>carbamates pesticide. The main substandard pesticides were cypermethrin (3.18%), chlorothalonil (2.54%), chlorpyrifos (2.16%) and carbofuran (1.80%). The detection rate of multiple pesticides was 5.87% and the substandard rate was 4.65%. The detection and the substandard rate of pesticide in the forth-quarter were highest, 42.05% and 20.62% respectively. Conclusion On the large sphere, pesticide residue rates in commercial vegetables in Qingdao were up to the standard, but some problems still existing. Thus, in order to ensure the safety of vegetable intake, more effective measures should be taken.

Abstract:To investigate the status of knowledge,attitude and practice on food safety among food employees engaged in high-speed rail diner, and then provide scientific basis for education and training on food safety among food employees.Methods A questionnaire survey was conducted among 542 food waiters engaged in high-speed rail diner. The data were analyzed by the soft of SPSS 13.0. Results The total average mark on food safety knowledge of employees was 5.79±1.67 (full mark was 10), and 44.0% of the respondents got more than 6, and 13.7% of the respondents got more than 8.416 respondents (96.7%) hoped to get more vocational knowledge about food safety. The total correct behavior rate of food safety was 78.6%. The higher educational level of the respondents got the higher mark of food safety knowledge, and the differences between the groups divided by educational level were statistically significant (P＜0.01). In the groups divided by age, the food safety knowledge mark and correct behavior rate of the informants less than 20 years old were both much lower than those in other groups (P＜0.01). As far as the working age be concerned, the food safety knowledge mark and correct behavior rate of the informants whose working age less than 1 year were both much lower than those in other groups (P＜0.01).Conclusion The food employees engaged in high-speed rail diner had some knowledge about food safety, but still had deficiencies. Their attitudes on getting more vocational knowledge about food safety were active. It was necessary to carry on food safety interventions to help the employees to obtain more food safety knowledge and to form correct behavior habits, especially for those of low educational level and short working age.

Abstract:To understand the status of hazardous substances contamination in dried peanut worm from Beihai City.Methods The heavy metal, pesticide residue and microorganism of the dried peanut worm from four main farming areas and one brand product in Beihai were detected. Results No polychlorinated biphenyl, pesticide residue and pathogenic bacteria could be detected. However, the chromium, total numbers of colony and volatile basic nitrogen were out of the standard limits in some samples. All samples contained histamine and other heavy metals not over the standards.Conclusion The health quality condition of dried peanut worm in Beihai overall is good, only some samples contaminated by chromium and total numbers of colony in different degrees.

Abstract:To study biological sealed sample during 2009-2014 in microbiology laboratory of the LNCDC (Liaoning Centers for Disease Control and Defense) and LNIFC (Liaoning Institute of Food Cntrol) and conclude inspection process and the key point of this assessment of biological sealed sample.Methods Testing analysis of biological sealed sample for 5 years according to the national standard GB 4789-2010 National Food Safety Standards of Food Microbiology Inspection. Results The assessment results are good or satisfied for the results of 8 times examination and 13 projects involved in.Conclusion The assessment of biological sealed sample biological sealed sample examination should focus on inspection process and the key points. Participate of biological sealed sample biological sealed sample examination are helpful for the promotion of laboratory work ability, ensuring the daily test results accurate and reliable.

Abstract:To analyze the epidemiological characteristics and problems of food poisoning events in Ningxia and provide scientific basis for developing prevention and control strategies. Methods The data of food poisoning events in Ningxia from 2011 to 2014 were analyzed using descriptive epidemiologic method. Results There were 50 food poisoning events reported in Ningxia,resulting in 540 cases and 4 death. The main pathogenic factors were microorganisms and poisonous plants. There were 16 poisoning events have unknown reasons (32.00%). The second and third quarters were at the peak during a year when food poisoning events frequently occurred. The rural households and food service units were the main places. But a total of 3 food poisoning events were reported with 94 victims. Microorganism caused the largest percentage of food poisoning events.Conclusion In addition to the traditional control measures, to rationalize the regulatory system, strengthen disposal capacity of investigation and laboratory testing about foodborne disease, while combining the actual of Ningxia increased reporting content and carried out monitoring continuously and systematically in order to prevent food poisoning effectively.

Abstract:To investigate a food poisoning event in a company by using field epidemiological and hygienic survey methods to analyze the risk factor and propose the measures for prevention and control. Methods According to established case definition, active case searching and interviewing was implemented. Descriptive epidemiology was used to address epidemiologic characteristics, and the retrospective cohort study and dose-response relation study was used to analyze the risk factors. Field hygienic survey was conducted to analyze the influence factors of the incident. Results 40 cases was identified from the company during 19 to 20 Jan,2015, with the attack rate as 19.4% (40/206). The major clinic manifestations of cases were nausea (100%, 40/40), vomiting (82.5%, 33/40), dizziness (82.5%, 33/40), abdominal pain (65.0%, 26/40) and headache (30.0%, 12/40). The epidemic curve indicated the event was related to the exposure of the source of origin. According to the results of retrospective cohort study, eating lentils of “pork with lentils” exposed the lunch on 19 January was a risk factor (RR=8.8,5%CI:1.3-60.8). The result of dose-response relation indicated that more kidney the employee eating, more risk (χ²Trends=7.8, P<0.05). The result of field hygienic survey indicated that the risk factor of the incident was processing time insufficient, which leaded to the lentils was not cooked thoroughly.Conclusion The event of food poisoning was caused by eating undercooked lentils. The food safety awareness of food handlers should be enhanced and the proper cooking methods should be mastered.

Abstract:To determine toxins in food poisoning and its contents fast and accurately, and to provide a scientific basis for emergency response of food poison.Methods According to the epidemiological investigation guide of food safety accidents and the diagnosis standard of WS/T 82-1996、WS/T 81-1996, routine methods and multiplex real-time PCR were used for 30 suspected samples involved vomits、diarrhea contents、food remainder by local CDC. ResultsWaxy bacillus enterotoxin was detected from vomits,and Bacillus cereus was also found in 2 food remainder,Vibrio parahaemolyticus was found in 3 diarrhea contents and 1 food remainder.Conclusion This food safety accident was caused by mixed infection with Bacillus cereus and Vibrio parahaemolyticus.