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Objective:To describe the unqualified situation of infant formula food by supervision and sampling inspection in China， and then recommend appropriate countermeasures. Methods:The results of supervision and sampling inspection of infant formula food were summarized from 2015 through 2020 in China， and the unqualified items were classified and analyzed. Results:From 2015 through 2020， a total of 30 252 batches of infant formula food were sampled and examined in China， in which 187 batches were determined to be unqualified with an overall unqualified rate of 0.62% （187/30 252）. Content of items in 82 batches of samples did not meet the national standards for food safety， accounting for 43.85% （82/187） of the total number of unqualified batches. Labels in 105 batches were unqualified， accounting for 56.15% （105/187）. Generally， the unqualified rate of infant formula food showed an overall downward trend over years， with a 1.8% of decrease between 2020 （0.03%） and 2015 （1.83%）. The main problems in the unqualified infant formula food in China were minerals， vitamins， optional ingredients， microorganisms and conventional nutrients， which accounted for 39.50% （94/238）， 15.97% （38/238）， 14.29% （34/238）， 10.50% （25/238） and 10.08% （24/238） of the total unqualified items， respectively. Conclusion:Food manufacturers should strictly implement the principal responsibility of food safety， and government regulatory sectors should continue to strengthen the supervision to ensure the quality and safety of infant formula food.
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Objective Establishment of growth model of Bacillus cereus in cooked rice.Methods To study the effects of temperature (10,15,20,25,30,34,37 and 43℃) on the growth of Bacillus cereus in rice.And then the SGompertz and SLogistic models were selected as the primary growth models to fit the growth curve of Bacillus cereus in cooked rice at variable storage temperatures.Using the fitness (R2),accuracy factor (Af) and deviation factor (Bf) as evaluation index,quadratic polynomial model and square root model were selected further to fit and to establish the secondary growth models of Bacillus cereus in cooked rice.Results The SGompertz model could be better fitting the growth of Bacillus cereus at different temperatures,and therefore was chosen as the primary growth model of Bacillus cereus in rice.For the developed square root model,Af was 1.12 and 1.24,Bf was 0.99 and 1.03,R2 values were 0.9537 and 0.8503;respectively.For the developed quadratic polynomial model,Af was 1.24 and 1.11,Bf was 0.92 and 0.92,R2 values were 0.9550 and 0.9462;respectively.Conclusion The quadratic polynomial model can well predict the growth of Bacillus cereus in cooked rice,which proves to be reliable.
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Objective To ascertain the perchlorate contamination level in commercial foods and health risks so as to provide reference for perchlorate standard formulation and risk management.Methods Perchlorate risk survey was done on commercial foods in Shanghai;in combination with the survey results of residents'' food consumption,the exposure assessment on the presence of perchlorate in commercial food was performed by probability assessment approach.Results A total of 80 food samples from 8 food categories were analyzed,including grain,vegetables,fruits,dairy products,meat,eggs,aquatic products and teaand perchlorate detection rate was 78.8% with a mean value as 13.0±26.4 μg/kg.The highest mean value of perchlorates was 59.0±51.9 μg/kg in tea,and the lowest mean value was 3.4±2.3 μg/kg in fruits.With protection of human life and health as the maximum principle (there were supposed to be no losses of perchlorate during food processing),it was found that the estimated average dietary intake of perchlorate from the 8 food categories was 0.25 μg/kgbw.However,the 95 percentile exposure estimates reached up to 0.44 μg/kgbw,which exceeded the tolerable daily intake value of 0.3μg/kgbw established by European Food Safety Authority for healthy adults.Therefore,potential health risk may exist to certain groups of people.Conclusion Due to its high water-solubility,degradation of perchlorate in food processing probably occurs to certain extent.Therefore,there is need to carry out further actual exposure study.