Shaanxi Detects 19 Batches of Non-Compliant Food, Including Fermented Glutinous Rice, Buckwheat Vinegar and Green Tea

Foodmate News, October 10 — The Shaanxi Provincial Market Supervision and Administration Bureau issued Notice No. 17 of 2026 on food safety sampling inspections, in which 19 batches of samples across 10 major categories were found to be non-compliant, including pastries, condiments, alcoholic beverages, roasted foods and nut products, grain processed products, meat products, tea and related products, soy products, instant foods, and fruit products. The problems involved use of food additives beyond the permitted scope, microbial contamination, quality indicators failing to meet standards, pesticide residues exceeding limit values, and fungal toxin contamination.

6 batches of food found with the problem of using food additives beyond the permitted scope

The 6 batches of food found with the problem of using food additives beyond the permitted scope are as follows: fermented glutinous rice (laozao) sold by the Huiduoduo Fresh Life Supermarket store in Lintong District, Xi'an, and nominally produced by the Lintong District Liangyunfang Food Factory, Xi'an, of which 1 batch failed to comply with the national food safety standard for benzoic acid and its sodium salt (calculated as benzoic acid); dried tofu sold on Meituan by the Yangyang Fresh Fresh Store in the High-tech Zone of Xi'an, of which 1 batch failed to comply with the national food safety standard for benzoic acid and its sodium salt (calculated as benzoic acid); gaoxie (fermented flour product) produced by the Jianjun Handmade Steamed Bun Shop in Yuyang District, Yulin, of which 1 batch failed to comply with the national food safety standard for tartrazine; gaoxie (fermented flour product) produced by the Ruifeng Handmade Steamed Bun Shop in Yuyang District, Yulin, of which 1 batch failed to comply with the national food safety standard for sodium saccharin; Jingbi brand Jingbi braised pork knuckle sold by the Caojiawan Jiahe Shopping Center of Longxian Jiahe Trading Co., Ltd., and nominally produced by Shaanxi Dali Jingbi Meat Food Co., Ltd., of which 1 batch failed to comply with the national food safety standard for Allura Red; and Tangshangji brand imperial concubine pomegranate cake sold on Pinduoduo by Xi'an Tangshangji Trading Co., Ltd., and nominally produced by the First Branch of Xi'an Yunhai Ecological Food Co., Ltd. as commissioned by Xi'an Tangshangji Trading Co., Ltd., of which 1 batch failed to comply with the national food safety standard for acesulfame potassium.

Benzoic acid and its sodium salt are a common preservative in the food industry, with a good inhibitory effect on moulds, yeasts and bacteria. The National Food Safety Standard — Standard for the Use of Food Additives (GB 2760) stipulates that benzoic acid shall not be used in other fermented alcoholic beverages, nor in dried tofu, tofu, tofu skin and the like. Benzoic acid and its sodium salt are relatively safe; a small amount of benzoic acid is non-toxic to the human body, can be excreted in the urine, and does not accumulate in the body. However, long-term excessive intake of food with excessive benzoic acid may have a certain impact on liver function. The reason for excessive benzoic acid and its sodium salt may be that enterprises used it beyond the permitted scope in order to extend the shelf life of products or to make up for poor hygienic conditions in the production process.

Tartrazine is a synthetic colourant commonly used in products such as beverages, compounded alcoholic drinks, confectionery, flavoured fermented milk, pickled vegetables, jelly and puffed foods. Tartrazine is basically non-toxic, does not accumulate in the body, and is mostly excreted unchanged, but it also carries certain health risks. The National Food Safety Standard — Standard for the Use of Food Additives (GB 2760) stipulates that tartrazine shall not be used in fermented flour products. The reason for non-compliance of tartrazine in food may be that individual producers used it in violation of regulations to improve the appearance of products.

Sodium saccharin is an artificial sweetener commonly used among food additives, and long-term excessive consumption will cause certain harm to the human body. The National Food Safety Standard — Standard for the Use of Food Additives (GB 2760) stipulates that it shall not be used in fermented flour products. The reason for non-compliance may be that production enterprises used it beyond the permitted scope in violation of regulations in order to increase the sweetness of products.

Allura Red, also known as brilliant red and arlac red, is a synthetic colourant widely used in food production. The National Food Safety Standard — Standard for the Use of Food Additives (GB 2760) stipulates that Allura Red shall not be used in braised meat products. The reason for non-compliance may be that enterprises used it beyond the permitted scope in order to improve the colour of products. Long-term intake of food with excessive Allura Red may harm human health.

Acesulfame potassium, also known as potassium acetylsulfamate, is widely used in food as a sweetener; its taste closely resembles sucrose, and its sweetness is 200–250 times that of sucrose. The National Food Safety Standard — Standard for the Use of Food Additives (GB 2760) stipulates that acesulfame potassium shall not be used in preserved fruits, dried fruits, candied fruits, huahua products and fruit cakes. The reason for non-compliance may be that enterprises used it beyond the permitted scope in order to increase the sweetness of products.

2 batches of food found with the problem of microbial contamination

The 2 batches of food found with the problem of microbial contamination are as follows: Zhang Xingbang brand chicken soup rice noodles (spicy flavour), nominally produced by Shaanxi Pengxiaoxian Food Co., Ltd. as commissioned by Sanyuan Xingbang Oil Products Co., Ltd., of which 1 batch failed to comply with the national food safety standard for the total number of colonies and coliform bacteria; and Wang's pork knuckle rolls sold on Douyin by the Linjiafu Internet Marketing Studio in Chencang District, Baoji, and nominally produced as commissioned by the Junhong Meat Products Distribution Department in Jintai District, Baoji, of which 1 batch failed to comply with the national food safety standard for the total number of colonies. The commissioned production company raised an objection to the authenticity of the product, and upon verification by the Shaanxi Provincial Market Supervision and Administration Bureau, the objection was accepted. This batch of Wang's pork knuckle rolls was actually produced by the Junhong Meat Products Distribution Department in Jintai District, Baoji.

The total number of colonies is an indicator microorganism index, not a pathogenic bacteria index, and is mainly used to evaluate the cleanliness of food. The National Food Safety Standard — Instant Noodles (GB 17400) stipulates that the standard value for the total number of colonies in instant rice noodles (rice noodles) is n=5, c=2, m=10000, M=100000CFU/g; the National Food Safety Standard — Cooked Meat Products (GB 2726) stipulates that the standard value for the total number of colonies in braised meat products is n=5, c=2, m=10000, M=100000CFU/g. The reason for exceeding the standard may be that the raw and auxiliary materials used by individual enterprises had a relatively high initial bacterial count and the hygienic conditions of the production and processing process were not strictly controlled as required, or that the packaging materials were not cleaned and disinfected properly, and it may also be related to inadequate sealing of product packaging and improper control of storage, transportation and business conditions.

Coliform bacteria are one of the commonly used indicator bacteria for food contamination at home and abroad. The detection of coliform bacteria in food indicates a relatively high possibility of contamination by pathogenic bacteria (such as Salmonella, Shigella and pathogenic Escherichia coli). The National Food Safety Standard — Instant Noodles (GB 17400) stipulates that the standard value for coliform bacteria in instant rice noodles (rice noodles) is n=5, c=2, m=10, M=100CFU/g. The reason for coliform bacteria exceeding the standard may be contamination of the product by personnel, utensils and other production equipment and the environment during the production process.

9 batches of food found with the problem of quality indicators failing to meet standards

The 9 batches of food found with the problem of quality indicators failing to meet standards are as follows: Wangyunlai sunflower seeds nominally produced by Baoji Wangyunlai Food Co., Ltd., of which 1 batch failed to comply with the national food safety standard for peroxide value (calculated as fat); Zhizhifang brand black tartary buckwheat vinegar and safflower buckwheat aromatic vinegar sold by Yan'an Kailin Trading Co., Ltd. and nominally produced by Shaanxi Dingbian Wenyou Buckwheat Aromatic Vinegar Co., Ltd., of which 1 batch failed to comply with the product's declared standard and quality requirements for non-volatile acid (calculated as lactic acid), and 1 batch failed to comply for total acid (calculated as acetic acid) and non-volatile acid (calculated as lactic acid); Tangpohu brand frosted fruit sticks sold by Shaanxi Duomeihui Trading Co., Ltd. and nominally produced by the Tongshan District Hanwen Food Processing Factory, of which 1 batch failed to comply with the national food safety standard for acid value (calculated as fat) (KOH); Haolida brand old-style sponge cake sold by the Huigou Yijia Life Supermarket food store in Lantian County and nominally produced by the Xixian New Area Kangliyuan Food Co., Ltd., of which 1 batch failed to comply with the national food safety standard for acid value (calculated as fat) (KOH); black sesame crystal cake sold by Xianyang Furujia Trading Co., Ltd. and nominally produced by the Sanyuan Chushi Xingyun Food Factory, of which 1 batch failed to comply with the national food safety standard for acid value (calculated as fat) (KOH); crispy fried dough twists nominally produced by the Liquan Junma Caoshi Fried Dough Twist Processing Shop, of which 1 batch failed to comply with the national food safety standard for peroxide value (calculated as fat); Laiyifeng brand bite-sized fried dough twists (sesame spicy) sold by Hancheng Sunshine Life Industry and Trade Co., Ltd. and nominally produced by the Zhouzhi County Yunta Food Factory as commissioned by Lanzhou Laiyifeng Food Co., Ltd., of which 1 batch failed to comply with the national food safety standard for peroxide value (calculated as fat); and Congqianshiguang brand yam fried dough twists (pepper leaf flavour) sold by Xi'an Wanshun Shengrong Trading Co., Ltd. and nominally produced by Yue Lai Yue Hao (Shanxi) Food Co., Ltd., of which 1 batch failed to comply with the national food safety standard for peroxide value (calculated as fat).

Non-volatile acid is one of the total acids in vinegar, mainly lactic acid, which can make the sour taste of vinegar linger and make it soft and palatable. Brewed Vinegar (GB/T 18187) stipulates that the non-volatile acid (calculated as lactic acid) in vinegar shall be not less than 0.50g/100mL. Insufficient non-volatile acid content will, to a certain extent, affect the taste and flavour of vinegar, and the reason for non-compliance may be improper control of the fermentation process during production and processing.

Total acid refers to the mass of acid (calculated as acetic acid) contained in 100mL of vinegar, and total acid is an important indicator for measuring the quality of vinegar. The main reason for non-compliance may be that the production enterprise did not strictly follow the process conditions for brewing, or added excessive water after leaching the vinegar, and factory inspection was not strictly controlled, resulting in total acid not meeting the product's declared quality requirements.

Acid value mainly reflects the degree of rancidity of oils and fats in food, and long-term intake of aldehyde and ketone compounds produced by oil rancidity will have a certain impact on health. Generally, for food with an excessive acid value, consumers can clearly discern off-flavours such as rancidity during consumption, and such food should be avoided. The National Food Safety Standard — Pastries and Bread (GB 7099) stipulates that the maximum limit for acid value in pastries is 5mg/g. The reason for non-compliance of acid value may be improper storage conditions of the product; in particular, higher storage temperatures tend to cause oxidative rancidity of fats in food.

Peroxide value reflects the freshness and degree of oxidative rancidity of edible oils and fats; generally, the higher the peroxide value, the more severe the rancidity. The National Food Safety Standard — Pastries and Bread (GB 7099) stipulates that the maximum allowable limit for peroxide value in pastries is 0.25g/100g. The reason for excessive peroxide value may be improper storage of raw materials without effective antioxidant measures, or improper control of environmental conditions during the storage of the final product, leading to rancidity of oils and fats. Eating food with excessive peroxide value generally will not harm human health, but in severe cases it can cause symptoms such as gastrointestinal discomfort and diarrhoea.

1 batch of food found with the problem of pesticide residues exceeding limit values

The 1 batch of food found with the problem of pesticide residues exceeding limit values is: Yipin Wanli brand green tea sold by Shaanxi Jufu Huixiang Trading Co., Ltd. and nominally produced by Shaanxi Yipin Wanli Tea Industry Co., Ltd., of which 1 batch failed to comply with the national food safety standard for imidacloprid.

Imidacloprid is a systemic insecticide that can be translocated between layers, has contact and stomach toxicity, is easily absorbed by plants and redistributed within them, and has good root systemic activity. The National Food Safety Standard — Maximum Residue Limits for Pesticides in Food (GB 2763) stipulates that the maximum residue limit for imidacloprid in tea is 0.5mg/kg. The reason for exceeding the standard may be use by tea farmers in violation of regulations. A small amount of pesticide residue will not cause acute poisoning in humans, but long-term consumption of food with excessive imidacloprid has a certain impact on human health.

1 batch of food found with the problem of fungal toxin contamination

The 1 batch of food found with the problem of fungal toxin contamination is: Qinzhenyuan brand peanut sesame paste sold by the Xiaopeng Dried Vegetables Wholesale and Retail Store in Weicheng District, Xianyang, and nominally produced by Sanyuan Tianda Food Co., Ltd., of which 1 batch failed to comply with the national food safety standard for aflatoxin B1.

Aflatoxin B1 is a fungal toxin, and long-term intake will cause serious harm to the human liver. The National Food Safety Standard — Limits of Fungal Toxins in Food (GB 2761) stipulates that the maximum limit for aflatoxin B1 in pastes (butters) of nuts and seeds is 20μg/kg. The reason for excessive aflatoxin may be that raw materials were contaminated and produced toxins by moulds such as Aspergillus flavus during planting, harvesting, transportation and storage, and that individual production enterprises did not strictly sort raw materials and carry out relevant testing, or improper process control led to the problem.

For the non-compliant food found in the sampling inspections, the local market supervision and administration departments have organized verification and handling work in accordance with the law.

Information on non-compliant food