The unqualified rate of Chengdu ＂milk bar＂ sampling inspection reached 50.3%, and ＂Jiutouniu＂ and other chain stores were on the list.

　　On September 15th, Chengdu Food and Drug Administration held a news briefing to report the results of the third phase of supervision and sampling inspection of food, edible agricultural products, milk and dairy products in Chengdu this year. Among them, in June this year, Chengdu Food and Drug Administration conducted supervision and sampling inspection on raw milk (raw milk), pasteurized milk and fermented milk currently produced and sold in the city’s raw milk beverage shops (hereinafter referred to as "milk bars"), with an overall unqualified rate of 50.3%.

　　Official detection: Chain stores such as "Jiutouniu", "Niuniujia" and "Muyuan" are on the list.

　　According to the results of the third-phase supervision and sampling inspection of catering links announced by Chengdu Food and Drug Administration, 141 batches of milk and dairy products were specially supervised and sampled, including 18 batches of raw milk, 55 batches of pasteurized milk and 68 batches of fermented milk. The sampling results showed that 71 batches of samples did not meet the requirements, and the overall unqualified rate reached 50.3%. Among them, 6 batches of unqualified raw milk samples, accounting for 33.3% of the total batch of raw milk samples; 46 batches of unqualified pasteurized milk samples, accounting for 83.6% of the total batches of pasteurized milk samples; There are 19 batches of unqualified fermented milk samples, accounting for 27.9% of the total batches of fermented milk samples.

　　The reporter checked the "Results Table of Supervision and Sampling Inspection of Special Production Links and Catering Links of Milk and Dairy Products in Chengdu in the Third Phase of 2015" and found that many dairy products in the chain "Milk Bar" such as Jiutouniu, Niuniujia and Muyuan, which are common in Chengdu, were unqualified, including coliform, total number of colonies and Staphylococcus aureus exceeding the standard.

　　It is reported that at the end of 2012, there was the first fresh milk bar in Chengdu. Subsequently, this mode of transporting fresh milk from the pasture to the store every day, pasteurizing it in the store, and providing consumers with the latest fresh milk was constantly copied. At present, there are more than 300 fresh milk bars in Chengdu.

　　Ask the reason: poor hygiene and lax control of production links.

　　The food and drug supervision personnel said that the main reasons for the unqualified sampling of the "milk bar" were: raw milk was not strictly controlled during milking, collection, transportation and storage, and the total number of colonies was unqualified; Some "milk bars" fail to meet the requirements of coliform bacteria, total number of colonies, Staphylococcus aureus, mold, yeast and other indicators due to improper design or lax control of raw milk raw materials and sterilization process parameters, poor sanitation of production environment during processing, insufficient effective concentration of disinfectant, inadequate cleaning and disinfection of production tools, and incomplete cleaning and disinfection of operators’ opponents, work clothes, shoes and hats. In addition, the protein content of raw milk purchased by some "milk bars" is not up to standard. "It is not excluded to add water and other intentional behaviors to reduce production costs."

　　City-wide inspection: the "milk bar" store should be equipped with a special sample storage refrigerator.

　　In order to guard against risks and eliminate potential safety hazards, Chengdu Food and Drug Administration has asked food and drug supervision departments of all districts (cities) and counties to step up inspections and inspections of fresh milk beverage shops (milk bars) that are currently sold within their jurisdiction, and to investigate and deal with violations found.

　　At present, the food and drug supervision department of Chengdu is conducting an inspection of the "milk bar". The inspection contents include that the raw milk sources used by the operators of fresh milk drinks should be purchased stably, reliably and at fixed points, and the raw milk incoming inspection record system must be implemented, and the supplier name, purchase quantity and purchase date of the purchased raw milk should be recorded batch by batch. At the same time, the qualified inspection list of each batch of raw milk should be requested. Strict management and processing process control. Operators of fresh milk drinks that are now made and sold should carry out processing operations according to reasonable technological processes, and strictly control the technological parameters of sterilization, fermentation, refrigeration and other processes; Use food additives and nutritional fortifiers according to the national food safety standards; Thoroughly clean and disinfect equipment and appliances in time to keep the processing environment clean and hygienic.

　　At the same time, Chengdu Food and Drug Administration reiterated that the "milk bar" store should be equipped with a special sample-keeping refrigerator, and the number of processed finished products should be no less than two sales packages, and the sample-keeping time should be more than 48 hours (refrigerated), and the sample-keeping records should be made according to regulations. Products should be sold on the same day of processing, and only in our store.

　　Analysis of Food Safety Risks: Interpretation of "Raw Milk"

　　Some consumers think that "raw milk" has the characteristics of "freshness" and "original ecology" and is a good drink. In fact, drinking "raw milk" directly has nothing special in nutrition, but there are health risks such as brucellosis. A few days ago, china food and drug administration organized experts to interpret "raw milk" in the 11th issue of Food Safety Risk Analysis in 2015.

　　1. There is no difference between "raw milk" and prepackaged pure milk in terms of nutritional components and human health functions.

　　"RawMilk" is also called raw milk, which is a common name for raw milk that has not been sterilized and homogenized. At present, a small amount of "raw milk" is sold in bulk on the market, and consumers generally boil it after buying it. The prepackaged pure milk in boxes and bags on the market is made of "raw milk" through cooling, raw milk inspection, impurity removal, standardization, homogenization and sterilization (pasteurization or ultra-high temperature sterilization), which is a product that meets the requirements of relevant national standards.

　　Because it has not been homogenized, the milk fat globules of "raw milk" are larger, which will gather and float after boiling, thus bringing the sensory impression of "sticky" and "rich flavor". However, the research shows that there is no significant difference in nutrition and human health function between "raw milk" and pasteurized pure milk.

　　2. "Raw milk" has potential safety hazards due to incomplete sterilization.

　　Pure milk has unique nutritional characteristics and is a very important food. However, due to its rich nutrition, pure milk is also a good medium for microbial growth and reproduction, and it is easily polluted by microorganisms in animal bodies and milking environment. The microbial pollution of raw milk is mainly caused by Escherichia coli, Staphylococcus aureus, Pseudomonas, fungi, etc. in the environment, as well as zoonotic pathogens such as Brucella and Mycobacterium tuberculosis from animals. Therefore, if the sterilization of "raw milk" is not sufficient, it is easy to cause the spread of zoonosis. For example, brucellosis is a zoonotic disease caused by Brucella, which is generally parasitic in cattle, sheep, dogs, pigs and other livestock closely related to human beings. People are infected by contacting the secretions of infected animals or eating contaminated meat and dairy products. Reports from the Centers for Disease Control and Prevention of the United States and FAO/WHO point out that the risk of Brucella may come from unpasteurized dairy products and undercooked meat products.

　　"Raw milk" has not undergone any disinfection treatment, and it is difficult to completely trace the information such as whether the dairy cows producing milk are healthy, quarantined and contaminated during transportation, which has certain food safety hazards. Especially children, the elderly, pregnant women and people with low immunity are at greater risk of being infected by pathogenic bacteria after eating "raw milk". There are reports of food poisoning caused by eating "raw milk" at home and abroad. Therefore, consumers are advised not to drink raw milk directly.

　　3. Raw milk used in dairy production has strict regulations and standards.

　　In order to strengthen the supervision and management of dairy quality and safety, China has formulated and promulgated the Regulations on Supervision and Management of Dairy Quality and Safety and related laws and standards. The raw milk used in the production of dairy products is "raw milk". When purchasing "raw milk", dairy enterprises all carry out qualification inspection according to the requirements of national standards, and unqualified raw milk is not allowed to enter the production process. Natural and high-quality "raw milk" refers to the natural milk produced from the breasts of healthy animals. The whole production process is carried out according to the standard. The final test result is that the number of bacteria is low, the number of somatic cells is low, the milk composition is normal, there is no antibiotic residue, no sediment and odor, and no water is mixed. In order to ensure the quality and safety of "raw milk", China, the United States, the European Union and other countries have formulated the limit standards for microorganisms in raw milk. China’s National Food Safety Standard for Raw Milk (GB19301-2010) stipulates that the total number of raw milk colonies should not exceed 2×106CFU/g(mL). According to the Summary of American Quality Management Standards for Raw Milk issued by the US Food and Drug Administration (FDA) in 2002, the total number of bacterial colonies should not exceed 5×105CFU/mL. EU Directive 92/46/EEC on Hygienic Rules for the Production and Sale of Raw Milk, Heat-treated Milk and Dairy Products stipulates that the total number of colonies in raw milk is less than 1×105CFU/mL.

　　Therefore, experts suggest that the regulatory authorities should strengthen the supervision of fresh milk drinks now sold to prevent the sale of unqualified "raw milk"; In the process of purchasing raw milk, dairy processing enterprises should strengthen the quality inspection of raw milk, comprehensively monitor it, and leave no dead ends to ensure the quality and safety of the purchased raw milk; Consumers should raise awareness and try not to directly drink unsterilized "raw milk". (Reporter Li Dan)