Countermeasure Research On Pollutant Investigation And Safety Supervision Of The Traditional Non-fermented Soybean Products

Objectives: Given current production condition of non-fermented soybean foods, based on the survey results, the study aims to come up with some feasible countermeasures on safety supervision to ensure the security of the soybean food and sound development of the industry. Methods: Surveys are made in the form of relevant literature reading and virtual sampling test. As for the virtual investigation, two relevant works are involved. One is the once-half -a-year food sampling test in typical cities. Food samples are got from the provincial capital,two municipal cities and three county towns. Which got from different markets are tested in the qualified agencies on the content of heavy metal (like As, Cd) and microbe. The other is to have some on-the-spot investigations in the enterprises. Relevant Information is collected by questionnaire and colloquia. Results: Results of the four continuous sampling tests show: Food additive like benzoic acid is abused in the non-fermented soybean products with nearly 20% samples containing benzoic acid; The content of sorbic acid in the non-fermented soybean products comply with standards; The phenomena of adding the sodium bisulfoxylate formaldehyde to Yuba are popular; Microbiological index are seriously beyond the standards. Conclusions: To strengthen the safety supervision, we should improve the standard of non-fermented soy products, establish security assurance system in production areas step by step and implement the HAPPC (Hazard Analysis and Critical Control Point) in Chinese non-traditional fermented soybean products. In circulation domain we should execute marks circulation. Investment on scientific researches and the industry support should be enhanced. Besides, we should execute the law strictly.