Dry-cured vegetables have the most problems

The temperature is getting higher and higher, and the greasy vegetables that are fried and fried on the dining table are gradually reduced. The refreshing side dishes such as pickles, mustard, radishes, potatoes, and cabbage powder are favored by the public.
How about the quality of these dishes? A city's Bureau of Industry and Commerce announced the rapid qualitative testing of food in the first half of this year. Of the 17,776 batches of random inspections, 221 batches were unqualified, and the unqualified number was 1,73 kg. The average pass rate reached 98.8%. It is slightly higher than the average pass rate of 98% in the same period last year.
This data can only be said to be in good condition overall. The problems are some dry pickled vegetables (sauerkraut, mustard, small radish, etc.), peeled vegetables (taro and potatoes, etc.) and some vegetables from the field (cauliflower, Chinese cabbage, etc.) Wait.
From the test results, the pass rate of fresh vegetables is 99.1%, which is an improvement over the past. Among them, the proportion of unqualified pesticide residues has decreased. Most of the problems are field vegetables, concentrated in leafy plants such as cauliflower and Chinese cabbage.
The lower qualification rates were meat and poultry eggs and dry-cured vegetables. In the first half of the year, a total of 20 batches of unqualified meat and poultry eggs were detected, with a pass rate of 98.7%; dry-cured vegetables had the most problems, with 104 batches of unqualified products, a pass rate of 95.9%.
Where is the problem? In order to maintain food freshness, beautify appearance, improve taste, some illegal operators use food additives illegally, or use sterilizing bleaching agents such as fresh-keeping powder to soak food.
Therefore, in the detection of problem foods, the situation of sulfur dioxide and nitrite exceeding the standard is more common.
Of the 221 batches of unqualified products, 170 batches of foods with excessive sulfur dioxide content reached a total of 1,532 kg, accounting for 76.9% of the food in question. It is mainly concentrated in peeled and peeled vegetables such as potatoes and taro, pickled vegetables such as mustard and radish, smoked foods such as pork head meat, and rice noodles such as rice cakes and vermicelli.
"Sulfur dioxide is a bleaching agent, which can make the surface of food bright, white, shiny, and play a role in antiseptic and mildew." Dongyang Industry and Commerce Bureau staff explained that eating too much food containing sulfur dioxide will cause breathing difficulties, Severe symptoms such as vomiting and diarrhea are more deadly.
At the same time, the detection of nitrite is not optimistic. There are 16 batches of over-standard foods, mainly concentrated in dry-cured vegetables.