The main hygiene problems of confectionery foods
作者：admin 点击次数：151 发布时间：2025-06-26
Pastry is a food made based on the main raw materials such as grain, oil, sugar, eggs, etc., with an appropriate amount of auxiliary materials, and through preparation, molding, maturation and other processes. At present, there are a series of safety and health problems in pastry food, which are mainly manifested as follows. (1) The design of the plant and the sanitary facilities do not meet the requirements
If they are all large workshops, there is no special cooling and packaging room, and the pastry cooling, packaging and dough mixing, molding, and baking processes are completed in one or two rooms; There is no dedicated room for washing and scrubbing pastry containers. (2) The personal hygiene habits of employees need to be improved
Employees lack hygiene knowledge, poor hygiene habits, can not strictly implement the production and operation hygiene standards, keep long nails and wear rings to work, do not wear clean work clothes and hats, etc.
(3) The procurement of raw materials is not standardized
There is a certificate system of manufacturers only account for about 1/3, even if there is a certificate system of manufacturers, the certificate is not standardized, the purchase of raw materials, only to the dealer to obtain a health license, not at the same time to ask for the raw materials manufacturer of the health license and the purchase of raw materials of the inspection certificate, or only in the first purchase of the certificate, in the subsequent procurement did not ask the seller for the same batch of inspection certificate with the purchase of raw materials.
(4) Excessive microorganisms
Pastry food is rich in nutrients and high water content, and is a natural excellent medium for microorganisms. In addition to large and medium-sized pastry enterprises that have established modern production lines with good operating practices, the vast majority of small enterprises, small workshops and most Chinese pastry enterprises mainly use handmade products, which are prone to biological pollution in the production process. In particular, due to the lack of hardware facilities, the health awareness of ready-to-sell and small workshop enterprises is weak, and the microbial pollution is serious. As one of the main raw materials of pastries, eggs are the main source of Salmonella, and some enterprises and workshops can easily cause Salmonella contamination in pastries because the raw eggs used are not selected, cleaned and disinfected. In addition, mould contamination and excessive mycotoxins are also among the main hazards in pastry foods.
(5) The use of food additives does not meet the sanitary requirements
1. Excessive and over-use of preservatives
Pastry food is a good medium for microorganisms, and it is easy to contaminate microorganisms in production and sales, especially the control of mold is a difficult problem for pastries. The key to controlling microbial contamination in pastries is to have good production conditions and operating practices, complete packaging, supplemented by a small amount of preservatives to inhibit the few microorganisms that may be infected. Due to the hardware conditions that do not meet the requirements, manufacturers often add excessive preservatives within the allowable range, and even use preservatives that are prohibited from being used in pastries, such as benzoic acid, sodium benzoate, dimethyl fumarate, etc., to ensure the shelf life of pastries.
2. Excessive aluminum content
Leavening agent is one of the main additives that need to be used in the production process of pastry food, especially pastry food with fluffiness as the main feature. At present, China's standards allow the leavening agents to be used in pastries are sodium bicarbonate (potassium), ammonium bicarbonate, light calcium carbonate, dicalcium phosphate and potassium bitartrate. However, in order to maintain a good taste and save costs, some manufacturers often add potassium aluminum sulfate and ammonium aluminum sulfate leavening agents that are prohibited in pastries, resulting in excessive aluminum content in the final product. Excessive aluminium content is one of the main factors leading to substandard pastries. China's standard stipulates that the limit of aluminum in pasta products is 100mg/kg. High aluminum content can cause neurological lesions, manifested as memory loss, visual and motor coordination failure, and in severe cases, it will affect the normal metabolism of human cells and cause dementia in the elderly. In children who are growing and developing intellectually, excessive consumption of aluminium will seriously affect their bone and mental development. 3. Problems with the use of pigments
Pastry is one of the most common food industries where pigments are used, in addition to the main body of pastries need suitable pigments to get the desired color, pigments are particularly important for cake decoration processing, bright colors can not only give people the enjoyment of beauty, but also stimulate appetite. Among them, the synthetic pigments that are potentially harmful to the human body are basically used in pastries. China's standards stipulate that synthetic pigments can basically only be used in the color of pastries and the red and green silk in Chinese pastries, and there are strict regulations on the application limit, and it is strictly forbidden to use them in the main body of pastries. Some unscrupulous manufacturers and workshops even use cheaper industrial pigments.
4. The use of sweeteners
Sweetness is an important feature of pastry foods, and most pastry foods use sucrose or other sweeteners in the production and processing process. At present, the sweeteners commonly used in the market are basically allowed to be added to pastries, but there are certain restrictions. Some sweeteners such as sodium saccharin and cyclamate, which are less expensive, may be used in the production process of some sweeteners with heavier sweeteners; In addition, some pastries may be filled with human sweetener (asbartame), but it is not stated on the label, or misleading non-standard labeling such as "protein sugar" is used, so that phenylketonuria (PKU) patients suffer after consumption.
(6) Rancidity of oils and fats
Grease is an important raw material in the pastry production process, one of the key factors that determine the quality of the final pastry product, and it is also the part that accounts for the highest proportion of the pastry production cost. On the one hand, in order to reduce production costs, some enterprises use low-quality oilseeds, and even many illegal enterprises and production workshops use or partially use industrial oils and fats prohibited by the state, and recycle "gutter oil" to produce pastries; On the other hand, many pastries, especially Chinese pastries, do not adopt modern packaging technology, and even sell in bulk for a long time, which is easy to make the oil in the pastry rancid in the natural environment, resulting in a large amount of ketones and aldehydes, which are easy to harm the human body.
(7) Food labeling is not standardized
There is no ingredient list on the label of stereotyped packaged food, some are not marked with the name or address of the enterprise, some only mark the date, but there is no indication of whether it is the production date or the last target period of restricted consumption, and some use self-adhesive labels on the outer packaging of food to indicate the production date and shelf life, which is prone to the problem of separating from the packaging or removing the old date label and replacing the new label with the expired food; In some cases, the production date is not accurately marked, and the factory date of the pastry is used as the production date. (8) Sanitation issues in the special piping room
Enterprises that produce decorated cakes have closed special quilt rooms, and there is no buffer room for secondary dressing. Only the piping room cannot effectively disinfect tools, containers, air and operators' hands as required. (9) Lack of self-inspection equipment and personnel
The processing and production enterprises that produce traditional pastry food and seasonal pastry food have not yet set up a food hygiene and quality inspection room suitable for the production capacity, have not been equipped with inspectors who have passed the professional training examination, and have not inspected the finished products of raw and auxiliary materials before leaving the factory before they are put into production.