A few days ago, missed the Sanxian dumplings were detected Staphylococcus aureus can cause pneumonia, now this batch of dumplings has been completely suspended in Beijing, but that day, some supermarkets in Guangzhou still have the brand of Sanxian dumplings for sale.

According to China Voices "News Evening Peak", after Zhengzhou Simian Food Co., Ltd.'s dumplings were detected in the case of Staphylococcus aureus, the deputy general manager of Miss Foods Jia Guojun said, "In accordance with the current national food safety and hygiene standards, dumplings It is true that Staphylococcus aureus should not be included, but "according to the new national food safety standards to be implemented, the content of Staphylococcus aureus in dumplings that are found to be in trouble is up to standard." He also revealed that food safety standards will be reduced.

Why are dumplings that have been found to be pathogenic bacteria? It turns out that in accordance with the current food safety and hygiene standards, the dumplings must not contain Staphylococcus aureus, but according to the "National Food Safety Standards" issued by the Ministry of Health on September 6 this year, the public opinion draft "Frozen Rice Products" and "raw products The "microbial limit" stipulates that the content of Staphylococcus aureus detected per gram of raw product should be within the range of 1,000 to 10,000.

Then, is the regulation of food safety and hygiene related to the health and safety of consumers lower?

Dong Jinshi, an expert in food safety and environmental protection, introduced: “In the past, our country’s foods had only hygienic standards and neglected safety standards. For example, E. coli and various microorganisms believed that these things were harmful, but now it seems that these things are in the human body. There is now and gradually turning to safety standards as the focus, and health indicators have been appropriately lowered, and appropriate relaxation of indicators for some microorganisms that are less harmful to the human body is in line with the current reality.”

The Director of the Institute of Nutrition and Food Safety, Director of the National Center for Disease Control and Prevention of the Ministry of Health of China, the competent authority of the new National Food Safety Standard under the Ministry of Health, said that in the past, the concept of zero pathogenic microorganisms was not allowed to be detected. . However, foods involve many aspects of species breeding, processing, production, packaging, storage, and circulation. Many years of testing practice have also shown that it is almost impossible to detect microorganisms completely. The old “Standard” is not realistic in practice. Yan Weixing emphasized that the elaboration of the content of microorganisms allowed to be detected in the new “Standards” does not mean that the food safety standards are reduced. "The public is assured that there is no change in the level of protection of health."