Batch 401 is unqualified and well-known brands have been on the list many times. You really should eat less of this snack.

At the 2020 Tokyo Olympics, 14-year-old Chinese diving youngster Quan Hongchan won the championship with a super high score of 466.2 and became famous all over the world!

On the field, the little girl won the gold medal domineeringly; outside the field, she is also an out-and-out "spicy strips lover".

According to her mother, "Quan Hongchan likes to eat spicy strips the most, and the 5 cents a bag of snacks in the canteen are her favorite." Quan Hongchan also said that her biggest dream is to open a A concession stand so you can always have snacks.

- The little champion who is "loved" by the whole country wants to eat spicy strips?

- This is not easy, arrange it!

So the enthusiastic people took the lead and piled boxes of spicy strips in front of Quan Hongchan's house.

Many well-known spicy strip companies also followed suit, sending truckloads of spicy strips.

- So many spicy strips, do you want to eat them until the Year of the Monkey?

- The picture is too beautiful, I can’t imagine it...

Quan Hongchan’s unintentional words made La Tiao popular on the Internet again. Many people expressed excitement that they finally got the same "hobby" as the Olympic champion!

But I must be honest and say that this "hobby" is not unhealthy at all. Both you and the Olympic champion should "quit" it.

Wei Long, Xian Ge, Zhou Xiaoling...

Well-known brands have been on the "black list" many times

In the past, spicy noodles were basically the same as messy snacks. The safety status of "junk food" produced in workshops is criticized.

The answer is, a lot!

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In the past six years, local regulatory authorities have randomly inspected and found 401 batches of unqualified seasoned flour products. The reasons for failure include excessive microorganisms, rancidity of oils, excessive or excessive use of preservatives, sweeteners, Pigments, etc.

1. The seasoned flour products produced by Jiaozuo Xiqia Food Co., Ltd. have the highest number of failures, up to 7 times

The Xi'an roasted gluten (seasoned flour food) produced by this company is labeled ) (100g/bag, 2018/1/9), Juewei Vegetarian Duck Intestine (seasoned noodle products) (150g, 2018/3/19), Crazy Nunchucks (seasoned noodle products) (69g/bag, 2018/ 3/29), Xi'an Grilled Gluten (Seasoned Noodles) (Spicy Sticks) (142g/bag, 2018/1/9), Orleans Vegetarian Spicy Wings (Seasoned Noodles) (Spicy Sticks) (142g/bag, 2018 /2/4), grilled vegetarian beef tendon (seasoned pasta) (spicy strips) (90g/bag, 2018/2/23), cool spicy vegetarian bacon (net content: 90g, 2018/4/1), It has been involved in project issues such as sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, and total bacterial count.

2. Seasoned noodle products of the well-known brand "Weilong" have 7 failure records

The name is Weilong Large Gluten (produced by Luohe Weilai Food Technology Co., Ltd.) Spicy strips) (82g/bag, 2018/3/12), Weilong small gluten (spicy seasoned noodle products) (bulk weighing, 2018/1/19), and Weilong produced by Zhumadian Pingping Food Co., Ltd. Qizui Shao (braised beef flavored noodle products) (bulk weighing, 2018/1/19), Weilong Dagluten (spicy flavored noodle products) (net content: 102g, 2018/2/26) 4 batches of products Dehydroacetic acid and sorbic acid (which are prohibited from use) have been detected.

Weilong seasoned noodle products (90g/bag, 2016/6/25) produced by Luohe Pingping Food Co., Ltd. were detected to have cyclamate (not allowed to be detected according to regulations).

Weilong hand-shredded vegetarian beef (flavored noodle products) (20g/bag, 2015/5/10), Weilong kiss roast (Sichuan flavor) nominally produced by Luohe Pingping Food Co., Ltd. Seasoned noodle products) (non-quantitative packaging, 2015/6/26) The total number of bacterial colonies detected exceeded the standard.

3. Three batches of seasoned flour products from the well-known brand "Xiange" were unqualified

Xiange is claimed to be produced by Hunan Yeshi Xiangyuan Food Co., Ltd. Vegetarian beef tendon (seasoned noodle products) (208 g/bag, 2020/7/12) The acid price exceeds the standard.

The Xiange Spicy Vegetarian Beef Tendon (200g/bag, 2015/7/1) produced by Guangzhou Texian Food Co., Ltd. has excessive cyclamate.

The mold of Xiange spicy crispy chips (seasoned flour products) (58g/bag, 2021/1/14) produced by Hubei Xiange Food Co., Ltd. exceeds the standard.

4. Two batches of seasoned noodle products produced by Luoyang Zhou Xiaoling Food Co., Ltd. were unqualified

The Zhou Xiaoling double-color tofu flavor produced by Luoyang Zhou Xiaoling Food Co., Ltd. (Seasoned flour products) (25g/bag, 2018/11/26) Sorbic acid and its potassium salt were detected (not allowed to be detected according to regulations), Zhou Xiaoling five-spice sauce dried flavor (seasoned flour products) (26g/bag, 2016/ 8/4) The total number of bacterial colonies exceeds the standard.

The total number of bacterial colonies can easily exceed the standard -

What is so "dirty" about spicy strips?

Previously, there was an article saying "Eating spicy strips once is equivalent to drinking toilet water three times." The news makes it difficult for many consumers to "eat hot strips to calm down".

It is understood that the total number of colonies in toilet water is about 48,000CFU/g, and an evaluation data shows that the total number of colonies in a certain spicy strip is 140,000CFU/g, which is three times that of toilet water.

Are the spicy strips on the market really so "dirty"?

The sampling results show that the main reason for the unqualified total number of bacterial colonies in seasoned flour products is 29.2%, followed by dehydroacetic acid and its sodium salt, accounting for 25.4%, and then sorbic acid and its potassium salt, accounting for 25.4%. The ratio is 11.4, and the three account for 66.0 of the unqualified proportion.

The total number of bacterial colonies is an indicator suitable for determining the degree of bacterial contamination of food and the hygienic quality. It reflects whether the food meets the hygienic requirements during the production process and marks the hygienic quality of the food to a certain extent.

Among the 146 batches of seasoned noodle products with bacterial count exceeding the standard, the product with the most serious bacterial count exceeding the standard was found to be Huaxing and Piaoxiang Beef Flavor (produced by Xinxiang Jinlin Food Co., Ltd.) Seasoned flour products) (bulk weighing, 2020/6/1), the 5 test results of the total number of bacterial colonies of the same batch of products were all "too many to count", and the hygienic condition is staggering.

Secondly, the mold item of Xingfu 1 1 (seasoned flour food) (118g/bag, 2017/6/5) produced by Wenxian Yida Food Co., Ltd. was unqualified, and the detection value was 3900CFU/g, which is 26 times the standard value (150CFU/g). It is likely to cause acute food poisoning after consumption.

A bad thing is not "bad" -

Nearly 40% of spicy strips have excessive preservatives

We often say "it's like eating preservatives" and Describes a person's youthful appearance. In fact, the driving force behind keeping the color, aroma, taste and shape of food is more likely to be various food preservatives.

The sampling results show that excessive or excessive use of preservatives in seasoned pasta products is relatively prominent. The unqualified items involve dehydroacetic acid and its sodium salt, sorbic acid and its potassium salt, and fumaric acid. When dimethyl ester and preservatives with the same function are mixed, their respective dosages account for the maximum proportion of the sum.

What are the dangers of excessive use of preservatives? In a nutshell, they may have a certain impact on human health.

For example, long-term consumption of foods containing excessive amounts of sorbic acid may affect the body's bone growth and damage the health of the kidneys and liver. Dimethyl fumarate has a special antibacterial effect on mold, but because it is corrosive and allergic to the human body, it is now classified as a non-edible substance and cannot be used in food.

Eating spicy strips gives you a temporary pleasure, but there are many health risks hidden behind them.

Excessive consumption of substandard spicy strips will not only strongly irritate the oral mucosa, causing pharyngeal congestion and swollen lymph nodes; it can also easily cause gastrointestinal problems such as gastroenteritis, constipation, and hemorrhoids.

At the same time, it will also affect the metabolic function of the liver; some spicy bars can even directly cause acute renal failure.

Long-term intake of additives such as colorants and preservatives may also cause cancer.

Of course, even if it is spicy strips that pass the quality inspection, children should buy less and eat less! After all, these high-salt and high-sugar snacks are harmful to the body.

If you really can’t help but be greedy, pay attention to the following 4 points:

1. Eat as little as possible, two or three at a time, just to satisfy the craving. People with gastrointestinal discomfort should eat less. .

2. Don’t eat spicy strips on an empty stomach. It’s best to eat them with other foods (such as fruit, milk).

3. If you eat spicy strips, you should eat a lighter meal that day, and don’t eat other similar snacks (such as French fries, potato chips).

4. Drink more water after eating spicy strips.