Full
Outline
To investigate the quality and safety status of commercially available seasoned flour products in Yueyang City, in 2025, and to elucidate their quality control practicess and risk characteristics.
A total of 70 batches of commercially available samples were collected from Yueyang City, Hunan Province. The 11 parameters, including acid value, peroxide value, preservatives, sweeteners and microbiological indicators, were analyzed in accordance with national food safety standards. Furthermore, the quality and safety profiles were evaluated in conjunction with packaging forms and shelf-life characteristics.
The market for seasoned flour products exhibited structural characteristic of “lightweight packaging and medium-to-long shelf life”. Pre-packaged products accounted for 64.29% of the total, with specifications of 25–50 g dominating the mainstream market, and products with a shelf life of 150 days representing 72.86%. Traditional preservatives (benzoic acid, sorbic acid, and dehydroacetic acid) were not detected in any samples. However, the issue of excessive sweetener levels was prominent: The unqualified rates for sodium cyclamate and sucralose were 1.43% and 5.71%, respectively. And all the trichlorosucrose unqualified samples were filamentous or rod-shaped products. Microbial contamination was mainly indicated by the total number of colonies, with a detection rate of 38.57% and an unqualified rate of 2.86%.The detection rates of coliform bacteria and mold were both 1.43% and did not exceed the standards. The detected samples were completely consistent with the samples with total colony counts.
The traditional preservatives in the seasoned flour products sell in Yueyang City are well controlled, but the excessive use of sweeteners and the problem of microbial contamination still exist. The product form and the dosage of additives show a potential process correlation.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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