Chapter 1 Drinks

Brown precipitate appears in p>1.1 barreled mineral water

1.2 Label problem of pre-mixed wine frosted bottle

1.3 Aloe beverage produces white spots

1.4 Flocculation appears in natural water

1.5 paper shells are mixed in cans of beer

1.6 orange juice beverage appears suspended foreign bodies

1.7 concentrated juice microbial contamination. Threads are moldy

1.11 barrel of purified water has exceeded the standard

1.11 Fuzhuan tea produces white mold

1.12 mixed juice has black impurities

1.13 Government intervention to solve the regional quality problem of purified water

References

Chapter 2 Baking products

2.1 Cookie products forge the production date

2.2 Measurement management loopholes lead to bread quality problems

. The caking problem in the packaging bag

2.5 Cantonese-style moon cakes are moldy

2.6 The total number of colonies in mousse cakes exceeds the standard

2.7 Artificial pigments are found in egg rolls

References

Chapter 3 Aquatic products

3.1 Salmonella is found in the finished products of single frozen steamed cooked shrimps

3.2 Fish bones are found in the head meat products of tuna

3.3 Microbes exceeded the standard during the production of bread shrimps. 5. Microorganisms in dried squid products exceeded the standard

3.6. Metal foreign bodies appeared in powdered salmon fillets

3.7. Malachite green residues exceeded the standard in frozen tilapia fillets

3.8. Short weight of frozen shrimps

3.9. Metal was mixed in frozen boiled clam meat

3.11. Metal foreign bodies remained in shell shell of scallop

3.11. Plastic chips were mixed in frozen eel fillets

. Exceeding the standard

3.14 packaging and printing errors of frozen aquatic products

3.15 polyphosphate in plaice fish slices exceeded the limit

3.16 Staphylococcus aureus was detected in frozen tuna blocks

References

Chapter 4 Dairy products

4.1 Reconstituted milk drinks showed yellow-brown precipitation

4.2 Foreign substances appeared in soy milk powder

4.3 The net content of fresh milk cake was low. E-bottled calcium milk beverage rancidity

4.6 common quality problems of dairy products

4.7 preservative problems of yogurt

4.8 pasteurized milk exceeded the standard

4.9UHT aseptic packaged milk exceeded the standard

4.11 active lactic acid beverage exceeded the standard

4.11 soybean milk powder had low protein content

4.12 milk powder exceeded the standard

4. Layered precipitation of mixed yogurt drinks

references

Chapter 5 canned products

5.1 soft canned products mixed with signs

5.2 soft canned products mixed with flies

5.3 turtle ling paste microorganisms seriously exceeded the standard

5.4 soft-packed beef sauce swollen bags

5.5 vacuum-packed boiled vegetables mildewed

5.6 soft-packed canned food heat sealing strength was unqualified. Head rancidity

5.9 soft packaging cans burst after sterilization

5.11 Analysis of food poisoning caused by eating expired eight-treasure porridge

References

Chapter 6 Meat products

...

Chapter 7 Fruit and vegetable products

Chapter 8 Catering industry

Chapter 9 Grain and oil products

Chapter 11 Other products.