There are 14 kinds of green food in vegetables, among which the representative products are tomatoes, cucumbers, green peppers, kidney beans, Chinese cabbage, green onions, radishes, etc. 10 kinds of green food produced by Changchun Xingfu Agriculture and Industry Company.
There are three kinds of fruit green food, among which the representative product is grapes produced by Changchun Luyuan Hongda Agriculture, Industry and Commerce Company.
There are 7 kinds of green food 17 kinds of meat, poultry, eggs and milk, among which the representative products are chicken series products produced by Jilin Deda Co., Ltd., "Jingyuetan" brand sterilized fresh milk, "Tian" brand activated milk, yogurt and sterilized fresh milk.
There are three kinds of green drinks, among which the representative products are "Pu Yin" brand beer and "Overseas" brand purified water. China Green Food Development Center recently issued a notice on the declaration of fried instant noodles and pickles green food:
1. In view of the current production technology of fried instant noodles, toxic polycyclic aromatic hydrocarbons, especially benzo (a) pyrene, will inevitably be produced in the production process; Some chemical synthetic additives must be added in the production of instant noodles, which conflicts with the requirements of green food standards. The ingredients of instant noodle accessories are diverse and complex, so it is difficult to monitor the environmental quality of raw materials. Therefore, it is decided to suspend the acceptance of fried instant noodles to declare green food.
Secondly, although the pickled vegetables will produce nitrite in the pickling process, the nitrite content in the finished products can be completely controlled within the safety index as long as the vegetable varieties are selected, the pickling process is mastered and good sanitary conditions are ensured. Therefore, pickles that meet the following conditions can declare grade A green food:
① The raw materials are non-leaf vegetables;
(2) Raw vegetables must be processed in time after harvest, and the storage and transportation time at room temperature should not exceed 48 hours, and the refrigeration time should not exceed 96 hours;
③ Chemical synthetic additives shall not be used in pickles;
(4) Production enterprises must implement GMP standards;
⑤ The nitrite content of pickles must be less than 4mg/kg.