1. Food Safety Rapid Detection
Lin WANG/Director
Institute of Nutrition and Food Safety
Chinese Center for Disease Control and Prevention (CDC)
发展中国家食品安全管理官员研修班
Seminar on Food Safety Management for Developing Countries

2. Preface Importance of Food Safety
Food Safety issue tends to be more serious at the rapid development stage of the country. Causes: Food contamination, Food additive abuse, fake products, Macilious poisoning
Reasons:
Laws and regulations, Standards, Management system (need to be strengthened)
Numbers of test laboratory for foood safety limited, esp. rural area and under developed regions
Cost of test is relatively high, which resulst in delayed delivery of samples supposed to be tested.
It takes too long for test. Samples like vegetable, soybean milk, fresh food are sold out already when the test report issues.
The best solution for those mentioned problems is Rapid Testing

3. Contents Part 1 General Introduction 1.1 Definition of Fast Inspection
1.2 The Significance of Fast Inspection
1.3 Time Difference of Fast Inspection
1.4 On Spot Fast Inspection Methods
1.5 On Spot Fast Inspection results and notice
1.6 Status of Food Safety Fast Inspection in Foreign Countries
1.7 Status of Food Safety Fast Inspection in China
1.8 Food Safety Fast Inspection Items& Specification

4. Contents Part 2 Physical and Chemical Fast Inspection Items
2.1 Pesticide
2.2 tetramine
2.3 fluoroacetamide
2.4 diphacin
2.5 zinc phosphorate
2.6 Arsenic
2.7 Mercury
2.8 Other Heavy metals: As Ti Bi Hg Ag
2.9 Barium Salt

5. 2.14 Acid value and Peroxides value of oil and fat
Nitrite
2.11 Cyanide
2.12 Mycotoxin
2.13 Methanol
2.14 Acid value and Peroxides value of oil and fat
2.15 Edible Plant Oil
2.16 Tung oil (China Wood Oil)
2.17 Cannabis oil
2.18 Croton oil
2.19 Mineral oil
2.20 Soybean milk
2.21 Poisonous kidney bean
2.22 Aquatic products

6. 2.23 Meat
2.24 Deteriorated milk
2.25 Melamine in milk
2.26 Protein content in milk
2.27 Water pollution caused by inorganic substance in food processing
2.28 Water pollution caused by organic substance in food processing
2.29 Fast sampling for common food poisoning and software of emergency guarantee supervision system
2.30 Sample pre-treatment for physical and chemical fast inspection

7. Part 3 Fast Inspection for Illegal Food Additives and inferior food
3.1 Oil soluble inedible colorants
3.2 Water soluble inedible colorants
3.3 SO2(Sulfur Dioxide)
3.4 Boric acid and borax
3.5 Nitrate
3.6 formaldehyde in Rehydrated Aquatic products
3.7 Hydrogen Peroxide
3.8 Alkaline
3.9 Water-injected meat
3.10 Clenbuterol
3.11 Density of milk products
3.12 Urea content in milk products

8. 3.13 starch and malt dextrin in milk
3.14 Gravity and moisture in bee honey
3.15 Acid value in bee honey
3.16 Malt dextrin and starch in bee honey
3.17 Total acid and amino acid nitrogen in soy sauce
3.18 MSG
3.19 Free mineral acid in vinegar
3.20 Total acid in vinegar
3.21 Lodine content in salt
3.22 Freshness of rice and rice products
3.23 Wax, mineral oil in rice
3.24 Sodium formaldehyde sulfoxylate in flour
3.25 Talcum Powder in flour

9. 4.2 Dishware and food processing facilitates
3.26 Freshness of eggs
3.27 Agaric (wood ear) and PH
Part 4 Fast Inspection in Food Production, Processing, Storage
4.1 Food center temperature and fried oil temperature
4.2 Dishware and food processing facilitates
4.3 Ultraviolet radiation intensity in sanitization room
4.4 Available chlorine in sanitize solution
4.5 Free residual chlorine

10. Part 7 Major food safety problems and related inspection items
Part 5 Fast inspection of food microorganism
5.1 Significance
5.2 Basic requirements for inspection
5.3 Sterile operation
5.4 Flow chart for microorganism inspection
5.5 Test and Result (test grid)
5.6 Test and Result (test kit)
Part 6 Affiliated Equipments
Part 7 Major food safety problems and related inspection items
Part 8 Review of food fast inspection items

11. 1.1 Definition of Fast Inspection
Part 1. Introduction
1.1 Definition of Fast Inspection
A kind of fast screening method that items can be tested in short period including sampling time to verify whether they meet the standard requirement or not.

12. 1.2 Significance of Fast Inspection
a. Fast Inspection is the useful tool for food inspectors besides for sensory evaluation.
b. Complementary to regular lab tests.
c. Effective measure in big events hygiene guarantee and major emergency incidence handling.
d. Being an important task in the background of Chinese development process

13. 1.3 TIME in Fast Inspection
Physical and Chemical fast inspection:
Lab fast test: get test results within 2 hours, including sampling time
On-site fast test: results come out in 30 mins
Ideal on-site fast test: 10mins or less
2. Microbiology fast inspection:
Shorter time compared with traditional inspection methods

14. 1.4 On Spot Fast Inspection Methods
1. Color change of Test paper: limit control indicator eg. pesticide, rat poisoning chemicals…
2. Chromatography of Test paper: limit control indicator
eg. sudan red, clenbuterol…

15. 4. Color change in test tube:
3. Color depth of test paper: semi-quantitative analysis
eg. acid value of edible oil, peroxide value.
4. Color change in test tube:
5. Color depth in test tube:

16. 6. Titration bottle
7. Portable equipment or machine:

17. 消毒间紫外线辐照度计 食用油极性组份测定仪
农药残留速测仪 甲醇速测仪 物体表面洁净度ATP荧光度仪

18. 环境温度瞬间测定仪 食品中心温度计
酸度计 电导仪 肉类水份测定仪
8. Others

19. 1.5 On Spot Fast Inspection Results & Notice
On spot fast inspection focus on qualitative analysis and limit control
Qualitative Analysis: Positive/Negative
Quantity Limit test: Qualified/Unqualified
Semi-quantitative Analysis: Qualified/Unqualified; number
Quantitative Analysis: number
Notice:
Repeated test and further laboratory test for Positive and unqualified results

20. 1.6 Status of Food Safety Fast Inspection in Foreign Countries
MCD: R&D
Rat poisoning chemicals-China
Control the critical point in food production & microorganisms
Developing countries: advanced analysis instrument, change large-scale instruments to mini scale.
Detection vehicle: detection kits, test paper, small scale equipment and detection box.

21. 1.7 Status of Food Safety Fast Inspection in China
Some departments also equipped with detection vehicles following the developed countries’ model, and this is effecting.
New fast inspection method need time and process to be perfect.
The fast, specific effect of reagent, test paper
* Through years’ of efforts, CCDCP made great progress in fast detection. Our institute can perform more than 60 items fast detection work in four different categories, and can supply with combined reagent and assistant equipment, made foundation to this field in our country.
Except microorganism method, other fast detection items can get results in less than 10 mins average time. It is suitable for in situ fast detection task.

22. 1.8 Food Safety Fast Inspection Items & Classification
A. Acute food poisoning, Chronic harmful and Adulterate products, Food processing, preservation and transportation critical control point, etc.
B. Physical and chemical detection, microbiological detection

23. 1.9 引发食品安全问题的主要原因 1 食物在加工、贮存或运输过程中被污染上有毒有害物质。
2 食物在贮存或运输过程中腐败变质后产生出有毒有害物质。
3 食物在生长过程中使用农药、或食物在加工过程中使用添加剂后残留超标。
4 非法掺入了不该掺入的物质。
5 误食、误用了有毒有害物质。
6 自杀或投毒等。

24. 1.10 现场快速检测项目分类
1.常见食物中毒与应急保障项目类：主要是针对急性中毒物质的检测，如农药、鼠药、金属毒物、氰化物、亚硝酸盐和甲醇等的快速检测；这些中毒物质的毒性较强，即使人体少量摄入，在几分钟或数小时内即可出现中毒症状。此外，常见食物中毒检测项目中，还包括一些曾经引发过中毒死亡事件的物资如蛋白质和三聚氰胺等。
2.非法食品添加物与劣质食品项目类：为了改变食物的色、香、味、重量或体积，不法分子昧着良心的掺杂造假，以及食品可能存在的质量问题等。
3.食品生产、加工和储运环节控制项目类：如温度、洁净度、消毒效果等。
4.生物性污染项目类：如细菌总数、大肠菌群、致病菌等。

25. Part 2. Physical and Chemical Fast Detection Items
Pesticide
（organophosphate and carbamate pesticide ）
Rat poisoning chemicals
（tetraimine, fluoroacetamide, diphacin, antu, zinc phosphorate）
Harmful substances
Poor-quality Food
Critical control point in Food Processing

26. 2.1 Fast Detection of Pesticides
Significance:
Agriculture need chemical pesticides, dosage, method, amount, frequency, type of pesticide…
General pesticide poisoning cases: organophosphate, carbamate pesticides
When pesticide poisoning happens, fast screen of organophosphate, or carbamate pesticides, save time and life.

27. Reagents and Equipments:
Application Area:
This method can be applied to fast detection of organophosphate and carbamate pesticides in vegetables, fruits, food, water and poisoning residues.
Detection Principle:
Cholinesterase can catalyze Indophenols acetate and generate Indophenols and acetic acid.
Pesticide (organophosphate, carbamate) can inhibits Cholinesterase;
Reagents and Equipments:
Pesticides fast detection cards, extraction solution, balance, fast detection machine.

28. Methods Vegetable Leaf Surface Testing Method( Screen)
Sweep out the mud from vegetable leafs, drop 2-3 droplets Buffer Solution on the surface, scrub with another piece of leaf, then drop the liquid to white part of detection card. Lay for 10 mins for pre-reaction, then fold the Card(Let the red part cover the white part), hold in fingers for 3 mins, then open and compare with the Control (which only add pH7.5 Buffer Solution on the white part of Pesticid card). The white part does not change color or change to slight blue shows Positive, while the white part change to skyblue or same as the control, shows negative.
If possible, insert the card to Fast Detection Machine, it can automatically set the time, keep the temperature and do the test.

29. Methods Whole Leaf Testing Method
Select the sample vegertable, sweep the mud, cut into 1 cm pieces, put 5g leaf pieces into capped bottle, add 10mL Buffer Solution(Sample/ Buffer Solution=1:2), shake 50 times( if possible, put the bottle in Ultrasonic Extration Machine and shake for 30 seconds), lay for more than 2 mins. Put 2-3 dreoplets extraction solution on the white part of the Detection card, lay for 10mins for pre-reaction, the following the above same steps in
Use Fast Detection Machine (see below) if possible.
Fast Detection Machine
Detection cards

30. Sampling and Detection
Sampling the suspection substance or poisoning residue, add 2 fold, shake and place for a while, transfer the supernant into vaporating dish, heat in water bath to let Ethyl Acetate vapor off; dissolve the vaporation residue with 1-2ml pH7.5 Buffer Solution, then drop 2-3 droplets of extration solution to the white part of the Pesticide Residue Fast Detection Card, after 10mins pre-reaction, fold the Card(Let the red part cover the white part), hold in fingers for 3 mins, then, open and compare with the Control (which only add pH7.5 Buffer Solution on the white part of Pesticid card). The white part does not change color or change to slight blue shows Positive, while the white part change to skyblue or same as the control, shows negative.

31. Notice
1. Shallot, garlic, radish, celery, caraway, mushroom, broccoli and potato juice contain special substance which can affect Enzyme reaction, easily cause false postiive results. When test this samples, don’t cut too small, neither do some chloropgyl rich vegetables.
2. Drinking water-directly drop on the card. Tea…
3. Reaction time: sample and control
4. Control color doesn’t change: (1). the extration solution is not enough to wet the surface of the white part, (2). pH of extraction solution (3). Environmental affect (pesticide in the air).
5. Positive results: repeat and further test in lab: GC MS

32. 2.2 Rat Poisoning Chemicals
Virulent：Tetraimine (Tetraimethylene Disulfotetramine) and Fluoroacetamide (C2H4FNO )
Common：Sodium diphacinone, antu, zinc phosphide and so on
Tetraimine and fluoroacetamide qualitative analysis use special reagents; Quantitative analysis use GC or LC.
When use special reagents， 1 sample at one time，test 3 items (tetraimine, diphacin and antu), save detection time.

33. Absorb through digestive and respiratory tract
Lethal dosage: 0.10mg/kg mg~12mg-death 3 mins
2004 forbidden by government-no sales or production
Method
1. Test Tube Method
Application: drinking water, achromatic liquid samples
Principal: tetraimine reacts with Dihydroxy naphthalenedisulfonic acid (Chrmotropic acid), color change to light purple.
Limitation: 1ug, conc. 2ug/ml, high conc. -Dark purple
Reagents: color developing reagents and test tube.
Handling: 5 droplets (about 0.15ml) samples to test tube, 1 droplets coloring developing reagents and 15 droplets detection reagents.
Control: water/ tetraimine negative and positive

34. 2. Test Kit Application: drinking water, achromatic liquid samples
Principal: Same
Reagents: color developing reagents and 60% Sulfuric acid.
Others: 10ml test tube and filter
Handling:
A. drinking water and achromatic liquid: 1mL sample with 3mL coloring developing reagents and 5 mL (about 115 droplets) 60% Sulfuric acid to test tube, >90 ℃ for 5 mins.
B. chromatic liquid, solid, semi-solid samples: 2mL or 2g samples, add 5mL acetate acid, 2mL and 85 ℃

35. Positive: light purple-dark Negative: water or tetraimine as control
Results
Positive: light purple-dark
Negative: water or tetraimine as control
Notice:
Vomit and gastric contents- tetraimine as control
Fast screen
Unsuitable for blood and organ samples detection
Important case-GC/MS confirm

36. 2.3 Fluoroacetamide method 1: test tube
NO：CDC/SB 105
method 1: test tube
applicable for drinking water or colorless liquid
operation: 0.5ml sample, 6 drops of qualitative test reagent. several minutes later, fluoroacetamide may exist if yellow milky substance.

37. Drinking water After shaking Milk Method 2:
1ml solution to test tube，NO.1 reagent 10 droplets，NO.2 reagents 5 droplets，boiling water for 5min，cool down，add NO.3 reagent 9~10 droplets (regulate the pH value to 3~5), add NO.4 reagent 3~10 droplets.
Positive: pink or fuchsia
Drinking water
After shaking
Milk

38. 2.4 Diphacin Left: - right:+ 0.06g~0.25g poisoning，
NO：CDC/SB 103
0.06g~0.25g poisoning，
0.5g~2.5g cause death.
Processed sample: 1 droplet to test paper，dry for minutes，add 1 droplet of color developing reagent
brick red spot: strong positive
red ring-like spot: weak positive
original color: negative
Left: right:+

39. 2.5 Zinc Phosphide
Zinc Phosphide, gray or black like glittering powder.
AgNO3 test -postive, then test for P and Zn
Dissolve 1g sample powder in 5mL water, add 2mL acid solution, garlic smell, MAYBE Zinc Phosphide, LAB TEST to confirm.

40. 2.6 Arsenic (As) Arsenide: As2O3
Mercurate: HgCl2 , Hg(NO3)2 and organomercury compound.
The compound dissolved in water or acid are all virulent, harmful to human body when mixed in food.
Detection of As and Hg: classic method is “copper sheet method” -basic qualitative analysis，positive results need further confirmation. more sensitive than silver needle .

41. Significance：National health standard: As in milk≤0.05mg/Kg，
NO：CDC/SB 110-1
Significance：National health standard: As in milk≤0.05mg/Kg，
milk powder≤0.25mg/Kg.
Method：transfer 1ml liquid sample (or 1g powder）into bottle，add 20ml water，shake and lay for 10mins，2 spoon tartaric acid，10 droplets foam suppressor，shake up, insert the test tube into the hole of the glue cover, add one tablet of gas producer， cover the bottle, when the gas is over, color change to mauve or ash purple，length of color change in milk≤1mm，milk powder≤2.4 mm.

42. 2.7 Hg in food
NO：CDC/SB 110-2
Significance：National health standard: Hg in fresh milk ≤0.01mg/Kg. In lab: use atomic fluorescence spectrophotometry to detect the hydrides.
Method： transfer 5 g milk powder or 10ml milk into reaction bottle, add 20ml H20,1 spoon tartaric acid, 10 droplets foam suppressor, shake up. 1 tablet of gas producer, cover the lid, when the reaction is over, check the color change of test paper.
Result：write test paper turns jacinth shows positive, otherwise qualified.
positive
negative

43. 2.8 Other Heavey Metal Poison Copper Sheet Method
NO：CDC/SB 110
Color change
Metal contain
Gray or black
arsenide (As)
Grayish purple
antimonide (Ti)
Dark gray
Bismuth Oxychloride( Bi)
Silver
mercurate (Hg)
Offwhite Ag
Black
Chloride、Sulfite

44. 2.9 Barium Salt
Principle: barium ions will combine with SO4 and produce BaSO4 which is white precipitate.
Material: test kit (A,B,C reagent), scale, colorimetric tube
Operation: add water to 1g sample and make it 10 ml. take 5ml supernate into 10ml colorimetric tube. 5ml pure water in another colorimetric tube. Add 2 drops of A. Add 4 drops of B in both tubes. Add 4 drops of C in both tubes.
Result: if the color in sample tube is heavier than control tube, too much barium ions.

45. 2.10 Nitrite (-NO2)
NO：CDC/SB 106
Significance：Na2NO2 or K2NO2，write or canary yellow powder or granule，salty，soluble。Like common salt，widely used in industry and architecture，also used as color developing reagents in meat products.
Nitrite has strong toxicity，0.3～0.5g intake may cause poisoning or death.
Acute poisoning:mistake as salt, soda, adulterate good, fake food, poison and so on.
Chronic poison（including cancer）: well water, pollution water contain high concentration of nitrite, meat products or food.
Method：fast testing tube contain reagent。Add liquid sample to the tube directly，dissolve 1g solid sample to 10ml，add 1ml to test tube，compare the color.
-NO2 in water solution
-NO2 in milk

47. 2.11 Detection of Cyanide (-CN)
NO：CDC/SB 112
Significance：cyanide belongs to virulent chemicals.
In food: pollution and man-made poison.
lethal dose of hydricyanic acid : 60mg，NaCN or KCN: 200～300mg.
Method：1 test tube，picric acid test paper， add 1～2 droplets sodium carbonate (Na2CO3) saturation solution, insert the tube into the cover hole.
Transfer 5 ml samples into reaction bottle，add 20ml pure water, add 1g tartaric acid, cover the lid, 70～80℃water bath heat for 30mins
Check the color change: tip of test paper change to jacinth: -CN>5mg/ L，
The more -CN，the more color changed.
milk
food
negative，positive

48. 2.12 Mycotoxin
Different kinds of mycotoxin, some of them will cause food poisoning.
Method: liquid applied on the test paper; mycotoxin combined stuff on the paper to produced compound; positive result indicates that concentration of the compound is higher than the limit; negative result, lower than the limit.
Limit for mycotoxin B1 is 5mg/ml; vomitoxin, 100mg/ml.
positive
negative
invalid

49. 2.13 Methanol
Significance：same with ethanol in color and taste, minim methanol in alcohol may cause chronic harm to human body, high concentration may cause acute poisoning. Methanol poisoning dosage varied between people, some: 7~8ml blinding，30~100ml cause death.
In China, methanol in alcohol: 2.4~41.1g/100ml.
The Ministry of Health point out in 2004：“absorption of 5~10ml methanol will cause poisoning, 30ml led to death.”
if there is 5% methanol in some kind of alcohol, drink about 100ml, will cause acute poisoning.
Formal wine plants contain less methanol, while illegal workshops contains more, often over the standard. They mixed industrial alcohol with water and sales in the market.

50. Araeometer Method
NO：CDC/SB 107
At 20℃：glass araeometer measuring the alcohol degree.
Not 20℃：Control

51. Test Kit Method Put the EP tube in the hole，
NO：CDC/SB 108
Put the EP tube in the hole，
add 6 droplets samples，then reagents，compare the color change and analysis the quantity.
Conc. of methanol: g/100ml

52. 2.14 Determination of Oils and Fats Peroxide Value and Acid Value
NO：CDC/SB 113
NO：CDC/SB 114
Significance：high peroxide value is the index of rancidity, form aldehyde and ketone, peroxide value >20meq/Kg means rancidity.
WHO suggests the peroxide value < 10meq/Kg, over this, will cause headache, swirl, diarrhea, vomit and bellyache after eating. Acid value show the rancidity degree.
Materials: acid value test paper(0～5.0 mg KOH/g)
peroxide value(0～50meq/Kg).

53. Method：transfer some plant oil（animal oil heat to thaw）samples into clean and dry container, insert the test paper for 1～2 seconds, take out and read the time. Acid value test paper: 90±5s; peroxide value test paper (temperature) . Compare the color change with color matching plate (quantitative analysis).
Result：National food healthy standard: BG set down the top limit value of edible pant oil acid value and peroxide value ，plant oil acid value ≤4mg KOH/g，edible plant oil acid value ≤3mg KOH/g；plant crude oil and edible plant oil peroxide value ≤0.25g/100g(equals to 19.7meq/Kg).

54. Peroxide Value
Acid Value

55. 2.15 Edible Plant Oil- Polar Compounds
Significance：edible plant oil after high temperature heat or repeat fry can produce harmful substances: Polar Compounds (PC), test of PC can measure the quality of oil and check if it’s reused oil or recycled oil.
Principal: physical polarity change.
Method：within 10 seconds
Handling:
Fried oil, get sample and wait for 1min to 5 mins
RT oil sample, heat to +40℃
Test meter +40～+210℃ for 10 seconds
Read the numbers

56. 2.16 Tung oil (China wood oil)
NO：CDC/SB 115
Significance：tung oil come from tung fruits, it can quickly dry, widely used as oil paint and dope in industry.
Has the same color and taste with edible oil, can cause poisoning when ingested by accident.
L: negative R: positive
Method: move 1ml oil sample to test tube, slowly add “test reagent A”1ml, from two layers, 35～45℃ water bath for about 10min. If there is tung oil, the upper layer will turns fuchsia or dark coffee ring, test minimum: 0.5%。

57. 2.17 Cannibis oil
NO：CDC/SB 116
Significance：cannibis is a virulent plant, its fruit contains 30% oil. Oil appears brown and pea green.
Method 1
Method 1：oil sample 1ml to test tube，
add hydrochloric acid 3～5ml，add one time “reagent A”，shake 1min，observe in 10min，the acid layer shows pink，and then turns red，shows cannibis oil exists.
Method 2：oil sample 1ml to test tube, add 2ml “ reagent B” , shake up, lay for 5min, observer in 10min, acid layer turns green, shows cannibis oil exist.
Method 2

58. 2.18 Croton oil
NO：CDC/SB 117
Significance：virulent inedible oil, heat the mixture of the croton oil and reagent, there is red brown ring exist in the layer.
Method：tube 1: 3ml reagent, tube 2: 1ml sample oil, ethanol 5ml, shake up, slowly pour 2 solution to tube 1, water bath at 40～50℃ for 30min, interface of two layer: brown ring(+).
Notice：
① test minimum: 2.5%.
②cotton oil/vegetable seed oil/bean oil : rosiness ring.
③content of croton oil, color ring change from
red brown →brown black.
L: contain 10% croton oil
R: pure oil

59. L-R: motor oil /coal oil / sunflower oil
2.19 Mineral oil
NO：CDC/SB 118
Significance：oil fractional products, harmful to human body. Ingest more will cause acute poisoning.
Method：2 droplets sample oil to the color comparison tube，add 5 droplets reagent and 5ml ethanol，uncover the lid, water bath at 80～100℃ for 10min, take out when ethanol >4ml，add 5ml ddH2O or pure water, cloudy: positive, cloudy degree-mineral oil content.
Test minimum: 0.1%
L-R: motor oil /coal oil / sunflower oil

60. 2.20 Detection of Soybean Milk
NO：CDC/SB 120
Significance：ginsenoside toxin in soybean is harmful to human body. Boiling for 10 min， in 30 min to 1h, acute poisoning ( stomach unwell, nausea, vomit, bellyache, diarrhea,...
This kit can be used in crude soybean milk detection.
Method：1ml sample to EP tube, add 2 droplets reagent A, cover the lid and shakeup, add 2 droplets reagent B shake up, check in 2min，
Crude soybean milk: cyan；
Cooked soybean milk: original color，turns ash/gray after 2min
Left to right：1234
tube1:cooked milk
tube2: crude milk
tube3/4:mixed after

61. 2.21 Kidney Beans
Significance: half-cooked kidney beans are harmful to digestive function. Beans heated for up to 10 minutes under 100℃ are harmless. Test kit is used to determine if beans are fully cooked, thus harmless.
half-cooked: black
fully-cooked: original color of reagent
results after cooking for 1, 2, 3, 4, 5 minutes
Adding reagent B

62. 2.22 Detection of Aquatic Products-Fresh Degree
pH Meter
Application: fresh degree of fish meat.
Principal：pH value can reflect the fresh degree.
Reagents： portable pH meter, drinking water.
sampling： 5g fish meat, soak in 50mL drinking water for 15min, shake for 3～4 times, test the supernatant.
Measurement and Result
1. drinking water assumptional pH=7.0
2. if drinking water pH >7.0, calculate with formula:
Fish degree = supernatant pH-( drinking water pH – assumptional pH)
eg： water pH=7. 2, sample supernatant pH=7.5
fish pH=7.5-( )=7.3

63. 3. if drinking water pH <7.0, calculate with formula:
Fish degree = supernatant pH + (assumptional pH – drinking water pH)
eg： water pH=6.5 , sample supernatant pH=6.7
fish pH=6.7+( )=7.2
Result:
Live fish meat pH=7.2～7.0
Dead fish pH= 5.6～6.4, pH>7 spoil and decay

64. 2.23 Detection of Meat Fresh Degree, ill or Dead Meat
Sample processing：5g (no fat、no tendon) meat sample, cut into small pieces and dip in 50ml water for 15min, shake up for 3～4 times，filter with filter paper.
Result：portable pen-like pH tester, pH5.8～6.4: fresh meat,
pH6.5～6.7: less fresh meat
>pH6.7: decayed or illness animal meat
Measurement: please refer to 2.22

65. 2.24 Detection of Milk -Fresh Degree
NO：CDC/SB 217-2
Significance：fresh milk and pasteurized, sterilized milk acidity value is 160T～180T. There is 4%～6%lactose contained in milk，break down into lactic acid and heighten the acidity
Acidity: fresh degree
Acidity value> 180T none fresh milk
Acidity value < 160T, mixed with water and neutralization reagent
Mastitis milk also below the normal value
Method:
Method 1. flocculation: 1ml milk in test tube, add 1ml milk flocculating reagent, shake slowly.
Method 2. acidity titration: transfer 10ml milk sample into triangle flask，add 20ml water, 4 droplets color developing reagent, titration with sodium hydroxide（reagent B）until pick, remain more than 30s.
Reagent B: 26 ～30 droplets qualified milk
Method 1
Method 2

66. 2.25 Melamine Test
No：CDC-2179
Add milk to test paper. If the concentration of melamine >1mg/l, colorless compound appears; if melamine <1mg/l, purple T line (negative).
Advantage: no sample pretreatment
positive
negative
invalid

67. 2.26 Detection of Protein Conc. in Milk Powder
NO：CDC/SB 217-8
Significance：fake commodities have less protein.
Long time ingestion of these kinds of milk powder can cause malnutrition/growth retardation/skinny and edema/with big head/low immunity/ organ dysfunction and even death of infant
Method：transfer a spoon of milk powder into color comparison tube, add 4ml color developing reagent, cover the lid, shake up and lay for 10min, check in 20min, compare the test tube with standard card.
Need lab test to confirm the result.

68. No：CDC-21781
Method: milk powder 2g（ liquid milk: 4mL）dilute to 100 mL with water，mix well；1mL dilute to 40mL;
Test tube: 0.5mL liquid sample, shake well and wait 2min, check color change

69. 2.27 inorganic pollutants in water
Conductivity can indicate if water is clean or not. The lower conductivity is, the cleaner water is.
In South China, conductivity for water is about 200 uS/cm whereas in North China, the figure is around 400.

70. Low conductance means high purity National standard: ≤10uS/cm
Pure water: Through distillation/deionization/ion exchange/inverse saturation, can be used as drinking and also used in lab.
Index: conductance
Low conductance means high purity
National standard: ≤10uS/cm
Different between region and track/source
In north China: Mg2+ high
Conductance:300~600 uS/cm
Over 800 uS/cm polluted water
NO：CDC/SB 209

71. 2.28 Organic pollutants
Principle: the amount of oxygen consumption can reflect the degree of pollution.
Method: 1. Add 15 drops of A reagent and 5 drops of B reagent in 50 ml bottle; boil for 2 or 3 minutes; add D reagent until it turns to light red.
2. Get 10 ml sample; put it in the above bottle; add 5 drops of A and 10 drops of C; boil for 10 minutes; add 10 drops of D and shake it until red color fades away; add C until the liquid turns to light red.

72. 2.29 Sample pre-treatment for physical and chemical fast inspection
Different sample treatment according to different types of inspection items.
--colorless liquid sample: test kit or test paper;
--colored and turbid liquid: use activated carbon to decolor liquid and use test kit or test paper to inspect;
--solid or half-solid material: divide 10g sample into two parts, dissolve one part with pure water and extract supernate, use kit or paper to detect; use ethyl acetate to dissolve the solid, dry up ethyl acetate, dissolve the residue with pure water, use test kit or test paper to inspect;

73. --oil sample: plant oil or mineral oil
--oil sample: plant oil or mineral oil. If it's plant oil, acid value should be measured and then inspect oil;
--alcohol sample: alcohol devices or fast inspection devices;
--special samples: special inspection for samples. e.g. use special reagent to test bean milk; put As, Hg, Cyanide into test bottle;
--notes: blank experiment; positive control test if possible. positive result should be proved again and again to prevent mistake.

74. Part 3 Fast Inspection for Illegal Food Additives and inferior food

75. 3.1 Oil-soluble Inedible Pigments
Sudan Red
No：CDC/SB 204
Significance：detection of Sudan Red NO.1, 2, 3, 4
Other inedible pigments， in 20 min.
Method： 1g sample in beaker, add ethyl acetate,
shake 1min,lay for >3min
Chrome paper，marker 5“+” or points.
4 capillary: Sudan red 1, 2, 3, 4 and also control at the “+” ， 5“+”: ethyl acetate
250ml beaker，add 5ml developing reagent，alongside the wall.

76. Egg yolk samples: Sudan red 1, 2, 3, 4
Chrome paper
Egg yolk samples: Sudan red 1, 2, 3, 4

77. 3.2 Water Soluble Inedible Pigments
1. Siginificance:edible coloring >50, inedible >3000
2. Sample processing
2.1 liquid sample (soft drink, beverage and wine) : 30ml，heat to remove ethanol and carbon dioxide.
2.2 Solid samples：10g power, add 30ml water, mixed well and filtrate.
3. Detection method: 40ml beaker, add 20ml sample liquid，reagent Aadjust pHto 8～9, insert test paper B，90～100℃water bath for 1min, wash test paper B wish water, if color don’t disappear- inedible coloring.

79. 3.3 Detection of Sulfur Dioxide (SO2)
Significance：bleacher used in China，mainly are: Na2SO3, NaHSO3, Sodium Hydrosulfite (rongalite), Sodium metabisulfite , potassium metabisulfite and sulfur burnt product-SO2.
In food : sulfurous acid: bleacher , decoloring, antisepsis and anti-oxidization. Harmful to human body if used too much, especially in milk, dangerous.
In situ detection methods: titration and color comparison method
Within 15mins

80. 1. Detection kit (titration method)
NO：CDC/SB 202-1
Complicate，more sensitive， test minimum: 8ppm
Method：put some sample in the triangle bottle, add 10～20mL ddH2O or pure water, add NO.1 reagent and the N0.2 and NO.3, titrate with NO.4 reagent drop by drop.
When the color turn to blur purple and won’t change in30s，calculate in formula
Limited residue≤0.05g/kg
7 droplets
≤0.03g/kg 4 droplets
L-R: dropping bottle
end point
before titration

81. 2. Detection tube (color comparison method)
National standard GB/T
In situ half- quantitative analysis，testing minimun:50mg/kg,
>50 mg/kg: positive
Lab testing to confirm the + result
NO：CDC/SB 202-2
Sample 1ml, diluted in 50times ddH2O or pure water, then transfer 1ml to detection tube, add 3 droplets reagent A, 3 droplets reagent B, shake up, 5min to 20min, compare with the color comparison card,
Determine the SO2 contained

82. 3.4 Detection of Borax and Boric Acid
Significance：Borax and boric acid are harmful to kidney, forbidden by law used as food additive.
Used as Antisepsis: meat and milk
NO：CDC/SB 206
Method and Result：5～10g sample to container, add twice amount of water, mixed up for 2min(milk: test directly）, add droplets 10% hydrochloric acid regulate the pH value below 3, test paper , dry and see the color change.
Color changeless: negative
jacinth: positive
Put the positive test paper on the ammonia bottle, turns green.

83. 3.5 Nitrate (-NO3) Nitrate: NaNO3, KNO3, NH4NO3…
GB/T
Nitrate: NaNO3, KNO3, NH4NO3…
When react with intestinal bacteria, produce NO2 and other NH4+ compounds, which is harmful…
Application:
Dairy products, drinking water, vegetable…
Principal:
GB/T : react with N-(1-naphthyl) ethylenediamine dihydrochloride and generate red color compound.
Materials:
Test tube contain Grignard Reagent and Nitrate reaction reagent, balance and sampling materials.

84. Sampling
1. liquid milk or drinking water: no dilute, 1mL~1.5mLsample test directly.
2. solid dairy products：1.0g sample, dissolve in pure water and dilute to 10mL，1mL～1.5mL test.
3. fruit and vegetable：weight 1.0g sample, add to 10mLtest tube and add 5mL boiling water, shake for more than 50 times, the dilute with pure water to 10mL, filter and test.
Measure
1mL～1.5mL Sample or diluted sample to test tube, shake for 50 times, check color change after 10min, compare the color change and calculate the result.

85. Result No dilution: labeled conc. Diluted: multiply by dilution times.

86. 3.6 Formaldehyde in Rehydrate Aquatic Products
Principal: in alkaline conditions: formaldehyde can react with Phloroglucinol (1,3,5-Benzenetriol/1,3,5-Trihydroxybenzene), color change to orange red.
Handling: soaking liquid or supernatant mix with 2 droplets of test reagents
Result：
Formaldehyde: 5ug, orange red and disappear in mins, 40ug: last for 30min.
Control: light purple
Also applied to test formaldehyde in milk

87. 1. Principal: formaldehyde react with AHMT and produce purple compound
Method 2
1. Principal: formaldehyde react with AHMT and produce purple compound
MOA: Formaldehyde conc. in Rehydrate Aquatic Products should < 10mg/kg.
2. Method:
2.1 1ml liquid sample into test tube, 4 droplets of No.1, the 4 droplets of No.2, cover and mix well, after 1min, add 2 droplets of No.3, mix, check with 5～10 mins, compare with standard color， ? mg/kg，
0.0
0.25
0.5
1.0
5.0
10.0
20.0

88. 3.7 Detection of Hydrogen Peroxide (H2O2)
Significance：Controversial use of H2O2
<6ppm in milk as fresh keeping reagent.
Used in omasum, tripes, jelly fish, sea cucumber, fish skin, duck palm, sleeve fish and other aquatic products
Detection the H2O2 in minutes
NO：CDC/SB 205
Methods：test paper compare the color change
Find out the matched color
ppm
Test result

89. 3.8 Industrial Alkali in Rehydrated Aquatic products
1. Significance: sodium hydroxide or potassium hydroxide; can make rehydrated products puff; too much heavy metals in alkali will cause demage to people's health.
Ministry of Agriculture stipulates that PH value of rehydrated products should ≤8.
2. Operation:
---put PH test paper in products solution for a second and read PH value. If it's less than 8, it means qualified products;
---put unqualified products in 1ml test tube, add industrial alkali test solution. If there's no bubbles, it means industrial alkali exists.

90. 3.9 Detection of Water-injected Meat
A hidden trouble in the market.
Clean water: customer only economic loss.
Dirty water: harmful to health.
Method 1: test paper：insert into the 1cm of muscle or meat, observe in 2min.
Method 2: inductive moisture content analyzer：basic moisture content in pork:62.1%, beef: 63.3%, mutton:63.1%，chicken: 60.9%.
pork、beef、chicken moisture content＞77%, mutton＞78%, water-flooding meat, over standard.
NO：CDC/SB 208
Test paper

91. 3.10 Detection of Clenbuterol in Meat
Significance：excitant
Affect the sleeping of pigs, they will run for long time and then produce more muscles.
Ingested by human can also be harmful
Method：cut sample of muscle or viscus into pieces, centrifuged in EP tube, then boiling for more than 5min, transfer supernant and add reagent on the plate.
Mauve: negative, otherwise positive.

92. 3.11 Calculation of Moisture Content in Milk
NO：CDC/SB 217-1
Significance：Normal milk density: 1.028～ <1.028: mix with water, >1.032: other sundries.
lactometer、graduate flask、thermometer conversion table, Calculate with the formula.
Method： 10～25℃ mixed sample 200ml，pour into the flask slowly，lactometer, lay for 2～3min, read the value 1. When the temperature is 20℃, value 1÷1000+1=milk density，when the temperature is not 20℃, check in the conversion table and get value 2 . Value 2÷1000+1=density.
Calculate formula：density indirect ratio of moisture content, 10%water adding reduce the density
（d1-d2）×100
X = ×100 d1
X: moisture content d1: normal density d2: test sample

93. 3.12 Detection of Urea in Milk
Significance：low content of protein, urea can increase the nitrogen concentration
Sample processing：1g milk powder, dissolve in 10ml warm water, transfer 1ml (or 1ml cow milk )to test tube, add 12 droplets reagent A, and 20 droplets reagent B，lay for 5min, slowly shake to remove the foam.
sample processing solution pour slowly into reagent C tube, cover and mix
Result： purple: Negative,
yellow: Positive.
NO：CDC/SB 217-5
Upper: negative
Below: positive

94. 3.13 Detection of Starch and Malt Dextrin in Milk
Significance: when mixed with water, the density of milk will reduced, so it’s easy to detect out, add more starch and malt dextrin will not increase the density.
Method：transfer 5mL milk to test tube (if possible, boiled and cool down), add droplets of starch testing reagents, if there is starch or malt dextrin exist, blue or cyanine deposit appear
NO：CDC/SB 217-4
After add reagent
After shaking up

95. 3.14 Detection of Poor Quality Bee Honey 1.Concentration and Moisture
NO：CDC/SB 214-1
National industry standard：
Excellent: moisture≤20%
Qualified: moisture≤24%
Poor quality or faked: moisture>24%
Method：mix up and pour into 250ml
graduate flask, insert a clean and dry gravimeter，test for no more than 15min，read the level and calculate

96. 3.15 Detection of Acidity
NO：CDC/SB 214-2
Significance：National industry standard GH/T ：the acidity value must below 4，> 4 shows fake. Contain more water can easily ferment and produce acid.
Method：weight 2.0 g sample to 50ml triangle bottle 1, mix with 20ml pure water, bottle 2: 20ml pure water，add 3 droplets or color developing reagent，titrate until color turns to pink.
no more than 14 droplets
Calculate with special formula.
Acidity testing reagents

97. 3.16 Dextrin and Starch Mixed with sucrose, dextrin and starch.
Method: 1ml sample+3ml pure water-mix well, 3 droplets of test reagents, shake and check after 5mins
Result:
Positive: brown or purple-dextrin
blue or dark blue-dextrin or starch
Negative: yellow
Limitation: 0.2%

98. 3.17 Detection of Soya Sauce Total Acid and Amino Acid Nitrogen
Significance:
Total acid in sauce (lactic acid)≦2.5g/100ml
over this value shows rancidity
Amino acid nitrogen in sauce is the special index of amino acid
Fresh and quality
Method：titration method
Test of total acid：< 5 droplets reagent.
Test of amino acid nitrogen：a droplet of titration reagent equals to % g amino acid nitrogen.
NO：CDC/SB 212
End point of total acid titration
Amino acid nitrogen in sauce

99. 3.18 Detection of Poor Quality Monosodium Glutamate (MSG)
NO：CDC/SB 213
Significance：taste like meat flavor
Market: conc. of MSG: 99%, 98%, 95%, 90% and 80%
Mix with salt
Method：titration method
A droplet of titration reagent equals to 2.85% g MSG.
L-R: Dropping bottle
Before titration
End point of titration

100. 3.19 Detection of Free Mineral Acid in Edible Vinegar
NO：CDC/SB 211-1
Sensory test of edible vinegar
0.8ml vinegar to 10ml color comparison tube，add water and shake, no muddy or deposit
30ml sample transparent container
Test of free mineral acid
National standard: free mineral acid
Vitriol/hydrochloric acid/nitric acid/phosphor and other organic acid
Method 1：thymolsulfonphthalein test paper， deep color vinegar
Method 2：Methy-purple test paper
Minimum: 5ug
Positive negative
Free mineral acid test

101. 3.20 Detection of Total Acid in Edible Vinegar
NO：CDC/SB 211-2
Significance：main containing acid: acetic acid，and other organic acid.
According to national standard，total acid ≧3.5g /100ml edible vinegar.
Method：titration method
A droplet testing reagent equals to 0.36% total acid.
Left: write vinegar
Right: mature vinegar

102. 3.21 Detection of Iodine in Iodized Salt
NO：CDC/SB 207
Significance： used to test the potassium iodate (KI) of common salt, and fake or poor quality salt products.
National standard: GB
iodine in iodized salt should be 20~60mg/kg.
Method： put some salt sample on write paper, slowly drop a droplet of reagent at the 0.5cm height, compare the color with standard color comparison plant after 5s.

103. 3.22 Detection of Fresh Degree of Rice and Rice Products
NO：CDC/SB 224
Significance：there are hazardous substances produced in the storage of rice and rice flour: peroxide, aflatoxin….
Method:
Rice: 15～20 gains of rice, drop some reagent，shake, check in 1min and compare the color. Can also use fresh keep films.
Rice flour: half test tube
Other rice products
drop on the surface directly
New 1year 2 years > 3years

104. 3.23 Detection of Wax and Mineral Oil in Rice
Significance：Solid or liquid wax derive from petroleum fraction, belong to mineral oil
High purity wax can be used in medical and cosmetic products
Harmful to human body
Add wax can brighten the rice color
NO：CDC/SB 225
Method：half volume rice，add >70℃ to water，clean toothpick stir for >30s, lay until the temperature below 50℃
Melting point of solid wax: 50～65℃，if there is wax mixed in the rice，oil beads will appear on the liquid surface，with the water cool down the oil beads can assembly together，solid wax oil beads form white pieces Test kit contain control reagent，confirm with the control.

105. 3.25 Talcum Powder and Gypsum in Flour
Principal: Gravity
Method:
1. weight full 50mL beaker of sample flour
2. weight the same control flour
Result:
Heavier than control

106. 3.26 Detection of Fresh Eggs
NO: CDC/SB 226
Significance：the average gravity of egg is
The long time egg kept, the less water remained, and the gravity change.
Not fresh/ microbe contaminated and propagated easily.
Method：250ml beaker, dissolve the reagent with 200ml clean waters，put the egg in this solution.
Suspend: old or mortified egg
Notice：don’t keep the tested egg for long time
Not fresh

107. 3.27 Detection of Poor Quality Agaric
Test for Water Absorption Value and pH
Water Absorption Value: test standard
Method：weight 5.0g agaric， add to 200ml 50℃±3℃ warm water in graduate flask，stir and lay for 30min，read and write down the total volume: V1，pour out， full with water: V2
water absorption value:（V1-V2）>50ml
1.0g agaric can absorb > 10ml water
pH: pH Test paper or pH Meter
pH: (Common)
NO：CDC/SB 216

108. Part 4 Fast Inspection in Food Production, Processing, Storage

109. 4.1 Food Center and Fried Oil Temperature
Optimum Temp. for bacteria growth is 10~60℃
Food storage T< 10℃
Food processing and food center T. should > 70℃
Food put for > 2 hours after cooking and before eating, should storage at < 10℃ or > 70℃
Fried food, oil T. < 250 ℃, often < 190 ℃
NO：CDC/SB 301

110. 4.2 Dishware and Food Processing Facilitates Cleanness
Application: Detection of Surface Cleanness of Dishware and Food Processing Facilitates
Principal: Protein and Carbohydrates residue on Surface can change Cu2+ to Cu, and react with produce purple compound.
Detection reagents: Bicinchoninic acid , humectant , color comparison plate.

111. 2 droplets of Humectant to the surface
Method 1. BCA Method
2 droplets of Humectant to the surface
Scrap the surface with the swab 10×10cm area
Put back the swab, let it contact with the reagent
Shake for 4 times, wait for 10mins, when color change to purple
Compare the color change 采样
C Mid No

112. Result：
Green-clean, gray-mid, purple-not clean, deep purple-dirty
Notice:
RT for 10 mins
Standard scrap area: 10cm×10cm area
Don’t touch the swab with hand
Don’t scrap the liquid sample directly, not to dry

113. Method 2. ATP Fluorescent Method
Principal：ATP lies in all living cell, when contact with Fluorescein Enzyme, produce light, test the light intensity can know the bacteria
Handling: see manual

114. ATP Fluorescence Detector

115. 4.3 Detection of Ultraviolet Radiation Intensity in Sanitization Room
MOH regulations on antisepsis：
ultraviolet radiation intensity: index of sterilization ability
Common type or lower ozone type (30w), ultraviolet radiation intensity of new lamp: 90uW/cm2 (1m center)
Used ≥70uW /cm2
NO：CDC/SB 303
Other types: non-straight type, high intensity type…

116. 4.4 Detection of Available Chlorine in Sanitize Solution
NO：CDC/SB 304
Sanitize solution is widely used in food processing steps， concentration control is of great important.
Contain Chlorine, two kinds of test papers (below)
Test range 0～300ppm
Also for Chloride Dioxide
Test range 0～2000ppm
Also for Hydrogen Peroxide

117. 4.5 Detection of Free Residual Chlorine
NO：CDC/SB 304
Significance：over standard of TPC and coliform in drinking water, antisepsis residue or secondary pollution.
Swimming pool: disease transmit
Dinner and drinking sets
National Standard：
Drinking water: chlorine disinfection and antisepsis for 30min，free residual chlorine: >0.3mg/L
End of the track net: >0.05mg/L
Swimming pool: 0.3~0.5mg/L
Dishwares: <0.3mg/L
Method：put the sample in the color developing pool，add one tablet，cover the lid，shake to dissolve the tablet，check after 1~3min，compare with the standard.

118. Part 5 Fast inspection of food microorganism

119. 5.1 Significance
WHO: millions of FBD occurred every year, 70% caused by food or drinking water contaminated by pathogenic microorganisms
, China CDC, a survey of part of domestic province: crude meat, cooked meat, milk and milk products, aquatic products, vegetable: biological food poisoning listed the first reason: 39.62％；chemical:38.56％；animal and others: 10％.
Traditional microorganism test method: morphology and biochemistry method, lots of tests, complex handling, long time for detection.

120. 1955, German scientist F. J. Forg invented a new fast detection method: coliform—test paper method，time reduced from 72 hours to 15 hours, cost reduce ¾， process simplified
Test kit method: fixed media in test kit.

121. 5.2 Basic conditions
A well-ventilated, not too big, independent room, with ultraviolet sanitation lamp
High pressure boiling port, and Infrared disinfection cabinet（family use Sterilizer）；
Small Constant temp incubator
Food inspection test box；
Test paper and kits
Aseptic technique

122. Traditional microorganism detection: over 48 hours and even longer.
For emergency cases and without clean bench.
Notice:
Glass pipette and other equipments- sterilization
Alcohol burner : 75% ethanol
Knife, scissor, tweezers, spoon… burn on fire.

123. Liquid sample：original liquid
5.4 Flow chart
1. Fast screen of food poisoning
Solid sample：dilute 1:10
Liquid sample：original liquid
Pathogen test kit
Incubate at 36℃,6h～18h
Transfer to test paper
Incubate at 36℃ for 18～24h

124. 2. Hygienic and pathogenic microbes monitoring
Solid sample：1:10, 1:100 or 1:1000 dilution
Liquid sample：origin, 1:10 or 1:100 dilution
Test paper of test kits
Incubate at 36℃ for certain time
Check results

126. Coli Group
E.coli & Coli group
total bacterial count
mould & saccharomycetes
salmonella

127. Staphylococcus aureus
E.coli 0157
Bacillus cereous
Bacillus cereous
Vibrio parahaemolyticus

128. test result for tableware

129. 5.6 Coliform Test Result
Liquid sample: pour the liquid into test kit and incubate for 18~24 hours
add sample
positive negative
incubation

130. Part 6 Affiliated Equipments

131. Ultrasonic cleaning machine
Fast cleaning of lab equipments
Quicken the dissolve of solid samples
Food Pilverizer
Solid sample processing

132. Mini electric water bath Keep temperature
Mini centrifuge
Fast separation of the muddy sample
Mini electric water bath
Keep temperature

133. Food Safety Fast Detection Box

135. Part 7 Major food safety problems and related inspection items
(Software Description)

136. 1. grains
2. edible oil
3. vegetables and fruits
4. meat and related products
5. aquatic products
6. dairy products
7. egg and egg products
8. flour, rice powder and pastries
9. beans and bean products
10. liquor
11. beverage
12. canned foods
13. sugar
14. bee honey
15. flavourings
16. puffed food and instant noodle
17. food manufacture and processing sector
18. water for food manufature

137. 3. Vegetables and Fruits Major food safety problems
-- pesticide residue and pesticide poisoning
--specific vegetables and fruits with harmful substance
--nitrate poison due to nitrogen fertilizer
--nitrite poison of salted vegetables
--pollution due to industrial water or gas
--preservatives and brightener
--pollution by fertilizer
• Inspection items
--Sensory inspection
--Pesticide residue inspection
--nitrite inspection
--nitrate inspection
--As inspection
--sulfur dioxide inspection
--possible harmful substance inspection, e.g. kidney beans

138. Nitrite Test Tube
1. Nitrite test in salt: put salt in test tube, add water, shake the tube. Read the number (A) on color plate. A*10=nitrite mg/kg. If color changes to red, it indicates high level of nitrite.
2. Liquid nitrite test: 1ml nitrite in test tube for 1 min. Read the same color level which is the same as test tube color. The number is nitrite mg/kg.
3. Milky sample: 1ml sample in test tube, add water, shake the tube. Read the number (A) on color plate. A*2=nitrite mg/L.
4. solid or half-solid sample: put 1g grinded sample in test tube, add water and shake. Take 1ml supernate in test tube.

139. Nitrite Poison
1. Toxicity: sodium nitrite and potassium nitrite, water soluble. It is widely used in dye industry and as preservatives.
There are many cases where people take nitrite as salt, which causes acute poisoning. Rotten vegetables contain high level of nitrite.
2. Clinical features:
Incubation period: min. 20 hrs at most.
Symptom: headache, strengthless, vomitting, diarrhea, coma...
Lab test: high level of hemiglobin in blood, positive in urine and blood test
3. Diagnosis: high level of hemiglobin in blood (10%-30%), positive in urine and blood test
4. Treatment: emetic, gastric lavage, etc.

140. 1. grains
2. edible oil
3. vegetables and fruits
4. meat and related products
5. aquatic products
6. dairy products
7. egg and egg products
8. flour, rice powder and pastries
9. beans and bean products
10. liquor
11. beverage
12. canned foods
13. sugar
14. bee honey
15. flavourings
16. puffed food and instant noodle
17. food manufacture and processing sector
18. water for food manufature

141. Part 8 List of rapid detection of food safety
(Software Description)

142. Fast Inspection Name Technial specifications
organophosphorus and fast test card, 0.3~3.5mg/kg
carbamic acid ester pesticide
Rat poisoning fast test tube, 2ug/ml
diphacinone sodium salt test paper, 100ug/ml
ANTU test paper, 0.02mg/g, ml
fluoroacetate test tube, 10ug/ml
zinc phosphide ug/ml
nitrite color comparison, 0.025~2.0mg/kg
methanol, ethanol alcohol volumn device, 1%~80%
methanol (test kit) fast test tube, 0.02%-0.32%
As, Sb, Bi, Hg, Ag copper color change, As 10ug, Hg 100ug
As color change, 0.05mg/kg
Hg color appearance, 0.04mg/kg
Ba turbidity level, 10mg/ml
Pb color change in test tube
cyanide color change on test paper, 2ug/kg
acid value in edible oil color change on test paper, 0~5.0mgKOH/g

143. peroxide value in edible oil color change on test paper, 0~50mg/kg
tung oil solution color change, 0.5%
Cannbis oil %
croton oil %
mineral oil turbidity level, 0.1%
castor oil Centrifugal variables, 5%
soybean milk color change in test tube
kidney beans color change in test tube
formaldehyde in color comparison, 10mg/l
water-injected aquatic products
semiquantitative formaldehyde test color comparison, 0.25~10mg/l
industrial alkaline PH
hydrogen peroxide color on test paper, 100~1000ppm
sulfur dioxide ppm for dropping bottle, 50ppm for color comparison
sudan red test paper chromatography, 0.8mg/l
water soluble non-edible pigments ug/ml for malachite green

144. boric acid and borax color change on test paper, 100~1600mg/l
iodine in salt salt color change, 0~60mg/kg
water-injected meat water absorbing volumn of test paper, 0.5cm
clenbuterol collaurum method, 5ug/kg
Ractopamine collaurum method, 5ug/kg
salbutamol collaurum method, 5ug/kg
deteriorated aquatic products and meat acidimeter
free mineral acid in vinegar color change on test paper, 5ug/l
total acid value in vinegar titration, 0.36%
total acid value in soy sauce titration, 0.55%
Amino acids modal ammonia in soy sauce titration, 0.085%
glutamic acid in MSG titration, 2.85%
water volumn in bee honey areometer, 17%~27%
acid value in bee honey titration, 0.285%
fake agaric water volumn<10ml/g, ph5.5~6.8
water volumn in milk milk thickness device, 1%
acid value in milk titration

145. alkaline matters in milk test tube, 0.03%
starch in milk test tube, 0.5%
urea in milk test tube, 0.05%
cooked and uncooked milk test tube
protein content in milk color change in test tube, 0.5%
melamine in milk turbidity level in test kit, 2.5mg/kg
nitrate test tube, 25~80mg/kg
freshness of rice color comparison
deteriorated eggs physical constant, constant-1.05

146. temperature in food center and fried oil room temperature~300℃
temperature in food tranportationa and storage handheld thermodetector
humidity in food tranportationa and storage handheld thermodetector
active chlorine in disinfectant color on test paper, 10~2000ppm
cleaness of tableware clean, non-clean
Food Processing Water
chroma standard colorimetric tube
turbidity standard solution comparison, 2~10 degree
electrolyte ~1999uS/cm
oxygen consumption titration, 0.333mg/l
As As test tube
Hg color change on test paper, 0.005mg/l
hexavalent chromium color change on test paper, 0.005mg/l
cyanide color change on test paper, 0.005mg/l

147. aflatoxin B1 ELISA, 0.2ng/ml
total aflatoxin ELISA, 2.0ng/ml
fumonisin ELISA, 54.5ng/ml
ochracin A ELISA, 2.5ng/ml
zearalenone ELISA, 2.0ng/ml
tetraodotoxin ELISA, 5.0ng/ml
Microorganism Pethogenic Test Items
total bacterial count test paper count
E.coli test paper count
coliform group in food test paper count
coliform group on tableware test paper count
mould and saccharomycetes test paper count
salmonella test paper count
staphylococcus aureus test paper count
E.coli test paper count
vibrio parahaemolyticus test paper count
flexibilitas cerea test paper count

148. Staphylococcus Aureus Test
1. Application area: different types of food
2. Principle: add color-developing agent in selective medium, put it on test paper. Test paper will change to purple red if staphylococcus aureus exists.
3. Operation:
--sample: 25g sample in 225ml homogeneous cup
--1ml sample on test paper, let it sit for 5 min. two pieces of test paper
--incubation: 37℃, 15~24hrs
--result: purple red indicates staphylococcus aureus.

149. Staphylococcus Epidemiological features:
--mostly happens in summer and autumn;
--mostly happens in dairy products, eggs, cooked meat products;
--food polluted by staphylococcus is exposed in high temperature for too long. Staphyloplasmin will be produced and cause food poisoning.
Clinical feature:
--incubation period is 2~4 hrs
--problems in gastrointestinal tract, e.g. nausea, vomit, stomache, diarrhea.
Diagnosis: in line with epidemiological and clinical features
Treatment:
--fluid infusion if dehydration
--antibiotics

150. Thank you！