湖州市市场监督管理局食品安全监督抽检信息通告（2025年第26期） 一、违规使用食品添加剂 三、质量指标不达标 近期，湖州市市场监督管理局组织抽检食用农产品、调味品、餐饮食品、肉制品、水果制品、炒货食品及坚果制品、蔬菜制品、食用油、油脂及其制品、水 产制品、饮料、豆制品、糕点、酒类、粮食加工品、食糖、糖果制品等16类食品121批次样品。根据食品安全国家标准检验和判定：抽样检验合格102批次、 不合格19批次。不合格项目涉及违规使用食品添加剂、农药残留超标、质量指标不达标、微生物污染和污染物超标问题，具体情况通告如下： 长兴汇佳超市（个体工商户）销售的原味花生，过氧化值（以脂肪计）不符合食品安全国家标准规定。 特此通告。 湖州市市场监督管理局 （一）长兴连友水果店销售的龙眼，二氧化硫残留量不符合食品安全国家标准规定； （二）南浔陈德义蔬菜店销售的红薯粉条，苋菜红、亮蓝、柠檬黄不符合食品安全国家标准规定； （三）湖州龙溪街道姐弟水果经营部销售的龙眼，二氧化硫残留量不符合食品安全国家标准规定； （四）安吉递铺观琴土特产商行销售的干菜（蔬菜制品），苯甲酸及其钠盐（以苯甲酸计）不符合食品安全国家标准规定； （五）南浔双 ...

Core Viewpoint - The article highlights the ecological and cultural significance of the rice-fish co-culture system in Qingtian County, Zhejiang Province, showcasing its historical roots, modern innovations, and its role in rural revitalization and cultural heritage preservation [3][6][17]. Group 1: Historical and Cultural Significance - The rice-fish co-culture system in Qingtian has a history of over 1,300 years, dating back to the Tang Dynasty, and was recognized as a global important agricultural cultural heritage by the FAO in 2005 [6][8]. - This agricultural practice embodies the wisdom of harmonious coexistence between humans and nature, reflecting the essence of Chinese farming civilization [3][4]. Group 2: Economic Impact and Modern Innovations - In 2024, the area of the rice-fish co-culture system reached 70,100 acres, generating a total output value of 340 million yuan [7]. - The integration of modern technology has allowed for the reduction of fish breeding time from two years to one year, enhancing the economic viability of the system [7]. - The economic model includes diverse income sources, such as fish priced at 70 yuan per kilogram and organic rice yielding 4,000 yuan per acre, leading to total income exceeding 10,000 yuan per acre [7]. Group 3: Cultural Promotion and Tourism Development - The rice-fish culture has been promoted across more than 20 provinces, becoming a significant industry for rural revitalization and common prosperity [8]. - Cultural tourism has flourished, with local experiences such as farming activities attracting visitors from cities like Hangzhou and Wenzhou [11]. - The Qingtian fish lantern dance, a cultural symbol, has gained international recognition, showcasing the region's cultural heritage on global stages [13]. Group 4: Legal and Institutional Support - The "Qingtian Rice-Fish Co-Culture System Protection and Development Regulations" was enacted to support the establishment of museums and cultural exchange activities, ensuring the preservation and promotion of this agricultural heritage [17]. - The regulations encourage the development of cultural tourism products and the promotion of the rice-fish cultural brand, reinforcing the connection between culture and industry [17].

Overall Situation - The Xian Ning Market Supervision Administration conducted a special inspection of 130 batches of 14 categories of food products, resulting in 127 qualified samples and 3 non-compliant samples [3][4]. Non-compliant Products - The non-compliant products include: 1. Dried osmanthus from Xian Ning Wenquan Xiangguiyuan Food Factory, which exceeded the allowable limit of sulfur dioxide residue at 0.700 g/kg (standard: not allowed) [4]. 2. Dried mustard greens from Gao Xin Wenquan Zhu Xiangjun Dried Goods Store, which had a lead content of 1.20 mg/kg (standard: ≤0.8 mg/kg) [4]. 3. Reusable disinfected dining utensils from Xian Ning Gao Xin Jiu Xing Ge Restaurant, which tested positive for coliform bacteria (standard: not detectable) [4]. Compliance Measures - The Xian Ning Market Supervision Administration has mandated local market supervision departments to immediately seal, remove, and recall the non-compliant products. Further investigations will be conducted to determine the batches, quantities, and reasons for the non-compliance, along with corrective measures [4].

Summary of Key Points Core Viewpoint - The recent food safety supervision and sampling conducted by the Yingtan Market Supervision Administration revealed that out of 78 batches of food products tested, 76 were qualified while 2 were found to be unqualified, specifically pickled vegetables and liquid compound seasoning [2]. Group 1: Inspection Results - A total of 78 batches of food products were sampled, with 76 passing the inspection and 2 failing [2]. - The unqualified products included pickled vegetables, which failed due to lead (Pb) content, and liquid compound seasoning, which failed due to improper use of preservatives [2]. Group 2: Regulatory Actions - The Yingtan Market Supervision Administration has notified relevant market supervision departments to take legal action regarding the unqualified products [2]. - Local market supervision departments are required to trace the product flow, halt sales, remove products from shelves, and initiate recalls to control risks [2].

Core Points - The article discusses the culinary heritage of Xiaoshan, a region in Hangzhou, highlighting its unique flavors and traditional dishes influenced by local ingredients and historical practices [2][3][19]. Group 1: Culinary Heritage - Xiaoshan's cuisine is characterized by its use of fermented and preserved ingredients, such as salted meat and fermented vegetables, which are essential to its flavor profile [9][18]. - The region's traditional dishes reflect seasonal changes, with specific recipes for each season that utilize local ingredients like river shrimp in summer and preserved vegetables in winter [12][13][17]. Group 2: Historical Context - The historical significance of Xiaoshan is emphasized, tracing its roots back to ancient salt production and its geographical advantages that contributed to its culinary development [6][7][8]. - The influence of various cultural migrations, particularly during the Eastern Jin and Southern Song dynasties, enriched Xiaoshan's culinary landscape, introducing new flavors and cooking techniques [25][28]. Group 3: Key Ingredients - Salt plays a crucial role in Xiaoshan cuisine, not only for flavor but also as a preservative that allows for the fermentation of key ingredients [8][9]. - Yellow rice wine is another essential component, used both as a beverage and a cooking ingredient, enhancing the flavors of various dishes [21][22][27]. Group 4: Modern Developments - The article notes the emergence of modern dining establishments, such as Michelin-starred restaurants, that continue to celebrate and innovate upon Xiaoshan's traditional flavors [36].