| Objective This dissertation aims to explore and gives an in depth analysis on the food production and processing cycles by employing the Huizhou municipal government statistical data from2007to2012, emphasis is to be placed on the current quality of food products, annual changes and reasons that caused them to fall short of the national standards.Subjects and Methods According to the actual status of the food production and processing cycles for the city in question, this dissertation will focus particularly on products such as moon cakes, pastries, drinking water and cooking oil. The sampling inspection data for a6years period of these four products produced by Huizhou City and its surrounding regions will be examined, thereby allowing overall inference to be drawn. The main criteria that will be investigated for the selected products include but not limited to:the shape, colour, taste and flavor, texture, impurities, drying shrinkage, protein, fat, sugar, stuffing, total plate count (referred to as TPC), mold count, DHA, sorbic acid, sodium benzoate for moon cakes; as for pastries, the main criteria that will be examined are their organoleptic indicator, acid value, peroxide value, total arsenic, lead, aflatoxin, TPC, coliforms, mold count, pathogens such as salmonella, shigella, staphylococcus aureus, DHA, sorbic acid, sodium benzoate; for drinking and bottled water, the main focused criteria will be on its chroma, smelling and taste, visible objects, pH value, electrical conductivity, potassium hypermanganate, consumption, chloride, nitrite, carbon tetrachloride, lead, total arsenic, cuprum, mold and yeast, pathogens such as salmonella, shigella and staphylococcus aureus; as for cooking oil, its refraction index, density, iodine value, saponification value, non saponification value, acid fat composition, colour, odour, transparency, acid value, peroxide value, residues, aflatoxin will be benchmarked against the national standard.These four particular products have been produced a number of times during the research period, among which moon cakes have been produced1693times during the6years period this research aims to investigate, bottled water565times, cooking oil supplied835times which include supermarkets and restaurants.The above data were provided by the Huizhou municipal government bureau of quality supervision. The sampling advisors were following the procedures set out by the national industrial product manufacture license. Each product in question in each season were sampled and then sent to the relevant department for examination.Results1. From2007to2012, Huizhou City as a whole has conducted food quality inspection of21891batches in total, the satisfactory rate was83.85%. Among which moon cakes, pastries, cooking oil and drinking water were totaled11243batches, accounted for51.36%of the overall inspections. These four products in particular, the satisfactory rate was81.78%. In accordance to historical statistical data, there exists no substantial difference between the national standards and the actual results (x2=22.86, P<0.005)2. From the overall perspective, during the6years research period, the rate of satisfaction of moon cakes do oscillate a little, the lowest of the period was70.60%while the highest reached89.44%. however, there exists material inconsistent with the data provided by the relevant department, data provided by the relevant statistical department were ranging from70.60%to89.44%in regard to the satisfaction rate of moon cakes produced in the period (x2=86.20, P<0.05). The average satisfactory rate for pasties was87.05%, ranging from84.09%to95.91%. Evidences suggest that there existed substantial changes during the6years period (x2=34.74, P<0.005); moreover, the satisfactory rate for drinking and bottled water ranges from54.29%to82.19%in the period (x2=107.75, P<0.005). Average satisfactory rate for cooking oil was82.63%ranging from75.09%to85.43%(x2=60.08, P<0.005)3. According to the actual statistical data, the satisfactory rate for moon cakes sampled amounted to80.93%, however, smaller manufacturers in the industry have achieved a marginally higher satisfactory rate of82.81%(x2=1.54, P>0.100). For the pastries or bakeries business, the national average was88.21%while the smaller manufacturers have only achieved85.64%which equals (x2=5.48, P<0.025), which in turns mean that smaller manufacturers have produced products that do no meet the national standard. In the cooking oil industry, the average satisfactory rate was92.34%,among which81.07%sampled from smaller manufacturers have met the national standard,(x2=17.91, P<0.005)4. During the6years research period, moon cakes produced were sampled3068batches, proportion that met the national standard amounted to82.27%. main causes for this product to fall short of the national average were tags and TPC, total batches that fall short of these criteria were215and198batches respectively. According to historical statistic data, percentage of moon cakes that do not meet the national standard in regards to food labeling have changed drastically from2007to2012(x2=19.96, P<0.005), as well as TPC (x2=18.86, P<0.005)Among all major moon cake manufacturers in Huizhou City and those surrounding the area,169batches were deemed to be unsatisfactory in regards to national averages, rather interesting is that, most of the batches which do not meet the standard were caused by inappropriate food labeling, which counted for108batches, others such as TPC counted for35batches, moon cake products which are below average standards were caused by three principle reasons:food labeling, TPC and mold count, totaling167batches. According to empirical data, there exists major difference between specialized moon cake manufacturers and those of the smaller ones in regards to food labeling and TPC Chi-square were x2=51.23and x2=14.12respectively with a critical value of<or=0.005.5. As in the pastry industry,3777batches were sampled in the6years this research intends to investigates, among all the samples,87.05%were deemed to have met the standards. TPC, mold count and coliforms were the primary causes responsible for those which fall short of the standards, of all the unsatisfactory batches,324batches were due to bacteria mentioned above,111batches were due to food labeling and42batches were due to food additives. Government statistic date have shown these circumstances have changed dramatically from2007to2012, of all the unsatisfactory pastry products, the Chi-square of samples from2007to2009were (x2=79.22, P<0.005), and from2010to2012the Chi-square of the same data set were (x2=75.70, P<0.005)Pastry products sampled in the period have totaled245batches which were not satisfactory, of which96had inappropriate food labeling, and108batches did not meet the TPC standards. Empirical data provided evidence that there exist substantial difference between major manufacturers and smaller bakery stores, rates of failing for food labeling and TPC were (x2=45.76, P<0.005) and (x2=67.33, P<0.005) respectively.6. From2007to2012, the bottled and barreled drinking water were sampled2705batches. However, the industry has only achieved73.31%. Primary causes were TPC, mold count, labeling and yeast. Data have shown that batches that do not meet the TPC standards accounted for383, mold count216batches, yeast145batches, labeling146batches. Failure rates were14.16%,8.00%,5.36%,5.40%respectively. According to statistical data, in regards to labeling, failure rate was6.91%from2010to2012while the failure rate was4.02%from2007to2009which means (x2=11.02, P<0.005), however, the reverse is true when it comes to TPC, mold count and yeast.7. From2007to2012, cooking oil were sampled1693batches in the period, among which235batches or13.88%were sampled from certified cooking oil producers, and the rest were sampled from other smaller cooling oil workshops. In the total sample pool, peanut oil accounted for80.63%, satisfactory rate was82.63%of all cooking oil sampled. Primary reasons for cooking oil that failed to meet their standards were acid value, cetylic acid, linolenic acid, docosanoic acid etc.However, the author has made an interesting discovery that, regarding to acid value in particular, oil produced by smaller workshops contain far more acid in their products than those produced by certified oil producers (x2=29.57, P<0.005)Conclusions1. The quality of the moon cakes, pastries, drinking water and cooking oil are needed to be improved;2. The quality of the four products was rising, but not in the fast way;3. The quality of food which was made by smaller manufacturers needs to be taken more seriously;4. The problem of the food label was playing a negative role to the normal satisfactory rate, it needs to be supervision and control more seriously;5. The out of control of the microbe in the food was the main problem for the moon cakes and the pastries; 6. The out of control of the microbe in the food was the main problem for bottled and barreled drinking water;7. The quality of the cooking oil that was manufacture by smaller manufacturers plays an important role in the whole industry. |
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