Almost 90 percent of food inspected in the first half of the
year passed safety tests, Shanghai Food and Drug Administrative
Bureau (SFDA) said yesterday.
However traces of heavy metals and chemicals as well as bacteria
remain a major problem, according to a food safety report issued by
the SFDA yesterday.
The report was based on tests of more than 12,000 food samples
taken in the city's food markets and restaurants in the first six
The report showed a slight improvement on last year: Qualified
food rate was 89.3 percent, up 2.8 percent.
The inspection covered 17 types of food such as lunch boxes,
dairy products, meat, processed food and vegetables among
But experts warned that additives were overused by some
producers with the aim of extending the shelf life or improving the
appearance of the food. Additives are widely used in flour, pickled
foods or bean products.
Food inspectors also found heavy metal, chemical residues and
bacteria to be the major additives in meat and fish. "These
additives account for 75 percent of the total in the food we
tested," said an SFDA official surnamed Xu.
Regarding the increasing number of food poisoning cases caused
by bacteria, SFDA will add two new types of dangerous bacteria to
guidelines for restaurants: listeria and E.coli O157.
"Up till now, no residents have been reported to have been
poisoned by such dangerous bacteria. But we have already detected
them in food many times," said Li Jie, vice director of the city's
Food and Drug Inspection Institute.
Food officials suggest residents refrain from eating raw or
half-cooked foods like beef.
(China Daily August 9, 2006)