Gansu Wuwei Wheat Flour and Products Safety Assessment Project passed the evaluation of scientific and technological achievements

[ Instrument Network Instrument Development ] On July 20, 2019, Zhongke Hechuang (Beijing) Science and Technology Achievement Evaluation Center organized experts to hold the "Wuwei City Wheat Flour and Its Products Mycotoxins" by Wuwei City Food Inspection and Testing Center in Wuwei, Gansu Province. And heavy metal food safety risk assessment" project scientific and technological achievements evaluation meeting. After reviewing the scientific and technological achievements evaluation materials, listening to the project team's report, questioning and replying, the expert group formed corresponding evaluation opinions.

Wheat is one of the world's most important cereal resources, with production ranking second only to rice. It is not only the main food resource of mankind, but also an important industrial raw material. The output is mainly concentrated in 7 countries including China, India, the United States, Russia, Canada, Australia and Argentina. These countries account for 57% of the world's total wheat production. China is the only country with a total output of more than 100 million tons. First, followed by India, the United States and Russia. As one of the most important staple foods, the quality and safety of wheat and its products have received widespread attention from the whole society.

The research project adopted 117 wheat flour and its products from 23 wheat processing enterprises in the jurisdiction of Wuwei City. The liquid chromatography, microwave digestion-atomic absorption spectrophotometry and atomic fluorescence spectrophotometry were used to monitor and analyze: 1. Mycotoxin content Change; 2. Changes in heavy metal contaminant content; 3. Identify high-risk types of pollution; 4. Make food safety risk assessments.

The results showed that the detection results of lead residues in wheat flour and its products were equal to the maximum limit value of 0.2 mg/kg specified in GB 2762, and the total mercury residue was 0.018 mg/kg (limited value 0.02 mg/kg). There were certain food safety hazards. Among them, noodle products are significantly higher than other wheat flour and its products. According to the comprehensive test results, the wheat flour and its products produced in Wuwei City have no food safety risks with excessive pollutants.

The participating experts unanimously agreed that the “Wuwei City Wheat Flour and Its Products Mycotoxin and Heavy Metal Food Safety Risk Assessment” project passed the evaluation of scientific and technological achievements. It is also recommended to further trace the source of wheat flour raw materials and conduct decomposition studies on the detection indicators.