1	"发展中国家食品安全管理官员研修班" 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	Foreword Fast Inspection Technology plays great role in food safety issues. Big events (eg: Olympic Games and international conferences…) On Spot Investigation in some Food Born Diseases also need Fast Inspection as the first step screening; Chinese Market: Agro-products wholesale markets and food retail Super-market need food safety monitoring, even the sellers themselves need this for self- management. Sensitivity and Special application area-can’t be treat as finally results MOST-10^th and 11^th Five Year Plan on Food Safety Project-Concerning R&D of food safety fast inspection technology and facilitates
3	Foreword Compare to developed countries, China need special requirement of on spot fast inspection due to the economic development stage. What is fast detection? Why we need fast detection? what kind of methods can be called fast detection? Fast Detection items and Methods … Here: Inspection = Detection On spot= In site
4	Contents Part 1 General Introduction 1.1 Definition of Fast Inspection? 1.2 The importance of Fast Inspection 1.3 What is Fast Inspection? 1.4 Difference between Lab Detection and on spot Fast Inspection? 1.5 On Spot Fast Inspection results and notice 1.6 On Spot Fast Inspection Report form 1.7 Status of Food Safety Fast Inspection in Foreign Countries 1.8 Status of Food Safety Fast Inspection in China 1.9 Food Safety Fast Inspection Items& Specification 1.10 Difference between Acute Poisoning and Chronic Harmful substances 1.11 Main reasons for Acute Poisoning and Chronic Harmful 1.12 Fast Screen and Daily Monitoring of Food Poisoning
5	Contents Part 2 Sampling Part 3 Physical and Chemical Fast Inspection Items 3.1 Pesticide (organophosphate and carbamate pesticide ) (tetramine, diphacin, antu, zinc phosphide ) 3.2 Rat Poisoning Chemicals (tetramine, fluoroacetamide, diphacin, antu, zinc phosphorate) 3.3 Methanol 3.4 Nitrite and Nitrate 3.5 As Hg 3.6 Other Heavy metals: As Ti Bi Hg Ag 3.7 Cyanide 3.8 SO2(Sulfur Dioxide) 3.9 Boric acid and borax 3.10 Oil soluble inedible pigments 3.11 Water soluble inedible pigments
6	Contents Part 3 Physical and Chemical Fast Inspection Items 3.12 Acid value and Peroxides value of oil and fat 3.13 Edible Plant Oil 3.14 Inedible Oil（tung oil, cannabis oil, croton oil, mineral oil） 3.15 Aquatic products (Fresh degree) 3.16 Rehydrated Aquatic products (Formaldehyde ) 3.17 Hydrogen Peroxide 3.18 Meat Products ( Fresh degree, Dead or ill meat, water-flood meat, Clenbuterol ) 3.19 Milk Products (Fresh degree, Density, alkaline substance, urea, starch and malt dextrin, total protein conc.)
7	Contents Part 3 Physical and Chemical Fast Inspection Items 3.20 Soy sauce 3.21 Monosodium Glutamate (MSG) 3.22 Vinegar (free mineral acid, total acid) 3.23 Salt( Iodine content) 3.24 Bee Honey (Gravity and water content, acid value, malt dextrin and starch) 3.25 Rice (fresh degree, wax, mineral oil) 3.26 Sodium formaldehyde sulfoxylate in Rice powder and Flour 3.27 Flour (Talcum Powder and Sulfuric acid/ calcium salt ) 3.28 Soybean Mill 3.29 Egg fresh degree 3.30 Agaric (wood ear)
8	Contents Part 3 Physical and Chemical Fast Inspection Items 3.31 Drinking water and Lab use water 3.32 Food center temperature and fried oil temperature 3.33 Dishware and food processing facilitates 3.34 Ultraviolet radiation intensity in sanitization room 3.35 Available chlorine in sanitize solution 3.36 Free residual chlorine Part 4 Fast Inspection of Microorganism 4.1 Coliform on dishware 4.2 Total Plant Count 4.3 E.coli and Coliform in Food 4.4 Mould and Yeast
9	Contents Part 5 Affiliated Equipments 5.1 Mini Balance 5.2 Portable Ultrasonic Cleaning Equipment and food Pulverizer 5.3 Water bath and Centrifuge 5.4 Fast Detection Box Part 6 Basic Problems & Detection Item in Some Food
10	Part 1 General Introduction 1.1 Definition of Fast Inspection? 1.2 The importance of Fast Inspection 1.3 What is Fast Inspection? 1.4 Difference between Lab Detection and on spot Fast Inspection? 1.5 On Spot Fast Inspection Results and Notice 1.6 On Spot Fast Inspection Report form 1.7 Status of Food Safety Fast Inspection in Foreign Countries 1.8 Status of Food Safety Fast Inspection in China 1.9 Food Safety Fast Inspection Items Specification 1.10 Difference between Acute Poisoning and Chronic Harmful Substances 1.11 Main Causes for Acute Poisoning and Chronic Harmful 1.12 Fast screen and Daily Monitoring of Food Poisoning
11	1.1 Definition of Fast Inspection? No classical and fixed definition Use certain equipments and methods to get the result in a short time, including sampling.
12	1.2 The Importance of Fast Detection? a. Fast Inspection is the useful tools for Food Inspectors b. Reduce the limitation of lab detection methods c. Compensate to regular lab detection methods d. Government Policy and a Important Project
13
14	1.4 Difference Between lab Detection and on spot/in situ fast inspection Lab detection：using all kinds of instruments and equipments to make qualitative and quantitative analysis. On spot detection：using any means at hand, qualitative and half-quantitative analysis. Lab detection mainly rely on new developed equipments and instruments, new pre-treatment of samples.
15	1.5 On Spot Fast Inspection Results & Notice On spot fast inspection focus on qualitative analysis and quantity restrict analysis, some can be half quantitative or quantitative analysis, enhance the analysis and judge of final results . Qualitative Analysis: yes or no Quantity Restrict Analysis: over or below Limitation Half Quantitative Analysis: approximate value Quantitative Analysis: how many, how much…
16	1.5 On Spot Fast Inspection Results & Notice Results Qualitative Analysis: Negative(-) No Positive(+) Yes Quantity Restrict Analysis: Qualified: within Limitation Unqualified: out of Limitation Half Quantitative and Quantitative Analysis: -/+ Numbers Notice Positive and unqualified results: repeat test. Negative and other results: repeat, report the same test result. Save more sample copies for Lab further confirmation test
17	1.6 On Spot Fast Inspection Report form
18	1.6 On Spot Fast Inspection Report form
19	1.6 On Spot Fast Inspection Report form Form 1: fewer samples Form 2: plenty of samples Note：the positive results must repeat for more than 3 times, average value . If possible，send to laboratory and test again..
20	1.7 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 Foreign Countries
22	1.8 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 to 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.
23	1.8 Status of Food Safety Fast Inspection in China
24	1.9 Food Safety Fast Inspection Items & Classification 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
25	1.10 Acute Poisoning and Chronic Harmful Classified with LD50 (Lethal Dose, 50% ) Acute poisoning chemicals：more toxicity chemicals: Tetramine, Fluoroacetamide, Methamidophos, As, Hg, Cyanide, methanol, nitrite, poisoning symptom appears in minutes or in hours. Under dosage of acute poisoning, long time absorption will cause chronic poisoning. Chronic harmful substances：less toxicity chemical: no symptom under the key dosage, poisoning symptom appears when it runs up to some degree.
26	1.11 Main Causes for Acute Poisoning & Chronic Harmful 1. Food contamination during processing, storage and transportation; 2. Food spoilage and generate harmful substance; 3. Harmful residues in food and self-containing harmful substance; 4. Man-made problems, fake, adulterate products 5. Mis-eating and mis-using poisonous chemicals 6. Suicide and poison
27	1.12 Fast Screen and Daily Monitoring of Food Poisoning There are different ways of dealing with different materials when food poisoning happens. This could stop the repeated manipulation, decrease work amount, increase work efficiency. 1. Achromatic liquid: direct inspection pesticide, nitrite, rat poison, etc. 2. Colored or muddy liquid: active carbon, diatomite decolor. after filtration and centrifugation. 3. Solid or semisolid: 2 samples, distilled by water, acetic acid and easter. 4. Oil sample: plant oil or mineral oil? If plant oil, test acid value, tong oil and croton oil etc. 5. Wine: fast detection equipment and fast detection box directly inspect methanol. 6. Other samples: direct sampling to the reaction vase, inspect arsenic, Hg, and cyanide with reagent. Notice: control, fresh reagents
28	Part 2 Sampling 1. Randomly select the sample, without subjective 2. Typical and specific samples 3. Positive and unqualified samples, methods? 4 Positive and unqualified samples, need further test to confirm.
29	Part 3. Physical and Chemical Fast Detection Items
30	3.1 Fast Detection of Pesticides Importance: 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.
31	"Application Area" 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.
32	Methods 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.
33	Methods
34	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.
35	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
36	3.2 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.
37	3.2.1 Tetraimine Absorb through digestive and respiratory tract Lethal dosage: 0.10mg/kg 6mg~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
38	"2" 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 ℃
39	"Results" Results
40	3.2.2 Fluoroacetamide Sample processing：colorless liquid can test directly, colorful liquid must decolor, filtration before testing. Method：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
41
42	3.2.3 Diphacin 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
43	3.2.4 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.
44	3.3 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.
45	3.3.1 Araeometer Method At 20℃：glass araeometer measuring the alcohol degree. Not 20℃：Control
46	3.3.2 Test Kit Method
47	3.4 Nitrite (-NO2)
48	3.4 Nitrate (-NO3) 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/T5009.33: 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.
49	"Sampling" 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. Result No dilution: labeled conc. Diluted: multiply by dilution times.
50	Detection of Formaldehyde Significance：can cause allergen reaction, and intestine unwell. Formaldehyde has the function of antimicrobial and antisepsis. This method used to test the artificial adding of formaldehyde.
51	3.6 Detection of As and Hg 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 .
52	Detection of As in food eg: As in milk 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.
53	Detection of Hg in food eg: Hg in milk
54	3.6 Other Heavey Metal Poison Copper Sheet Method
55	3.7 Detection of Cyanide (-CN) 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.
56	3.8 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
57	1. Detection kit (titration method) 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
58	2. Detection tube (color comparison method) 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
59	3.9 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
60	3.10 Oil-soluble Inedible Pigments
61	"Egg yolk samples" Egg yolk samples: Sudan red 1, 2, 3, 4
62	3.11 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.
63
64	3.12 Determination of Oils and Fats Peroxide Value and Acid Value 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). 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: BG2716-2005 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).
65	3.13 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
66	3.14 Detection of Inedible Oil 1.Tung oil (China wood oil)
67	2. Cannibis oil
68	3. Croton oil
69	4. Mineral oil
70	3.15 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-(7.2-7.0)=7.3
71	"3" 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+(7.0-6.5)=7.2 Result: Live fish meat pH=7.2～7.0 Dead fish pH= 5.6～6.4, pH>7 spoil and decay
72	3.16 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.
73	3.17 Detection of Hydrogen Peroxide (H2O2)
74	3.18 Detection of Meat Fresh Degree, ill or Dead Meat Significance： pH value can reflects the fresh degree, used as the main index Sample processing：5g (no fat、no tendon) meat sample, cut into small pieces and dip in 50ml water for 15min, shake up for 3～4times，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
75	3.18 Detection of Water-flooding 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.
76	3.18 Detection of Clenbuterol in Meat
77
78	3.19 Detection of Milk -Fresh Degree
79	3.19 Detection of Crude and Cooked Milk
80	3.19 Detection of Sulfite in Milk
81	3.19 Calculation of Moisture Content in Milk Significance：Normal milk density: 1.028～1.032. <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 0.0029. （d1-d2）×100 X = -----------------------×100 d1 X: moisture content d1: normal density d2: test sample
82	3.19 Detection of Alkaline Matters in Milk
83	3.19 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.
84	3.19 Detection of Starch and Malt Dextrin in Milk
85	3.19 Detection of Protein Conc. In Milk Powder
86	3.20 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 0.085 % g amino acid nitrogen.
87	3.21 Detection of Poor Quality Monosodium Glutamate (MSG) Significance：taste like meat flavor Market: conc. of MSG: 99%, 98%, 95%, 90% and 80% Mix with salt
88	3.22 Detection of Free Mineral Acid in Edible Vinegar 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
89	3.22 Detection of Total Acid in Edible Vinegar
90	3.23 Detection of Iodine in Iodized Salt
91	3.24 Detection of Poor Quality Bee Honey 1.Concentration and Moisture
92	2. Detection of Acidity 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.
93	3. 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%
94	3.25 Detection of Fresh Degree of Rice and Rice Products 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
95	3.25 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
96	3.26 Sodium Bisulfoxylate Formaldehyde in Rice Powder and Flour Sodium bisulfoxylate formaldehyde；aldanil；discolite… used as decoloring and bleching reagent, made of sulfur dioxide, formaldehyde, NaHCO3 and Zinc Powder. Application: rice powder, flour, noodle, and other foods Principal: formaldehyde can react with AHMT produce purple compound, detection limit: 0.05 ug。 Handling：2～3 g sample to test tube, add 2 time amount water for 5~10 min, 0.5 ml supernant to EP Tube, add 3 droplets reagent 1, 2 droplets reagent 2 , cover the lid and mix well, add 1 droplets reagent 3 after 1 mins，mix well and lay for 5~20 mins, then see color change Need Control
97	"Result" Result Positive-Purple Negative-Color don’t change Notice Not suitable for rehydrated aquatic products Rice and flour podwer: soak in water for 5～10mins Solid food: formaldehyde- Sodium Bisulfoxylate Formaldehyde Other food: sulfur dioxide <0.1g/kg
98	3.27 Talcum Powder and Sulfuric Acid in Flour Principal: Gravity Method: 1. weight full 50mL beaker of sample flour 2. weight the same control flour Result: Heavier than control
99	3.28 Detection of Soybean Milk 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
100	3.29 Detection of Fresh Eggs
101	3.30 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: 5.6-6.8 (Common)
102	3.31 Detection of Drinking Water and Lab Use Water
103	3.32 Food Center and Fried Oil Temperature
104	3.33 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.
105	"Method 1" 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
106	"Result" 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
107	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
108	3.34 Detection of Ultraviolet Radiation Intensity in Sanitization Room
109	3.35 Detection of Available Chlorine in Sanitize Solution
110	3.36 Detection of Free Residual Chlorine
111	Part 4. Fast Detection of Microorganisms 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.
112	4.1 Coliform in Dishware ATP fluorescence test Test paper National Standard GB14934-2003 Sampling: randomly select 6-10 pieces (plate, cup, bowl), Test paper(5cm*5cm), wet in saline water, 30 seconds in plastic bags (sterilized) Incubation: 37℃ 16h-18h
113
114	4.1 Fast Detection of TPC Application: food and drinking water Principal: test paper contain media, gel, and color developing enzymes, after sampling and reaction, bacterial change to red. Handling: 25g (or 25mL) sample to 225mL ddH20, mix well(1:10 solution), 1mL to 9mL saline(1:100 solution)…. Food (1:10, 1:100, 1:1000), mineral water, pure water… 5mins Incubate at 37℃ for 15h-24h
115
116
117	4.3 Coliform in Food Application: food and drinking water Principal: test paper contain lactose, selective media, and color developing reagent, bacteria catalyze lactose and produce acid SAVE TIME: 78h-24h Handling: 25g (or 25mL) sample to 225mL ddH20, mix well(1:10 solution), Food (1:10, 1:100, 1:1000), mineral water, pure water… 5mins Incubate at 37℃ for 15h-24h
118	"Result" Result Negative: blue, red dot without yellow ring around Positive: yellow red dot with yellow ring around Notice: Sample pH < 7.0 Adjust to neutral pH
119	4. Fast Detection of Mould and Yeast Meaning: traditional way, results can be get in 168 hours. With this method, the test term can be 48-72h. and the confection of substrate, antisepsis and the cleaning of cultivate vessel are not necessary. Handling: dilute the sample and cultivate on test paper in incubator
120	Part 5 Fast Detection Equipments
121	2. Portable Ultrasonic Cleaning Machine and Food Pulverizer
122	3. Mini electric water bath and mini centrifuge
123	4. Food Safety Fast Detection Box
124
125	Part 6 Main Problem and Detection Items <Food Safety Fast Inspection Technology Manual> Publish soon
126