Chengdu Jinjiang District 2026 Annual Food Safety Supervision and Sampling Inspection Results Bulletin

In accordance with the Food Safety Law of the People’s Republic of China and the arrangements for the food safety supervision and random inspection plan in Jinjiang District, Chengdu, this issue publishes the results of multi-category food safety supervision and random inspections, including catering food, starch and starch products, condiments, bean products, alcoholic beverages, grain processing products, meat products, dairy products, sugar, edible agricultural products, edible oils, fats and their products, vegetable products, and others. The specifics are hereby notified as follows.

I. Results of the supervision and random inspections

Due to differences in sampling and inspection cycles, naturally, there is no one-to-one correspondence in terms of timing between the sample set of the same base for samples that meet the standards and those that do not meet the standards. Therefore, this issue publishes the inspection results of 517 batches of samples from different time points. This mainly reflects the inspection results of each independent sample. Any data calculations or conclusions between the two are not meaningful in a real statistical sense, and cannot be evaluated using simple statistical indicators.

II. Disposition of food that does not meet the standards

For the foods found in the above random inspections that do not meet the standards, the Chengdu Jinjiang District Market Supervision Administration, in accordance with the provisions of the Food Safety Law of the People’s Republic of China, and in line with the requirements of the “Four Strictest” measures, has ordered the enterprises to promptly take relevant measures such as removing products from shelves and recalling them, and has依法开展立案调查和行政处罚等核查处置工作 to carry out investigation, verification, and enforcement actions such as filing cases for investigation and administrative penalties, thereby implementing a closed-loop food safety regulatory system of “inspection, testing, disposition, control, and research.” Information about non-standard products that are claimed to be produced in other places has been notified to the local market supervision administrations to carry out verification and disposition in accordance with laws and regulations.

III. Interpretation of foods that do not meet the standards

Samples that do not meet the standards, after food safety testing and inspection fail to meet the standard for the specific category and testing item, require a professional and scientific risk assessment by the National Food Safety Risk Assessment Center under the National Health Commission in order to draw a scientific, professional conclusion regarding whether they have health risks for consumption. Under usual circumstances, foods that do not meet the standards may have illegally added substances that are not intended for food use. In that case, such additions must be prohibited and, in accordance with law, it is prohibited to add and use them, but they do not necessarily have toxic or harmful functional characteristics. Second, foods that do not meet the standards refer to cases where the measured data for a specific testing item exceeds the standard limit, but they do not necessarily have toxic or harmful functional characteristics. Third, for a certain testing standard that prohibits the detection of a food item, if the detection value for that testing item is greater than 0 and the substance has toxic or harmful functional characteristics, then the health risk from consumption is assessed by multiplying the ADI value—the minimum quantity (grams) of daily intake per kilogram of body weight published by national or international authoritative food safety risk assessment institutions for humans—by the body weight quality number (kilograms) as the minimum quantity value that causes health risk. In short, if one leaves consumption quantity aside and, based solely on the toxic or harmful functional characteristics of the substance detected in that testing item, directly infers that the food has toxic or harmful effects, it is neither professional nor scientific, and it has no clinical health risk assessment value. For example, table salt NaCl: typically people do not consider it to have toxic or harmful functional characteristics. It is a substance essential for human life activities. However, for different individuals, consumption beyond a certain quantity (grams) can bring health risks to different bodies. Food safety random inspection monitoring strictly inspects and tests safety standard values for testing items. Normal dietary amounts do not cause acute health risks, but the risk factors must be forced to be treated with zero tolerance across all links of food production and operation, preventing long-term large-scale intake that cannot be metabolized and eliminated from the body, thereby accumulating and causing chronic health risks. Therefore, the National Food Safety Risk Assessment Center, through scientific research and analysis based on accumulating data from random inspection results and clinical medical practice data, develops and issues testing and inspection standards with the strictest risk factors for food safety, thereby reducing to the greatest extent the risk posed to human health by food safety risk factors to the lowest level.

IV. Special reminders

(1) When consumers purchase or find on the market the above batches of foods that do do not meet the standards, please promptly call the 12315 hotline to file complaints or reports with the local market supervision administration.

(2) For specific information on the results of the current food safety supervision and random inspections, please log in to the Jinjiang District People’s Government portal website, the Market Supervision Administration of the District, in the Notifications and Announcements section.

(3) Citizens must firmly resist unscientific and unprofessional interpretations, or false reporting, by media outlets and individuals regarding the safety and health risks of samples of foods that do not meet the standards. Such interpretations can easily mislead the public, undermine public confidence in social consumption, trigger social panic, create unstable public opinion, defame the recognized achievements in jointly governing food safety risk hazards, and undermine the political situation of stability and unity.

(4) In accordance with the requirements of laws and regulations such as the Food Safety Law, every member of the public has the obligation to file complaints and reports, in accordance with law, about foods produced and operated that do not meet food safety standards. Even if the amount consumed is small and does not cause harm or health risk to the human body, zero tolerance for the risks of foods that do not meet the standards must still be implemented in accordance with the “Four Strictest” requirements, and the production and operation entities must be punished in accordance with law, so as to fully enhance the level of food safety assurance for the whole society. Therefore, filing complaints and reports that are found to be true will be rewarded; this is an important incentive measure for joint social governance of food safety.

(5) For any misinterpretation taken out of context, any unscientific, unprofessional, or not grounded-in-facts interpretation or dissemination, that ignores the internal logical relationship between the quality and quantity of risk factor functional characteristics and the harm risks to human health, and that causes social harm outcomes due to bad intentions, legal liability will be pursued in accordance with laws and regulations such as the Cybersecurity Law, the Data Security Law, and the Personal Information Protection Law.

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