Announcement on the Prevention of Food Poisoning from the Use of Mildew Wheat (People's Republic of China Ministry of Health Announcement No. 14 of 2010)

Since the beginning of summer this year, most parts of China have experienced high temperatures and rain, and severe flooding has occurred in some areas. This type of weather easily causes moldy deterioration of wheat (such as common scab-eating wheat). Food made from moldy wheat is prone to cause damage. Food poisoning. To protect the health of consumers, we hereby announce the following:

First, pay attention to identify mildew wheat

The shape, color, taste and weight of mildew wheat grains are significantly different from those of normal wheat grains, and are mainly manifested in:

(A) The grains are small, shrinking and dry, gray or white, but the wheat germ is purple, and the texture is loose and easy to crush;

(B) Although the wheat grain is full, there are obvious pink or purple spots on the surface or wheat germ.

(iii) Thousand-grain weight (that is, the weight of 1,000 grains) is lower than normal grain;

(D) musty.

Farmers or grain management and processing enterprises that find wheat with the above characteristics should be properly handled. If the situation is serious, they must promptly report to the local competent authority to ensure that the food produced and processed meets the relevant national food safety standards.

Second, do a good job of wheat mildew

Farmers or grain management and processing enterprises shall do a good job of anti-mildew in the wheat storage process. After wheat has been exposed to water and moisture, it must be dried in a timely manner to prevent mold contamination during storage.

Third, prevent food poisoning caused by mildew wheat

The grain management, processing enterprises and related food production and operation units shall strengthen the management of the grain processing process, and shall not manufacture or sell processed foods through mildew wheat processing.

Consumers should not eat foods made from moldy wheat. If you have stomach discomfort, vomiting, diarrhea, headache, dizziness or general weakness, facial flushing, or unstable steps after eating, please go to the hospital.

Various types of medical and health institutions at all levels must attach great importance to the prevention and control of food poisoning and find that cases that meet the above characteristics must be promptly reported to the local health administrative department.

Special announcement.

August 27, 2010