Typical Cases of Violation of Food Sanitation Law that are Found on the Occasion of Import Notification
This is a collection of typical cases in the past where the import cargo was detected to violate the Food Sanitation Law on the occasion of import notification
Note: The cases are sorted according to the name of the products, exporting country and the kinds of violation.
No. | Item | Exporting Country | Violation | Standard | Remark |
1 | Ice Cream | U.S.A. | Violation of element standard@(Coliform Bacteria) | Negative | @ |
2 | Ice Cream | Argentina | Violation of element standard@(Coliform Bacteria) | Negative | @ |
3 | Ice Milk | Argentina | Violation of element standard@(Coliform Bacteria) | Negative | @ |
4 | Ice Milk | Argentina | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
5 | Ice Milk | Argentina | Preservative: Undesignated use of Potassium Sorbate | | | @ |
6 | Canned Abalone | Australia | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
7 | Boiled Abalone | Australia | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
8 | Prepared Plum | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
9 | Squid Ink | Italy | Preservative: Undesignated use of Sorbic Acid | | | @ |
10 | Salmon Roe (Ikura) | Russia | Preservative: Hexamethylenetetramine | Undesignated Additive | Formaldehyde (the main ingredient of hexamethylene- tetramine was detected.) |
11 | Instant Soup | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
12 | Instant Tea | U.S.A. | Manufacturing Agent: Sodium Aluminum Silicate included | Undesignated Additive | @ |
13 | Nonglutinous Rice, Unpolished (Brown Rice) | Australia | Rottenness, spoilage and molded by wet damage | | | @ |
14 | Nonglutinous Rice, Polished | U.S.A. | Rottenness, spoilage and molded by wet damage | | | @ |
15 | Nonglutinous Rice, Polished | Italy | Violation of element standard (Pirimiphosmethyl) | 0.20 ppm | Pirimiphosmethyl: pesticide residue |
16 | Nonglutinous Rice, Polished | Vietnam | Molded and decomposed by wet and heat damage | | | @ |
17 | Nonglutinous Rice, Polished | Australia | Rottenness, spoilage and molded by wet damage | | | @ |
18 | Nonglutinous Rice, Polished | Spain | Violation of element standard (Bromine) | 50 ppm | Bromine: pesticide residue |
19 | Nonglutinous Rice, Polished | Thailand | Rottenness, spoilage and molded by wet damage and dew condensation on the ship floor | | | @ |
20 | Nonglutinous Rice, Polished | China | Rottenness, spoilage and mold | | | @ |
21 | Nonglutinous Rice, Polished and Cracked | U.S.A. | Mold | | | @ |
22 | Nonglutinous Rice, Polished and Cracked | Australia | Rottenness, spoilage and mold | | | @ |
23 | Toy (Truck) | China | Violation of general standard for apparatuses (Coloring Agent) | Undesignated coloring agent may not be used | @ |
24 | Toy (Trumpet, Gold) | China | Violation of general standard for apparatuses (Coloring Agent) | Undesignated coloring agent may not be used | @ |
25 | Pickled Olive | Peru | Preservative: Undesignated use of Benzoic Acid | | | @ |
26 | Garlic Powder | U.S.A. | Manufacturing Agent: Calcium Stearate included | Undesignated Additive | @ |
27 | Dried Gourd Shavings | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Dried Gourd Shavings: Less than 5.0 g/Kg | @ |
28 | Prepared Cassava Powder | Brazil | Cyanide compound included | | | @ |
29 | Caviar | U.S.A. | Preservative: Use of Boric Acid | Undesignated Additive | @ |
30 | Candy | Belgium | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
31 | Candy (Gummy) | Germany | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
32 | Candy (gummy) | Germany | Coloring Agent: Patent Blue V included | Undesignated Coloring Agent | @ |
33 | Candy (Propolis, sugar-free type) | Australia | Sweetener: Potassium Acesulfame included | Undesignated Additive | Added to the designated additives as of April 25, 2000 |
34 | Cookie | U.S.A. | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
35 | Cookie (Cashew Nuts) | Malaysia | Preservative: Undesignated use of Sorbic Acid | | | @ |
36 | Cookie (Cashew Nuts and Sesame Seeds) | Malaysia | Preservative: Undesignated use of Sorbic Acid | | | @ |
37 | Cracker | Canada | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
38 | Cake | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
39 | Cake | U.S.A. | Preservative: Undesignated use of Potassium Sorbate | | | @ |
40 | Cake (Cheese Cake) | U.S.A. | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
41 | Cake (Chocolate Cake) | Austria | Sweetener: Potassium Acesulfame included | Undesignated Additive | Added to the designated additives as of April 25, 2000 |
42 | Cake (Pineapple) | Taiwan | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030g/Kg | @ |
43 | Cake (Panettone) | Italy | Preservative: Undesignated use of Sorbic Acid | | | @ |
44 | Coffee Beans (Decaffeinated) | U.S.A. | Manufacturing Agent: Included Methylene Chloride | Undesignated Additive | @ |
45 | Coconut Sugar | Thailand | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
46 | Coconut Milk | Malaysia | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
47 | Konnyaku (Root of Amorphophallus konjac) Powder | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Konnyaku (Root of Amorphophallus konjac) Powder: Less than 0.90 g/Kg | @ |
48 | Can of Boiled Sazae (Turban Shell) | Chile | Antioxidant: Extra amount of Ethylenediaminetetraacetic Acid Calcium Disodium Salt | Canned food: 0.25 g/Kg (As EDTACa2Na) | Canned food |
49 | Boiled Cactus | China | Preservative: Undesignated use of Sorbic Acid | | | @ |
50 | Jam (Strawberry) | Brazil | Mold | | | @ |
51 | Powdered White Muer (Tremella fuciformis Berk)@ | China | Bleaching Agent:@Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
52 | Syrup | U.S.A. | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
53 | Syrup | U.S.A. | Preservative: Excess use of Sodium Benzoate | Syrup: 0.60 g/Kg (As Benzoic Acid) | @ |
54 | Syrup | U.S.A. | Preservative: Brominated Oil included | Undesignated Additive | @ |
55 | Syrup | Italy | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
56 | Syrupped Nata de Coco | Thailand | Bleaching Agent: Usage standard of Hydrogen Peroxide not met | Decompose or eliminate before the completion of final product | @ |
57 | Syrupped Chestnut | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
58 | Syrupped Apple | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
59 | Salmon Roe (Sujiko) | Finland | Color Coupler: Excess amount of Nitrite residue | Salmon Roe (Sujiko): 0.0050 g/Kg | @ |
60 | Snack Food | India | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
61 | Snack Food | Thailand | Reinforcing Agent: Sodium Iodide included | Undesignated Additive | @ |
62 | Snack Food | The Philippines | Antioxidant: T.BH.Q. included | Undesignated Additive | @ |
63 | Snack Food (Durian Chips) | Thailand | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
64 | Tapioca Pearl | Thailand | Cyanide compound included | | | @ |
65 | Tapioca Starch | Vietnam | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
66 | Prepared Tapioca Starch | Taiwan | Preservative: Undesignated use of Sodium Propionate | | | @ |
67 | Tapioca Powder | Thailand | Cyanide compound included | | | @ |
68 | Cod Roe (Tarako) | U.S.A. | Color Coupler: Excess amount of Nitrite residue | Cod Roe (Tarako): 0.0050 g/Kg | @ |
69 | Cod Roe (Tarako) | China | Color Coupler: Excess amount of Nitrite residue | Cod Roe (Tarako): 0.0050 g/Kg | @ |
70 | Chewing Gum | U.S.A. | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
71 | Chocolate | Canada | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
72 | Chocolate | Canada | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
73 | Chocolate | Switzerland | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
74 | Chocolate | France | Coloring Agent: Patent Blue V included | Undesignated Coloring Agent | @ |
75 | Chocolate | Austria | Preservative: Undesignated use of Sorbic Acid | | | @ |
76 | Tuna Flakes | Thailand | Antioxidant: T.B.H.Q. included | Undesignated Additive | Packaged food sterilize by heating and pressuring |
77 | Corn | U.S.A. | Violation of element standard (Dichlorvos) | 0.2 ppm | Dichlorvos: residual agricultural chemical |
78 | Canned Nata de Coco | Indonesia | Preservative: Undesignated use Potassium Sorbate | | | @ |
79 | Natural Cheese | Italy | Preservative: Sorbic Acid included | Undesignated Additive | @ |
80 | Natural Cheese | Italy | Preservative: Natamycin included | Undesignated Additive | @ |
81 | Natural Cheese | Italy | Preservative: Hexamethylenetetramine included | Undesignated Additive | @ |
82 | Natural Cheese | France | Coloring Agent: Undesignated use of Iron Sesquioxide | | | @ |
83 | Natural Cheese | France | Preservative: Natamycin included | Undesignated Additive | @ |
84 | Natural Cheese (Hard type) | The Netherlands | Film: Undesignated use of Vinyl Acetate Resin | | | @ |
85 | Nuts (Almond) | U.S.A. | Aflatoxin (Mycotoxin) detected | | | @ |
86 | Nuts (Walnut) | China | Aflatoxin (Mycotoxin) detected | | | @ |
87 | Nuts (Pistachio: Unshelled) | Iran | Aflatoxin (Mycotoxin) detected | | | @ |
88 | Nuts (Pistachio) | Iran | Aflatoxin (Mycotoxin) detected | | | @ |
89 | Nuts (Pistachio) | Iran | Violation of element standard (Pirimiphosmethyl) | 0.10 ppm | Pirimiphosmethyl: residual agricultural chemical |
90 | Saw Palmetto Extract | U.S.A. | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
91 | Pasta | Italy | Coloring Agent: Undesignated use of Food Color Yellow No. 4 | | | @ |
92 | Pasta | Italy | Coloring Agent: Undesignated use of Food Color Yellow No. 5 | | | @ |
93 | Pasta | Italy | Coloring Agent: Undesignated use of Food Color Red No. 102 | | | @ |
94 | Adlay | Thailand | Aflatoxin (Mycotoxin) detected | | | @ |
95 | Adlay | Vietnam | Aflatoxin (Mycotoxin) detected | | | @ |
96 | Adlay | China | Aflatoxin (Mycotoxin) detected | | | @ |
97 | Powdered Papaya Pulp | India | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
98 | Pi tan | China | Reinforcing Agent: Undesignated use of Copper Sulfate | | | @ |
99 | Pi tan | China | Manufacturing Agent: D Zinc Oxide included | Undesignated Additive | @ |
100 | Biscuit | U.S.A. | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
101 | Biscuit | Indonesia | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
102 | Biscuit | Spain | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
103 | Biscuit | Brazil | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
104 | Biscuit | Brazil | Emulsifying Agent: Included Polysorbate | Undesignated Additive | @ |
105 | Fried Shallot | China | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
106 | Fried Garlic | Hong Kong | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
107 | Fried Shallot | Taiwan | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
108 | Brandy | France | Excess amount of Methyl Alcohol fund | | | @ |
109 | Brandy (Grappa) | Italy | Excess amount of Methyl Alcohol fund | | | Distilled liquor that was made by refermenting the residue of grapes from wine brewing |
110 | Freeze-dried Kimuchi (Hot Korean Pickles) | China | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
111 | Flavored Coffee | U.S.A. | Flavoring Agent: Pyrazine included | Undesignated Additive | @ |
112 | Propolis | Argentina | Violation of element standard (Oxytetracycline) | No antibiotics may be included other than designated with standard | Oxytetracycline: antibiotic |
113 | Baked Foods | The Philippines | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
114 | Bagle | U.S.A. | Manufacturing Agent: Azodicarbonamide included | Undesignated Additive | @ |
115 | Pistachio Paste | Italy | Coloring Agent: Patent Blue V included | Undesignated Coloring Agent | @ |
116 | Red Yeast Pigment | Taiwan | Violation of element standard (Color value) | 50 or above | Food additive |
117 | Whey Powder | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
118 | Macaroni | U.S.A. | Coloring Agent: Undesignated use of Food Color Yellow No. 5 | | | @ |
119 | Macaroni | U.S.A. | Coloring Agent: Undesignated use of Food Color Red 40 | | | @ |
120 | Oiled Tuna | Thailand | Antioxidant:@T.B.H.Q. included | Undesignated Additive | Packaged food sterilized by heating and pressuring |
121 | Mixed Pickles | Indonesia | Preservative: Undesignated use of Benzoic Acid | | | @ |
122 | Polished Glutinous | Thailand | Moldy, rotten, spoiled | | | @ |
123 | Polished Glutinous Rice (Cracked) | Thailand | Spoiled by heat damage | | | @ |
124 | Prepared Peach | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
125 | Boiled Octopus | Indonesia | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Boiled octopus |
126 | Boiled Octopus | Indonesia | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Boiled octopus |
127 | Boiled Adzuki Beans | China | Violation of element standard (Bacterial Test) | No increase of bacteria allowed | Packaged food sterilized by heating and pressuring |
128 | Bean Curd Film | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
129 | gLact Iceh Ice Candy | Argentina | Preservative: Undesignated use of Potassium Sorbate | | | @ |
130 | Liqueur | U.S.A. | Preservative: Undesignated use of Sorbic Acid | Miscellaneous liquor: 0.20 g/Kg | Miscellaneous liquor |
131 | Liqueur | Italy | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
132 | Liqueur | Austria | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
133 | Liqueur | The Netherlands | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
134 | Liqueur | Spain | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
135 | Liqueur | Germany | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
136 | Liqueur | France | Excess amount of Methyl Alcohol detected | | | @ |
137 | Liqueur | France | Acidulant: L-Malic Acid included | Undesignated Additive | @ |
138 | Liqueur | France | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
139 | Liqueur | France | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
140 | Liqueur | France | Coloring Agent: Patent Blue V included | Undesignated Coloring Agent | @ |
141 | Liqueur | South Africa | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
142 | Prepared Apple | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
143 | Waffle | Australia | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
144 | Powdered Flax Seed | Canada | Cyanide compound included | | | @ |
145 | Candy | Taiwan | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
146 | Candy | Turkey | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
147 | Salted cucumber | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
148 | Salted Bamboo Shoot | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
149 | Salted gRakkyoh Scallion Root | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
150 | Salted Ginger | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
151 | Salted Ginger | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
152 | Salted Ginger | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
153 | Salted Ginger (Sliced) | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
154 | Salted Lotus Root | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
155 | Salted Lotus Root | China | Bleaching Agent:@Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
156 | Fried Small Shrimp, Salted | The Philippines | Preservative:@ Undesignated use of Benzoic Acid | | | @ |
157 | Dextrine (Processed Starch) | Mexico | Cyanide compound included | | | @ |
158 | Fruit Sauce | U.S.A. | Preservative: Undesignated use of Sorbic Acid | | | @ |
159 | Processed Fruits | Italy | Coloring Agent: Patent Blue V included | Undesignated Coloring Agent | @ |
160 | Fruit Wine (Garlic Wine) | U.S.A. | Preservative: Excess use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
161 | Fruit Wine (Kiwi Fruit Wine | China | Preservative: Excess Use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
162 | Fruit Wine (Sangria) | Spain | Sweetener: Potassium Acesulfame included | Undesignated Additive | Added to the designated additives as of April 25, 2000 |
163 | Fruit Wine (Sangria) | Spain | Sweetener: Sodium Cyclamate included | Undesignated Additive | @ |
164 | Fruit Wine (Sangria) | Spain | Sweetener: Undesignated use of Saccharin Sodium | | | @ |
165 | Fruit Wine (Wine) | U.S.A. | Preservative: Excess use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
166 | Fruit Wine (Wine) | Australia | Preservative: Excess use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
167 | Fruit Wine (Wine) | Austria | Antioxidant: Excess amount of Sulfur Dioxide residue | Fruit Wine: 0.35 g/Kg | @ |
168 | Fruit Wine (Wine) | Spain | Preservative: Excess use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
169 | Fruit Wine (Wine) | Slovenia | Preservative: Excess use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
170 | Fruit Wine (Wine) | Germany | Antioxidant: Excess amount of Sulfur Dioxide residue | Fruit Wine: 0.35 g/Kg | @ |
171 | Fruit Wine (Wine) | France | Preservative: Excess use of Sorbic Acid | Fruit Wine: 0.20 g/Kg | @ |
172 | Fruit Wine (Wine Cooler) | Mexico | Preservative: Undesignated use of Benzoic Acid | | | @ |
173 | Prepared Fruit | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
174 | Snack Food | Bangladesh | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
175 | Snack Food | Bangladesh | Coloring Agent: Rhodamine B included | Undesignated Coloring Agent | @ |
176 | Snack Food (Shrimp Cracker) | Vietnam | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
177 | Live Ark Shell | South Korea | Paralytic Shellfish Poison detected | | | @ |
178 | Dried Agaricus Mushroom | China | Bleaching Agent:@Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
179 | Dried Apricot | U.S.A. | Antioxidant: Excess amount of Sulfur Dioxide residue | Dried Fruit: Less than 2.0 g/Kg | @ |
180 | Dried Sweat Potato | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
181 | Dried Enoki Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
182 | Dried Shrimp | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
183 | Dried Shrimp Shell, Powdered | Thailand | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
184 | Dried Gourd Shavings. | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Gourd shavings: Less than 5.0 g/Kg | @ |
185 | Dried Kikurage Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
186 | Dried Kinukasa Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
187 | Dried Fruit of Chinese Matrimony Vine | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
188 | Dried Cartilage of Shark Fin | Indonesia | Bleaching Agent: Violation of Usage Standard of Hydrogen Peroxide | Decompose or eliminate before the completion of final product | Unseasoned dried fish product |
189 | Dried Shark Cartilage, Powdered | New Zealand | Bleaching Agent: Violation of Usage Standard of Hydrogen Peroxide | Decompose or eliminate before the completion of final product | @ |
190 | Dried Shiitake Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
191 | Dried Daikon Radish (Kiriboshi Radish) | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
192 | Dried Bamboo Shoot | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
193 | Oiled Dried Tomato | Italy | Preservative: Undesignated use of Sorbic Acid | | | @ |
194 | Dried Egg Plant | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
195 | Dried Grapes | France | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
196 | Dried Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
197 | Dried Mango | The Philippines | Antioxidant: Excess amount of Sulfur Dioxide residue | Dried Fruit: Less than 2.0 g/Kg | @ |
198 | Dried Mango (in Syrup) | The Philippines | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
199 | Dried Walleye Pollack | South Korea | Manufacturing Agent: Excess use of Potassium Sorbate | Dried Fish Product:1.0 g/Kg (As Sorbic Acid) | Dried fish product |
200 | Dried Stem Lettuce (Yamakurage) | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
201 | Dried Yamabushidake Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
202 | Dried Bean Curd Film (Yuba) | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
203 | Dried Lily Flower | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
204 | Dried Wakeme Seaweed | South Korea | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
205 | Dried Yellow Lily Flower (Kokasa) | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Also called gkinshinsai.h perennial plants in lily family |
206 | Dried Sweet Potato | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
207 | Dried Ginger | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
208 | Dried Ginger, Powdered | U.S.A. | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
209 | Dried Pear | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
210 | Dried Vegetative Wasp |
China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
211 | Dried Hot Pepper | U.S.A. | Aflatoxin (Mycotoxin) detected | | | @ |
212 | Dried Plum (Wamui) | China | Sweetener: Undesignated use of Saccharin Sodium | | | @ |
213 | Dried Leaf of Chinese Matrimony Vine | China | Bleaching Agent:@Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
214 | Agar | Chile | Violation of element standard (Boric Acid) | 1 g/Kg or less (As Boric Acid) | @ |
215 | Sweetened peach Rolled with Leaf of Beefsteak Plant | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
216 | Apparatus (ABS Plastic) | South Korea | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | @ |
217 | Apparatus (Glass) | Taiwan | Violation of Apparatus Material Standard (Cadmium) | 1.7 Κg/c or less per square meter | Plate: gold print |
218 | Apparatus (Glass) | Taiwan | Violation of Apparatus Material Standard (Lead) | 17 Κg/c or less per square meter | Plate: gold print |
219 | Apparatus (Glass) | North Korea | Violation of Apparatus Material Standard (Lead) | 17 Κg/c or less per square meter | Plate |
220 | Apparatus (Rubber) | Italy | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Thermo bottle |
221 | Apparatus (Rubber) | Italy | Violation of Apparatus Material Standard (Zinc) | 15 ppm or less | Rubber gasket for coffee maker (white) |
222 | Apparatus (Rubber) | Italy | Violation of Apparatus Material Standard (Zinc) | 15 ppm or less | Parts for coffee maker |
223 | Apparatus (Nylon) | South Korea | Violation of Apparatus Material Standard (Residue after Evaporation) | 30 ppm or less | Spatula |
224 | Apparatus (Enamelware) | China | Violation of Apparatus Material Standard (Cadmium) | 0.25 ppm or less | Bowl |
225 | Apparatus (Enamelware) | China | Violation of Apparatus Material Standard (Cadmium) | 1.7 Κg/c or less / square meter | Plate |
226 | Apparatus (Polyethylene) | New Zealand | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Lid of yogurt maker: red |
227 | Apparatus (Polyethylene) | South Korea | Violation of general standard for apparatuses (Coloring Agent) | Undesignated coloring agent may not be used | Bowl |
228 | Apparatus (Polystyrene) | U.S.A. | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Cup: red |
229 | Apparatus (Polystyrene) | Brazil | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Muddler: red |
230 | Apparatus (Polystyrene) | Brazil | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Muddler: red |
231 | Apparatus (Polystyrene) | Taiwan | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Chopstick |
232 | Apparatus (Polystyrene) | South Korea | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Sticker pick |
233 | Apparatus (Polystyrene) | South Korea | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Sticker pick |
234 | Apparatus (Polypropylene) | U.S.A. | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Lid of juice maker |
235 | Apparatus (Polypropylene) | Indonesia | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Lid of glassware |
236 | Apparatus (Polypropylene) | South Korea | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Lid of water bottle |
237 | Apparatus (Polypropylene) | China | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Straw: white with yellow stripes |
238 | Apparatus (Polypropylene) | China | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Cup: pale gray |
239 | Apparatus (Polypropylene) | China | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Thermo bottle |
240 | Apparatus (Polypropylene) | China | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Thermo bottle |
241 | Apparatus (Polyvinyl Chloride)
|
Hong Kong | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Lid of spice container: milky white |
242 | Apparatus (Polyvinyl Chloride) | Taiwan | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Salt and pepper container: Colorless, semitransparent |
243 | Apparatus (Polyvinyl Chloride) | Taiwan | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Salt and pepper container: colorless, semitransparent |
244 | Apparatus (Polyvinyl Chloride) | Taiwan | Violation of Apparatus Material Standard (Consumption amount of Potassium Permanganate) | 10 ppm or less | Salt and pepper container: colorless, semitransparent |
245 | Apparatus (Polyvinyl Chloride) | South Korea | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Ice box: white inside |
246 | Apparatus (Polyvinyl Chloride) | South Korea | Violation of Apparatus Material Standard (Lead) | 100 ppm or less | Ice box: white inside |
247 | Apparatus (Synthetic resin with Formaldehyde used as a manufacturing material) | Portugal | Violation of Apparatus Material Standard (Cadmium) | 100 ppm or less | Parts for coffee maker |
248 | Apparatus (Synthetic resin with Formaldehyde used as a manufacturing material) | Portugal | Violation of Apparatus Material Standard (Formaldehyde) | Negative | Parts for coffee maker |
249 | Apparatus (Porcelain) | China | Violation of Apparatus Material Standard (Cadmium) | 1.7 Κg/c or less / square meter | Plate: white |
250 | Apparatus (Porcelain) | China | Violation of Apparatus Material Standard (Lead) | 5 ppm or less | Bowl |
251 | Apparatus (Porcelain) | China | Violation of Apparatus Material Standard (Lead) | 5 ppm or less | Soup bowl |
252 | Chrysanthemum Flower | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
253 | Fish-paste Product | Thailand | Preservative: Undesignated use of Benzoic Acid | | | @ |
254 | Fish-paste Product | Taiwan | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
255 | Fish-paste Product | China | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
256 | Fish-paste Product (Squid Ball) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
257 | Fish-paste Product (Shrimp-squid Ball) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
258 | Fish-paste Product (Shrimp Ball) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
259 | Fish-paste Product (Imitation Crab Meat) | U.S.A. | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
260 | Fish-paste Product (Octopus Ball) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
261 | Fish-paste Product (Skewered Eel Ball) | China | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
262 | Fish-paste Product (Salmon Ball) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
263 | Fish Seasoning | The Philippines | Preservative: Undesignated use of Sodium Benzoate | | | @ |
264 | Conger Meat | China | Preservative: Excess use of Sorbic Acid | Dried Fish Product: 1.0 g/Kg | Dried fish product |
265 | Health Food | U.S.A. | Reinforcing Agent:@Amino Acid Selenium Chelate included | Undesignated Additive | @ |
266 | Health Food | U.S.A. | Reinforcing Agent: Manganese Citrate included | Undesignated Additive | @ |
267 | Health Food | U.S.A. | Reinforcing Agent: Molybdenum Citrate included | Undesignated Additive | @ |
268 | Health Food | U.S.A. | Reinforcing Agent: Ferrous Fumarate included | Undesignated Additive | @ |
269 | Health Food | U.S.A. | Reinforcing Agent: Polynicotinic Acid Chromium included | Undesignated Additive | @ |
270 | Health Food | U.S.A. | Reinforcing Agent: Zinc Oxide included | Undesignated Additive | @ |
271 | Health Food | U.S.A. | Reinforcing Agent: Cholin Bitartrate included | Undesignated Additive | @ |
272 | Health Food | U.S.A. | Reinforcing Agent: Tocopherol Acetate included | Undesignated Additive | @ |
273 | Health Food | U.S.A. | Manufacturing Agent: Cross-carmelose Sodium included | Undesignated Additive | Spirulina pill |
274 | Health Food | U.S.A. | Manufacturing Agent: Undesignated use of Cholin Phosphate | | | @ |
275 | Health Food | U.S.A. | Manufacturing Agent: Calcium Stearate included | Undesignated Additive | Food in tablet made from processed herb |
276 | Health Food | U.S.A. | Manufacturing Agent: Excess use of Propylene Glycol | 0.6 (except for fresh noodle, smoked squid product, and wrap of gGyozah dumpling, gShumaih dumpling, Spring Roll (Harumaki), and Wantan) | Propolis (bee wax) extract |
277 | Health Food | U.S.A. | Bleaching Agent:@Violation of usage standard of Hydrogen Peroxide | Decompose or eliminate before the completion of final product | @ |
278 | Health Food | U.S.A. | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
279 | Health Food | U.S.A. | Preservative: Undesignated use Sorbic Acid | | | @ |
280 | Health Food | U.S.A. | Preservative: Undesignated use of Propyl Parahydroxybenzoate | | | @ |
281 | Health Food | U.S.A. | Preservative: Methyl Parahydroxybenzoate included | Undesignated Additive | @ |
282 | Health Food | Australia | Reinforcing Agent: Use of Chondroitin Sulfate | Undesignated Additive | Processed shark cartilage |
283 | Health Food | Canada | Violation of standards or general manufacture, process and preparation of foods. (Irradiation) | Food may not be irradiated with radiation while manufacturing or processing. | @ |
284 | Health Food | New Zealand | Manufacturing Agent: Excess use of Propylene Glycol | 0.6 (except for fresh noodle, smoked squid product, and wrap of gGyozah dumpling, gShumaih dumpling, Spring Roll (Harumaki), and Wantan) | Propolis (bee wax) extract |
285 | Health Food | Brazil | Manufacturing Agent: Magnesium Stearate included | Undesignated Additive | Agaricus solution (mushroom extract) |
286 | Health Food | Brazil | Manufacturing Agent: Violation of Talk usage standard | amount of residue: Less than 0.50% (When two or more insoluble minerals are used, the total amount) | Agaricus solution (mushroom extract) |
287 | Health Food | Brazil | Manufacturing Agent: Hydroxypropyl Methylcellulose included | Undesignated Additive | @ |
288 | Health Food | Brazil | Manufacturing Agent: Polyethylene Glycol included | Undesignated Additive | @ |
289 | Health Food | Brazil | Preservative: Undesignated use of Propyl Parahydroxybenzoate | | | Propolis in capsule: used in capsule |
290 | Health Food | Brazil | Preservative: Methyl Parahydroxybenzoate included | Undesignated Additive | Agaricus solution (mushroom extract) |
291 | Health Food | Brazil | Preservative: Methyl Parahydroxybenzoate included | Undesignated Additive | Propolis in capsule: used in capsule |
292 | Health Food | Peru | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
293 | Health Food | Rumania | Preservative: Undesignated use of Propyl Parahydroxybenzoate | | | @ |
294 | Health Food | Rumania | Preservative: Methyl Parahydroxybenzoate included | Undesignated Additive | @ |
295 | Soup Stock Cube | Vietnam | Preservative: Undesignated use of Sorbic Acid | | | @ |
296 | Soup Stock Cube | Brazil | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
297 | Soup Cube | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
298 | Spice (Cinnamon) | U.S.A. | Antiseptic: Use of Ethylene Oxide | Undesignated Additive | @ |
299 | Spice (Star Anise) | Vietnam | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
300 | Spice (Chili Powder) | Pakistan | Aflatoxin (Mycotoxin) detected | | | @ |
301 | Spice (Chili Pepper) | Sri Lanka | Aflatoxin (Mycotoxin) detected | | | @ |
302 | Spice (Nutmeg) | Singapore | Aflatoxin (Mycotoxin) detected | | | @ |
303 | Spice (Nutmeg Powder) | Malaysia | Aflatoxin (Mycotoxin) detected | | | @ |
304 | Processed Cereals | Thailand | Coloring Agent: Undesignated use of Copper Chlorophyll | | | @ |
305 | Sugared Apricot | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
306 | Cellophane Noodle | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
307 | Adzuki Beans | China | Violation of element standard (Dichlorvos) | 0.1 ppm | Dichlorvos: residual agricultural chemical |
308 | Wheat | U.S.A. | Rottenness, Spoilage and Mold | | | @ |
309 | Wheat | Canada | Spoiled and decomposed | | | @ |
310 | Cooked Hot Pepper Paste (gMisoh) | South Korea | Preservative: Undesignated use of Sorbic Acid | | | The definition of gmisoh does not apply |
311 | Barbeque Sauce | South Korea | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
312 | Meat Product | U.S.A. | Violation of element standard (Water Activity) | 0.86 or less | Dried meat Product |
313 | Meat Product | Austria | Violation of element standard (Water Activity) | 0.86 or less | Dried meat product |
314 | Meat Product | France | Violation of element standard (E. coli) | Negative | Dried meat product |
315 | Meat Product | China | Preservative: Undesignated use of Benzoic Acid | | | Dried meat product |
316 | Meat Product (Smoked Chicken) | Thailand | Violation of element standard (Nitrite) | 0.070 g/Kg | Heated meat product |
317 | Meat Product (Sausage) | China | Violation of element standard (Nitrite) | 0.07 g/Kg or less | Heated meat product |
318 | Meat Product (Beef Jerky) | Argentina | Violation of element standard (E.coli) | Negative | Dried meat product |
319 | Meat Product (Pork Sausage) | China | Violation of element standard (Nitrite) | 0.07 g/Kg or less | Heated meat product |
320 | Meat Product (Hot Dog) | The Philippines | Violation of element standard (Coliform Bacteria) | Negative | Heated meat product (heated after packaging) |
321 | Meat Product (Meat Ball) | U.S.A. | Manufacturing Agent: Aluminum Sodium Phosphate included | Undesignated Additive | Heated meat product |
322 | Meat Product Sliced Beef Tongue) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
323 | Meat Product (Skewered Beef Tongue) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
324 | Meat Product (Skewered Chicken with Asparagus) | Thailand | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
325 | Meat Product (Skewered Chicken: Meat Ball) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
326 | Meat Product Steamed Chicken) | China | Violation of element standard (Coliform Bacteria) | Negative | Heated meat product (heated after packaging) |
327 | Meat Product (Skewered, Charcoaled Duck Meat with Green Onion) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
328 | Meat Product (Skewered, Charcoaled Meat Ball) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
329 | Meat Product (gHakatamakih) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
330 | Meat Product (Hakatamaki) | China | Violation of element standard (Nitrite) | 0.070 g/Kg | Heated meat product (packaged after heating) |
331 | Meat Product (Unheated) | Spain | Violation of storage standard (Unpackaged)) | Product must be packaged and sealed in a clean and sanitary container, wrapped with casing, or packed with a clean and sanitary synthetic resin film, synthetic resin processed paper, parchment paper, or wax paper. | Unheated meat product |
332 | Meat Product (gBinchoh Charcoal-grilled Chicken) | China | Violation of element standard (E. coli) | Negative | Heated meat product (packaged after heating) |
333 | Meat Product (Frozen Fried Chicken) | U.S.A. | Antioxidant: T.B.H.Q. included | Undesignated Additive | Heated meat product (packaged after heating) |
334 | Food Additive (L-Ascorbic Acid) | China | Violation of element standard (Content Percent) | 99.0% or more | Food additive |
335 | Food Additive (L-Ascorbic Acid) | China | Violation of element standard (Specific Rotation) | +20.5`+21.5K | Food aadditive |
336 | Food Additive (L-Ascorbic Acid) | China | Violation of element standard (Melting Point) | 187`192KC | Food additive |
337 | Food Additive (L-Monosodium Glutamate) | Indonesia | Violation of element standard (Specific Rotation) | +24.8`+25.3K | Food additive |
338 | Food Additive (L-Monosodium Glutamate) | Indonesia | Violation of element standard (Solution Appearance) | Colorless and transparent | Food additive |
339 | Food Additive (Aspartame) | U.S.A. | Violation of element standard (Specific Rotation) | +14.5`+16.5K | Food additive |
340 | Food Additive (Allyl Isothiocyanate) | Germany | Violation of element standard (Content Percent) | 97.0% or more | Food additive |
341 | Food Additive (Chondroitin Sulfate) | Australia | Reinforcing Agent: Undesignated Additive | Undesignated Additive | @ |
342 | Food Additive@(Thiamine@Mononitrate) | China | Violation of element standard@(Reaction of Nitrate) | Present a reaction of Nitrate | Food additive |
343 | Food Additive (Diluted Benzoyl Peroxide) | Germany | Violation of element standard (Liquidity) | pH 6.0`9.0 | @ |
344 | Food Additive (Natural Flavoring Agent) | Switzerland | Flavoring Agent: Formic Acid included | Undesignated Additive | @ |
345 | Vegetable Pickled in Vinegar (Caper) | Spain | Preservative: Undesignated use of Benzoic Acid | | | @ |
346 | Boiled Enoki Mushroom | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
347 | Boiled Burdock Root | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
348 | Boiled Octopus | Hong Kong | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
349 | Boiled Small Bamboo Shoot | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
350 | Boiled Vegetable | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
351 | Boiled Lotus Root | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
352 | Beverage | U.S.A. | Reinforcing Agent: L-Carnitine included | Undesignated Additive | Beverage |
353 | Beverage | The Philippines | Violation of element standard (Tin) | 150 ppm or less | @ |
354 | Beverage | France | Preservative: Methyl Parahydroxybenzoate included | Undesignated Additive | @ |
355 | Beverage | Taiwan | Preservative: Undesignated use of Sorbic Acid | | | @ |
356 | Beverage | Spain | Preservative: Undesignated use of Sorbic Acid | | | Orange juice |
357 | Beverage | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen coconut Juice |
358 | Beverage | The Philippines | Preservative: Undesignated use of Sorbic Acid | | | Mango nectar |
359 | Beverage | Brazil | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Cashew juice |
360 | Beverage | Brazil | Preservative: Undesignated use of Sorbic Acid | | | Clear carbonated Beverage |
361 | Beverage | France | Violation of element standard (Arsenic) | Should not be detected | Seaweed extract drink: mix of seaweed extract and grapefruit and other extracts. Used diluted. |
362 | Beverage | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Grape juice |
363 | Beverage | China | Violation of element standard (Arsenic) | Should not be detected | @ |
364 | Beverage | China | Preservative: Excess use of Benzoic Acid | Beverage: 0.60 g/Kg | Royal jelly drink |
365 | Beverage | China | Preservative: Excess use of Benzoic Acid | Beverage: 0.60 g/Kg | Chinese matrimony vine fruit drink |
366 | Beverage (Grapefruit Juice) | U.S.A. | Violation of element standard (Sediment, foreign substances) | There should be no sediment or solid substances. | Juice as manufacturing ingredient |
367 | Beverage (Mix Fruit Juice) | U.S.A. | Reinforcing Agent: Biotin included | Undesignated Additive | @ |
368 | Fresh Carpet Cod | Australia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
369 | Fresh Carpet Cod | Cambodia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
370 | Fresh Carpet Cod | Sri Lanka | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
371 | Fresh Carpet Cod | The Philippines | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
372 | Fresh Carpet Cod | Malaysia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
373 | Fresh Highfin Coralgrouper | Indonesia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
374 | Fresh Highfin Coralgrouper | The Philippines | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
375 | Fresh gEgomah Plant | South Korea | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
376 | Fresh gEgomah Plant | South Korea | Violation of element standard (Mycrobutanil) | 1.0 ppm | Mycrobutanil: residual agricultural chemical |
377 | Fresh Squaretail Coralgrouper | Indonesia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
378 | Fresh Feverweed | Thailand | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
379 | Fresh Tulsi | Thailand | Violation of element standard (Methyl Parathion) | 1.0 ppm | Methyl parathion: residual agricultural chemical |
380 | Fresh Cabbage | China | Spoilage | | | @ |
381 | Fresh Cucumber | South Korea | Violation of element standard (Dichlorvos) | 0.2 ppm | Dichlorvos: residual agricultural chemical |
382 | Fresh Walnut | U.S.A. | Aflatoxin (Mycotoxin) detected | | | @ |
383 | Fresh Watercress | Thailand | Violation of element standard (Cypermethrin) | 5.0 ppm | Cypermethrin: residual agricultural chemical |
384 | Fresh Coriander | Thailand | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
385 | Fresh Coriander | Thailand | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
386 | Fresh gSaishinh Plant | China | Violation of element standard (Fenvalerate) | 0.5 ppm | Fenvalerate: residual agricultural chemical |
387 | Fresh gShisokusah (Rau Om, Limnophila aromatica) | Thailand | Violation of element standard (Methyl Parathion) | 1.0 ppm | Methyl parathion: residual agricultural chemical |
388 | Fresh Snap Pea | Hong Kong | Violation of element standard (Cypermethrin) | 0.05 ppm | Cypermethrin: residual agricultural chemical |
389 | Fresh Snap Pea | China | Violation of element standard (Cypermethrin) | 0.05 ppm | Cypermethrin: Residual agricultural chemical |
390 | Fresh Snap Pea | China | Spoiled, decomposed | | | @ |
391 | Fresh Celeriac | Belgium | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
392 | Fresh Celery | China | Violation of element standard (Chlorpyrifos) | 0.05 ppm | Chlorpyrifos: residual agricultural chemical |
393 | Fresh Bamboo Shoot | China | Rottenness, Spoilage and Mold | | | @ |
394 | Fresh gTsubokusah (Gotu Kola, Centella asiatica) | Thailand | Violation of element standard (Methyl Parathion) | 1.0 ppm | Methyl parathion: residual agricultural chemical |
395 | Fresh Dill | Thailand | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
396 | Fresh Lunar-tailed Rockcod | Indonesia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
397 | Fresh Lunar-tailed Rockcod | The Philippines | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
398 | Fresh Lunar-tailed Rockcod | Vietnam | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
399 | Fresh Two-spot Red Snapper | The Philippines | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
400 | Fresh Flounder (Live, Farm-raised) | South Korea | Violation of element standard (Oxytetracycline) | Fish: 0.10 ppm | Oxytetracycline: antibiotic |
401 | Fresh Peppermint | Thailand | Violation of element standard (Methyl Parathion) | 1.0 ppm | Methyl parathion: residual agricultural chemical |
402 | Fresh Tuna | The Philippines | Spoiled | | | @ |
403 | Fresh Brown-marbled Grouper | Indonesia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
404 | Fresh Brown-marbled Grouper | Australia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
405 | Fresh Brown-marbled Grouper | Sri Lanka | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
406 | Fresh Mushroom | South Korea | Violation of element standard (Cypermethrin) | 0.05 ppm | Cypermethrin: residual agricultural chemical |
407 | Fresh Petit Tomato | South Korea | Violation of element standard (dom) | 0.1 ppm | EPN: residual agricultural chemical |
408 | Fresh gMebokih Basil | Thailand | Violation of element standard (Methyl Parathion) | 1.0 ppm | Methyl parathion: residual agricultural chemical |
409 | Fresh gMebokih Basil | Thailand | Violation of element standard@(Fenobucarb) | 0.3 ppm | Fenobucarb: residual agricultural chemical |
410 | Fresh Chili Pepper | South Korea | Violation of element standard (Ethoprophos) | 0.02 ppm | Ethoprophos: residual agricultural chemical |
411 | Fresh Chili Pepper | South Korea | Violation of element standard (Chlorpyrifos) | 0.5 ppm | Chlorpyrifos: residual agricultural chemical |
412 | Fresh Beefsteak Plant Leaf | Thailand | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
413 | Fresh Beefsteak Plant Leaf | Thailand | Violation of element standard (Fenitrothion) | 0.2 ppm | Fenitrothion: residual agricultural chemical |
414 | Fresh Beefsteak Plant Leaf | China | Violation of element standard (Chlorpyrifos) | 0.01 ppm | Chlorpyrifos: residual agricultural chemical |
415 | Fresh Immature Pea | China | Violation of element standard (Cypermethrin) | 0.05 ppm | Cypermethrin: residual agricultural chemical |
416 | Fresh Immature Pea | China | Rottenness, Spoilage and Mold | | | @ |
417 | Fresh Immature Pea (Kinusaya) | China | Rottenness, Spoilage and Mold | | | @ |
418 | Fresh Immature Pea (Kinusaya) | China | Violation of element standard (Cypermethrin) | 0.05 ppm | Cypermethrin: residual agricultural chemical |
419 | Fresh Immature Pea (Kinusaya) | China | Violation of element standard (Fenvalerate) | 0.10 ppm | Fenvalerate: residual agricultural chemical |
420 | Fresh Immature Pea (Kinusaya) | China | Violation of element standard (Cypermethrin) | 0.05 ppm | Cypermethrin: residual agricultural chemical |
421 | Instant Noodle | Malaysia | Coloring Agent: Undesignated use of Food Color Yellow No. 4 | | | @ |
422 | Instant Noodle | Hong Kong | Coloring Agent: Undesignated use of Food Color Yellow No. 5 | | | @ |
423 | Instant Noodle | South Korea | Emulsifying Agent: Polysorbate included | Undesignated Additive | Detected in soup powder |
424 | Soy Bean | U.S.A. | Rotten, spoiled and molded by wet damage | | | @ |
425 | Soy Bean | Canada | Rotten, spoiled and molded by wet damage | | | @ |
426 | Soy Bean | Brazil | Discolored, spoiled and decomposed | | | @ |
427 | Large-sized Peanut | China | Aflatoxin (Mycotoxin)detected | | | @ |
428 | Large-sized Peanut | China | Violation of element standard (Daminozide) | Should not be detected | Daminozide: residual agricultural chemical |
429 | Large-sized Peanut (Shelled) | China | Aflatoxin (Mycotoxin) detected | | | @ |
430 | Tea Alternative (Marigold) | Italy | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
431 | Tea Alternative (Dried Karela) | Vietnam | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
432 | Coloring Agent (Food Ink) | U.K. | Manufacturing Agent: Isopropyl Alcohol included | Undesignated Additive | @ |
433 | Coloring Agent (Food Ink) | U.K. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
434 | Seasoned Dried Food (Trough Shell) | China | Preservative: Excess use of Sorbic Acid | Dried Fish Product: 1.0 g/Kg | Dried fish product |
435 | Seasoned Dried Food (Shrimp) | Vietnam | Coloring Agent: Orange II included | Undesignated Coloring Agent | @ |
436 | Seasoned Dried Food (Shrimp) | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
437 | Seasoning (Oyster Sauce) | China | Preservative: Undesignated use of Sorbic Acid | | | @ |
438 | Seasoning (Kimuchi Flavoring) | South Korea | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
439 | Seasoning (Ketchup) | Brazil | Preservative: Excess use of Sorbic Acid | Ketchup: 0.50 g/Kg | @ |
440 | Seasoning (Ketchup) | Belgium | Preservative: Excess use of Sorbic Acid | Ketchup: 0.50 g/Kg | @ |
441 | Seasoning (Salsa Sauce) | U.S.A. | Preservative: Undesignated use of Benzoic Acid | | | @ |
442 | Seasoning (Sauce) | U.S.A. | Reinforcing Agent: Calcium Silicate included | Undesignated Additive | @ |
443 | Seasoning (Sauce) | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
444 | Seasoning (Sauce) | U.S.A. | Preservative: Undesignated use of Sodium Benzoate | | | @ |
445 | Seasoning (Sauce) | Mexico | Preservative: Undesignated use of Benzoic Acid | | | @ |
446 | Seasoning (Chili Sauce) | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
447 | Seasoning (Chili Sauce) | Indonesia | Preservative: Undesignated use of Benzoic Acid | | | @ |
448 | Seasoning (Chili Sauce) | Singapore | Preservative: Undesignated use of Sorbic Acid | | | @ |
449 | Seasoning (Chili Beef Paste) | China | Preservative: Undesignated use of Sorbic Acid | | | @ |
450 | Seasoning (Chili Beef Paste) | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
451 | Seasoning (Hot Pepper Paste gMisoh) | South Korea | Preservative: Undesignated use of Potassium Sorbate | | | The definition of gmisoh does not apply |
452 | Seasoning (Hot Pepper Paste gMisoh) | South Korea | Preservative: Undesignated use of Sorbic Acid | | | The definition of gmisoh does not apply |
453 | Seasoning (Tom Yam Soup Stock) | Thailand | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
454 | Seasoning (Pasta Sauce) | Italy | Preservative: Undesignated use of Sorbic Acid | | | Pasta sauce with main ingredients of olive oil, pork, hot pepper |
455 | Seasoning (Mayonnaise) | Belgium | Preservative: Undesignated use of Sorbic Acid | | | @ |
456 | Seasoning (Mango Vinegar) | The Philippines | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Juice used a ingredient |
457 | Seasoning (Fish Sauce) | The Philippines | Reinforcing Agent: Sodium Iodide included | Undesignated Additive | @ |
458 | Seasoning (for Fried Rice) | Indonesia | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
459 | Seasoning (Soy Sauce) | The Philippines | Preservative: Undesignated use of Sorbic Acid | | | @ |
460 | Seasoning (Vinegar) | The Philippines | Preservative: Brominated Oil included | Undesignated Additive | @ |
461 | Seasoning (Seasoned Vinegar) | France | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
462 | Seasoning (Hot Pepper Paste gMisoh) | Taiwan | Preservative: Undesignated use of Sorbic Acid | | | The definition of gmisoh does not apply |
463 | Seasoning (Hot Pepper Paste gMisoh) | Taiwan | Preservative: Undesignated use of Benzoic Acid | | | @ |
464 | Seasoning (Hot Pepper Paste gMisoh) | South Korea | Preservative: Undesignated use of Potassium Sorbate | | | The definition of gmisoh does not apply |
465 | Seasoning (Hot Pepper Paste gMisoh) | South Korea | Preservative: Undesignated use of Sorbic Acid | | | The definition of gmisoh does not apply |
466 | Seasoning (for fried Vegetable) | Singapore | Preservative: Undesignated use of Sorbic Acid | | | @ |
467 | Seasoning (for fried Vegetable) | Singapore | Preservative: Undesignated use of Benzoic Acid | | | @ |
468 | Seasoning (Seasoned Oil) | Italy | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Mix of garlic, olive oil and seasoning) |
469 | Mixed Seasoning | Denmark | Impasting Agent: Calcium Alginate included | Undesignated Additive | @ |
470 | Pickles (Salted Green Beans) | China | Excess amount of Sorbic Acid used | Salted Pickles: 1.0 g/Kg | Pickles (salted) |
471 | Pickles (Salted Green Beans) | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
472 | Bean Snack | China | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
473 | Prepared Bean | The Philippines | Preservative: Undesignated use of Benzoic Acid | | | @ |
474 | Food with Milk as Main Ingredient | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
475 | Food with Milk as Main Ingredient | New Zealand | Preservative: Undesignated use of Potassium Sorbate | | | @ |
476 | Extract of Concentrated Coffee | U.S.A. | Preservative: Undesignated use of Potassium Sorbate | | | @ |
477 | White Muer (Tremella fuciformis Berk)@ | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
478 | Ginseng in White Sake | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
479 | Ice Candy | U.S.A. | Violation of manufacturing standard (Sterilizing condition) | Sterilize at 68KC for 30 minutes or more than equivalent | @ |
480 | Ice Candy | Australia | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
481 | Bottled Seasoning (Paste) | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
482 | gFuruh (Fermented Soybean Curd) | Hong Kong | Preservative: Undesignated use of Benzoic Acid | | | Tofu that is fermented with ang-khak (red yeast) and seasoned. |
483 | gFuruh (Fermented Soybean Curd) | China | Preservative: Undesignated use of Benzoic Acid | | | Tofu that is fermented with ang-khak (red yeast) and seasoned. |
484 | Powdered Whey Protein | New Zealand | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
485 | Powdered Beverage | U.S.A. | Violation of element standard (Live Bacteria count) | 3,000 /g or less | Powdered beverage |
486 | Powdered Beverage | Italy | Reinforcing Agent: Magnesium Aspartate included | Undesignated Additive | @ |
487 | Powdered Beverage | Austria | Manufacturing Agent: Methylene Chloride included | Undesignated Additive | @ |
488 | Powdered Beverage | Brazil | Violation of element standard (Live Bacteria count) | 3,000 /g or less | Powdered beverage |
489 | Powdered Beverage (Rakanka Juice) | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
490 | Honey | China | Violation of element standard (Oxytetracycline) | Antibiotic may not be included unless designated | Oxytetracycline: antibiotic |
491 | Plum in Honey | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
492 | Seasoned Zasai | China | Preservative: Undesignated use of Benzoic Acid | | | @ |
493 | Seasoned Buds of gTarah (Japanese Angelica Tree) | China | Preservative: Undesignated use of Sorbic Acid | | | @ |
494 | Seasoned gMenmah (Bamboo Shoot) | China | Preservative: Undesignated use of Potassium Sorbate | | | @ |
495 | Seasoned Fried Soybean Curd (Abura-age) | China | Sweetener: Undesignated use of Saccharin Sodium | | | @ |
496 | Seasoned Dried Surf Clam | China | Preservative: Excess amount of Sorbic Acid used | Dried Fish Product: 1.0 g/Kg | Dried fish product |
497 | Noodle | South Korea | Molded | | | @ |
498 | Prepared Vegetable (Cassava) | Brazil | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
499 | Oil (Candlenut Oil) | Indonesia | Excess use of BHT | Oil: 0.20g/Kg (Total amount when used with BHA) | Oil |
500 | Fried Bean Snack | Thailand | Antioxidant: T.B.H.Q. included | Undesignated Additive | @ |
501 | Western-style Snack Food | France | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated Coloring Agent | @ |
502 | Western-style Snack Food (Egg Pie) | The Philippines | Preservative: Undesignated use of Sorbic Acid | | | @ |
503 | Western-style Snack Food (Egg Pie) | The Philippines | Preservative: Undesignated use of Benzoic Acid | | | @ |
504 | Western-style Snack Food (Marrons Glaces: Iced Chestnut) | Spain | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
505 | Western-style Snack Food (Instant Mousse) | France | Coloring Agent: Azorubin included | Undesignated Coloring Agent | @ |
506 | Peanut (Small Size) | U.S.A. | Aflatoxin (Mycotoxin) detected | | | @ |
507 | Peanut (Small Size) | India | Aflatoxin (Mycotoxin) detected | | | @ |
508 | Peanut (Small Size) | Indonesia | Aflatoxin (Mycotoxin) detected | | | @ |
509 | Peanut (Small Size) | Vietnam | Aflatoxin (Mycotoxin) detected | | | @ |
510 | Peanut (Small Size) | Paraguay | Aflatoxin (Mycotoxin) detected | | | @ |
511 | Peanut (Small Size) | China | Aflatoxin (Mycotoxin) detected | | | @ |
512 | Peanut (Small Size) | South Africa | Aflatoxin (Mycotoxin) detected | | | @ |
513 | Peanut (Small Size) | South Africa | Rotten, spoiled and molded by wet damage | | | @ |
514 | Frozen Broad-mantle Squid (Thinly Sliced) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
515 | Frozen Carpet Cod | Indonesia | Poisonous Fish (Fish with Ciguatera Toxin) | | | @ |
516 | Frozen gAkegaih (Paphia vernicosa) | Vietnam | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated before freezing) |
517 | Frozen Clam (Shelled) | China | Diarrehetic shellfish poison detected | | | @ |
518 | Frozen Deep-fried Horse Mackerel | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
519 | Frozen Conger, Lightly Roasted | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
520 | Frozen Pink Shrimp (gAmaebih) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
521 | Frozen Yellow Corn Tortilla | U.S.A. | Preservative: Undesignated use of Sorbic Acid | | | Frozen food for consumption after heating (unheated immediately before freezing) |
522 | Frozen Squid | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
523 | Frozen Squid | Malaysia | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
524 | Frozen Squid Tentacle | Thailand | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
525 | Frozen Squid (thinly sliced) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
526 | Frozen Squid Ball | Indonesia | Violation of element standard(Coliform Bacteria) | Negative | Fish-paste Product |
527 | Frozen Squid Ball | The Philippines | Preservative: Undesignated use of Benzoic Acid | | | Frozen food for consumption after heating (unheated before freezing) |
528 | Frozen Squid Roll (stuffed with quail egg) | Vietnam | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (ueated immediately before freezing) |
529 | Frozen Squid Roll (stuffed with quail egg) | Vietnam | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (ueated immediately before freezing) |
530 | Frozen Strawberry | France | Violation of element standard (Ethoprophos) | 0.02 ppm | Ethoprophos: residual agricultural chemical |
531 | Frozen Imitation Crab Meat Ball | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
532 | Frozen Skewered Vienna Sausage and Quail Egg (Deep-fried) | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated immediately before freezing) |
533 | Frozen Skewered Vienna Sausage and Quail Egg (Deep-fried) | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
534 | Frozen Broiled Eel with Sauce | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
535 | Frozen Shrimp | The Philippines | Violation of element standard (Oxytetracycline) | Seafood: 0.10 ppm | Oxytetracycline: antibiotic |
536 | Frozen Shrimp | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Shrimp: less than 0.10 g/Kg (after shelled) | @ |
537 | Frozen Shrimp (Black Tiger) | Indonesia | Violation of element standard (Oxytetracycline) | Seafood: 0.10 ppm | Oxytetracycline: antibiotic |
538 | Frozen Shrimp, Deep-fried (gKakiageh) | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
539 | Frozen Shrimp, Deep-fried (gEbi-katsuh) | Vietnam | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated immediately before freezing) |
540 | Frozen Shrimp, Deep-fried (gEbi-katsuh) | Vietnam | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
541 | Frozen Shrimp Patty, Deep-fried (gKatsu-Pateh) | Indonesia | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
542 | Frozen Shrimp gShumaih Dumpling | Thailand | Coloring Agent: Undesignated use of Food Color Yellow No. 4 | | | Frozen food for consumption after heating (heated immediately before freezing): Coloring agent detected from the wrap |
543 | Frozen Shrimp gShumaih Dumpling | Thailand | Coloring Agent: Undesignated use of Food Color Yellow No. 5 | | | Frozen food for consumption after heating (heated immediately before freezing): Coloring agent detected from the wrapper |
544 | Frozen Shrimp Chili Sauce | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
545 | Frozen Deep-fried Shrimp | Thailand | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated immediately before freezing) |
546 | Frozen Deep-fried Shrimp | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated immediately before freezing) |
547 | Frozen Shrimp Paste | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | @ |
548 | Frozen Shrimp Ball | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
549 | Frozen Shrimp Spring Roll (Harumaki) | Thailand | Preservative: Undesignated use of Sorbic Acid | | | Frozen food for consumption after heating (heated immediately before freezing) |
550 | Frozen Oyster (Shelled) | China | Diarrehetic shellfish poison detected | | | @ |
551 | Frozen Crab Meat gShumaih Dumpling | Thailand | Coloring Agent: Undesignated use of Food Color Yellow No. 4 | | | Frozen food for consumption after heating (heated immediately before freezing): coloring agent detected from the wrap |
552 | Frozen Crab Meat gShumaih Dumpling | Thailand | Coloring Agent: Undesignated use of Food Color Yellow No. 5 | | | Frozen food for consumption after heating (heated immediately before freezing): Coloring Agent detected from the wrap |
553 | Frozen Crab Meat gShumaih Dumpling | Thailand | Preservative: Undesignated use of Sorbic Acid | | | Frozen food for consumption after heating (heated immediately before freezing) |
554 | Frozen Deep-fried Crab Claw with Cream | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
555 | Frozen Crab Meat Nugget | Thailand | Preservative: Undesignated use of Sorbic Acid | | | Frozen food for consumption after heating (heated immediately before freezing) |
556 | Frozen Deep-fried Crab-flavored Dumpling | Australia | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
557 | Frozen Deep-fried Pumpkin with Filling | Thailand | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
558 | Frozen Flounder (Sliced) | Taiwan | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
559 | Frozen Curry Paste | Thailand | Violation of element standard (Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
560 | Frozen Sillaginoid Fillet | Vietnam | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
561 | Frozen Fried Sillaginoid (gAmiageh) | Vietnam | Preservative: Undesignated use of Benzoic Acid | | | Frozen food for consumption after heating (unheated before freezing) |
562 | Frozen Yellow-fin Tuna Meat | The Philippines | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
563 | Frozen Cassava | U.S.A. | Cyanide compound included | | | Frozen food for consumption after heating (unheated immediately before freezing) |
564 | Frozen Cassava | Thailand | Cyanide compound included | | | @ |
565 | Frozen Cassava | The Philippines | Cyanide compound included | | | Frozen food for consumption after heating (unheated immediately before freezing) |
566 | Frozen Carrot Cake | Thailand | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
567 | Frozen Carrot Cake | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
568 | Frozen Spider Conch (Kumogai) | The Philippines | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
569 | Frozen Cram Sauce | U.S.A. | Emulsifying Agent: Polysorbate included | Undesignated Additive | Frozen food for consumption after heating (unheated immediately before freezing) |
570 | Frozen Green Peas | Belgium | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
571 | Frozen Cake | Australia | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
572 | Frozen Cake | Canada | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
573 | Frozen Cake | France | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
574 | Frozen Cake | France | Coloring Agent: Azorubin included | Undesignated Coloring Agent | Frozen food for consumption without heating |
575 | Frozen Corn Chip | U.S.A. | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
576 | Frozen Corned Beef | U.S.A. | Violation of element standard (E. coli) | Negative | ΑMHeated product (packaged after heating) |
577 | Frozen Coconut Juice | Thailand | Violation of Manufacturing Standard (cap and seal hermitically) | Must be capped and sealed hermitically | @ |
578 | Frozen Seafood Mix | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
579 | Frozen Vinegared Mackerel (gShimesabah) | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
580 | Frozen Mantis Shrimp (gShakoh) | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
581 | Frozen Sweet Potato Ball | Taiwan | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
582 | Frozen Scorn | U.K. | Preservative: Undesignated use of Sorbic Acid | | | Frozen food for consumption after heating (heated immediately before freezing) |
583 | Frozen Sushi Shrimp | Vietnam | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
584 | Frozen Sushi Shrimp | Vietnam | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
585 | Frozen Sea Bass (Sliced) | Taiwan | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
586 | Frozen gSuna-ebih Shrimp | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Shrimp: Less than 0.10 g/Kg (after shelled)
|
@ |
587 | Frozen Smoked Salmon | Australia | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
588 | Frozen Smoked Salmon | Canada | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
589 | Frozen Thai Desert | Thailand | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Frozen food for consumption without heating |
590 | Frozen gTairagi-kaih Adductor | South Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
591 | Frozen Chili Paste | Thailand | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
592 | Frozen gTsubu-gaih (Shelled) | South Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
593 | Frozen gTsubu-gaih (Shelled) | South Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
594 | Frozen gTsubu-gaih (Shelled) | South Korea | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
595 | Frozen gTsubu-gaih (Shelled) | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
596 | Frozen gTsubu-gaih (Shelled) | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
597 | Frozen Ocellate Puffer (gTorafuguh) | China | Violation of Treatment Condition (Liver not removed) | If internal organs are removed, all the organs must be removed. | @ |
598 | Frozen Cockle (gTorigaih), Shelled | South Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
599 | Frozen Green Onion | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
600 | Frozen Pie Sheet | France | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
601 | Frozen Sand Fish | North Korea | Metal pieces mixed | | | @ |
602 | Frozen Bread | Germany | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
603 | Frozen Bread | France | Coloring Agent: Quinophthalone (Quinoline Yellow) included | Undesignated coloring agent | Frozen food for consumption after heating (unheated immediately before freezing) |
604 | Frozen Hamburger | China | Violation of element standard (Live Bacteria count) | 100,000 / g or less | Frozen food for consumption after heating (heated immediately before freezing) |
605 | Frozen Hamburger | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
606 | Frozen Bread Dough | Denmark | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated immediately before freezing) |
607 | Frozen Beef Croquette | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
608 | Frozen Fish Chips | Thailand | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
609 | Frozen Fish Chips | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
610 | Frozen Fish Ball | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
611 | Frozen Swellfish (Puffy Fish) | China | Other kinds of Swellfish (Puffy Fish) mixed (gDokusaba-fugu,h gKurosaba-fugu,h gKana-fugu,h gFutatsuboshi-fuguh) | | | @ |
612 | Frozen Swellfish (Puffy Fish) (Ocellate Puffer) | China | Violation of Storage Condition for Frozen Food (Thawing by Frozen Storage) | Frozen Swellfish (Puffy Fish) must be stored at -18KC or below. | @ |
613 | Frozen Fried Shallot | Vietnam | Antioxidant: T.B.H.Q. included | Undesignated Additive | Frozen food for consumption without heating |
614 | Frozen French Fries | U.S.A. | Antioxidant: T.B.H.Q. included | Undesignated Additive | Frozen food for consumption after heating (heated immediately before freezing) |
615 | Frozen Blueberry Cake | Canada | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
616 | Frozen Pretzel | Poland | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
617 | Frozen Broccoli | Mexico | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
618 | Frozen Snow Crab, Boiled (Shelled) | North Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
619 | Frozen Bristly Crab Boiled, (Shelled) | North Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
620 | Frozen gBotan-ebih Shrimp, Boiled | Thailand | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
621 | Frozen Calamari, Boiled (Opened) | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
622 | Frozen gHokih Tempura | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
623 | Frozen Scallop, Deep-fried | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
624 | Frozen Scallop Adductor | Vietnam | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
625 | Frozen Scallop Adductor | Vietnam | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
626 | Frozen Scallop Adductor | Uruguay | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
627 | Frozen Tuna Fillet | China | Antioxidant: Carbon Monoxide used | Undesignated Additive | @ |
628 | Frozen Trout | Indonesia | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
629 | Frozen Mixed Vegetable | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
630 | Frozen Fish Ball, Mixed | Indonesia | Violation of element standard (Coliform Bacteria) | Negative | Fish-paste product |
631 | Frozen Green Soybeans, Husked | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated immediately before freezing) |
632 | Frozen Green Soybeans, Husked | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
633 | Frozen gTsubu-gai,h Shelled | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
634 | Frozen gTsubu-gai,h Shelled | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
635 | Frozen Fried Bean Curd filled with Rice Cake | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated immediately before freezing) |
636 | Frozen Calamari | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
637 | Frozen Calamari Slices | Vietnam | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
638 | Frozen Calamari Rings | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
639 | Frozen Octopus, Boiled | Indonesia | Violation of element standard (Coliform Bacteria) | Negative | Boiled octopus |
640 | Frozen Octopus Marinated with Lemon-flavored Dressing | China | Antioxidant: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Frozen food for consumption without heating |
641 | Frozen Lotus Root | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
642 | Frozen Cabbage Roll | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
643 | Frozen Cabbage Roll | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
644 | Frozen Waffle | Belgium | Preservative: Undesignated use of Sorbic Acid | | | Frozen food for consumption without heating |
645 | Frozen Eel, Broiled without Sauce | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
646 | Frozen Fruit Drink | The Philippines | Violation of element standard (Coliform Bacteria) | Negative | Frozen fruit drink |
647 | Frozen Wrapped Seafood, Deep-fried | Thailand | Coloring Agent: Undesignated use of Food Color Yellow No. 4 | | | Frozen food for consumption after heating (heated immediately before freezing): coloring agent detected from the wrap |
648 | Frozen Eel Broiled with Sauce | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption after heating (heated immediately before freezing) |
649 | Frozen Eel Broiled with Sauce | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
650 | Frozen Pineapple, Skewered | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
651 | Frozen Smoked Tilapia Fillet | Taiwan | Antioxidant: Carbon Monoxide used | Undesignated Additive | Frozen food for consumption without heating |
652 | Frozen Chicken Gizzard | Brazil | Violation of element standard (Nicarbazin) | No chemical compound may be used as antibacterial material except for ones whose standards are designated. | Nicarbazin: synthetic antibacterial material |
653 | Frozen Chicken | China | Violation of element standard (Clopidol) | No chemical compound may be used as antibacterial material except for ones whose standards are designated. | Clopidol: synthetic antibacterial material |
654 | Frozen Field Mustard | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
655 | Frozen Cooked Conger | South Korea | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
656 | Frozen Conger, Steamed with Sake (Rice Wine) | South Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
657 | Frozen gAori-ikah for Sushi | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
658 | Frozen Calamari for Sushi, Boiled | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
659 | Frozen Calamari for Sushi | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
660 | Frozen Spring Roll (gHarumakih) | Thailand | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
661 | Frozen Spring Roll (gHarumakih) | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated before freezing) |
662 | Frozen Conger Slices, Broiled | South Korea | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
663 | Frozen Conger, Broiled | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
664 | Frozen gYakitorih (Skewered Chicken) | Thailand | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
665 | Frozen gYakitorih (Skewered Green Onion and Tuna) | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
666 | Frozen gYakitorih (Skewered Chicken) | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
667 | Frozen gYakitorih (Skewered Chicken Skin) | Thailand | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
668 | Frozen gYakitorih (Skewered Chicken Skin) | Thailand | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated before freezing) |
669 | Frozen gYakitorih (Skewered Chicken Skin) | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
670 | Frozen Mackerel, Steamed | Thailand | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated before freezing) |
671 | Frozen Food (Pie Sheet with Custard Cream) | France | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
672 | Frozen Food (Broiled Conger, Sliced) | South Korea | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
673 | Frozen Squid, Boiled | China | Bleaching Agent: Excess amount of Sulfur Dioxide residue | Other foods: Less than 0.030 g/Kg | Frozen food for consumption without heating |
674 | Frozen Ark Shell | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
675 | Frozen Ark Shell | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
676 | Frozen Ark Shell (Shelled) | South Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
677 | Frozen Ark Shell (Shelled) | South Korea | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
678 | Frozen Ark Shell (Shelled) | China | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
679 | Frozen Ark Shell (Shelled) | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
680 | Frozen Squid, Sliced | Indonesia | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
681 | Frozen Squid, Sliced | Indonesia | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
682 | Frozen Squid, Sliced | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
683 | Frozen Squid, Sliced | Malaysia | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen seafood for consumption without heating |
684 | Frozen Squid, Sliced | Malaysia | Violation of element standard (Coliform Bacteria) | Negative | Frozen seafood for consumption without heating |
685 | Frozen Tuna Fillet | Indonesia | Antioxidant: Carbon Monoxide used | Undesignated Additive | Frozen seafood for consumption without heating |
686 | Frozen Hot Pepper, Pickled in Vinegar | Vietnam | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
687 | Frozen Rolled Bean Curd Film | Vietnam | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
688 | Frozen Pork Flank, Rolled with Vegetable | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
689 | Frozen Pork Flank, Rolled with Vegetable | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated freezing) |
690 | Frozen Pork | South Korea | Violation of element standard (Sulphadimidine) | 0.10 ppm (within muscle or fat) | Sulphadimidine: synthesized antibacterial material |
691 | Frozen gHokih White Meat, Deep-fried | China | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
692 | Frozen Spread Shrimp with Flour | Vietnam | Violation of element standard (E. coli) | Negative | Frozen food for consumption after heating (unheated before freezing) |
693 | Frozen Flavored Pork | Canada | Emulsifying Agent: Polysorbate included | Undesignated Additive | @ |
694 | Frozen Bristly Crab | North Korea | Violation of element standard (Live Bacteria count) | 100,000 /g or less | Frozen food for consumption without heating |
695 | Frozen gMongo-ikah (True Cuttlefish), Slit | Thailand | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption without heating |
696 | Frozen Wild Strawberry | France | Violation of element standard (Ethoprophos) | 0.02 ppm | Ethoprophos: residual agricultural chemical |
697 | Frozen Farm-raised Shrimp | Indonesia | Violation of element standard (Oxytetracycline) | Seafood: 0.10 ppm | Oxytetracycline: antibiotic |
698 | Frozen Farm-raised Shrimp | Indonesia | Violation of element standard (Tetracycline) | No antibiotics may be included other than those designated with standard | Tetracycline: antibiotic |
699 | Frozen Jade gGyozah Dumpling, Boiled | China | Coloring Agent: Undesignated use of Food Color Yellow No. 4 | | | Frozen food for consumption after heating (heated immediately before freezing): coloring agent detected from the wrap |
700 | Frozen Rose gGyozah Dumpling, Steamed | China | Violation of element standard (Coliform Bacteria) | Negative | Frozen food for consumption after heating (heated immediately before freezing) |
701 | Frozen gGyozah Dumpling | China | Violation of element standard (Live Bacteria count) | 3,000,000 /g or less | Frozen food for consumption after heating (unheated before freezing) |