Imported Foods Inspection Services Home Page

Return to Imported Foods Inspection Services Home Page

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 “Lact Ice” 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 “Rakkyo” 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 “kinshinsai.” 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 μg/c or less per square meter Plate: gold print

218 Apparatus (Glass) Taiwan Violation of Apparatus Material Standard (Lead) 17 μg/c or less per square meter Plate: gold print

219 Apparatus (Glass) North Korea Violation of Apparatus Material Standard (Lead) 17 μg/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 μg/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 μg/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 “Gyoza” dumpling, “Shumai” 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 “Gyoza” dumpling, “Shumai” 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 (“Miso”) South Korea Preservative: Undesignated use of Sorbic Acid － The definition of “miso” 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 (“Hakatamaki”) 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 (“Bincho” 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～+21.5゜ Food aadditive

336 Food Additive (L-Ascorbic Acid) China Violation of element standard (Melting Point) 187～192゜C Food additive

337 Food Additive (L-Monosodium Glutamate) Indonesia Violation of element standard (Specific Rotation) +24.8～+25.3゜ 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～+16.5゜ 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 “Egoma” Plant South Korea Violation of element standard (Chlorpyrifos) 0.01 ppm Chlorpyrifos: residual agricultural chemical

376 Fresh “Egoma” 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 “Saishin” Plant China Violation of element standard (Fenvalerate) 0.5 ppm Fenvalerate: residual agricultural chemical

387 Fresh “Shisokusa” (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 “Tsubokusa” (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 (ＥＰＮ) 0.1 ppm EPN: residual agricultural chemical

408 Fresh “Meboki” Basil Thailand Violation of element standard (Methyl Parathion) 1.0 ppm Methyl parathion: residual agricultural chemical

409 Fresh “Meboki” 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 “Miso”) South Korea Preservative: Undesignated use of Potassium Sorbate － The definition of “miso” does not apply

452 Seasoning (Hot Pepper Paste “Miso”) South Korea Preservative: Undesignated use of Sorbic Acid － The definition of “miso” 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 aｓ 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 “Miso”) Taiwan Preservative: Undesignated use of Sorbic Acid － The definition of “miso” does not apply

463 Seasoning (Hot Pepper Paste “Miso”) Taiwan Preservative: Undesignated use of Benzoic Acid －　

464 Seasoning (Hot Pepper Paste “Miso”) South Korea Preservative: Undesignated use of Potassium Sorbate － The definition of “miso” does not apply

465 Seasoning (Hot Pepper Paste “Miso”) South Korea Preservative: Undesignated use of Sorbic Acid － The definition of “miso” 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 68゜C 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 “Furu” (Fermented Soybean Curd) Hong Kong Preservative: Undesignated use of Benzoic Acid － Tofu that is fermented with ang-khak (red yeast) and seasoned.

483 “Furu” (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 “Tara” (Japanese Angelica Tree) China Preservative: Undesignated use of Sorbic Acid －　

494 Seasoned “Menma” (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 “Akegai” (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 (“Amaebi”) 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 (“Kakiage”) China Antioxidant: Excess amount of Sulfur Dioxide residue Other foods: Less than 0.030 g/Kg 　

539 Frozen Shrimp, Deep-fried (“Ebi-katsu”) Vietnam Violation of element standard (E. coli) Negative Frozen food for consumption after heating (unheated immediately before freezing)

540 Frozen Shrimp, Deep-fried (“Ebi-katsu”) 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 (“Katsu-Pate”) 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 “Shumai” 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 “Shumai” 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 “Shumai” 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 “Shumai” 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 “Shumai” 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 (“Amiage”) 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 加熱Heated 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 (“Shimesaba”) China Violation of element standard (Coliform Bacteria) Negative Frozen food for consumption without heating

580 Frozen Mantis Shrimp (“Shako”) 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 “Suna-ebi” 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 “Tairagi-kai” 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 “Tsubu-gai” (Shelled) South Korea Violation of element standard (Live Bacteria count) 100,000 /g or less Frozen seafood for consumption without heating

593 Frozen “Tsubu-gai” (Shelled) South Korea Violation of element standard (Live Bacteria count) 100,000 /g or less Frozen seafood for consumption without heating

594 Frozen “Tsubu-gai” (Shelled) South Korea Violation of element standard (Coliform Bacteria)
Negative Frozen seafood for consumption without heating

595 Frozen “Tsubu-gai” (Shelled) China Violation of element standard (Live Bacteria count) 100,000 /g or less Frozen seafood for consumption without heating

596 Frozen “Tsubu-gai” (Shelled) China Violation of element standard (Coliform Bacteria)
Negative Frozen seafood for consumption without heating

597 Frozen Ocellate Puffer (“Torafugu”) China Violation of Treatment Condition (Liver not removed) If internal organs are removed, all the organs must be removed. 　

598 Frozen Cockle (“Torigai”), 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 (“Dokusaba-fugu,” “Kurosaba-fugu,” “Kana-fugu,” “Futatsuboshi-fugu”) －　

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 -18゜C 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 “Botan-ebi” 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 “Hoki” 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 “Tsubu-gai,” Shelled China Violation of element standard (Live Bacteria count) 100,000 /g or less Frozen seafood for consumption without heating

634 Frozen “Tsubu-gai,” 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 “Aori-ika” 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 (“Harumaki”) Thailand Violation of element standard (E. coli) Negative Frozen food for consumption after heating (unheated before freezing)

661 Frozen Spring Roll (“Harumaki”) 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 “Yakitori” (Skewered Chicken) Thailand Violation of element standard (E. coli) Negative Frozen food for consumption after heating (unheated before freezing)

665 Frozen “Yakitori” (Skewered Green Onion and Tuna) China Violation of element standard (E. coli) Negative Frozen food for consumption after heating (unheated before freezing)

666 Frozen “Yakitori” (Skewered Chicken) China Violation of element standard (E. coli) Negative Frozen food for consumption after heating (unheated before freezing)

667 Frozen “Yakitori” (Skewered Chicken Skin) Thailand Violation of element standard (E. coli) Negative Frozen food for consumption after heating (unheated before freezing)

668 Frozen “Yakitori” (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 “Yakitori” (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 “Hoki” 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 “Mongo-ika” (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 “Gyoza” 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 “Gyoza” Dumpling, Steamed China Violation of element standard (Coliform Bacteria) Negative Frozen food for consumption after heating (heated immediately before freezing)

701 Frozen “Gyoza” Dumpling China Violation of element standard (Live Bacteria count) 3,000,000 /g or less Frozen food for consumption after heating (unheated before freezing)

Return To Top

Return to Imported Foods Inspection Services Home Page