On the evening of October 9, Henan Shuanghui Investment & Development Co., Ltd. (000895.SZ) announced that due to excessive lincomycin residues in "pork hind leg meat" at its Wangkui Shuanghui facility in Heilongjiang, the company, Wangkui Shuanghui, and relevant directors and senior executives received administrative penalty decisions, with total fines exceeding 120 million yuan.
Henan Shuanghui Investment & Development Co., Ltd. (000895.SZ) stated that the above penalties will reduce the company's net profit attributable to shareholders of the listed company for 2026 by 63.8066 million yuan. Among them, the Luohe Animal Husbandry Bureau confiscated illegal gains of 1.701 million yuan from the company and imposed a fine of 34.0193 million yuan; the Luohe Market Supervision Administration issued a warning to the company, imposed a fine of 2 million yuan, and fined four responsible individuals. The above penalties will reduce the company's net profit attributable to shareholders of the listed company for 2026 by 63.8066 million yuan.
In addition, Wangkui Shuanghui was confiscated of illegal gains of 1.6539 million yuan and fined 33.0779 million yuan for selling agricultural products with veterinary drug residues not meeting quality and safety standards; for failing to implement the pre-slaughter fasting and resting system as required by the "Quality Management Standards for Pig Slaughtering," with the pre-slaughter fasting and resting period not reaching 12 hours, it was warned and fined 50,000 yuan.
The full text of the announcement is as follows: Recently, due to excessive lincomycin residues in "pork hind leg meat" at Wangkui Shuanghui in Heilongjiang, Wangkui Shuanghui Beidahuang Food Co., Ltd. and our company received administrative penalty decisions from government regulatory authorities. We sincerely accept the administrative penalties and resolutely fully implement the rectification requirements. This incident exposed serious management oversights in our company, betraying the trust of consumers and the public. We feel deeply remorseful and solemnly extend our most sincere apologies to consumers and the public! We will take this as a warning, learn from the painful experience, deeply reflect, and comprehensively rectify and improve our existing food safety management system in six aspects: source procurement control, inspection and testing upgrades, production process control, strengthening professional teams, full-chain safety system, and deepening all-staff training, to effectively improve the company's quality and safety management level. The details are as follows:
1. Strengthen source control and build the first line of defense
Improve the audit system for live pig suppliers, comprehensively review live pig supply channels and cooperative farmers, and establish a "one household, one file, dynamic audit" management mechanism; strengthen quality control in the live pig procurement process, and reinforce verification of medication records and compliance with withdrawal periods; actively promote the "company + farmer (farm)" breeding model, uniformly supply breeding pigs, feed, and veterinary drugs, and strengthen full-process management of breeding.
2. Upgrade testing capabilities and strengthen risk prevention
Increase the allocation of testing equipment and personnel, improve the food safety risk monitoring mechanism, scientifically formulate product sampling and risk monitoring plans, increase sampling efforts for risk monitoring items such as lincomycin, carry out in-depth cooperation with third-party professional testing institutions, and enhance testing technology levels.
3. Strengthen process management and strictly conduct self-inspection and self-correction
Strictly comply with relevant national standards, improve equipment and facilities, strictly implement the pre-slaughter resting system for live pigs, and comprehensively strengthen production process management; strictly implement the "daily control, weekly inspection, monthly scheduling" system; adopt a "five-in-one" model of comprehensive daily inspections, focused special inspections, random flight checks, real-time online monitoring and early warning, and closed-loop rectification through evaluation and assessment, to effectively enhance full-process risk prevention and control capabilities.
4. Strengthen professional teams and fulfill corporate primary responsibilities
Improve food safety management systems, strengthen multi-department coordination and linkage, and comprehensively plug management loopholes; improve the quality and safety management structure, strengthen the allocation of food safety and quality control personnel, reinforce job responsibilities and assessment standards for all positions, and build a professional and efficient product quality management team with clear rights and responsibilities; effectively press management responsibilities at all levels and enhance professional control capabilities.
5. Improve the quality management system and enhance management efficiency
Improve the full-chain product quality management system covering source control, process control, and market management; strengthen hazard analysis, control key links, and specifically improve work instructions for key positions; continuously upgrade traceability management, establish strict data collection standards and audit mechanisms, clarify data sources, scope, and responsible entities, and ensure data authenticity, completeness, and compliance; strengthen system audits covering all subsidiaries and departments to ensure effective system operation.
6. Deepen all-staff training and consolidate the foundation of quality and safety
Continuously conduct training and learning on laws and regulations such as the "Agricultural Product Quality and Safety Law," "Food Safety Law," and "Anti-Unfair Competition Law," as well as integrity systems, to enhance all employees' legal awareness, compliance awareness, and integrity awareness; conduct tiered special training on ISO 22000 systems; improve the quality and safety assessment indicator system covering risk monitoring, problem rectification, and system operation, and weave a tight and dense product quality and safety protection network.
For the above rectification measures, we will clarify responsible persons, timetables, and acceptance standards item by item, and with the most resolute attitude, strictest standards, and most pragmatic actions, ensure that all rectification work achieves practical results, without going through the motions or leaving any blind spots. At the same time, we welcome media and public supervision, and welcome suggestions and opinions from all sectors of society. Every opinion is an encouragement to us, and every suggestion is a help to us. We will humbly listen and earnestly absorb them, and with continuous improvement actions and quality products that stand the test, repay the long-term love and support of consumers.
Previously, the Heilongjiang Provincial Market Supervision Administration issued a notice on food safety supervision and sampling inspection information (2026 Issue 7). According to the notice, the pork hind leg meat produced by Wangkui Shuanghui Beidahuang Food Co., Ltd. had excessive lincomycin, with a content of 7.70×10³ μg/kg, exceeding the standard by 37.5 times, while the standard value is ≤200 μg/kg. According to information released by the Heilongjiang Market Supervision Administration, lincomycin is a lincosamide antibiotic produced by Streptomyces, which can inhibit bacterial protein synthesis and has antibacterial effects on most Gram-positive bacteria and certain anaerobic Gram-negative bacteria. The "National Food Safety Standard - Maximum Residue Limits of Veterinary Drugs in Foods" (GB 31650—2019) stipulates that the maximum residue limit of lincomycin in pig muscle is 200 μg/kg. The reason for lincomycin non-compliance may be increased dosage to quickly control diseases during breeding or failure to comply with withdrawal period regulations, resulting in excessive residues in products sold on the market. Public information shows that long-term consumption of animal-derived foods with excessive lincomycin may cause gastrointestinal adverse reactions, allergic reactions, and abnormal liver and kidney function.
Source: Shuanghui official website, public information
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