1. Food safety issues in my country

In recent years, worrying problems have emerged in the field of food safety in my country. KFC's "Sudan Red", "Diaobai Chuan" in tofu, "Moldy Green Vegetables" in dumplings, "Clenbuterol" that increases the amount of lean meat in animals, reduces feed use, makes meat available on the market earlier, and reduces costs, ?Dyeing steamed buns, exploding watermelon, baked bread, poisonous ginger, melamine in milk, chicken and pork can be easily processed into "beef paste" that tastes just like the real thing, as well as the recent "plasticizer" incident in Taiwan, and so on. These various food safety issues, just like the current global financial crisis, have swept across the entire earth, having a serious impact on people's lives and health, and affecting everyone's hearts. Food safety incidents have made people worried, and some people have even developed a fear of "eating animal foods for fear of containing hormones, eating plant foods for fear of toxins, and eating beverages and foods for fear of being mixed with pigments." However, it also reflects today's food safety from the side. There are many problems in this aspect.

(1) The phenomenon of enterprises illegally producing and processing food cannot be ignored.

On the one hand, a small number of criminals illegally use food additives and non-food raw materials to produce and process food, adulterating and counterfeiting, which has a negative impact. On the other hand, the overall quality of the existing food industry is still at a low level, and hygiene Manual and home-based processing methods with poor maintenance capabilities account for a large proportion of food processing. Some employees have not even received a physical examination. Unlicensed and unlicensed production and processing of food in rural and urban-rural areas are repeatedly prohibited, causing major hidden dangers to food safety. .

(2) The business order in food circulation is not standardized.

First, many food business enterprises are small and chaotic, with difficult traceability management, low level of graded packaging, and even illegal use of substandard packaging. Second, some companies use excessive amounts of preservatives and preservatives during food purchase, storage, and transportation. Third, some operators sell fake and inferior food and spoiled food. Others sell "three no's" foods with no factory name, no factory certificate, and no shelf life in rural markets, urban-rural fringes, and around campuses, as well as fake and shoddy foods, seriously endangering the health of urban and rural residents and minors.

(3) The food safety standard system lags behind.

Our country has different food industry standards at the national, industry, local and enterprise levels; national standards are divided into health standards and product quality standards, basically forming a system consisting of basic standards, product standards, behavioral standards and inspection methods. National food standards system composed of standards. However, there is still a big gap between my country's food standards and the actual needs of the food safety situation and the basic international food safety standards.

(4) The detection level is low and cannot meet current needs.

my country's food safety inspection and testing institutions are distributed in multiple government departments such as the Ministry of Agriculture, the Ministry of Health, and the General Administration of Quality Supervision, Inspection and Quarantine. Many departments are engaged in the management of the same behavior, and the entry points and management methods are basically similar, making the original Scarce resources are even more stretched, affecting the supervision and deterrence of food safety. New rapid and sensitive detection methods are still mainly used in research institutions.

(5) The quality of the food safety assurance team needs to be improved

There is an extremely shortage of technical personnel with professional knowledge of food safety in food production, operation and management institutions. Food production departments, various agricultural trade departments, etc. Market and food market management agencies are also extremely short of technical personnel who understand both macro management and professional knowledge and can ensure food safety and hygiene for consumers. They are unable to provide scientific basis for the formulation of regulations and standards related to food safety technology. , lack of monitoring network and laboratory analysis methods.

2. Characteristics of my country’s food safety issues

There are three characteristics of my country’s food safety issues: First, the scope of problematic foods is getting wider and wider. Problematic foods have expanded from traditional staple and side foods such as grains, oils, meat, poultry, eggs, beans, and aquatic products to fruits, alcohol, dry goods, dairy products, agricultural and sideline products, etc., showing a three-dimensional and all-round trend. Second, the hazards of problematic foods are getting deeper and deeper, and they have moved from external health hazards to food safety hazards. In the past, we only paid attention to the total number of bacteria in food, but now we pay attention to the residues of pesticides, fertilizers, and chemicals that penetrate deeply into the food. Third, the methods of producing poisons and making harmful substances are becoming more and more diverse, more and more "in-depth", and the methods are becoming more and more hidden, from external to internal food, from physical to chemical. Judging from the exposure of toxic and harmful foods, criminals’ methods of producing drugs and counterfeiting are all new and varied.

It’s not that you can’t do it, but that you can’t think of it.