Common sense of food safety

When buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has expired, whether the raw materials and nutritional components of the food are marked, and whether there is a QS mark. You can't buy three-no products.

Open the food package and check whether the food has its proper sensory properties.

you can't eat foods that are spoiled, rancid, moldy, insect-infested, unclean, mixed with foreign bodies or other abnormal sensory properties. If protein foods are sticky, fatty foods smell howling, carbohydrates smell fermented, or drinks have abnormal sediments, you can't eat them.

Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden danger of food poisoning.

Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, do not put food in unclean containers, and do not litter to prevent mosquitoes and flies from breeding.

eat less fried and fried food?

Food quality mainly requires the following aspects:

(1) It has nutritional value;

(2) It has good color, fragrance, taste and appearance;

(3) It is non-toxic and harmless, and meets the requirements of food hygiene and quality.

food pollution refers to the process that food is attacked by harmful substances, which changes the quality, safety, nutrition and or sensory properties of food. With the continuous development of science and technology, various chemical substances are constantly produced and applied, and the types and sources of harmful substances are further complicated. Food pollution can be roughly divided into three categories: biological pollution, chemical pollution and radioactive pollution.

food may be polluted by various harmful substances in the environment from every link of production, processing, transportation, sales and cooking, which will reduce the nutritional value and sanitary quality of food and bring different degrees of harm to human health. Eating contaminated food causes damage to the body, which is often manifested as:

(1) acute poisoning, chronic poisoning and teratogenic, carcinogenic and mutagenic "three causes" lesions;

(2) causing acute food poisoning;

(3) causing chronic harm to the body.

The prevention and control of food pollution mainly includes:

(1) health publicity and education;

(2) Food production and business operation entities should fully implement food hygiene laws and national hygiene standards;

(3) Food hygiene supervision institutions should strengthen food hygiene supervision and ensure the hygiene quality of food production, delivery, sale, export and import;

(4) Strengthen pesticide management;

(5) Disaster areas should especially strengthen the management of food transportation and storage to prevent all kinds of accidental food contamination accidents.

Green food does not refer to those "green-colored" foods, but refers to pollution-free safe, high-quality and nutritious foods that are produced according to specific production methods and approved by specialized agencies to use the green food logo. It can be vegetables, fruits, aquatic products and meat.

Green food is classified into AA and AA:

AA-level green food standard requirements: the environmental quality of the place of production conforms to the Environmental Quality Standard of Green Food Origin. In the production process, chemically synthesized pesticides, fertilizers, food additives, feed additives, veterinary drugs and production materials harmful to the environment and human health are not used, but technologies such as using organic fertilizers, planting green fertilizers, crop rotation, biological or physical methods are used to fertilize the soil.

requirements of grade a green food standard: the environmental quality of the production place conforms to the environmental quality standard of the origin of green food. In the production process, the limited chemical synthesis production materials are used in strict accordance with the requirements of the guidelines for the use of green food production materials and production operation procedures, and biological technology and physical methods are actively adopted to ensure the product quality meets the requirements of green food product standards.

Organic food is an international term, which refers to an organic farming and processing method. Organic food refers to the production and processing in this way; Products meet international or national organic food requirements and standards; All agricultural and sideline products and their processed products certified by national certification bodies, including grain, vegetables, fruits, dairy products, livestock products, honey, aquatic products, seasonings, etc.

Pollution-free food is a kind of safe food which is produced according to the production and technical standards and requirements of pollution-free food, meets the general hygiene standards and is recognized by relevant departments.

Strictly speaking, pollution-free food should be a basic requirement that ordinary food should meet.

genetically modified food refers to the use of modern molecular biology technology to move the genes of organisms and change them, so that the target organisms have new characteristics that the original species do not have. The food produced by processing genetically modified organisms is genetically modified food.

according to the source of raw materials, genetically modified foods can be divided into animal-derived genetically modified foods, plant-derived genetically modified foods and micro-derived genetically modified foods.

Although the safety of genetically modified food is still controversial, it is not necessary for people to regard it as a scourge. After all, after nearly ten years of global promotion of genetically modified technology, no cases of harm to human health have been found. Experts said that genetically modified foods that have passed the safety evaluation of genetically modified organisms and obtained the approval of the competent authorities can be safely eaten. When purchasing genetically modified food, consumers should pay attention to whether there is a clear "GM FOOD" logo.

according to the provisions of the food safety law of the people's Republic of China, food additives refer to "chemical synthetic or natural substances added to food to improve the quality, color, aroma and taste of food and meet the needs of preservation and processing technology".

There are many misunderstandings about food additives due to incorrect propaganda. Only when food is sterilized at ultra-high temperature and packaged aseptically or canned, food processed in this way can be without preservatives. However, most processed foods can't even be produced if proper food additives are not added according to regulations.

countries have strict regulations on whether various food additives can be used, the scope of use and the maximum dosage, which are restricted by laws to ensure safe use. These regulations are based on a set of scientific and rigorous toxicity evaluation.

The correct use of food additives in food in strict accordance with the addition amount stipulated by national standards will not cause harm to human body.

food labels refer to all labels, tags, words, figures and symbols attached to or on food packaging containers. The basic functions of the label are: food name, ingredient list, net content and solid content, factory name, batch number, date mark, etc. It is a description of food quality characteristics, safety characteristics, eating and drinking instructions.

When reading food labels, we should pay attention to the following aspects:

(1) Whether the contents of the labels are complete;

(2) whether the label is complete;

(3) whether the label is standardized;

(4) Whether the content of the label is true.

firstly, the market access system for food quality and safety shall be implemented in five food industries, including rice, edible vegetable oil, wheat flour, soy sauce and vinegar, and the market access system shall be implemented for the second batch of ten kinds of food, including meat products, dairy products, instant foods, frozen foods, puffed foods, condiments, beverages, biscuits and canned foods.

the shelf life (the best edible period) refers to the period of keeping the food quality (quality) under the conditions specified on the label. During this period, the food is completely suitable for sale and meets the quality (quality) specified on the label or in the product standard; After this period, food can still be eaten for a certain period of time.

shelf life (recommended final edible period) refers to the final date when food can be eaten under the conditions specified on the label; After this period, the product quality (quality) may change, and the food is no longer suitable for sale and consumption.

Never buy prepackaged foods beyond the shelf life: food that has passed the shelf life may not be edible, but food that has passed the shelf life must not be edible! When buying food, consumers should pay special attention to the retention period or shelf life on the food label.

Foodborne diseases refer to diseases caused by pathogenic factors such as toxic and harmful substances (including biological pathogens) that enter the human body through ingestion. Generally, it can be divided into infectious and toxic, including common food poisoning, intestinal infectious diseases, infectious diseases of people and animals, parasitic diseases and diseases caused by chemical toxic and harmful substances. The incidence of food-borne diseases ranks in the forefront of the total incidence of various diseases, and it is the most prominent health problem in the world at present.

To prevent food poisoning, we should pay attention to the following matters:

(1) It is best to soak vegetables and fruits in water first, and then wash them carefully.

(2) When purchasing packaged food, we should pay attention to the expiration date, production date and required preservation environment on the package.

(3) Cooking utensils, knives, rags, etc. should be kept clean, and utensils for processing and holding raw food and cooked food should be used separately. Processing and storing food must be separated from raw and cooked food.

(4) properly cook processed foods, such as overnight food, animal food, raw soybean milk, beans, etc., before eating.

(5) Refrigerators and other refrigeration equipment should be cleaned regularly, and it is best not to eat frozen food if it exceeds 3 months.

(6) Take good care of toxic and harmful substances to prevent accidental eating and misuse.

(7) Don't collect and eat unknown mushrooms, wild vegetables and wild fruits.

(8) When eating out, try not to go to unlicensed eating places.

(9) Choose fresh vegetables and add more salt when pickling, and marinate them for at least 3 days before eating. It is best to eat the pickled vegetables immediately.

(1) Seafood products must be cooked correctly, fried thoroughly, and raw seafood should be washed and mixed with vinegar, which has a certain effect on preventing food poisoning.

(11) Don't eat rotten and moldy food.

(12) Try not to eat fish gall.