When buying food, pay attention to whether the food packaging has the manufacturer, production date, shelf life, whether the food raw materials and nutrients are marked, whether there is a QS logo, and you can't buy three-no products.
Open the food package and check whether the food has proper sensory characteristics.
Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.
Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers of food poisoning.
Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, don't put food in unclean containers, and don't litter to prevent mosquitoes and flies from breeding.
Eat less fried food?
Food quality mainly has the following requirements:
(1) has nutritional value;
(2) Good color, fragrance, taste and shape;
(3) Non-toxic and harmless, meeting the requirements of food hygiene and quality.
Food pollution refers to the process that food is infringed by harmful substances, which leads to changes in the quality, safety, nutrition and or sensory characteristics 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 production, processing, transportation, sales, cooking and other aspects, which will reduce the nutritional value and sanitary quality of food and bring different degrees of harm to human health. Eating contaminated food will do harm to the body, which is usually manifested as:
(1) Acute poisoning, chronic poisoning and teratogenic, carcinogenic and mutagenic diseases;
(2) Causing acute food poisoning;
(3) Causing chronic harm to the body.
Prevention and control of food pollution mainly includes:
(1) Carry out health publicity and education;
(2) Food production and business operation entities shall fully implement the Food Hygiene Law and national hygiene standards;
(3) Food hygiene supervision institutions should strengthen food hygiene supervision to ensure the hygienic 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 pollution accidents.
Green food does not refer to those "green" foods, but refers to pollution-free, safe, high-quality and nutritious foods produced with the approval of specialized agencies according to specific production methods. It can be vegetables, fruits, aquatic products and meat.
Green food is divided into AA and A grades:
AA-level green food standard requires that the environmental quality of the origin conforms to the environmental quality standard of the origin of green food. In the production process, chemical synthetic 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 fertilizer, planting green manure, crop rotation, biological or physical methods are adopted to fertilize the soil, control diseases, pests and weeds, protect or improve product quality, and thus ensure that product quality conforms to green food.
A-grade green food standard requirements: the environmental quality of the origin conforms to the environmental quality standard of the origin of green food. In the production process, in strict accordance with the requirements of "Guidelines for the Use of Green Food Production Materials" and production operation procedures, limited chemical synthesis production materials are used, and biotechnology 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 and condiments.
Pollution-free food refers to the safe food that is produced according to the production technical standards and requirements of pollution-free food, meets the general hygiene standards and is recognized by the relevant departments.
Strictly speaking, pollution-free food should be the basic requirement that ordinary food should meet.
Genetically modified food refers to the use of modern molecular biology technology to move and change the genes of organisms, so that the target organisms have new characteristics that the original species do not have. The food produced by 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, transgenic technology has been promoted around the world for nearly ten years, and no cases that endanger human health have been found. Experts say that genetically modified foods that have passed the safety evaluation of genetically modified organisms and been approved by the competent authorities are safe to eat. Consumers should pay attention to whether there is a clear "genetically modified food" logo when buying genetically modified food.
According to the Food Safety Law of People's Republic of China (PRC), 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 publicity. Only when the food is sterilized at ultra-high temperature, aseptically packaged or canned, can the processed food not be added with preservatives, and most processed foods cannot even be produced without adding appropriate food additives according to regulations.
Every country has strict regulations on whether various food additives can be used, the scope of use and the maximum dosage, and there are legal restrictions to ensure the safety of use. These regulations are based on a scientific and rigorous toxicity assessment.
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, marks, characters, figures and symbols attached to 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.
Pay attention to the following aspects when reading food labels:
(1) Whether the label content is complete;
(2) Whether the label is complete;
(3) Whether the label is standardized;
(4) Whether the label content is true.
First, implement the market access system for food quality and safety in five food industries, such as rice, edible vegetable oil, wheat flour, soy sauce and vinegar, and implement the market access system for the second batch of meat products, dairy products, convenience foods, frozen foods, puffed foods, condiments, beverages, biscuits and canned foods.
Shelf life (the best edible period) refers to the period during which food quality (quality) can be maintained under the conditions specified in 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 last edible period) refers to the last date when food can be eaten under the conditions specified in the label; After this period, the product quality may change, and the food is no longer suitable for sale and consumption.
Don't buy prepackaged foods beyond the shelf life: the food after the shelf life may not be edible, but the food after the shelf life must not be eaten! When buying food, consumers should pay special attention to the shelf life 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, human and animal infectious diseases, 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 items:
(1) It is best to soak vegetables and fruits in clear water first, and then wash them carefully.
(2) When buying packaged food, pay attention to the effective date, production date and preservation environment on the package.
(3) Cooking utensils, knives, rags, etc. Keep it clean, and the utensils for handling and holding raw food and cooked food should be used separately. Processing and storing food must be separated from raw and cooked food.
(4) Correct cooking of processed food, overnight food, animal food, raw soybean milk, beans, etc. It must be fully heated and cooked before eating.
(5) Refrigerators and other refrigeration equipment should be cleaned regularly, and it is best not to eat frozen food for more than 3 months.
(6) Keep toxic and harmful substances properly to prevent accidental eating and misuse.
(7) Don't collect and eat unknown mushrooms, wild vegetables and wild fruits.
(8) When dining out, try not to go to unlicensed dining places.
(9) Choose fresh vegetables and marinate them with more salt, and marinate them for at least 30 days before eating. It is best to eat pickles at once.
(10) Seafood products must be cooked correctly and fried thoroughly, and raw seafood should be washed and mixed with vinegar, which has a certain effect on preventing food poisoning.
(1 1) Don't eat rotten and moldy food.
(12) Try not to eat fish gall.