Food incoming inspection records shall be authentic and shall be kept for no less than two years.
A food business enterprise that implements a unified distribution business model can uniformly check the supplier's license and food qualification documents by the enterprise headquarters, and make a good record of food purchase inspection.
Article 40 Food business operators shall store food in accordance with the requirements of ensuring food safety, regularly check the stored food, and promptly clean up the food that has deteriorated or exceeded its shelf life.
Article 41 When storing bulk food, food business operators shall indicate the name, production date, shelf life, producer's name and contact information of the food at the storage place.
When selling bulk food, food business operators shall indicate the food name, production date, shelf life, producer name and contact information on the containers and outer packaging of bulk food.
Article 42 There should be labels on the packaging of prepackaged foods. The label shall indicate the following contents:
(1) Name, specification, net content and production date;
(2) List of ingredients or ingredients;
(3) The name, address and contact information of the producer;
(4) shelf life;
(5) product standard code;
(6) storage conditions;
(7) Generic names of food additives used in national standards;
(eight) the production license number;
(nine) other matters that must be marked by laws, regulations or food safety standards.
The labels of main and supplementary foods specially designed for infants and other specific groups should also indicate the main nutritional components and their contents.
Article 43 The State implements a licensing system for the production of food additives. The conditions and procedures for applying for a production license for food additives shall be implemented in accordance with the relevant state regulations on the administration of production licenses for industrial products.
Article 44 Units or individuals that apply for using new food raw materials to engage in food production or engage in production activities of new varieties of food additives and new varieties of food-related products shall submit safety assessment materials of relevant products to the health administrative department of the State Council. The administrative department of health of the State Council shall, within 60 days from the date of receiving the application, organize a review of the safety evaluation materials of related products; To meet the requirements of food safety, decide to grant permission according to law and publish it; Do not meet the requirements of food safety, it shall decide not to permit, and explain the reasons in writing.
Forty-fifth food additives should be technically necessary and proved safe and reliable through risk assessment before they can be included in the permitted scope of use. The health administrative department of the State Council shall, according to the technical necessity and the results of food safety risk assessment, revise the varieties, scope of use and dosage standards of food additives in a timely manner.
Article 46 Food producers shall use food additives in accordance with the provisions of food safety standards on the variety, scope of use and dosage of food additives; Chemical substances other than food additives and other substances that may endanger human health shall not be used in food production.
Article 47 Food additives shall have labels, instructions and packaging. Labels and instructions shall specify the items specified in Items 1 to 6, 8 and 9 of Paragraph 1 of Article 42 of this Law, as well as the scope of use, dosage and method of use of food additives, and the words "food additives" shall be marked on the labels.
Article 48 Labels and instructions of foods and food additives shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment. The manufacturer is responsible for the contents in the label and instructions.
Labels and instructions of food and food additives should be clear, obvious and easy to identify.
Food and food additives that are inconsistent with the contents described in the labels and instructions shall not be put on the market for sale.
Article 49 Food business operators shall sell prepackaged foods according to warning signs, warning instructions or precautions indicated on food labels.
Article 50 Drugs may not be added to foods produced and marketed, but substances that are both traditional foods and Chinese herbal medicines may be added. Traditionally, the list of substances that are both food and Chinese herbal medicines is formulated and published by the health administrative department of the State Council.
2.3. Moderate drinking can prevent heart disease and cancer; Enriching blood and nourishing face can be used as a beauty method, which has a certain weight loss effect.
4. Tea contains theophylline and tea polyphenols, both of which have bactericidal and anti-inflammatory effects. Vitamins C, E, B, E and B contained in tea can slow down cold symptoms.
5. To give your baby eggs, you should only eat the egg yolk, not the protein, because the egg yolk contains vitamins A, D, copper and iron that are urgently needed and easily absorbed by the baby, but the protein and membrane do not contain allergens, which can prevent the baby from allergic eczema and urticaria.
6. Pay attention to the "three glands" on pork, namely thyroid gland (around the head), adrenal gland (near the waist) and lymph gland (neck and legs). These three glands are inedible.
7. Learning about drinking water in summer: drinking at will has disadvantages. Drinking water is thirsty, it is better to drink tea to relieve summer heat, and cold drinks are not as good as cold water.
8. Don't drink boiled water or boiled water that has been kept in a thermos for several days, because the nitrite in it has increased.
10. boiled water is the first choice for detoxification, because it can dilute the concentration of toxins in body tissues, accelerate their metabolism, and promote the timely excretion of toxins from urine.
1 1. Eating fruits cannot replace vegetables. The contents of vitamin A, vitamin B 12 and vitamin C in fruits and minerals are less than those in light-colored vegetables, while the contents of light-colored vegetables are less than those in green vegetables and yellow vegetables.
12. Nutrition research has confirmed that all kinds of vitamins in vegetables will be lost more or less once heated, and the scientific way to eat them is to eat them raw. There are many plants that can be eaten raw, such as carrots, cabbages, beets, cauliflowers, mushrooms, cashews, melon seeds, seaweed and malt.
13. The specified shelf life of food refers to the best edible period of food, that is, the period to maintain the quality of food under the conditions specified in the food label. During this period, all the indicators of food meet the requirements of labels or product standards; The shelf life of food can be understood as the validity period, which refers to the final edible period of food under the conditions stipulated in the label.
15. Foods that should not be eaten more: preserved eggs, instant noodles, stinky tofu, sunflower seeds, animal offal, roast beef, mutton, pickles and fried dough sticks.
16. vermicelli is a food rich in aluminum and should not be eaten more. Drinking liquor should prevent lead poisoning.
17. In order to prevent lead poisoning, it is best to drink 1~2 cups of milk and eat garlic and fruits and vegetables rich in vitamin C every day.
18. Ten taboos of daily diet: no snacks, no hunger, no salty food, no sweets, no fast food, no eating while watching, no eating while walking, no laughing, no eating cold and overheated food, and no eating sweet and overweight products.
19. Six taboos on an empty stomach: avoid drinking, smoking, drinking tea, drinking milk and soy milk, and eating persimmons. Eat sugar in advance.
20. Eating raw eggs is harmful to the human body and can cause poisoning; Eggs are too dirty to be washed with clean water. Cooked eggs should not be cooled with cold water.
2 1. Vegetable soup should be finished on the same day. Vegetables contain more nitrate. If cooked for a long time, nitrate will be reduced to nitrite under the decomposition of bacteria, which is harmful to human body.
22. Eating fresh daylily can cause food poisoning, because fresh daylily contains colchicine, which is non-toxic. After entering the human body, it is oxidized into colchicine, which is highly toxic.
23. Many people like to eat fruits with skins, and think that some nutrients in the skins are richer than those in the pulp. In fact, this way of eating is wrong. Eating fruits with skins often leads to pesticide poisoning. After spraying pesticides on fruits, most of them remain in the peel.
24. Excessive consumption of monosodium glutamate can cause poisoning. In addition, don't put monosodium glutamate too early, because monosodium glutamate will become toxic when heated for too long.
25. Yogurt retains nutrients such as protein and fat in fresh milk, and can also stimulate gastric acid secretion, increase appetite and promote metabolism. Lactic acid bacteria in yogurt can produce lactic acid, reduce the PH value in intestine, inhibit the growth of spoilage bacteria and reduce the harm of toxic substances to human body.
26. At present, people still have some misunderstandings about eating: First, they are not tired of eating. When it comes to nutrition, it seems that they can't live without delicacies, chickens, ducks and fish; Another extreme tendency is to be vegetarian and not touch any animal products.
27. Adults drink 6-8 glasses of water every day on average. To detoxify, you need to drink more water.
28. Adding proper amount of vinegar to cold salad can not only make the dish delicious, but also kill the germs in cold salad, especially seafood.
29. Radish, known as "Little Ginseng" among the people, has eight times the vitamin C content of pears and oranges, and also contains higher riboflavin.
30. According to the General Standard for Food Labeling, under no circumstances can the date of production of food be omitted, and the shelf life and storage period can be marked at the same time or at the same time.
3 1. Eight foods that can remove body fat: tea, onion, garlic, apple, milk, oats, corn, fish and chrysanthemum.
32. Five kinds of foods that can remove pollution in the body: fresh fruit and vegetable juice, kelp, mung bean soup, black fungus and fungi, and burdock.
33. Eating bitter food in summer, such as beer, tea and bitter gourd, has the functions of stimulating appetite, diuresis, promoting blood circulation and diminishing inflammation.
Many people think that spoiled food will not be poisoned as long as it is cooked, disinfected and eaten again. In fact, the food poisoning caused by the use of spoiled food does not lie in the bacteria themselves, but in the toxins produced by these bacteria.
35. Bean products have high nutritional value, but if they are eaten too much, they are also harmful and will lead to atherosclerosis.
36. Either sour food or acidic food. Everything that decomposes in the body to produce acidic metabolites is acidic food. Candy, dairy products, cakes, drinks and other sweets are typical acidic foods with high sugar content, so the intake should be controlled.
37. Synthetic perfume is extracted from petroleum or coal tar, which has certain toxicity.
38. Saccharin is a sweet condiment with no nutritional value. If the human body ingests too much, it will induce bladder cancer.
39. If bean sprouts are found to be thick, the color is wrong, and they smell of ammonia, most of them are made of chemical fertilizers and cannot be eaten.
40. Persimmons, sweet potatoes and crabs should not be eaten together.
4 1. Milk and chocolate can't be eaten together. Milk contains calcium and protein, while chocolate contains oxalic acid, which will combine to form oxalic acid.
42. Taking medicine with fruit juice will reduce the efficacy, increase the stimulation and produce harmful substances.
43. During the tonic period, do not eat raw radish, strong tea, seafood, cold and greasy food.
44. Honey belongs to weakly acidic food and should not be stored in iron containers.
45. Eating too much refined sugar is harmful to the human body, which will overload the brain and easily cause physical and mental diseases.
8 1. For children's favorite western-style fast food, such as hamburger special meals (including beef hamburgers, French fries, cola, etc. ), the ratio of calcium to phosphorus is lower than 1, which is not conducive to calcium absorption. "Foreign fast food" enters China, and junk food endangers the health of people in China! "Foreign fast food" has the characteristics of three highs (high calorie, high fat and high protein) and three lows (low minerals, low vitamins and low dietary fiber). Nutritionists have nicknamed "foreign fast food"-energy bomb and junk food. Because eating a foreign fast food is equal to the lower limit of your daily energy consumption. It is conceivable that if your child eats bombs every day, can this child be healthy? On April 24, 2002, the Swedish National Security Bureau announced the latest research results, and found that French fries, hamburgers, biscuits, roast pork and so on contained a lot of acrylamide. Because acrylamide damages the central nervous system and can induce benign or malignant tumors, some scholars believe that this explains the high incidence of tumors in western countries. On March 24, 2004, the US Food and Drug Administration announced the inspection results of 750 kinds of foods, which once again confirmed that French fries, potato chips, popcorn and fried chicken had the highest carcinogen content.
85. Vitamin E has antioxidant effect: Vitamin E, together with other antioxidant substances and antioxidant enzymes, forms an antioxidant system in the body to protect biofilm and other protein from free radical attacks.
86. The relationship between energy nutrients and vitamins: ① The supply of vitamin B 1, B2 and nicotinic acid is directly proportional to the total energy intake; ② The more polyunsaturated fatty acids in the diet, the easier it is for the body to produce peroxides. At this time, it is necessary to increase the intake of vitamin E to prevent oxidative damage. ③ If there is too little protein in the diet, vitamin B2 can't stay in the body and be excreted through urine.
87. Dietary fiber: It is a polysaccharide that cannot be digested and absorbed by the human body. Mainly includes cellulose, hemicellulose, lignin, pectin, gum and so on.
88. Physiological significance of dietary fiber: a, enhancing intestinal function and promoting fecal excretion; B, control weight and lose weight; C, can reduce blood sugar and blood cholesterol, that is, prevent and treat hyperlipidemia and diabetes; D, preventing colon cancer; E, prevention and treatment of diverticulosis, squeezing disease, gallstones.
89. Iron is the most essential trace element for human body.
90. Food additives refer to chemical synthetic or natural substances added to food to improve the quality, color, aroma and taste of food and the needs of preservation and processing technology.
95. Sweeteners refer to food additives that give food sweetness. According to its source, it can be divided into natural sweeteners and synthetic sweeteners, according to its nutritional value, it can be divided into nutritional sweeteners and non-nutritional sweeteners, and according to its chemical structure and properties, it can be divided into sugar sweeteners and non-sugar sweeteners. At present, there are 20 kinds of sweeteners approved for use in China.
96. Defoamers are substances that reduce surface tension and eliminate foam during food processing. In the process of food processing, such as fermentation, stirring, boiling and concentration, a large number of bubbles will be produced, which will affect the normal operation and must be eliminated or prevented in time.
97. Nutrients refer to organic and inorganic substances in food that can be digested, absorbed and utilized by the human body. That is, the effective ingredients with nutritional function in food. Comprises protein, fat, carbohydrates, vitamins, inorganic salts and water.
98. Protein complementation: It is called "protein complementation" to advocate food diversification in diet, mix various foods, make essential amino acids complementary, make the model closer to human needs, and improve the nutritional value of protein.
97 .. Iron pots can't be used for overnight dishes, or they will rust easily.
98 .. After thawing, the skin of deteriorated poultry is sticky and inelastic, and the meat section is dull, green and smelly.
99. Uncooked soybean milk is not edible.
100. Children should not eat more food:
Tea will make children's intelligence decline.
Alcohol and children's drinking will cause chronic alcoholism and pose a serious threat to their physical and mental health.
Coffee, due to the effect of caffeine, will make children's heart beat faster, cause arrhythmia, produce excitement and insomnia, and affect rest and physical recovery.
Sugar can lead to obesity. Eating too much sugar can also lead to the increase of eosinophils, tooth corrosion, dental caries and calcification of bones and teeth. It can also make children weak, grumpy and seriously affect their cranial nerves. There are also ginseng food, canned food, aluminum-containing food, smoked food, lead-containing food, pickled food, multi-flavor melon seeds, salty food and chilled food.
3. Food hygiene and safety knowledge
First, the risk factors of food poisoning
1. Food itself is harmful and toxic: such as poisonous weeds, mangroves, sprouted potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels, etc.
2. Food is polluted by harmful poisons, such as chemical poisons and harmful organisms.
3, unsanitary equipment, containers or utensils.
4. Cross-contamination of raw and cooked food.
5. Use spoiled raw materials.
6. The leftover food is not heated.
7. Misuse of toxic and harmful substances.
8. Improper storage.
9. Improper food processing and cooking.
10, poor personal hygiene.
Second, the classification of food poisoning
1, microbial food poisoning
(1) Bacterial food poisoning is characterized by gastrointestinal symptoms, often accompanied by fever, and the incubation period is relatively long.
(2) Fungal toxins and fungal food poisoning, characteristics: poisoning mainly occurs through food contaminated by fungi; Mycotoxin in food can't be destroyed by common cooking methods. Non-infectious and immune, mycotoxins are generally small molecular chemicals that do not produce antibodies to the body; Fungi need a certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has obvious seasonal and regional characteristics.
2, chemical food poisoning, characteristics: the onset is related to eating time and consumption; ; The onset is fast, the incubation period is short, mostly in a few minutes to several hours; Often in groups, patients have the same clinical manifestations; Serious poisoning, long course of disease, high morbidity and mortality; The seasonality and regionality are not obvious, and the poisoned food has no specificity; Chemical poisons can be detected in food residue, vomit, blood and urine. Eating toxic chemicals by mistake or food contaminated by toxic chemicals; The clinical manifestations are diversified due to different toxic substances, and are generally not accompanied by fever.
Third, it is forbidden to buy food.
1. Food with spoilage, rancidity of oil, mildew, moth-eaten, unclean or other abnormal properties, containing or contaminated with toxic and harmful substances, which may be harmful to human health;
2. Meat and its products that have not passed the medical and health inspection or inspection;
3, more than the shelf life or do not meet the requirements of food labels;
4. Other foods that do not meet the food hygiene standards and requirements.
4. Why do you say that leftovers should be thoroughly heated before eating?
All kinds of leftovers should be put in the refrigerator as soon as possible and heated thoroughly when eaten again. This is the best way to destroy microorganisms. When the leftovers are stored, microorganisms may have grown and multiplied, because proper storage can only slow down the growth of microorganisms, but not kill them. Therefore, try to eat as much leftovers as possible. Thorough heating means that the temperature of all parts of food reaches at least 70℃. Usually this can ensure the hygienic quality of food.
But it is best not to eat fresh vegetables overnight and every other meal. This is especially true for all kinds of leafy vegetables, such as Chinese cabbage, which contains a lot of nitrate. After a night, non-toxic nitrate will be transformed into highly toxic nitrite by bacteria. Nitrite can oxidize low-iron hemoglobin in human blood into methemoglobin, causing poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation. Nitrite is also a carcinogen.
5. Why are some bad hand habits potentially dangerous?
There are many small moves in our hands that are involuntary and often repeated. For example, wiping your nose, scratching your hair, scratching your beard, touching your mouth and scratching, if these actions are combined with cooking, there is a risk of mutual pollution. There have also been incidents in history in which diseases spread because of these behaviors. We should avoid these little tricks when making food. If you find these actions, you should wash your hands immediately and don't be afraid of trouble. This is especially true for collective canteens, hotels and restaurants. Developing good health habits is one of the important links to prevent the epidemic of diseases and ensure food hygiene.
6. Why should we avoid direct contact with cooked food and other ready-to-eat foods?
You have a lot of bacteria on your hands. Although you will wash food before touching it, it is impossible to wash it all off. Cooked food and other ready-to-eat foods are mostly unheated. Once the bacteria are contaminated, they will enter the human body with these foods, causing food poisoning.
Wear gloves if you must handle food by hand (gloves are not needed if the food is already wrapped or needs to be cooked again). Pay attention to the following requirements when wearing gloves:
1. When gloves are damaged, contaminated or taken off for any reason, they should be discarded.
2. Change gloves between handling raw and cooked food.
3, gloves should be changed frequently (at least once an hour).
4. gloves can't be used after use.
Seven, why improper cooking methods, can produce a variety of carcinogenic factors?
In daily life, there are many carcinogenic factors due to improper cooking methods.
1, animal meat, fish and other animal proteins, if heated excessively, will easily produce amino methyl derivatives, so don't fry animal meat and fish, and don't eat them after burning.
2, high temperature heating or frying food, can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food.
3. Fresh vegetables will produce carcinogen nitrite after being washed and cut into pieces for too long, so vegetables should be washed and cut into pieces and eaten after frying, which can not only avoid the generation of nitrite, but also reduce the loss of nutrients, especially water-soluble vitamins.
4. It is forbidden to smoke food with fuels such as coal, crude oil and firewood, otherwise it will produce carcinogen 3.4 benzopyrene, which is harmful to human body.
Eight, why food poisoning?
Food poisoning should be food poisoning first, and food contains enough pathogenic factors. With these two items, it may cause food poisoning.
After analysis, there are ten common factors leading to food poisoning:
1, improper food refrigeration (insufficient refrigeration temperature);
2. Store food at room temperature (the room temperature is in the dangerous temperature zone);
3. Prepare food too early (so that bacteria have enough time to reproduce);
4. Improper cooling of food (too long cooling time);
5. Improper food heating (incomplete heating or long-term heating at low temperature);
6. Poor housekeeping (accidental pollution accident);
7. Cross-contamination (imperfect health system and bad personal hygiene habits);
8. Improper thawing of food (room temperature thawing);
9, food processing or production personnel are infected and have bad hygiene habits;
10, the processed food was contaminated.
First, the risk factors of food poisoning
1, food itself is harmful and toxic: such as poisonous weeds, mangroves, sprouted potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels, etc.
2. Food is polluted by harmful poisons, such as chemical poisons and harmful organisms.
3, unsanitary equipment, containers or utensils.
4. Cross-contamination of raw and cooked food.
5. Use spoiled raw materials.
6. The leftover food is not heated.
7. Misuse of toxic and harmful substances.
8. Improper storage.
9. Improper food processing and cooking.
10, poor personal hygiene.
Second, the classification of food poisoning
1, microbial food poisoning
(1) Bacterial food poisoning is characterized by gastrointestinal symptoms, often accompanied by fever, and the incubation period is relatively long.
(2) Fungal toxins and fungal food poisoning, characteristics: poisoning mainly occurs through food contaminated by fungi; Mycotoxin in food can't be destroyed by common cooking methods. Non-infectious and immune, mycotoxins are generally small molecular chemicals that do not produce antibodies to the body; Fungi need a certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has obvious seasonal and regional characteristics.
2, chemical food poisoning, characteristics: the onset is related to eating time and consumption; ; The onset is fast, the incubation period is short, mostly in a few minutes to several hours; Often in groups, patients have the same clinical manifestations; Serious poisoning, long course of disease, high morbidity and mortality; The seasonality and regionality are not obvious, and the poisoned food has no specificity; Chemical poisons can be detected in food residue, vomit, blood and urine. Eating toxic chemicals by mistake or food contaminated by toxic chemicals; The clinical manifestations are diversified due to different toxic substances, and are generally not accompanied by fever.
Third, it is forbidden to buy food.
1. Food with spoilage, rancidity of oil, mildew, moth-eaten, unclean or other abnormal properties, containing or contaminated with toxic and harmful substances, which may be harmful to human health;
2. Meat and its products that have not passed the medical and health inspection or inspection;
3, more than the shelf life or do not meet the requirements of food labels;
4. Other foods that do not meet the food hygiene standards and requirements.
4. Why do you say that leftovers should be thoroughly heated before eating?
All kinds of leftovers should be put in the refrigerator as soon as possible and heated thoroughly when eaten again. This is the best way to destroy microorganisms. When the leftovers are stored, microorganisms may have grown and multiplied, because proper storage can only slow down the growth of microorganisms, but not kill them. Therefore, try to eat as much leftovers as possible. Thorough heating means that the temperature of all parts of food reaches at least 70℃. Usually this can ensure the hygienic quality of food.
But it is best not to eat fresh vegetables overnight and every other meal. This is especially true for all kinds of leafy vegetables, such as Chinese cabbage, which contains a lot of nitrate. After a night, non-toxic nitrate will be transformed into highly toxic nitrite by bacteria. Nitrite can oxidize low-iron hemoglobin in human blood into methemoglobin, causing poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation. Nitrite is also a carcinogen.
5. Why are some bad hand habits potentially dangerous?
There are many small moves in our hands that are involuntary and often repeated. For example, wiping your nose, scratching your hair, scratching your beard, touching your mouth and scratching, if these actions are combined with cooking, there is a risk of mutual pollution. There have also been incidents in history in which diseases spread because of these behaviors. We should avoid these little tricks when making food. If you find these actions, you should wash your hands immediately and don't be afraid of trouble. This is especially true for collective canteens, hotels and restaurants. Developing good health habits is one of the important links to prevent the epidemic of diseases and ensure food hygiene.
6. Why should we avoid direct contact with cooked food and other ready-to-eat foods?
You have a lot of bacteria on your hands. Although you will wash food before touching it, it is impossible to wash it all off. Cooked food and other ready-to-eat foods are mostly unheated. Once the bacteria are contaminated, they will enter the human body with these foods, causing food poisoning.
Wear gloves if you must handle food by hand (gloves are not needed if the food is already wrapped or needs to be cooked again). Pay attention to the following requirements when wearing gloves:
1. When gloves are damaged, contaminated or taken off for any reason, they should be discarded.
2. Change gloves between handling raw and cooked food.
3, gloves should be changed frequently (at least once an hour).
4. gloves can't be used after use.
Seven, why improper cooking methods, can produce a variety of carcinogenic factors?
In daily life, there are many carcinogenic factors due to improper cooking methods.
1, animal meat, fish and other animal proteins, if heated excessively, will easily produce amino methyl derivatives, so don't fry animal meat and fish, and don't eat them after burning.
2, high temperature heating or frying food, can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food.
3. Fresh vegetables will produce carcinogen nitrite after being washed and cut into pieces for too long, so vegetables should be washed and cut into pieces and eaten after frying, which can not only avoid the generation of nitrite, but also reduce the loss of nutrients, especially water-soluble vitamins.
4. It is forbidden to smoke food with fuels such as coal, crude oil and firewood, otherwise it will produce carcinogen 3.4 benzopyrene, which is harmful to human body.
Eight, why food poisoning?
Food poisoning should be food poisoning first, and food contains enough pathogenic factors. With these two items, it may cause food poisoning.
After analysis, there are ten common factors leading to food poisoning:
1, improper food refrigeration (insufficient refrigeration temperature);
2. Store food at room temperature (the room temperature is in the dangerous temperature zone);
3. Prepare food too early (so that bacteria have enough time to reproduce);
4. Improper cooling of food (too long cooling time);
5. Improper food heating (incomplete heating or long-term heating at low temperature);
6. Poor housekeeping (accidental pollution accident);
7. Cross-contamination (imperfect health system and bad personal hygiene habits);
8. Improper thawing of food (room temperature thawing);
9, food processing or production personnel are infected and have bad hygiene habits;
10, the processed food was contaminated.