Course structure of basic courses of food safety and chemical pollution prevention and control: College English, general chemistry, organic chemistry, analytical chemistry, physical chemistry, biochemistry, mechanical and engineering drawing, engineering mechanics, advanced mathematics, linear algebra, legal basis, Allen, etc.
Specialized courses: principles of food engineering, general microbiology, new technology of modern food processing, food English, principles of food technology, food analysis and hygiene inspection, chemistry of food additives, storage and transportation technology of fruits and vegetables, postpartum physiology of fruits and vegetables, processing technology of stored water products, food fermentation and brewing technology, food packaging, fruit and vegetable processing technology, functional food design and evaluation, introduction to fermentation engineering, food quality and safety, food factory design, food machinery and brewing technology.
Expounding the chemical pollution of food and food safety is a hot topic in today's society. Health administrative departments at all levels and their subordinate health supervision institutions should be the functional departments responsible for food safety and health supervision earlier in China, and have legal obligations that cannot be disposed of. The means to fulfill this legal obligation is health supervision. Food will be polluted by harmful factors in a series of processes from farmland to dining table, which will lead to the harmfulness of food and thus constitute food safety problems. Food safety involves many departments, levels and links, and it is a complex system engineering. At present, it should be established and improved as soon as possible: an overview of food safety; Food safety emergency mechanism; A complete and unified food safety standard and inspection and testing system; Food safety risk assessment system; Food safety credit system; Food safety information monitoring, reporting and publishing network system; Countermeasures system and other nine systems to promote the overall improvement of food safety.
[Keywords:] food safety overview; System construction; manage
order
Bread is the pillar of life. Food is the most basic material condition for human survival and development. In China's national economy, the food industry has become the largest industry. According to relevant data, from 1993 to 1998, the total output value of China's food industry increased from 343 billion yuan to 600 billion yuan, with an average annual growth rate of 12%. In 2003, the total output value of food industry in China exceeded 654.38+0.2 trillion yuan for the first time, far exceeding the total output value of automobile industry of 940 billion yuan. However, the successive vicious food safety accidents in the world and China have aroused people's great concern about food safety, and also prompted countries to re-examine this issue, which has risen to the height of national public safety, and countries have increased their supervision over food safety.
On April 16, 2003, China State Food and Drug Administration was officially listed, which marked that China's food safety work entered a new stage of combining comprehensive supervision with specific supervision, and also showed China's determination to keep pace with the times and do a good job in food safety work. However, since then, negative information about food safety has continued. Through the in-depth follow-up reports of the news media, we know the inferior milk powder in Fuyang, the paraffin base of Chongqing hot pot, the inferior floss in Taicang and the "fat miscellaneous" Longkou vermicelli in Shandong. According to media reports, a survey on food safety recently completed by the Social Investigation Center of China Youth Daily shows that the recent frequent food safety incidents have aroused widespread public concern. 82% of the public said that these incidents "will definitely" cause their own concerns about food safety around them, 13% said "possible". Compared with developed countries, China's current food safety supervision started slowly and there are many problems. The main reason why China's food safety problems are repeatedly banned is that China lacks a complete food safety guarantee system. We believe that for a long time to come, China should take the establishment of China's food safety guarantee system as the focus and strategic goal of food safety work.
I. Overview of Food Safety
1, definition
(1) Food safety. According to the international general principles of food hygiene, it is defined as: ensuring that food will not harm consumers when cooked and/or eaten according to its purpose. The food safety here emphasizes the consequences. The definition of fundamental terms of food industry GB 1509 1-95 is: measures taken to prevent food from being polluted by harmful substances including physical, chemical and biological aspects during production, harvesting, processing, transportation, storage and sales, so as to make food beneficial to human health and have good texture. And its synonym is listed as: food hygiene. It can be seen that food safety here includes measures to be taken in the whole food chain from food production to sales. It conforms to the legislative purpose of the Food Hygiene Law of People's Republic of China (PRC) (hereinafter referred to as the Food Hygiene Law): to ensure food hygiene, prevent food pollution and harmful factors from harming the human body, safeguard people's health and enhance people's physique.
(2) Food safety hazards. Refers to factors or factors that may damage or endanger the safety and quality of food. These factors include biology, chemistry and physics. They can exist in food in various ways. Once these factors are not controlled or eliminated, food will become toxic food that threatens human health.
2. Features
Food safety hazards factor has the following characteristics:
(1) can exist in the whole food chain from farmland to table. With the development of food industry and the aggravation of environmental pollution, this feature will become more prominent. The probability of food safety hazards factor or factor in food will be further increased.
(2) The food safety problems caused by different food chain links are also different. For example, agricultural products may be harmed by chemicals such as pesticides, veterinary drugs and hormones during the planting process; The hazards or factors in food production and processing may be mainly biological and physical. Therefore, in different links of the whole human food chain, the food safety hazards factor has its own emphasis and degree.
(3) The degree or consequence of food safety hazards is influenced by both subjective (artificial) and objective (natural) factors. Especially the subjective aspect, that is, food safety hazards's man-made role, the degree and consequences caused by this role can be alleviated or aggravated.
(4) The consequences of food safety hazards factor on human health can be manifested as acute, subacute and chronic reactions (poisoning) due to its type and toxicity. Its chronic reaction (poisoning) is latent and hidden, and it is not easy to be found, so it is not valued by people.
(5) food safety hazards can be controlled or eliminated by various means and measures to minimize its harm to human health and meet the basic requirements of non-toxic and harmless human food. These means or measures are of a legal nature, that is, to supervise and manage food safety hazards according to law, such as the Food Hygiene Law. There are also technical ones, such as GMP and HACCP. These laws, regulations and standards are effective measures to ensure food safety and reduce its harm.
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Step 3 classify
According to HACCP Implementation Guide for Food Enterprises, food safety hazards can be divided into three types: biological, chemical and physical. Food safety hazards factor exists in these three types. They can invade any link of the whole food chain from farmland to dining table, causing food (raw materials, semi-finished products and finished products) to be toxic and harmful, and become toxic food.
4, the consequences
Food safety hazards's consequences are food-borne diseases. This is caused by the ingestion of various pathogenic factors into the human body, and it is usually an infectious or toxic disease. It is worth noting that food-borne diseases include not only traditional food poisoning, but also intestinal infectious diseases, food-borne parasitic diseases and toxic diseases caused by toxic and harmful pollutants in food. It can be seen that the scope of food-borne diseases is expanding. Moreover, according to the concept of modern medicine, some chronic degenerative diseases (cardiovascular and cerebrovascular diseases, tumors, diabetes, etc. ), food-borne allergic diseases and chronic toxic diseases caused by some pollutants in food also belong to the category of food-borne diseases.
Foodborne diseases can cause the following three states: acute reaction (poisoning), subacute reaction (poisoning) and chronic reaction (poisoning), depending on the pathogenic species, virulence and human immunity. Generally speaking, biological hazard factors in food often lead to acute reactions, which are manifested as various food poisoning. The main factors that constitute the current public health emergencies. There are many kinds of chemical hazards, which are closely related to food types, dosage factors, environmental conditions, technological processes and human factors. Whether it leads to acute, subacute or chronic reactions, there is an obvious dose-response relationship. Such as nitrite poisoning dose: 0.3 ~ 0.5g, lethal dose: 1.0 ~ 3.0g ... arsenic trioxide poisoning dose: 5 ~ 50mg, lethal dose: 60 ~ 500mg. Dose and reaction are typical characteristics of chemical hazard factors in food safety hazards. It has become the basis for formulating national food hygiene standards, food-borne disease diagnosis, monitoring and evaluation of chemical pollutants in food, and health publicity and education.
One of the harmful effects of food safety hazards factor on human health is to cause acute manifestations, which are group, sudden, extensive and social. However, due to the dose-response relationship of toxic effect of food safety hazards factor and the limitations of current food safety control technology, subacute and chronic reactions to human health caused by food safety hazards factor are as important as acute reactions. Such as pesticide and veterinary drug residues, and harmful substances produced in the process of food production and operation, such as chloropropanol, acrylamide, polycyclic aromatic hydrocarbons, etc. It is proved that the chronic toxic effects of these harmful substances on human body are teratogenic, carcinogenic and mutagenic. The consequences will be irreversible. Finished product (finished product) is toxic and harmful, becoming toxic food.
To sum up, we believe that food hygiene is only a part of food safety issues. No matter from the name of the law or the content of the law itself, the legal system of food safety should be built around the core of "food safety". There are two suggestions: first, rename the Food Hygiene Law as the Food Safety Law, and make a comprehensive revision and supplement; The other is to re-enact the basic law of food safety, which is the "mother law" in the field of food safety. Its basic contents should at least include the following aspects: (1) Objective: To promote and ensure food safety in an all-round way. (2) Definition: Define the legal meanings of terms such as "food" and "food safety". (3) Scope of food safety supervision: The state supervises food safety from farmland to table. (4) Supervision system: put forward the basic supervision framework and functions of all parties in the form of law. (5) Principles of food safety supervision: safeguarding people's health, paying attention to scientific basis, paying equal attention to control and prevention, being open, objective and fair, and so on. (6) Food safety responsibilities of other social classes. Mainly food production and operation enterprises, including food-related industries, food industry associations and consumers. (7) Emergency treatment. (8) Standard testing, including market access. (9) Safety risk assessment. (10) credit system. (1 1) food safety information network. (12) Publicity and education. (13) Promotion of trade associations and research institutions. (14) Legal liability. Emphasize the illegal responsibility of the regulatory body, do a good job of connecting with the criminal law, and set severe penalties for illegal food producers and operators.
The dignity of the law is enforced, not made. No matter how strict and perfect the law is, it must be correctly implemented by functional departments at all levels in order to truly play its powerful normative role in ensuring food safety. If administrative law enforcement departments do not strictly enforce the law or misunderstand and apply food safety laws and regulations for various reasons, even if these laws and regulations are perfected, they will not produce the expected results. In today's food safety supervision, the problem of poor law enforcement is unavoidable. From some cases we know and study, it is not surprising that many food safety accidents are caused by dereliction of duty or poor law enforcement, coupled with local protectionism. Therefore, "disobeying laws, lax enforcement, and not investigating violations" has become a stubborn disease in the law enforcement of food safety supervision departments in China. The reason is nothing more than the weak understanding and application ability of law enforcement officers, the "human case" caused by various feelings and pressures, and some law enforcement officers abuse power for personal gain and local protection. To realize administration according to law, we must attach importance to the legal training and ideological and moral education of law enforcement personnel, formulate strict work discipline and internal examination and approval procedures, improve the accountability mechanism of administrative law enforcement personnel, establish a collective decision-making system for major and important cases, and constantly strengthen law enforcement supervision so as to implement laws and regulations.
How to Prevent Chemical Hazards in HACCP System of Food Safety Hazard Analysis Critical Control Point is short for Hazard Analysis Critical Control Point. HACCP system is an internationally recognized food safety assurance system, which mainly controls microbial, chemical and physical hazards in food.
HACCP management system can prevent, manage and control hazards and risks from the source of hazard analysis, and strengthen the application of food safety management system to manage food safety. HACCP has been internationally recognized as the most effective means to prevent food safety accidents.
The chemical substance endangering food safety is phenylformaldehyde nitrous acid.
Alkaline sulfonic acid on the other side of methanol bisulfate
How black is the food additive pigment?
Bacterial pollution, chemical pollution, physical contamination! Harm to health Pollution is one of the most commonly used concepts in today's society. Air pollution, water pollution, solid waste pollution, noise pollution, radioactive pollution and electromagnetic pollution all refer to pollution in a narrow sense, while pollution in a broad sense refers to the destruction of natural balance caused by human factors. In this sense, pollution can be divided into three types: physical contamination, chemical pollution and biological pollution.
Physical contamination refers to the physical destruction of the natural environment by human beings. It just changes the way natural materials exist. Physical contamination's main ways are land reclamation, building houses and building roads. Physical contamination generally does not spread, and the scope of harm is limited. The consequences of severe physical contamination are soil erosion and land desertification. Noise pollution and electromagnetic pollution also belong to physical contamination. However, these two kinds of pollution generally do not cause permanent damage to nature. After the pollution source is removed, the pollution will stop.
What we generally call pollution mainly refers to chemical pollution. Most of the substances polluted by chemical pollution are produced by human industrial activities or consumption, while there are few or no substances in nature. In chemical pollution, air pollution and water pollution can spread. Although diffusion can prevent the accumulation of pollutants from harming people and nature in a certain area, it increases the possibility of completely eliminating pollutants. Air pollution, water pollution and solid waste pollution are all chemical pollution. Some chemicals, such as freon, can cause huge pollution in a very small amount, and the concentration in the atmosphere is only a few parts per trillion, which creates a smelly cavity.
The third kind of pollution is biological pollution. Although the biological pollution on the earth is not serious now, it undoubtedly has the greatest pollution potential. Because organisms can reproduce, especially viruses, bacteria and insects, this highly reproductive organism is extremely difficult to remove once it causes pollution.
Ecological invasion is the simplest way of biological pollution. Rabbits and cattle in Australia and Eupatorium adenophorum in Southeast Asia are all successful ecological invaders, and Eupatorium adenophorum still harms all directions.
Genetically modified organisms may pollute the ecosystem, although this fact has not yet happened. In particular, transgenic bacteria and viruses parasitic on crops, poultry and livestock will cause irreversible losses to aquaculture and animal husbandry, and even some animal products, such as beef, will disappear from people's tables forever. If parasitized into human body, it will be a fatal infectious disease. The consequences, at least a large number of people get sick and die, are serious enough to destroy the whole mankind.
Gene pollution is a high-order form of biological pollution, and transgenic technology and cloning technology create conditions for gene pollution.
Genetic pollution is carried out in two ways. One is carried out by non-human creatures. For example, in the fermentation industry and biopharmaceutical industry, we often cultivate the engineering bacteria we need through transgenic technology, and some engineering bacteria will cause pollution once they enter the natural ecosystem. For example, engineered bacteria with steroid hormones may produce androgen, estrogen or adrenaline, all of which are oral drugs. If people's drinking water contains a very small amount of hormones, it will cause metabolic disorders. Too much androgen may make women grow beards and be masculine.
With the development of biotechnology, engineering bacteria are used more and more frequently. We may use engineering bacteria to produce some highly toxic but expensive substances, such as snake venom. It is more expensive than gold and can be used in small amounts to treat heart disease. Once the engineering bacteria that produce snake venom enter the natural ecosystem, the consequences are unpredictable.
Of course, such pollution has not happened, because some of these engineering bacteria have not been cultivated. With the development of science, the maturity of genetic engineering and fermentation engineering technology and the expansion of production, the possibility of such pollution is increasing.
Another way of genetic pollution is directly through the human body. It has always been the dream of modern biological science to integrate "excellent" genes into human fertilized eggs and remove harmful genes. At present, there are 5,000 kinds of genetic diseases in human beings, and they are increasing at the rate of dozens every year, and the number of genetic diseases accounts for about 20% of the whole population.
How to reduce the harm of food pollution Some people will say, "Can I buy finished or semi-finished products and reheat them myself? Such as cooked meat products. " Experts suggest buying as little as possible or not, because this kind of food should be added with colorants-nitrate and nitrite, and nitrite poisoning will occur if it is added too much; If criminals add it to carrion, it will form a strong carcinogen-nitrosamine. In particular, unlicensed vendors often use hemp, spicy, salty and other heavy tastes to cover up their corruption, so we must be careful. So I suggest you buy fresh ones and make them yourself. It's safer. Minimize pollution during cooking and food processing. The simpler the cooking method, the better. The best way to cook food is steaming, boiling, stewing or cold salad. Eat it raw if you can. Because this can not only retain more nutrients, but also produce no harmful substances; It can also reduce the use of oil and salt, and reduce substances harmful to human health produced during frying/frying/barbecue/smoking. In addition, cooking, steaming, stewing or cold salad can reduce air pollution and food pollution; It can not only reduce nutrient loss, but also save energy and reduce emissions. 2. Pay attention to the hygiene of all aspects of home cooking, and prevent chemical pollution as well as microbial pollution. Raw and cooked foods such as chopping boards, knives and rags used in the kitchen should be used separately to prevent cross-contamination from causing food poisoning. The kitchen utensils used should be disinfected frequently. Remember not to use chemical detergent, but to disinfect with soap, alkaline water or boiling. When eating cold or raw food, we should pay attention to the hygiene during food handling to prevent gastrointestinal diseases caused by microbial contamination.
The United States imported Puweixin Tmall to effectively prevent smog and go out for protection.
How does marine pollution harm animals? First of all, the turtle's gastric juice can't decompose plastic bags, which will make the turtle's stomach uncomfortable.
Secondly, if it enters the intestine, it may be combined with other foods and cannot be excreted, so it will face death for a long time.
Biological pollution, chemical pollution, which chemical pollution is the most harmful in physical contamination? Environmental pollution caused by chemicals entering the environment.
Namely, environmental pollution caused by chemical pollutants. These chemicals include organic and inorganic substances, most of which are products of human activities or man-made, and there are also secondary pollutants.
The potential food-borne hazards caused by chronic long-term intake of chemical organic pollutants have become the focus of attention, including pesticide residues, veterinary drug residues, mycotoxins, some carcinogens and mutagens (such as nitrosamines) formed in food processing, and industrial pollutants, such as dioxin.
Air pollution and food safety Air pollution refers to the phenomenon that the concentration of pollutants discharged into the atmosphere by human activities and their transformed secondary pollutants reach harmful levels in the atmosphere. There are many kinds of them, their physical and chemical properties are very complicated and their toxicity is also different. They mainly come from the combustion and industrial production of fossil fuels (such as coal and oil). There are many kinds of air pollutants, such as SO2, NO2, Cl2, chlorinating agent, fluoride, automobile exhaust and dust. Animals and plants exposed to polluted air for a long time, due to the increase of pollutants inside and outside the body, lead to poor growth or development, and even illness or death, thus affecting the safety of food resources. Crops contaminated by fluoride will not only affect the food safety of grain and vegetables in polluted areas, but also fluoride will enter the food chain through edible grass, causing food pollution.