1, food safety status
1. 1 Main food safety problems in the world
Bovine spongiform encephalopathy
Mad cow disease, namely bovine spongiform encephalopathy, was first discovered in Britain at 1985. Up to now, there have been more than 80,000 cases of 100 in western Europe (mainly in Britain), involving more than 10 countries. People who eat food contaminated by mad cow disease factors can be infected with new CJD through the digestive tract. After the onset, it showed progressive dementia, memory loss, ataxia, tremor, insanity and eventually death. At present, about 100 patients have been found in the world, and some scientists speculate that there are about 500 thousand patients in the incubation period.
O- 157 event
Since1June, 1996, mass food poisoning incidents occurred in many primary schools in Japan, and the culprit was found to be "O- 157" Escherichia coli. Since August of that year, there have been more than 9,000 patients in Japan. Seven of them died and hundreds were hospitalized. Patients infected with E.coli "O- 157" are often accompanied by severe abdominal pain, high fever and bloody dysentery. Severe cases will be complicated with hemolytic uremic syndrome (HUS) and encephalitis, which is life-threatening. Food poisoning caused by "O- 157" has occurred not only in Japan, but also in the United States, Europe, Oceania and Africa in recent years. According to the estimation of the US Centers for Disease Control and Prevention, "O- 157" can cause 20,000 people to get sick and 250 to 500 people to die every year in the United States.
Highly pathogenic avian influenza (HPAI)
H5N 1 avian influenza, which is prevalent in Asia at present, first appeared in Hongkong, China in 1997. From June to February, 2003, avian influenza spread rapidly in Asia 10 countries and regions. Avian influenza virus can be transmitted to humans through birds. Once people are infected with avian influenza, the mortality rate is very high, accounting for about 72% of patients. Worldwide, 123 people have been infected with avian influenza and 63 people have died. From June 5, 2004 to 10, an outbreak of avian influenza occurred in Longan, Guangxi. By 2005, there were 53 highly pathogenic avian influenza outbreaks in China.
1.2, major domestic food safety incidents
1February 1987 to1February 1988, an epidemic of hepatitis A broke out in Shanghai, and 3 1000 citizens were infected with hepatitis A.
In 200 1 year, food poisoning caused by EHEC O 157: H7 broke out in Jiangsu, Anhui and other places, resulting in 177 deaths and more than 20,000 poisoning.
On March 19, 2003, some primary school students and teachers in Haicheng, Liaoning Province drank soybean milk and caused food poisoning, involving 2556 primary school students (292 poisoned people). The reason of soybean milk food poisoning is that the anti-nutritional factors such as trypsin inhibitor in active soybean powder are not completely inactivated.
In April, 2004, the news media revealed that 13 infants died from eating inferior milk powder with almost no nutrition, and nearly 200 infants were seriously malnourished.
In September, 2008, the incident of calculus caused by the artificial addition of melamine Sanlu infant formula was disclosed by the media. In just one week, 6244 cases of clinically diagnosed stones were reported in various places, and 3 cases died. Sampling found that 20% of individual batches of dairy products contain melamine.
1.3 consequences of food safety problems
1.3. 1 food safety affecting international trade is an important condition for food trade between countries and an important reason for trade disputes. It is reported that a large number of exported foods in China are seized every year because of food pollution, pesticide residues and additives that do not meet the hygiene requirements.
1.3.2 affects the survival and development of enterprises. Food industry plays an important role in China's national economy. Food safety is the foundation of food brands and the life of food enterprises. Ensuring food safety is the first eternal theme for the survival and development of food enterprises. Once there is a food safety problem, the enterprise will immediately get into trouble and be unsustainable.
1.3.3 Affect social and economic development In any social economy, food is undoubtedly one of the most important commodities. Food safety incidents can not only directly cause serious economic losses, but also lead to a decline in productivity, economic benefits, medical expenses and national financial expenditure due to the occurrence of a large number of food-borne diseases, which ultimately hinders national economic development and threatens social stability and national security.
2. Public health factors affecting food safety
2. 1 Bring your own food. On the one hand, the natural ingredients of some animals and plants in nature are toxic and harmful substances, such as puffer fish containing tetrodotoxin, poisonous mushrooms containing toxic ingredients, some shellfish containing neurotoxins, and some vegetables containing a lot of nitrates. On the other hand, due to the infection of livestock and poultry, their meat products carry pathogens, such as beef and pork infected with taeniasis, fish infected with clonorchiasis, beef infected with mad cow disease and anthrax, chickens and ducks infected with avian influenza virus and salmonella.
2.2 Food Pollution All kinds of foods people eat may be contaminated by toxic and harmful substances in production, processing, packaging, storage, transportation and sales, which are generally divided into three categories: biological, chemical and radioactive pollution. Biological pollution of food is caused by harmful bacteria, viruses, parasites and fungi. It is estimated that more than 90% of food-borne diseases in the world are caused by 20 ~ 30 kinds of microbial pollution. Food-borne diseases caused by microorganisms are also the most important factors affecting food safety in China. The sources of chemical pollution of food are complex and diverse, including the abuse of pesticides, veterinary drugs, feed additives, pesticides, herbicides and rodenticides, the pollution of "industrial waste" containing harmful substances such as lead, cadmium, mercury and arsenic, and carcinogens produced by baking, smoking, waxing and improper cooking at high temperature. The radioactive pollution of food is mainly caused by the absorption or adsorption of foreign radioactive elements by food, as well as accidental nuclear leakage or nuclear test.
2.3 On the one hand, artificial additives are added to food to improve the quality, color, smell and taste of food, as well as the needs of preservation and processing technology. There are many kinds and quantities of additives, which are abused. On the other hand, some lawless elements make fake goods for profiteering and malicious adulteration. Moreover, the wrong addition and poisoning caused serious food safety problems.
2.4 Illegal production and operation are mainly small and medium-sized cities, towns, urban-rural fringe areas of large and medium-sized cities, and some unlicensed enterprises, individual vendors and family workshops in rural areas, which have the characteristics of small scale, strong concealment, dispersion, strong mobility and flexible operation mode, and often evade health supervision without health permission. Because most of the production conditions are simple, it is difficult to meet the hygienic requirements of food production and operation, which is an important hidden danger of food safety.
3. Food hygiene management
3. 1 Food production and marketing enterprises should strengthen their own food hygiene management and be responsible for food safety and consumer health. It is necessary to improve the food hygiene management system of this unit, equip full-time or part-time food hygiene management personnel, and strengthen the inspection of food production and operation. The main responsibilities of food hygiene management personnel include: ① implementing food hygiene laws, regulations, rules and hygiene standards, and organizing the implementation of food hygiene management systems within enterprises; (two) to publicize and train the food hygiene knowledge and legal knowledge of the food production and marketing personnel of this enterprise; ③ Manage, inspect and test the food and food production and operation process, deal with the problems found in time, and report to the health administrative department.
3.2 The food and containers, packaging materials and other utensils specially used for food produced by food production enterprises must pass the inspection in accordance with hygiene standards and hygiene management measures before leaving the factory or selling. Its purpose is to prevent unqualified food from entering the market, ensure the safety of consumers and promote enterprises to improve their management level.
3.3 Product name, place of origin, factory name, production date, batch number (or code), specifications, formula or main components, shelf life, eating or using method, etc. It must be marked on the product packaging label or instruction manual. The product description or commodity identification of food shall not contain exaggerated or false propaganda contents. Food packaging labels must be clear and legible.
3.4 When purchasing food and raw materials, food producers and operators shall ask suppliers for hygiene licenses, business licenses (photocopies), product inspection certificates or inspection reports; When purchasing health food, imported health food, irradiated food, and new resource food, it shall also obtain the relevant health permit approval (copy) from the Ministry of Health; When buying fresh (frozen) meat, you should obtain the quarantine certificate of animal products, or check whether the carcass is stamped with a valid inspection seal. When purchasing imported fresh (frozen) meat and its products, the quarantine certificate for entry-exit animal products shall be obtained. Food producers and business operators shall improve the system of food purchase acceptance, ensure that special personnel strictly control the purchase acceptance, and register the product name, supply and marketing unit, purchase and sale quantity, product batch, shelf life and relevant vouchers in detail in the food purchase and sale ledger, and the relevant vouchers shall be kept for more than one year for future reference. Products whose relevant certificates do not meet the requirements or whose certificates are inconsistent with the products shall not be purchased and put into storage. According to the hygiene standards and requirements, the food inspection qualified or laboratory test sheets issued by the producers of food and its raw materials or the inspection and testing institutions recognized by the health administrative department at or above the provincial level are all valid documents. Food procurement certification is an important measure for food producers and operators to strengthen the internal management of enterprises, plug the loopholes of unqualified food and its raw materials, ensure the supply quality, hygiene and safety, and also an important means to ensure the health and safety of consumers.
3.5 Food production and marketing enterprises and food vendors must obtain hygiene licenses before applying to the administrative department for industry and commerce for registration. Those who have not obtained the hygiene license shall not engage in food production and business activities. Food producers and business operators shall not forge, alter or lend hygiene licenses, and shall not engage in production and operation beyond the permitted scope.
3.6 Food production and marketing personnel must have a health examination every year; Food production and marketing personnel who are new to work or temporarily take part in the work must have a health examination and obtain a health certificate before taking part in the work. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not take part in direct contact with imported food.
4. What are the basic requirements of food?
General hygiene requirements of food: food should be nontoxic and harmless, meet nutritional requirements, and have corresponding sensory properties such as color, fragrance and taste.
1, non-toxic and harmless, that is, food should be safe and hygienic. Non-toxic and harmless means that it does not cause acute or chronic diseases to consumers, does not constitute harm to human body, or although food contains extremely small amounts of toxic and harmful substances, it will not endanger human health under normal consumption. It can be seen that the so-called non-toxic and harmless food is relative, and the content of toxic and harmful substances in food must be within the limits stipulated by food hygiene standards.
2. Food should meet certain nutritional requirements, which is the standard to measure whether the food hygiene standard is qualified. Nutritional requirements include not only the contents of protein, fat, vitamins and other nutrients, but also the digestion and absorption rate of this food and its role in maintaining normal physiological functions of the human body.
3. Food should have corresponding sensory characteristics such as color, fragrance and taste, which is an important symbol to measure whether food is spoiled. Sensory traits include color, smell, taste, elasticity in tissue state, dryness and wetness, smoothness and turbidity, which are judged by human sensory organs.
Hygienic requirements of infant food: Infant period is the basic stage of human growth and development, and the physical and mental health and strong growth of such people are related to the happiness of every family and the improvement of the quality of the whole Chinese nation. Because its digestive system and immune system are not perfect and its disease resistance is weak, the main and auxiliary foods specially designed for infants must meet the general hygiene requirements of food and the special nutrition and hygiene standards formulated by the health administrative department of the State Council. For example, additives such as essence, pigment, saccharin and monosodium glutamate should not be added to infant food. In the incident of inferior milk powder in Fuyang, Anhui Province, some media called inferior milk powder "poisoned milk powder", which is actually inaccurate. Milk powder itself does not contain toxic and harmful substances, but the content of protein is not enough to meet the baby's growth and development needs.
No drugs can be added to the food. There are many phenomena of illegally adding drugs to health food, and this phenomenon also exists in ordinary food. Wang Laoji, a red canned beverage produced by Dongguan Jiaduobao Beverage Co., Ltd., contains Chinese medicine Prunella vulgaris, which violates the provisions of the Food Hygiene Law and is taken to court by consumers in Beijing.
4, prohibit the production and operation of food:
(1) Deterioration, rancidity of oil, mildew, moth-eaten, filth, uncleanness or other abnormal sensory properties, which may be harmful to human health.
(2) containing or contaminated by toxic or harmful substances, which may be harmful to human health.
(three) containing pathogenic parasites and microorganisms, or the content of microbial toxins exceeds the national standard.
(four) meat and its products that have not been inspected by veterinary hygiene or are unqualified.
(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes.
(6) The container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution.
(7) doping, adulteration or forgery, which affects nutrition and hygiene. The act of counterfeiting well-known brand packaging belongs to the management scope of the Industrial and Commercial Bureau.
(8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food. For example, using leather waste, hair and other non-food raw materials to produce edible gelatin and hydrolyzed protein, and then using these as raw materials to produce and process dairy products, children's food and other foods.
(nine) beyond the quality guarantee period; Shelf life refers to the longest period of keeping food quality under the conditions stipulated in the label. In the meantime, the food is completely suitable for sale. After this period of time, although food can still be eaten for a certain period of time, production and operation are prohibited.
(10) Because of special needs such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government explicitly prohibit the sale. For example, it is forbidden to sell cold dishes during the outbreak of major acute infectious diseases.
(1 1) contains additives that have not been approved by the health administrative department of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state.
(12) Other items that do not meet the food hygiene standards and hygiene requirements. For example, food produced by people who have added drugs, failed in inspection or inspection, failed to obtain certificates as required, and have no hygiene license.
5. Special hygiene requirements in food production and operation.
1. Environmental hygiene requirements: keep the internal and external environment clean and tidy, take measures to eliminate harmful insects and their breeding conditions, and keep a specified distance from toxic and harmful places; There should be corresponding facilities for disinfection, dressing, washing, lighting, lighting, ventilation, corrosion prevention, dust prevention, washing, sewage discharge and garbage or waste storage.
2. Hygienic requirements for enterprise scale: there should be workshops or places for processing, handling, packaging and storage of food raw materials suitable for the variety and quantity of products.
3. Hygienic requirements for equipment layout and process flow: Cross contamination of food to be processed with directly imported food, raw materials and finished products should be reasonably prevented, and food should not be exposed to toxic and unclean substances.
4. Hygienic requirements for food-related items: Tableware, drinking utensils and containers directly containing food must be washed and disinfected before use, and cookware and utensils must be washed and kept clean after use; The detergents and disinfectants used shall be safe and harmless to human body; Containers, packages, tools, equipment and conditions for storing, transporting and loading and unloading food must be safe and clean to prevent food pollution; The food for direct entrance should be packaged in small packages or non-toxic and clean packaging materials.
5. Hygienic requirements for food producers and operators: personal hygiene should be maintained at all times (such as neat clothes, regular manicure, normal hair, frequent bathing, etc.). ); When producing and selling food, you must wash your hands and wear clean work clothes and hats; When selling directly imported food, sales tools must be used.
In recent years, China has entered a period of frequent food safety incidents. Inferior milk powder, "Sudan red" hot sauce, hairy soy sauce, paraffin hot pot bottom material, lean meat, poisoned rice, waste oil ... There are many "problem foods", which involve a wide range and have serious consequences, and have reached the point where people talk about "food". The Ministry of Commerce's Investigation Report on Food Safety in Circulation Field in China shows that although the current food safety situation in the market has improved year by year, there are still some problems in food safety, such as exceeding the standard, lack of laws and regulations, and imperfect testing and environmental protection system. Consumers' trust in the safety of any kind of food is less than 50%. One food safety problem after another is undermining people's confidence in food ... What happened to food in China? What else can we eat tomorrow? This article will continue to update the food safety incidents that occurred in mid-2009, so that everyone can have a clear understanding:
First, Dumex baby milk powder problem
Cause: Sixty-three infants in several provinces of Zhejiang Province developed kidney calculi symptoms after drinking Dumex infant formula.
Progress: According to the deployment of the General Administration of Quality Supervision, Inspection and Quarantine, Shanghai Quality and Technical Supervision Department began to investigate the quality and safety of Dumex milk powder produced before September1KLOC-0/2009.
Results: The final confirmation was only a false alarm, and the relevant departments verified that there was no quality problem with the milk powder.
Q: Then why did these 63 babies get kidney calculi?
Second, Mengniu Telunsu OMP milk
Cause: Mengniu Telunsu OMP milk is a trace of natural active milk protein found in milk due to the addition of unknown safety substance OMP, which was jointly developed by Mengniu and an institution in 2006. Mengniu claims that this OMP protein has a unique mechanism and role in improving human bone density and promoting bone anabolism. However, the security of OMP has not been clearly defined in China.
Progress: On February 1 1, the relevant person in charge of the General Administration of Quality Supervision, Inspection and Quarantine made a formal response to the addition of OMP to Mengniu dairy products, saying: "At present, the state is comprehensively cleaning up and rectifying the use of food additives. The General Administration of Quality Supervision, Inspection and Quarantine is working with relevant departments to study the safety of OMP in Mengniu Telunsu milk. The research results will be published in an appropriate way. "
Results: The General Administration of Quality Supervision, Inspection and Quarantine, Ministry of Health and other six national ministries and commissions decided that drinking Telunsu OMP milk was harmless to health.
Reflection: For the food industry, why can enterprises add untested additives to their products at will?
Third, Korea Haoliyou Food and Haitai Beverage
Cause: Food and beverages produced by six Korean manufacturers, such as Haoliyou Food and Haitai Beverage, were ordered to be recalled for using Spanish food additives that may contain melamine.
Progress: According to relevant personages of Haoliyou Food, all products in the northern market of China are produced by Langfang production base in Hebei, while all products in the southern market such as Shanghai are produced by Qingpu production base in Shanghai. The procurement of raw materials for domestic products is completely independent of the Korean headquarters. Most of them use domestic raw materials, milk powder is all imported from France and New Zealand, and food additives are also imported from France and Japan, but Spanish food additives have never been used.
Results: Fortunately, all our domestic Haoliyou foods were produced in China, and no melamine was detected.
Reflection: Strengthening the safety inspection of imported food cannot completely believe in "all imports".