In daily food, most harmful ingredients that cause human chronic diseases are still in an unmonitored state. This is a common problem all over the world, so diseases caused by food-borne hazards are the primary problem threatening human health. Whether in developing countries or developed countries, the main causes of death of residents are cancer, cardiovascular and cerebrovascular diseases, digestive system diseases, urinary system diseases and other diseases closely related to dietary hazards.
At present, the quality and safety supervision of food production and marketing can only monitor a limited range of harmful substances, but can not comprehensively monitor all kinds of harmful factors in food. One of the reasons is that it is difficult to give consideration to the interests of all parties, to unify the understanding of formulating standards, and to lack a sound legal standard basis; On the other hand, there are too many food production enterprises and too many kinds of food, and the limitation of monitoring cost makes it impossible for regulators to strictly supervise all foods.
Even with sufficient funds, it is impossible to monitor food safety in full accordance with the "essential" standards of safety, and it is also limited by national standards and regulations. For example, a product suffered a fatal blow because it was exposed to hydrogen peroxide, because research shows that hydrogen peroxide is carcinogenic; Biological and medical research has long proved that free radicals are an important factor leading to biofilm damage, leading to biological aging and cancer, and reactive oxygen species released by hydrogen peroxide is a kind of active free radicals. However, it has been found that many countries have not banned the use of hydrogen peroxide in food production. If hydrogen peroxide has no special or even irreplaceable use in medical treatment, pharmaceutical production and food production, then it is certain that hydrogen peroxide has long been banned in medical treatment and food production all over the world. But at present, it seems that people can only pray that all operators who use hydrogen peroxide in food production will use food-grade hydrogen peroxide in strict accordance with relevant state regulations and take effective measures to make its residue in food reach a certain safety level. Because more manufacturers use industrial hydrogen peroxide in food processing and production in order to be cheap. People cannot use the process of eliminating hydrogen peroxide to remove heavy metals and other harmful components contained in industrial hydrogen peroxide.
In recent years, Beijing has made remarkable achievements in the construction of food safety monitoring system, and every citizen may have some experience. Take pork as an example. Even if the pork bought in the vegetable market does not need any seasoning, whether it is boiled or fried, it will not have a heavy fishy smell or unpleasant smell. In the past, pork with a strong smell often came from pigs raised with inferior feed and lean meat, or water-injected meat, which is a change that ordinary people can intuitively feel. The actual inspection and sampling results also show that since 2007, no water-injected meat or pork containing clenbuterol has been found in the Beijing market. The good results of food safety monitoring can not be separated from the huge investment of the government.
According to the person in charge of the Food Safety Office of Beijing Municipal Government, in order to ensure the quality and safety of key commodities in the circulation field, Beijing plans to take nearly 654.38 million food samples from the market every year for safety testing and analysis. If the inspection fee for each sample is 1000 yuan, it needs1000 yuan. And 1000 yuan is only enough to detect 20? 30 main harmful components.
At present, the state attaches great importance to food safety, and the costly strict supervision measures can only provide limited food safety guarantee. For example, through the establishment of traceability system, improve the level of food safety. Once there is an urgent and significant food safety problem, we can check all aspects of food production and transportation one by one through the traceability system. This kind of "wise after the event" supervision measures can control the "problem" food from the source, avoid the further expansion of this harm, and provide a basis for investigating the responsibility. However, the application of this control measure is limited to the problems that have been found, that is, to control some harmful components that cause acute poisoning symptoms or are found in testing. Obviously, there are many kinds of chronic hazard factors that are not included in the sampling project, and it is impossible to prevent them through the traceability tracking system.
Although there is definite scientific evidence that some additives, disinfectants and additives used in food production are very harmful, the use of such chemicals, such as nitrate, nitrite and sulfur dioxide, cannot be completely banned in production. However, the additives in non-liquid food often have the problem of uneven mixing, so it is difficult to eliminate the occasional high-content additives in food. Beijing Food Safety Office 2008 1? In the sampling inspection in July, more than 150 batches of different kinds of products were found to have such safety problems.
The current problem is that no one is willing to bear the responsibility of harmful ingredients in food for consumers' health damage. For example, if a cancer patient tests and analyzes the ingredients of the food he often eats in the market for free, he will find that many ingredients in these foods are carcinogenic. However, no food production enterprise will compensate cancer patients, and no food safety regulatory agency will assume the responsibility of compensation for patients. Because the existing laws and regulations cannot fully support the interests of consumers. Therefore, as the "Healthy Diet Law" points out, only by raising consumers' safety awareness and strengthening the cultivation of quality can we prevent and avoid all kinds of hazards in diet to the maximum extent and ensure the safety and health of diet.