New Year's Day, don't step on these food safety thunders.

Original title: New Year' Day, stop stepping on these food safety "rays
what is the new trend of healthy eating in 2021? What are people's primary health needs in the post-epidemic era? What is the number one cause of death in food safety in China? What is the food safety "stealth killer" that has been neglected? Epidemic prevention and control under how to prevent "toxic" imported cold chain food, control food pollution ... On January 8th, at the "2020 Media Communication Conference on Scientific Interpretation of Food Safety and Health Hotspots" organized by the China Association of Science and Technology and the China Food Science and Technology Association, a number of authoritative experts made scientific interpretations of food safety and health hotspots such as Spring Festival epidemic prevention, imported cold chain food, plant-based food, etc.
1: Spring Festival epidemic prevention - strictly prevent rebound, control food pollution
interpretation experts: Chen Junshi, Chinese Academy of Engineering, General Counsel of the National Food Safety Risk Assessment Center.
coronary pneumonia is a respiratory infection, not a food-related disease. Although For the first time, China has proved that things can be passed on to people, except for human transmission. But for the general public, the chances of such infection are very small, so far no one has been reported to have been infected by buying and preparing contaminated food.
but new crown pneumonia still presents a challenge to food safety: 1. Don't be afraid to buy and prepare frozen foods, including frozen seafood and frozen meat, because it has a low risk of contamination. 2. To follow the World Health Organization's food safety five elements: to keep clean, raw separate, thoroughly cooked, safe temperature to preserve food, safe water and food raw materials. 3. Food enterprises should strictly abide by the relevant regulations issued by the government, attach importance to staff protection and the cleaning and disinfection of the production environment, and prevent cross-contamination of the new crown virus throughout the food chain.
Hotspot 2: Miseedulation of poisonous mushrooms - China's food safety number one fatal factor
interpretation experts: Wu Qingping, a member of the Chinese Academy of Engineering, vice president of the Chinese Academy of Food Science and Technology, honorary director of the Guangdong Institute of Microbiology.
variety of wild mushrooms in China, including four or five hundred kinds of poisonous mushrooms, highly toxic more than 40 kinds. Food poisoning is currently the most caused by the consumption of poisonous mushrooms. The folk-rumoured experience of identifying whether wild mushrooms are toxic is unreliable, there is no easy scientific way to identify them, and there is no special treatment after poisoning by mistake. Therefore, the most fundamental way for consumers to prevent wild mushroom poisoning is to "do not pick, do not buy, do not eat" do not know wild mushrooms. Once poisoning to immediately seek medical attention, in general, 10 minutes after the consumption of toxic mushrooms will be a problem, up to 6 to 12 hours of onset, if there is dizziness, nausea, vomiting, abdominal pain, diarrhea and other symptoms to immediately vomit and immediately medical treatment.
Hot Spot 3: Rice enzyme acid - the culprit of
acid soup" poisoning interpretation experts: Liu Xiumei, honorary vice president of the China Food Science and Technology Association, China Center for Disease Control and Prevention Nutrition and Health Research Fellow.
"acid soup" poisoning incident caused concern in October 2020, but in fact this poisoning began in the 1950s in the three northeastern provinces, by 2020, 17 provinces in China have experienced this kind of food poisoning. The main reason is in the northeast and south remote mountainous areas, rural production of specialty food, cereals with water bubbles, fermentation, it softened after grinding into powder, these powders can be made into noodles, cakes and other special foods, because of this kind of food storage in the production process is not the right way, by the environment of coconut poison monocytobacteria pollution, the production of rice enzyme acid can cause food poisoning.
high-risk foods for food poisoning from coconut poisonous monocytobacteria include: cereal homemade fermented products, desponded silver or wood ear, fermented potato products. Therefore, families or small workshops should be careful to produce or try not to make, do not sell fermented rice noodles. People should pay attention to eating silver ears: through the normal channels to buy, do not buy farmers market or individual sales of fresh silver ears;
Hot 4: Immunity - People's Primary Health Needs in the Post-Epidemic Era
Interpretation Expert: Ding Gangqiang, Vice President of the China Food Science and Technology Association, Director of nutrition and health at the China Center for Disease Control and Prevention.
diet is the basis and guarantee to enhance the body's immunity. During the outbreak, the risk of malnutrition increased due to inadequate intake of vitamins, minerals, plant-based high-quality proteins and essential fatty acids. No food can provide all the nutrients the body needs, and food is diversified to achieve balanced nutrition. If some micronutrients are not sufficiently available from the diet, you can choose a nutrient supplement under the guidance of a professional. In addition to ensuring adequate sleep, moderate exercise, to maintain a relaxed state of mind, is also an important factor affecting immunity. In the post-epidemic era, the food industry will play an irreplaceable role in meeting the health needs of people with improved immunity by continuously improving the high-quality supply capacity of food nutrition.
Hot 5: Plant-based Foods - New Trends in Healthy Eating
Interpretation Experts: Guo Shuntang, Professor, School of Food Science and Nutritional Engineering, Agricultural University of China;
plant-based food is plant-based raw materials, such as beans, grains or other processed products as a source of protein, fat, processed in the product texture, flavor, morphology and other senses and the corresponding animal-sourced food has similar characteristics.
from the point of view of nutritional health, plant protein can meet the nutritional needs of people's amino acids, proteins, especially soy protein is a high-quality protein, can fully meet the human body's nutritional needs for protein. In addition, plant protein also has the characteristics of low saturated fatty acids, zero cholesterol, antibiotic-free, and has the characteristics of low resource consumption, abundant sources and friendly environment. Plant-based food from the concept of diet, eating habits, food flavor, nutritional needs and other aspects, for people to provide a new choice, will also be the inevitable choice of human social development in the future food needs.
Hot 6: Food Security - Awakening Crisis Awareness and Eliminating Food Waste
Interpretation Experts: Sun Baoguo, Fellow of the Chinese Academy of Engineering, Vice President of the China Food Science and Technology Association, President of Beijing University of Industry and Commerce.
outbreak could add more than 130 million people to chronic hunger by the end of 2020, while 841.4 million people could be at risk of undernation by 2030. The outbreak has triggered a re-examination of global food security, and in the face of the downsized pressures of the global economy and profound changes in the external environment, China's food security will also face profound challenges: First, the import dependence of some grain is high; Therefore, the public should establish a new style of saving food, cherish food proud, do cherish food, order meals in moderation, avoid leftovers, reduce waste.
Hot 7: Live Shipping - Plug security vulnerabilities under hot marketing
Interpretation expert: Ma Guansheng, director of the Department of Nutrition and Food Hygiene, Peking University School of Public Health.
the outbreak, live webcasts have spawned new economic growth points and become a powerful tool for small and medium-sized enterprises to resume work and fight poverty. Agricultural products and food are the most popular in live shipping, but there are storage, packaging and logistics links are not in place, resulting in "live" quality decline, information opaque and difficult to trace pain points, food safety risks increased.
this time, it is importance to clarify the relevant industrial chain upstream and downstream enterprises, government regulatory departments, e-commerce platform and other links of the main responsibility for food safety, to safeguard the legitimate rights and interests of consumers. People should uphold the concept of rational consumption, from the norms and credibility of the online shopping platform to buy products, carefully look at the commitment of live shopping anchors, not blind listening, not blind, not greedy for low prices, learn to defend rights through formal channels, to preserve the quality of goods, commodity price discounts related to the evidence.
Hot 8: Imported Cold Chain Foods - Difficulties and Key Points under Epidemic Prevention and Control
Interpretation Expert: Li Ning, Vice President of the China Food Science and Technology Association and Deputy Director of the National Food Safety Risk Assessment Center.
At present, many countries are in the outbreak period of neo-crown pneumonia, all kinds of surfaces including food and its packaging may be contaminated with viruses, imported cold-chain food and its packaging may become long-distance cross-border transport to carry and spread the new coronavirus carrier, the safety of the whole food industry chain put forward higher health requirements. As of November 25, 2020, the results of the national cold chain food and packaging sample monitoring and sampling organized by the National Health and Safety Commission showed that the pollution rate was 0.48 per 10,000. Therefore, epidemic prevention and control should focus on strengthening the forward pass, in strengthening the source control at the same time, the relevant food production operators should strictly implement the main responsibility of epidemic prevention and control, do a good job of "people" "things" with prevention.
Hot 9: Norovirus - "Recidivism"
Interpretation Experts leading to food-borne diseases: Chen Ying, Vice President and Chief Engineer of the China Institute of Inspection and Quarantine Science;
virus is one of the main pathogens that cause infectious diarrhea in humans, mainly contaminating shellfish, fruits, vegetables and water, and can cause acute gastroenteritis in humans. Noel virus is generally susceptible to all ages, and children, the elderly and immunodeficiency are at high risk. Generally October to March is the high incidence season for noel viruses.
Processing and preparing food in accordance with the Requirements of the World Health Organization's "Five Keys to Food Safety" can be a good prevention of norovirus infection or transmission, i.e.: keep food and hands clean; At the same time, we should strengthen the supervision and management of employees in food production and operation units, report suspected cases in a timely manner, and strengthen the treatment and management of infected people.
Potspot 10: Food Allergy - Neglected Food Safety "Invisible Killer
Interpretation Expert: Wu Yongning, Chairman of the Food Authenticity and Traceability Branch of the China Academy of Food Science and Technology, Technical Director of the National Food Safety Risk Assessment Center;
Chen Hongbing, Dean of the China-Germany Joint Research Institute of Nanchang University, Professor of the National Key Laboratory of Food Science and Technology, Nanchang University.
food allergy is a global food safety and serious public health problem. The current National Standards for Food Safety Prepackaged Food Labeling General Rules (GB 7718-2011) list eight categories of allergens, namely gluten-containing grains and their products, crustaceans and their products, fish and their products, eggs and their products, peanuts and their products, soybeans and their products, dairy and dairy products, tree nuts and their nut products.
avoiding the intake of allergens is the only effective way to prevent and control food allergies, and the implementation of food allergen labeling system can also effectively avoid food allergies. At present, china urgently needs to Chinese list of allergic foods based on the epidemiological investigation of the group, and to deal with the food allergy problem in our population through multidisciplinary collaborative innovation. People should also increase their awareness of sensitive substance labels on food packaging and avoid foods that cause allergies.