Want food safety? Make a knowledgeable meal first.

What is the "identity" of food additives, the hidden threats of home kitchens, the "unidentified" fruits and vegetables? The topic of food safety that everyone is most concerned about was solved one by one at the event site of the theme day of the China Association of Science and Technology during the National Food Safety Promotion Week on June 20th. Hosted by the China Association of Science and Technology, hosted by the China Food Science and Technology Association, beijing Science and Technology Association, Beijing Food Society, with the theme of "smart 'hui' good life and healthier food and health", the event brought together leaders, experts in food-related fields, as well as schools, communities, consumers and food business representatives of nearly 200 people.
In order to give consumers a clearer understanding of food safety-related knowledge, the organizers invited three guests, Professor Cao Yiping of Beijing University of Commerce and Industry, Professor Fan Zhihong of China Agricultural University and Dr. Zhong Kai, Vice Chairman of the Youth Working Committee of the China Food Science and Technology Association, to give a lecture on food safety and health science.
that "no added" foods may not be so reliable
food additives have been a concern for consumers. Professor Cao Qiping of Beijing University of Commerce and Industry began with the label "no added" and "no preservatives" on some commodities in recent years, sharing objectively the "food additives" of right and wrong.
Professor Cao said: "Consumers a little panic about food additives is normal, on the one hand, consumers are not very understanding of more professional food additives, on the other hand, there are indeed individual illegal traders illegal use of the phenomenon, and by the regulatory authorities." But what is more worrying is that some businesses take advantage of consumers' fear, 'no add' and so on as a selling point, which does a lot of harm to consumers who do not understand the scientific knowledge. Professor
Cao told us that food additives, such as brine for tofu and red music for wine and meat processing, have been used in China for at least 2,000 years. Food additives to today, a richer variety of safety evaluation and supervision system is more scientific, systematic and strict. There is a special international authority, the Food Development Committee, to develop standards for the use of food additives. China is the National Food Safety Risk Assessment Center responsible for the safety of food additives for professional evaluation, by the National Health and Health Commission issued relevant standards, by the State Administration of Market Supervision and Administration of the use and production of supervision.
do I have to use food additives? Professor Cao introduced the importance of food additives to food as an example of preservatives. "After the harvest, in order to ensure that we have food supply every day, we face the problem of preservation, drying, salting and other traditional preservation methods have a clear problem, is that the nature of the food itself has changed a lot. In order to solve this problem, scientists at home and abroad are racking their brains. In the 18th century, a Frenchman accepted Napoleon 10,000 francs, focusing on food preservation, and later he combined heat sterilization methods with closed packaging technology, invented food can storage technology, greatly extended the time of food preservation. But the problem with canned food is that it's too heated, the food is too nutritious, and the flavor is lost to a certain extent. Scientists eventually succeeded in inventing preservatives to ensure that foods that last longer, such as soy sauce and vinegar, do not go bad for long periods of time after first use. It is worth noting that foods that require corrosion protection instead of preservatives are very dangerous, safety is difficult to guarantee, and eating such foods is a great risk to people's health. As
, Professor Cao believes that businesses' claim of "no addition" may have a great negative impact on consumers, one is to strengthen consumers' mis-understanding of food additives. The second is to exacerbate consumers' panic about food additives. Third, it may lead to a larger problem of food additives, which poses a threat to our health.
food safety in the family kitchen can not only rely on love and conscience, but also on knowledge
some people because of food additives on the "outside" food doubts, but the family kitchen must be safe? Professor Fan Zhihong of The Agricultural University of China and we had a serious chat about the safety of the family kitchen.
"A lot of people don't buy processed food outside and think it's safer at home, and some people like to buy something made purely by hand online, and these undocumented businesses generally use their conscience to make sure their stores sell safe food, " said Mr. Fan. But when the problem comes, can conscience really guarantee food safety? To ensure food safety, relying on conscience is not enough, more important is relying on knowledge.
if the lack of food safety knowledge in the family is easy to eat out of the problem, Mr. Fan pointed out that almost 90% of China's home kitchens are not in line with food safety norms, and from five aspects to help us analyze the common hidden dangers of home kitchens.
1. Food storage
often occur in family kitchens due to improper food storage of mold, oxidation, microbial proliferation problems. It is not uncommon for many people to choose to eat moldy foods, such as rice or meat, because they don't want to waste it, leading to health problems such as food poisoning. There are also semi-finished foods, such as homemade pickles, nitrite content is very high, there are food safety risks.
some families lack common sense about the use of refrigerators, and many even think that refrigerators are only used to cool food. In fact, the main purpose of refrigerators is to reduce the rate of reproduction of microorganisms in food and reduce the risk of bacterial food poisoning. More important than cold drinks is refrigerated meals, which are dangerous to keep on a table at room temperature for long periods of time without immediate consumption.
2. Food cross-contamination
the first thing to be addressed is the number of case boards, a family should have three to four plates, to ensure that the treatment of ingredients can be cooked separately, cut fruit is best to use a case board alone. There have been a number of cases of food poisoning caused by food cross-contamination, and an eight-mouthed family was admitted to hospital with salmonella food poisoning, only to find that the poisoning was caused by bacteria on eggshells and other food cross-contamination.
Eggshell may be stained with chicken droppings and straw, it also hides a large number of pathogenic bacteria, so the hand that took the egg must be carefully cleaned and then contact with other food, the bowl containing raw egg liquid is need to be carefully cleaned after use.
3. The problem of homemade food
many people enjoy making their own food, but if the operation is not standardized, it is very dangerous. In the event, for example, a botulinum toxin with a mortality rate of up to 40% can have dire consequences. Therefore, we are not encouraged to make their own fermented food at home, such as soy meal, mold tofu, soy sauce, etc. , nor is it recommended that we ferment yogurt, wine and enzymes, if the operation is not standardized are very easy to produce pathogenic bacteria.
4. Treatment of surplus food
Generally speaking, if you find that the food has been done more, you will be divided into parts in advance, if all are on the table, everyone's saliva can easily be chopsticks, spoons into the food, breeding a lot of microorganisms. Early part of the possible can not eat the part, wait for the temperature to drop and put in the refrigerator refrigeration, this will produce less nitrite, wait until the time of consumption and then take out to heat sterilization can be normal consumption.
if you make too much meat at once, you want to take it out a little longer and eat it, you can divide it into several parts and put it in the freezer of the refrigerator. For example, good beef sauce, put in the freezer, want to eat when you take it out to freeze can be normal consumption, convenient and safe.
5. With regard to sanitary cleaning in the kitchen
many people are confident in their own home kitchen, when in fact the hygiene situation in many home kitchens is worrying. There are also problems with the hygiene of cooks, such as not cleaning their hands before handling food, not tying up long hair, coughing sickly and insisting on cooking. Therefore, we should not be too confident in our home kitchen and their own food safety knowledge, but should learn more about real food safety knowledge, understand the relevant knowledge and operating practices, to ensure the food safety of the whole family.
wearing heart lotus, iced vegetables, red heart dragon fruit, aloe vera, sed red flowers... Do you really know them?
the misunderstanding of food additives and the safety of the family kitchen, but also specific food. Dr. Zhong Kai, vice chairman of the Youth Work Committee of the China Food Science and Technology Association, said: "We are now eating more and more healthy pursuits, which is more nutritious than which and so on there are many, but in fact, many people have a misunderstanding, take the simplest fruits and vegetables, we might as well pick a few first, re-understanding." "
first of all, I say wear heart lotus. Many people know that wearing heart lotus has the effect of "losing fire", but what we do not know is that this food is not actually called heart lotus at all, it is a kind of meaty plant called heart leaf flower, from southern Africa. This foreign vegetable came to China after fear that we do not know, so they found a chinese people more familiar with the name of Chinese medicine to call it, that is, wearing heart lotus. Therefore, eating heart leaves and eating other vegetables is not much difference, there is no need to deify it.
Said the heart leaf day flowers have to mention - ice vegetables, ice vegetables this dish is actually called ice leaf day flowers, is also a meaty plant, the surface will have some things like small dewdrops. You can taste a faint saltiness when eating iced vegetables, which grow in the sand by the sea in southern Africa, so the salt percentage is higher, and a little salt water is added to grow it to grow better. In short, this is also an exotic variety, but may not know much about vegetables.
to say another familiar plant - aloe vera. Aloe vera varieties are very many, but only a few varieties can be eaten, most of the varieties are poisonous, so their own random species of aloe vera to eat or wipe the face is obviously not reliable. And even the edible aloe vera variety, the edible part is only the gel in the middle of the aloe vera, the outside is not edible.
people know that the greatest effect of aloe vera is to moisturize the intestines, why urinate? Because there are tantalum-like substances that stimulate intestinal peristaltic, it's the same as eating big yellow. But what's the effect of eating too much? After eating too much the stomach is black, because excessive will lead to poisoning, so their own aloe vera to eat is a risky thing. We will also use aloe vera in food, some yogurt inside with aloe vera gel, but we rest assured that are treated, but also limited. Dr
Zhong Kai went on to say that dragon fruit, "the supermarket usually sells two kinds of dragon fruit, one is red heart, one is white heart, usually red heart is a little more expensive." Many people also generally believe that the nutritional value of the heart is higher, in fact, the two dragon fruits in addition to color, there is not much difference. "
the original, the red of the red heart dragon fruit is the same as the red inside the peel, all because of the beet red. This natural pigment is found in many foods and has little or no harm in itself, but there is absolutely no need to be a symbol of wellness. So dragon fruit eat normally on the line, red and white are the same.
Zhongkai's last mention was sedum. "A lot of people think that sedrum is a kind of serum flower in Tibet, in fact, sedd red flower is neither produced in Tibet nor red flower. Sedrum flower is actually the flower of the plant, three flowers picked out for drying turned into sed sedflower, why sedd red flower expensive? Mainly in the picking of flowers are hand-operated. "Regarding the origin of sedrum flowers, some people have always felt that it is Sichuan, Tibet, Qinghai that piece, in fact, the origin of sedrum flowers is the Mediterranean region, Tibet is simply not suitable for the production of s sedrum flowers, but the ancient jingong transport is through Tibet into the Central Plains, the world's main source of sedrum flowers in Iran, China's main source in Shanghai Chongming Island. But in fact, it is difficult for everyone to buy sed sedrum produced in Shanghai, because the quality of sedal coli grown in Shanghai is better than natural production, so basically used for export, we brought back from Tibet tourism sedflower production may be Iran. Dr. Zhong Kai finally said,
I'm talking about these foods, mainly to tell everyone that a lot of food we eat when the baby eats, but may not understand it at all, or even spend money wrong." At
, the experts also interacted and discussed with you in the form of a home-based conversation about hot topics such as "parents' circle of friends". In the afternoon, the organizers also organized a visit from happy 50 senior university consumers to the Beijing Institute of Nutrition Sources, through professional explanation, sports health interactive experience, nutrition diet laboratory visits and other forms of activities, so that consumers more intuitive understanding of food health knowledge and common nutritional errors.
same day, a seminar on food safety science and technology on "social co-governance and resource sharing" was also held at the Beijing Science Center. More than 100 experts, scholars and business representatives from the food science and technology industry and industry conducted in-depth discussions on the theme of the seminar, "Social Co-management and Resource Sharing", and made suggestions on how to better carry out public science and technology on food safety.