1, the current situation of food safety
1.1 Global major food safety issues
Mad cow disease
Mad cow disease, bovine spongiform encephalopathy, was first found in 1985 in the United Kingdom, so far, Western Europe (mainly in the United Kingdom) has appeared in more than 180,000 cases, more than 100 countries affected. People can be infected with the new Creutzfeldt-Jakob disease through the digestive tract by consuming food contaminated with BSE factors. The onset of the disease is characterized by progressive dementia, memory loss, ****济失调, tremors, neurological disorders and eventually death. Currently, about 100 cases of patients have been found worldwide, and some scientists speculate that about 500,000 patients are in the incubation period.
O-157 incident
Since June 1996 from a number of Japanese elementary schools in the collective food poisoning incident and found that the culprit for the "O-157" Escherichia coli bacteria, Japan, until August of that year, the patient has reached more than 9,000 people. More than 9,000 people were affected. Seven of them died and hundreds were hospitalized. Patients infected with E. coli "O-157" often suffer from severe abdominal pain, high fever and bloody diarrhea. In severe cases, hemolytic uremic syndrome (HUS) and encephalitis are life-threatening complications. "In recent years, food poisoning caused by O-157 has occurred not only in Japan, but also in the United States, Europe, Oceania, and Africa. The U.S. Centers for Disease Control and Prevention estimates that "O-157" can cause 20,000 illnesses and 250 to 500 deaths each year in the United States.
Avian Influenza
The H5N1 avian influenza, which is currently endemic in Asia, first appeared in Hong Kong, China, in 1997. in December 2003, the avian influenza spread rapidly across 10 countries and regions in Asia. The avian influenza virus can be transmitted to humans through poultry. Once a person is infected with avian influenza, the mortality rate is very high, about 72% of those who become ill. Worldwide, 123 people have been infected with avian influenza and 63 people have died. The avian influenza outbreak occurred in January 2004 in Longan, Guangxi, China, and by 2005, 53 highly pathogenic avian influenza outbreaks had occurred in China.
1.2, the main food safety incidents in China
December 1987 to February 1988, Shanghai, hepatitis A outbreak epidemic, 310,000 people infected with hepatitis A. The epidemic was reported to be the first of its kind in China.
In 2001, an outbreak of enterohemorrhagic Escherichia coli O157 : H7 food poisoning occurred in Jiangsu and Anhui, causing 177 deaths and more than 20,000 people were poisoned.
March 19, 2003, Haicheng City, Liaoning Province, some of the elementary school students and teachers drinking soybean milk caused food poisoning, which involved 2,556 elementary school students (the number of poisoned 292 people), soybean milk food poisoning is the cause of active soybean powder trypsin inhibitor and other anti-nutritional factors are not completely inactivated.
In April 2004, the news media revealed that 13 infants died prematurely and nearly 200 suffered from severe malnutrition in Fuyang City, Anhui Province, as a result of being fed poor-quality powdered milk that was almost completely devoid of nutrients.
In September 2008, infants and young children consuming artificially added melamine Sanlu infant formula causing stone incidents were disclosed by the media, just one week, 6,244 cases of children with clinically diagnosed stones were reported from all over the world, with 3 deaths. Sampling tests found that 20 percent of dairy companies had individual batches of products containing melamine.
1.3 Consequences of Food Safety Problems
1.3.1 Impact on International Trade Food safety is an important condition for country-to-country trade in food products, and an important cause of trade disputes. It has been reported that a large number of exported food products in China are seized every year due to food contamination, pesticide residues, additives that do not meet the hygiene requirements and other problems.
1.3.2 Impact on the survival and development of enterprises The food industry occupies an important position in China's national economy, and food safety is the foundation of the food brand's well-being, the life of food enterprises, and to ensure food safety is the eternal theme of the first place of the survival and development of food enterprises. Once a food safety problem occurs, the enterprise will immediately fall into difficulties, unsustainable.
1.3.3 Impact on social and economic development In any society's economy, food is undoubtedly one of the most important commodities, food safety incidents can not only directly cause serious economic losses, but also due to a large number of foodborne illnesses, triggered by a decline in the level of productivity, reduced economic benefits, increased medical costs, rising national financial expenditure, and ultimately lead to the country's economic development is impeded, threatening social stability and national security. social stability and national security.
2, affect the food safety of the public **** hygiene factors
2.1 food itself carries On the one hand, the natural world of plants and animals, some natural ingredients are toxic, harmful substances, such as puffer fish containing tetrodotoxin, poisonous mushrooms contain toxic ingredients, some shellfish contain neurotoxins, some green vegetables contain a large number of nitrates. On the other hand, due to the existence of livestock and poultry themselves infected, so that their meat products carry pathogens, such as beef and pork infected with tapeworm disease, with the Chinese branch testicular schistosomiasis of the fish, suffering from mad cow disease, anthrax beef, infected with avian influenza virus, salmonella chickens, ducks and so on.
2.2 Food Pollution People eat a variety of food in the production, processing, packaging, storage, transportation, sales and other aspects of the possible contamination of toxic and harmful substances, generally divided into biological, chemical and radioactive contamination of the three categories. Biological contamination of food is caused by harmful bacteria, viruses, parasites and fungi. It is estimated that more than 90% of foodborne illnesses in the world are caused by contamination by 20 to 30 microorganisms. Foodborne illnesses caused by microorganisms are also the most important factor affecting food safety in China. Chemical contamination of food from complex sources, a wide variety, including pesticides, veterinary drugs, feed additives, pesticides, herbicides and rodenticides abuse, lead, cadmium, mercury, arsenic and other hazardous substances containing "industrial waste" pollution, baking, smoking, wax and high-temperature cooking and other carcinogens produced by improper. Food radioactive contamination is mainly food absorption or adsorption of foreign radioactive elements, as well as accidental nuclear leakage or nuclear tests.
2.3 Artificial additives On the one hand, in order to improve the quality of food, color, aroma, taste, as well as preservation and processing technology needs to be added to the food additives, the types and quantities of which are numerous, there is a phenomenon of abuse. On the other hand, some lawless people are profit-motivated, in order to profiteer, maliciously adulterated and fake. In addition, the wrong addition, poisoning, misuse of food caused serious food safety problems.
2.4 Illegal production and operation of the main small and medium-sized cities, towns, large and medium-sized cities in the urban and rural areas, as well as a number of unlicensed enterprises, individual vendors and family-type workshops, with a small scale, covert, decentralized, mobile, flexible mode of operation and so on, often without health permits to avoid health supervision. As most of the production conditions are rudimentary, it is difficult to meet the hygiene requirements of food production and operation, is an important hidden food safety problems.
3, food hygiene management
3.1 Food production and management enterprises should strengthen their own food hygiene management, food safety and consumer health is responsible for. To improve the unit's food hygiene management system, with full-time or part-time food hygiene management personnel to strengthen the production and operation of food inspection work. The main responsibilities of food hygiene management personnel include: ① implementation of food hygiene laws, regulations, rules and health standards, organization and implementation of internal food hygiene management system; ② food production and operation of the enterprise's food production and management personnel for food hygiene knowledge, legal knowledge of publicity and training; ③ food and food production and operation of the process of management, inspection and inspection, found that the problem is promptly dealt with, and report to the health Administrative departments to report.
3.2 Food production enterprises produced by the food and dedicated to food containers, packaging materials and other utensils, must be in accordance with health standards and hygiene management methods to implement the inspection and pass before leaving the factory or sale. Its purpose is to prevent unqualified food into the market, to ensure consumer safety, and promote the enterprise to improve the level of management.
3.3 production and management of stereotyped packaged food must be in the package identification or instructions according to different products are marked in accordance with the provisions of the name, origin, factory name, production date, batch number (or code), specifications, formulations, or the main ingredients, preservation period, consumption or use. Food product specifications or commodity signs, there shall be no exaggeration or false propaganda content. Food packaging labels must be clear and easy to recognize.
3.4 food production and operation of procurement of food and raw materials, to the supply side for health permits and business licenses (copy), product inspection certificates or inspection reports; in the procurement of health food, imported health food, irradiated food, new resources for food, should be requested at the same time, the Ministry of Health relevant health permit approvals (copy); in the procurement of fresh (frozen) meat, you should request the Quarantine certificate of animal products, or to see whether the carcass is stamped with a valid seal of acceptance, procurement of imported fresh (frozen) meat and its products, should be requested to enter and exit the quarantine certificate of animal products. Food production and operation to improve the food procurement into the warehouse acceptance system, to determine the person strictly good purchase and acceptance of goods, in the food purchase and sale of accounts registered in detail on the product name, supply and sale of units, the number of purchases and sales, product batch, shelf life and relevant documents, the relevant documents and certificates should be kept for more than one year for inspection. The relevant documents do not meet the requirements or documents and products do not match the product, shall not be purchased into the warehouse. Food and raw material producers or health administrative departments above the provincial level recognized testing and inspection agencies, according to health standards and hygiene requirements for the project test issued after passing the food inspection or laboratory test are valid documents. Food purchasing license, is to strengthen the internal management of food production operators, plug the loopholes of unqualified food and its raw materials, to ensure that the source of quality and health and safety of the important measures, but also to protect the health and safety of consumers is an important means.
3.5 Food production and management enterprises and food vendors, must first obtain a health license before applying for registration with the administrative department for industry and commerce. Those who have not obtained a health license are not allowed to engage in food production and business activities. Food production and operation shall not be forged, altered, loaned health license, and shall not exceed the scope of the license for production and operation.
3.6 food production and management personnel must be annual health checks; new and temporary participation in the work of food production and management personnel must undergo a health check and obtain a health certificate before joining the work. Anyone suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen), active tuberculosis, septic or exudative skin diseases and other food hygiene diseases, may not participate in contact with direct food work.
4, the basic requirements of food?
General hygiene requirements of food: food should be non-toxic, harmless, in line with the nutritional requirements should have, with the appropriate color, aroma, taste and other organoleptic properties.
1, non-toxic and harmless, that is, food should be safe and sanitary. Non-toxic and harmless means that does not cause acute and chronic diseases, does not constitute a hazard to the human body, or food contains a very small amount of toxic and harmful substances, but in the case of normal consumption, does not jeopardize human health. It can be seen that the so-called non-toxic, harmless food is relative, the content of toxic and hazardous substances in food must be within the limits specified in the food hygiene standards.
2, food should meet certain nutritional requirements, which is a measure of food hygiene standards are qualified. Nutritional requirements, including not only protein, fat, vitamins and other nutrients, but also the digestive absorption rate of the food and the body to maintain normal physiological function should play a role.
3, food should have the appropriate color, aroma, taste and other sensory properties, which is an important measure of whether the food spoilage signs. Sensory properties including color, aroma, taste and organization of the state of elasticity, wet, dry, slippery, turbidity, etc. rely on the human sense organs to determine the nature of the state.
Infant food hygiene requirements: infants and young children is the basic stage of human growth and development, the physical and mental health of this group of people and thrive in relation to the well-being of each family, the quality of the entire Chinese nation to improve. Because of their digestive system, immune system is not perfect, the ability to resist disease is weak, so the main and auxiliary food for infants and young children, in addition to the general health requirements of food, must comply with the State Council administrative department of health to develop a special nutrition, health standards. Such as infant food shall not be added flavors, colors, saccharin, monosodium glutamate and other additives. In Anhui Fuyang inferior milk powder incident, some media will be inferior milk powder called "toxic milk powder", in fact, is inaccurate. The milk powder itself doesn't contain any toxic or harmful substances, just not enough protein to meet the growth and development needs of infants.
No drugs should be added to food. The phenomenon of health food illegally adding drugs is many, ordinary food also has this phenomenon. Dongguan Gadobao Beverage Co., Ltd. produces a drink red canned Wanglaoji contains the Chinese medicine Xia Gu Cao, violating the provisions of the Food Sanitation Law, was sued by consumers in Beijing.
4, prohibited the production and operation of food:
(1) corruption and deterioration, rancidity of fats and oils, mold, worms, dirt and uncleanliness, mixed with foreign matter or other sensory properties abnormal, may be harmful to human health.
(2) Containing poisonous and harmful substances or contaminated with poisonous and harmful substances, which may be harmful to human health.
(3) Containing pathogenic parasites, micro-organisms, or microbial toxin content exceeding national standards.
(4) without veterinary health inspection or failed inspection of meat and its products.
(5) disease, death, poisoning or cause of death of poultry, livestock, veterinary animals, aquatic animals and other products
(6) container packaging dirty and unclean, badly damaged or unclean means of transportation caused by contamination.
(7) adulteration, adulteration, forgery, affecting nutrition, health. Counterfeiting the packaging of well-known brands falls within the scope of the Bureau of Industry and Commerce management.
(8) Processed with non-food raw materials, adding non-food chemical substances or treating non-food as food. Such as the use of leather waste, hair and other non-food raw materials for the production of edible gelatin and hydrolyzed protein, and then use these as raw materials for the production and processing of dairy products, children's food and other foods.
(9) exceeding the shelf-life; shelf-life is the maximum period of time to maintain the quality (quality) of the food under the conditions specified on the label, within which the food is completely suitable for sale, and beyond which the production is prohibited, although the food may still be consumed for a certain period of time.
(10) for disease prevention and other special needs, the State Council administrative department of health or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale. Such as major acute infectious diseases during the epidemic prohibit the sale of cold vegetables.
(11) contains additives not approved by the State Council administrative department of health or pesticide residues exceeding the national tolerance.
(12) Other non-compliance with food hygiene standards and sanitation requirements. Such as the addition of drugs, untested or unqualified test, not in accordance with the provisions of the certificate, no health license for the production of food.
5, food production and operation of specific health requirements
1, the environmental health requirements: to maintain the internal and external environment is clean and tidy, to take measures to eliminate harmful insects and their breeding conditions, and toxic, harmful places to maintain a prescribed distance; there should be the appropriate disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dust, washing, sewage discharge, storage of garbage or waste facilities. Waste facilities.
2, the size of the enterprise health requirements: there should be with the product variety, the number of food materials handling, processing, packaging, storage and other plants or premises.
3, the layout of equipment and process health requirements: should be reasonable, to prevent food to be processed and direct access to food, raw materials and finished products cross-contamination, food shall not be in contact with toxic substances, unclean substances.
4, health requirements for food-related supplies: tableware, drinking utensils and containers holding directly imported food must be washed and disinfected before use, cooking utensils, utensils must be washed after use to keep clean; the use of detergents, disinfectants should be safe for human beings, harmless; storage, transportation and loading and unloading of food containers and packaging, tools, equipment and conditions must be safe, harmless, clean and prevent food contamination; directly imported food should be safe, harmless, to prevent food contamination. Food contamination; direct entry of food should have small packages or the use of non-toxic, clean packaging materials.
5, the food production and management of health requirements: should always maintain personal hygiene (such as neat clothing, often cut nails, often hair, often bathing, etc.); production and sales of food, must wash their hands, wear clean clothes, hats; sales of direct access to food, must use the sales tool.
In recent years, China has entered a period of frequent food safety incidents. Substandard milk powder, "Sudan red" hot sauce, hairy soy sauce, paraffin hot pot base, lean meat extract, tainted rice, gutter oil ...... "problem food" of the many, involving a wide range of evil consequences The heavy, has reached the point where people talk about "food" color change. The Ministry of Commerce, "China's circulation circulation of food safety survey report" shows that: although the current listing of the food safety situation has improved year by year, but food safety there are still exceeding the standard, the lack of laws and regulations, testing and environmental protection system is not sound and other issues. Consumer trust in the safety of any type of food is less than 50%. One after another, food safety problems are hitting people's dietary confidence hard. ...... What's wrong with China's food? What can we still eat tomorrow? This article will continue to update the food safety incidents occurred in 2009, so that we can have a clear understanding:
I. Dometic infant milk powder problem
Causes: 63 infants in several provinces of Zhejiang Province in the consumption of Dometic infant formula appeared to have symptoms of kidney stones.
Progress: According to the deployment of the State Administration of Quality Supervision, Shanghai Quality and Technical Supervision Department has begun to investigate the product quality and safety status of "Dometic" milk powder produced before September 14, 2008 with February 11, 2009.
Results: It was finally confirmed that it was just a false alarm, and there was no quality problem with the powdered milk after the relevant departments investigated it.
Question: What caused the 63 babies to get kidney stones?
Two, Mengniu Terensu OMP milk
Cause: Mengniu Terensu OMP milk due to the addition of security of unknown substances OMP, which is a Mengniu in 2006 announced a joint research and development with an organization, from the milk of the existence of a trace of a natural active milk protein. Mengniu claimed that this OMP protein has a unique mechanism and efficacy in improving bone density and promoting bone anabolism in humans. However, the safety of OMP has not been clearly defined in China.
Progress: The person in charge of the AQSIQ made an official response to the issue of OMP added to Mengniu's milk products through its official website on Feb. 11, saying, "At present, the country is carrying out a comprehensive cleanup and reorganization of the use of food additives. The safety of OMP substances in Mengniu Terensu milk, AQSIQ is working with relevant departments to carry out research. The results of the study will be publicized in an appropriate manner."
Results: six national ministries and commissions, including the Ministry of Health's General Administration of Quality Supervision, Inspection and Quarantine, have determined that there are no health hazards in consuming OMP milk from Terensu.
Reflection: for the food industry, why can companies feel free to add untested additives to their products?
Three, South Korea's Holliday Foods, Hai Tai Drinks
Cause: South Korea's Holliday Foods, Hai Tai Drinks and six other producers of food and beverages due to the use of food additives produced in Spain that may contain melamine, the relevant food has been ordered to be recalled.
Progress: According to a source at Hollidayo Foods, the products for the northern domestic market were made at the Langfang production base in Hebei province, while those for the southern market, such as Shanghai, were made at the Qingpu production base in Shanghai. Domestic product raw material procurement and South Korea headquarters is completely independent, most of the use of domestic raw materials, milk powder all imported from France, New Zealand, food additives are also imported from France, Japan, but has never used food additives from Spain.
Results: Luckily, our domestic Holliday Foods are all generated domestically and no melamine was detected.
Reflection: strengthen the safety inspection of imported food, can not completely believe that "all imported".