1. Food safety problems in China
In recent years, there have been worrying problems in the field of food safety in China. "Sudan Red" from KFC, "hanging white block" from tofu, "moldy green vegetables" from dumplings, and "Clenbuterol" that can increase the lean meat of animals, reduce the use of feed, bring meat to the market early and reduce the cost. The melamine in dyed steamed bread, exploding watermelon, baked bread, poisoned ginger and milk can easily turn chicken and pork into "beef paste" with a fake taste, and the recent "plasticizer" incident in Taiwan Province, etc., are numerous. These various food safety problems, just like the current global financial crisis, have swept the whole earth, which has brought serious impact on people's lives and health, and even touched everyone's hearts. The food safety incident has worried people, so that some people have the fear of "eating animal food is afraid of hormones, eating plant food is afraid of toxins, and eating beverage food is afraid of coloring", but it also reflects many problems in food safety today.
(1) The phenomenon of illegal production and processing of food by enterprises cannot be ignored.
On the one hand, a few lawless elements illegally use food additives and non-food raw materials to produce and process food, which has a bad influence. On the other hand, the overall quality of the existing food industry is still at a low level, and the manual and family processing methods with poor hygiene guarantee ability account for a considerable proportion of food processing. Some employees have not even received health checkups, and the unlicensed production and processing of food in rural areas and urban-rural fringe areas has been repeatedly banned, which has caused great hidden dangers to food safety.
(2) The operating order of food circulation links is not standardized.
First, many food enterprises are small and chaotic, and it is difficult to trace the source, and the level of graded packaging is low, even using unqualified packaging illegally. Second, some enterprises use preservatives and preservatives excessively in the process of food purchase, storage and transportation. Third, some operators sell fake and inferior food and spoiled food. Others peddle "three noes" food and fake and shoddy food without factory name and address, factory certificate and shelf life in rural markets, urban-rural fringe and around campus, which seriously harms the health of urban and rural residents and minors.
(3) The food safety standard system lags behind.
China has different food industry standards, such as national, industrial, local and enterprise standards. National standards are divided into hygiene standards and product quality standards, which basically forms a national food standard system consisting of basic standards, product standards, behavior standards and inspection method standards. However, there is still a big gap between China's food standards and the actual demand of food safety situation or compared with the basic international food safety standards.
(4) The detection level is low, which can't meet the current needs.
China's food safety inspection and testing institutions are distributed in many government departments, such as the Ministry of Agriculture, the Ministry of Health, the General Administration of Quality Supervision, Inspection and Quarantine, etc. Many departments are engaged in the management of the same behavior, and the starting point and management methods are basically similar, which makes the originally scarce resources even more stretched, and affects the supervision and deterrent power of food safety. The new rapid and sensitive detection methods are still mainly used in research units.
(5) The quality of the food safety guarantee team needs to be improved
There is a great shortage of technicians who know the professional knowledge of food safety in food production, operation and management institutions, and there is also a great shortage of technicians who know both macro management and professional knowledge in food production departments, various farmers' markets and food market management institutions, and can ensure food safety and hygiene for consumers, so they cannot provide scientific basis for the formulation of laws and standards related to food safety technology, and lack monitoring networks and laboratory analysis means.
second, the characteristics of China's food safety problems
China's food safety problems have three characteristics: first, the problem food is more and more extensive. The problem food has expanded from the traditional staple food such as grain, oil, meat, poultry, eggs, vegetables, bean products and aquatic products to fruits, alcohol, dry goods, dairy products and agricultural and sideline products, showing a three-dimensional and all-round trend. Second, the harm degree of problem food is getting deeper and deeper, which has moved from the health hazard outside food to the safety hazard inside food. In the past, we only paid attention to the total number of bacteria in food, but now it is the residues of pesticides, fertilizers and chemicals that go deep into food. Third, the methods of making drugs and making inferior products are more and more diverse, more and more "in-depth" and more and more hidden, from the outside of food to the inside, from the physical to the chemical. Judging from the toxic and harmful foods exposed, criminals' methods of making drugs and making fakes are innovative and varied. I'm afraid you can't do it, but I'm afraid you can't think of it.