Food safety is related to the health and life safety of consumers. To ensure food safety, it is necessary to supervise the whole process from agricultural production to food processing to circulation. There are also food safety hazards in the catering industry in food feeding and storage, tableware disinfection, food processing environmental sanitation and so on. To strengthen food safety supervision in circulation, it is necessary to constantly improve the laws and systems related to food safety.
Constantly reform and innovate the system and mode of government supervision, raise the awareness of food safety of the whole people through consumer education, and let more consumers master the common sense of food safety. Rice flour products, starch and its products are staple foods in people's daily life. In the high temperature and high humidity weather environment, freshly made rice flour products, starch and its products are prone to produce pathogenic bacteria such as Bacillus cereus, causing food poisoning.
Food decomposition process
The reason for aversion is that microorganisms promote the changes (decomposition) of various ingredients in food during the growth and reproduction process, and change the original sensory characteristics of food. It makes people feel disgusted. For example, protein will produce organic amine, hydrogen sulfide, mercaptan, indanthrene, dung odor, etc. in the process of decomposition, which has the peculiar odor of protein decomposition. Bacteria and molds will produce pigments in the process of reproduction, which will make food show all kinds of abnormal colors and make food lose its original color and flavor.
The "spicy taste" of fat rot and the special smell produced by carbohydrate decomposition are often unacceptable. Reduce the nutritional value of food because the structure of protein, fat and carbohydrate changes after food spoilage, and the original nutritional value is lost. For example, protein produces low-molecular toxic substances after corruption and decomposition, thus losing the original nutritional value of protein.