Substances harmful to human health in food and food-related products include pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health. Microorganisms are divided into pathogenic microorganisms and non-pathogenic microorganisms according to whether they are pathogenic to humans and animals in medicine. Pathogenic microorganisms include bacteria, viruses and fungi. ? The problem of pesticide residue is produced with the wide use of pesticides in agricultural production. Some pesticides used at present can be biodegraded into harmless substances in a short time, while most pesticides are difficult to degrade and have strong residues. Pesticides enter grain, vegetables, fruits, fish, shrimp, meat, eggs and milk, causing food pollution and endangering human health. Veterinary drug residue refers to the prototype drug or its metabolites accumulated or remained in livestock or poultry or products (such as eggs, dairy products and meat) after using veterinary drugs, including the residue of impurities related to veterinary drugs.

Heavy metals refer to metals with specific gravity greater than 5, and generally belong to transition elements. Such as copper, lead, zinc, iron, cobalt, nickel, manganese, cadmium, mercury, tungsten, molybdenum, gold and silver, etc., all heavy metals will be toxic to human body if they exceed a certain concentration. If rivers, lakes, oceans and soil are polluted by heavy metals, fish or shellfish accumulate heavy metals and are eaten by humans, or heavy metals are absorbed by crops such as rice and wheat and eaten by humans, heavy metals will enter the human body and cause heavy metal poisoning.

Broadly speaking, pollutants include any substance that is not intentionally added to food, but is brought into food during the process of food production, manufacturing, processing, preparation, treatment, filling, packaging, transportation and storage or due to environmental pollution.

The contents of food safety are as follows:

First floor 1

The quantity of food is safe, that is, a country or region can produce the dietary needs required by the basic survival of its people. People are required to be able to buy and afford the basic food needed for survival and life.

2. Second floor

Food quality and safety: refers to the food provided in terms of nutrition and hygiene to meet and protect people's health needs. Food quality and safety involves food pollution, whether it is toxic, whether the additives violate the rules and exceed the standard, and whether the labels are standardized. And it is necessary to take measures before food is polluted to prevent food pollution and major harm.

3. The third floor

Sustainable food safety: this requires that the acquisition of food needs to pay attention to the good protection of the ecological environment and the sustainable utilization of resources from the perspective of development.

Common sense of food safety

1, when you buy food, you should pay attention to whether there is a manufacturer, production date, expiration date, labeling of food raw materials and nutrients, and QS logo on the food packaging. You can't buy three-no products.

2. Open the food package and check whether the food has proper sensory characteristics. You can't eat food that is spoiled, rotten, moldy, insect-infested, filthy, mixed with foreign objects or other sensory characteristics. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermented smell or the beverage has abnormal sediment, it can't be eaten.

Don't buy lunch boxes or food from unlicensed vendors around the campus to reduce the hidden dangers of food poisoning.

4. Pay attention to personal hygiene, wash your hands before and after meals, clean and disinfect your own tableware, don't put food in unclean containers, and don't litter in the canteen to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried food.