Making food safety handwritten newspaper can enhance people's awareness of food safety. Here are the pictures I brought to you, I hope you like them. Picture appreciation Figure 1 Figure 2

Figure 3 Figure 4 Figure 5 Information 1: Food safety incident

1. Brown sugar food containing a large amount of acrylamide set off a circle of friends

In August p>215, a news broke out in Taiwan Province, saying that brown sugar contained a large amount of carcinogen-acrylamide. A magazine in Taiwan Province tested 19 products related to brown sugar, and found that all the samples contained acrylamide, of which 7 samples exceeded 1 μ g/kg, and the highest brown sugar sample known as "traditional production" reached a staggering 274 μ g/kg, far exceeding the acrylamide content in potato chips measured in Hong Kong, about 68 μ g/kg.

the article "brown sugar, the secrets that have to be told" written by the author on the blog of Science Network in December 215 not only explains the causes and harm of acrylamide in brown sugar, but also distinguishes the differences among brown sugar, brown sugar and brown sugar, so that consumers can buy safe and good products.

The threshold value of acrylamide intake confirmed in the Work Report on Food Contaminants of the World Health Organization is 18 μ g/kg body weight. Animal experiments show that acrylamide has potential neurotoxicity, genotoxicity and carcinogenicity. However, at present, studies in humans have not confirmed the relationship between acrylamide intake and related biochemical markers and various cancer risks. Therefore, it cannot be said that as long as acrylamide intake, it will definitely increase the cancer risk of human beings. However, after all, this substance belongs to "suspected carcinogen".

2. 9% of Wuchang rice in the market is adulterated

The reporter found that the annual output of Wuchang rice in wuchang city is at most 1.5 million tons, but insiders estimate that there are at least 1 million tons of Wuchang rice on the national market. This means that a lot of Wuchang rice on the market is fake. In addition, the so-called "harmony rice" of the five permanent members gave birth to the "patchwork" industry. Many "able people" in wuchang city collect rice from other places and sell it to processing enterprises, making considerable profits.

Daohuaxiang No.2 not only smells delicious after threshing, but also can smell the fragrance of leaves and rice when rice grows in the field. After examination and approval by the national seed department, the seed name was determined as Wuyoudao No.4. Tian Yongtai, its inventor, believes that Wuchang rice enjoys a national reputation, mainly due to Wuyoudao No.4, so only it can be called authentic Wuchang rice. In 23, Wuchang rice was identified as a protected product of origin by the General Administration of Quality Supervision, Inspection and Quarantine. It was made clear that more than 4 varieties of rice produced in all 24 towns and villages in wuchang city were called Wuchang rice, and the national compulsory standard GB19266 was implemented. To sum up, consumers can refer to whether the rice they eat is Wuchang rice.

it's gratifying that the "Wuchang rice defense war" launched by relevant departments in November * * * has seized 215.8 tons of suspected counterfeit rice so far. Information 2: food safety knowledge publicity materials

1. Is monosodium glutamate a "delicious trap"?

monosodium glutamate is an important flavor enhancer in cooking, and its scientific name is sodium glutamate, which is one of the amino acids needed by human body. Sodium glutamate can make the brain feel delicious. It is widely found in protein-containing foods such as meat, seafood and cheese, which is the main reason why these foods taste delicious. However, the dosage of monosodium glutamate in cooking should not be too much, and only a little can achieve the purpose of adding freshness. Attention should be paid when using monosodium glutamate to flavor:

It is not suitable for use in foods with strong alkalinity. The sodium in sodium glutamine has a high activity, which easily reacts with alkali to produce a kind of disodium glutamine with bad smell, which loses its seasoning function, so it is not suitable to add monosodium glutamate to kelp, squid and other dishes with strong alkalinity.

monosodium glutamate should not be used in sour dishes. Because monosodium glutamate is not easy to dissolve in acid, the greater the acidity, the lower the solubility, and it is not easy to dissolve when monosodium glutamate is added.

it is not advisable to put it in too early when cooking. Stir-fried dishes should generally be added when the dishes are almost cooked or just out of the pot, because the temperature of the dishes is 7-9℃, which is the best temperature for the solubility of monosodium glutamate and the strongest umami flavor; On the contrary, when it is added at high temperature, when the temperature exceeds 12℃, the sodium glutamine in monosodium glutamate will become coked sodium glutamine, which has neither umami nor certain toxicity. Therefore, the temperature of fried food is generally higher than 12℃.

it is not suitable for filling. When monosodium glutamate is put into stuffing, whether it is steamed or boiled, it will be subjected to continuous high temperature, which will denature monosodium glutamate and lose its seasoning function.

monosodium glutamate should not be added directly to cold salad, but should be melted with boiling water first. Monosodium glutamate can be fully dissolved above 7℃. The temperature of cold dishes is low, and it is not easy to dissolve by adding monosodium glutamate directly. If you melt it with a small amount of warm water in advance, then pour it on the cold dishes and stir it a little, the effect is very good. Moreover, using powdered monosodium glutamate to mix cold dishes is easier to melt and mix well than crystal monosodium glutamate, and the refreshing effect is better.

monosodium glutamate should not be used for particularly delicious raw materials, such as mushrooms, shiitake mushrooms, chickens, cattle, fish and shrimps, and particularly fresh vegetables, because they have a certain flavor, but adding monosodium glutamate will not taste good.

Too much monosodium glutamate should not be added to the dishes eaten by mothers and infants within three months of delivery, because sodium glutamine in monosodium glutamate enters the infant through milk or food, which will specifically combine with zinc in the infant's blood, generate zinc glutamine that is not absorbed and utilized by the body and excreted with urine, resulting in zinc deficiency in infants.

second, why eat less pickled food?

Pickled vegetables, bacon and other pickled foods are traditional foods, but eating too much or eating too much is harmful to human health. This is because, after vegetables are pickled, they lose more vitamins and almost all vitamin C; Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is easy to be absorbed in the intestine after eating. When it is excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones. Pickled food is often contaminated by microorganisms during the pickling process. If the salt content is less than 15%, nitrate in vegetables can be reduced to nitrite by microorganisms, and people will be poisoned if they eat pickled products containing nitrite. Nitrite can generate nitrosamines when it meets amines in human body. Nitrosamine is a carcinogen, so eating pickled products often is easy to cause cancer. Therefore, the nutrition of pickled products is damaged and harmful, and it is not an ideal food for people. It is advisable to eat less.