As a "major event" in daily life, edible oil safety has increasingly become a topic of concern to the people. During this year's National Food Safety Publicity Week, the "Healthy Bus Entering the Community" activity jointly organized by the Municipal Health Bureau, the Municipal Aijian Office and the Fifth People's Hospital recently came to Qingtang Community in Huqiu Street to introduce the differences between healthy edible oil and waste oil to residents in detail. According to experts, the way to distinguish normal cooking oil from waste oil can start with four words: look, smell, taste and check. One is to look. Look, it's the key link. The first thing to look at is the packaging. We should not only recognize the labels, brands and ingredients on the package, but also see whether the oil grade, quality standard code, manufacturer and other marks are complete, especially pay attention to whether the seal is complete and tight, as well as the production date and shelf life. It is recommended to choose products from big brands and manufacturers. Then look at transparency. Under the sunshine and light, high-quality edible oil is transparent without turbidity, and the higher the brightness, the better. Then look at the color. Normal edible oil is light yellow, yellow or brownish yellow, and light color is generally preferred. The lighter the color of refined oil, the better. The deeper the oil, the lower the refining degree and the unsatisfactory quality. Second, look at the water content. If the oil contains more water or is mixed with water, the oil will be turbid and easily rancid. Finally, it depends on precipitation. No matter what kind of edible oil, good oil will not have precipitation and suspended matter. If there are thick sediments or other impurities in the oil, it is inferior or deteriorated edible oil. The second is to smell. Smell is smell. Different kinds of edible oils have their own unique smells. You can put a little in the palm of your hand, rub it on your hand and smell it with your nose. You can smell the smell of oil. If there is an odor, it is inferior oil; If it is pungent or sour, it means it has deteriorated. The third is taste. Taste is taste. Dip your finger in some cooking oil and taste it. High-quality edible oil tastes pure and has obvious oil flavor. If it tastes sour, bitter, spicy, astringent and hemp, it means that it is inferior oil. The fourth is inspection.