Pay attention to whether the food packaging has the manufacturer, production date, expiration date, whether the food raw materials and nutrients are marked, and whether there is QS logo. You can't buy the "three noes" products without such information, and don't try to buy some foods that are "good quality and low price" cheaply.
2. Look at the appearance and smell
You can't eat foods that are spoiled, rancid, moldy, infested, and mixed with foreign objects. If you lose the original appearance, shape, and smell of the food, you must pay attention to careful separation. If you smell the smell of corruption, don't be reluctant to throw it away. You must pay attention to it.
3. Don't eat if the color is too bright.
We must pay attention to foods with too bright colors on the market, such as strawberries on the market now, which are big, red and shiny. We must consider whether there is a problem of adding pigments.
4. Don't eat if the color is too white.
All food is abnormal and unnatural white, nine times out of ten, it will be harmful to chemicals such as bleaching agent, whitening agent and flour treatment agent, depending on the difference between it and normal color.
5. Eat less if the shelf life is too long.
Try to eat less food with a long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days.
6. Don't eat anything that grows against nature.
It is a food that prevents unnatural growth. If you add too much ripening agent and sodium cyclamate, it may have an impact on your body if you eat too much.
7. Eat less food in small workshops.
Beware of the products of small workshop-style processing enterprises, which usually have the lowest qualified rate of food sampling, and shocking food safety incidents often appear in these enterprises.
8. Don't eat if the price is lower than the normal level.
For the food whose price is obviously lower than the general price level, most of the food whose price is too low is "fishy". Temporary food can be treated according to the food situation and should be eaten as little as possible or not.
9. Eat less food in bulk.
Bulk refers to the bulk bean products, cooked food and pickles in some markets, which may come from underground processing plants or places with poor sanitation.
10, soaking method to clean fruits and vegetables.
Generally, the surface dirt is washed off with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak it in clear water for no less than 10 minute. The fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking, and it should be washed with running water for 2-3 times after soaking.
Related information:
Food safety means that food is non-toxic, harmless, meets the nutritional requirements and does not cause any acute, subacute or chronic harm to human health. According to the definition of food safety, food safety is "a public health problem that toxic and harmful substances in food affect human health".
Food safety is also an interdisciplinary field that focuses on ensuring food hygiene and food safety, reducing hidden dangers of diseases and preventing food poisoning in the process of food processing, storage and sales, so food safety is very important.
Food (food) planting, breeding, processing, packaging, storage, transportation, sales, consumption and other activities meet the national mandatory standards and requirements, and there are no hidden dangers that may damage or threaten human health, leading to the death of consumers or endangering consumers and their descendants. This concept shows that food safety includes both production safety and operation safety; Including both result safety and process safety; It includes both realistic security and future security.