In recent years, we have constantly seen and heard some food safety incidents, which have caused huge economic losses and even casualties. This has forced us to re-examine the current domestic food safety system and pay attention to our daily food safety. The following is the picture information of the food safety handwritten newspaper I brought to you. I hope you like it.

Food Safety Manuscripts Picture Appreciation Food Safety Manuscripts Figure 2 Food Safety Manuscripts Figure 3

Food safety manuscript Figure 5 Food safety manuscript data 1: Is monosodium glutamate a "delicious trap"? Monosodium glutamate is an important flavor additive 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 meat, seafood, cheese and other foods containing protein, which is the main reason for the delicious taste of these foods. However, the dosage of monosodium glutamate in cooking should not be too much, as long as a little can achieve the purpose of increasing freshness. Pay attention to when seasoning with monosodium glutamate:

Not suitable for strongly alkaline foods. Sodium in sodium glutamine has high activity, and it is easy to react with alkali to produce a smelly disodium glutamine, which loses its seasoning function, so it is not suitable to add monosodium glutamate to dishes with strong alkalinity such as kelp and squid.

Sour vegetables should not use monosodium glutamate. 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. Cooking should generally be added when the dish is almost cooked or just out of the pot, because the temperature of the dish is 70-90℃, which is the best temperature for the dissolution of monosodium glutamate, and the flavor is the strongest; On the contrary, when it is added at high temperature, when the temperature exceeds 120℃, the sodium glutamine in monosodium glutamate will become coking sodium glutamine, which has no umami taste and certain toxicity. So the temperature of fried food is generally higher than 120℃.

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.

Do not add monosodium glutamate directly to the cold salad, but melt it with boiling water first. Monosodium glutamate can be completely dissolved above 70℃. Cold dishes have low temperature, and it is not easy to dissolve by adding monosodium glutamate directly. If you melt it with a little warm water in advance, then pour it on the cold dish and stir it a little, the effect is very good. Moreover, mixing cold dishes with powdered monosodium glutamate is easier to melt and mix than crystal monosodium glutamate, and the refreshing effect is better.

For particularly delicious raw materials, such as mushrooms, shiitake mushrooms, chickens, cows, fish, shrimps, and particularly fresh vegetables, it is not appropriate to use monosodium glutamate because they have a certain flavor, but it is not delicious with monosodium glutamate.

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

Food safety manuscript information 2: Food safety problems 90% Wuchang rice is adulterated in the market.

According to the reporter's investigation, the annual output of Wuchang rice in wuchang city is at most/kloc-0.05 million tons, but insiders estimate that there are at least/kloc-0.05 million tons of Wuchang rice in the national market. This means that many Wuchang rice on the market are fake. In addition, the so-called "harmonious rice" of the Wuchang gave birth to the "patchwork" industry. Many "capable 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 smells the fragrance of leaves and rice when rice grows in the ground. Approved by the national seed department, the seed name was identified as Wuchang Rice No.4, and its inventor Tian Yongtai believed that Wuchang Rice was famous all over the country, mainly due to Wuchang Rice No.4, so only it could be called authentic Wuchang Rice. In 2003, Wuchang rice was identified as a protected product of origin by AQSIQ. It is clear that more than 40 varieties of rice produced in all 24 towns and villages in wuchang city are called Wuchang rice, and the national compulsory standard GB 19266 is implemented. To sum up, consumers can refer to whether the rice they eat is Wuchang rice.

It is gratifying that the "Wuchang Rice Defence War" launched by relevant departments in June 5438+065438+ 10 * * has so far seized 2 15.8 tons of suspected counterfeit rice.