Inventory of nine food safety and health hotspots that can not be missed in 2021
2022-01-12
Over the past year, news and news related to these keywords have attracted varying degrees of attention. On January 6, 2022, the "2021 media communication meeting on scientific interpretation of food safety and health hot spots" was held in Beijing under the guidance of China Association of science and technology, sponsored by China Society of food science and technology and supported by China Economic Net and China net. The nine hot spots of food safety and health in 2021 released at the meeting reflect the main concerns of public opinion in the field of food safety and dietary health throughout last year. How do these concerns affect our lives? How should we correctly view these hot spots of public opinion? Academicians, experts and scholars from the food industry such as Chen Junshi, sun Baoguo, Wu Qingping, Chen Jian and Ren Fazheng made a scientific interpretation of the following nine hot spots. " Hot spot 1: moon cake "sugar reduction" triggered a storm, "0 sugar" is not the target Interpretation expert: Chen Junshi, academician of Chinese Academy of engineering and general consultant of national food safety risk assessment center Expert opinion: sugar provides "empty energy" without essential nutrients, and be alert to excessive intake Chen Junshi said that sugar can not only meet the needs of the tip of the tongue, but also has important physiological functions. However, in nutrition, sugar provides "empty energy", that is, it does not contain other essential nutrients, but only provides energy. Eating too much sugar may cause overweight and obesity. As a carbohydrate, sugar has important physiological functions, but don't turn sugar into "white poison". The "diarrhea caused by sugar reduced moon cake" mentioned in the relevant news is due to the use of sugar alcohol in the moon cake formula. Sugar alcohol is a sweetener. Its sweetness is slightly less than sucrose and its energy is also less than sucrose. If you eat too much sugar alcohol, it will form hypertonic in the gastrointestinal tract, and there is more water in the large intestine, which will cause diarrhea. Expert advice: Chen Junshi believes that "0 sugar" should not become a publicity gimmick for businesses. Food enterprises are not encouraged to attract consumers with the logo of "0 sugar" and "no sugar". They should really reduce sugar, and consumers should also carefully check the ingredient list accordingly. He said: "sugar is not only sucrose, but also glucose, fructose, etc. disaccharide and monosaccharide are sugars. If the beverage claims that there is no sucrose, there may be other sugars than sugar, so there is still sugar; there is no added sugar or zero sugar, and there may be added concentrated fruit juice, which contains sugar." Chen Junshi believes that the key to reducing sugar is a balanced diet and total energy intake needs to be controlled. Food enterprises should reduce sugar step by step, not all at once, and use sweeteners reasonably. In addition, people often ignore the kitchen where people cook three meals a day. It is very important to control the use of sugar in families, canteens and restaurant kitchens, which can gradually reduce the use of sugar in the cooking process. Hot spot 2: the culprit of "Khara flavor" - excessive peroxide value Interpretation expert: Wang Xingguo, Professor of Food College of Jiangnan University and director of International Joint Laboratory of lipid nutrition and safety Expert opinion: the peroxide value of food is easily affected by factors such as high temperature, air and light Peroxide value is one of the important indexes to reflect the degree of oil oxidation in food. Edible oil, biscuits, pastries, nuts and other foods rich in oil are easy to oxidize and deteriorate in high temperature, air, light and other environments, resulting in excessive food peroxidation value. Long term consumption of foods with excessive peroxidation value has potential health risks. The harm of excessive peroxide value is mainly reflected in three aspects: first, the change of taste and smell and the loss of nutrients; Second, aldehydes, ketones and acids produced during severe oxidative deterioration of food will destroy the absorption of fat soluble vitamins, resulting in gastrointestinal discomfort, diarrhea and even damage to the liver; Third, long-term consumption of foods with excessive peroxide value will aggravate chronic diseases such as cardiovascular diseases. Experts suggest that the dietary guidelines for Chinese residents recommend that the daily fat energy supply ratio of the general population should be controlled below 30%, and the intake of vegetable oil should be about 25 grams. After purchasing edible oil and foods rich in oil, they should be stored in a low temperature, dark and oxygen proof environment. At the same time, small packaged food shall be selected as far as possible. The food not eaten at one time shall be sealed, packaged and placed in a dark and cool place. For food production enterprises, food rich in oil should strictly adopt the methods of oxygen isolation, oxygen removal and adding antioxidants to delay oil oxidation. At the same time, reasonably evaluate the shelf life of products to ensure the stability of circulation links. Hot spot 3: temporary food is hot, and the market is hot. Don't "deteriorate" Interpretation expert: Luo Yunbo, honorary vice president of China Society of food science and technology and director of special food research center of China Agricultural University Expert opinion: there is an essential difference between temporary food and expired food. Selling temporary food in compliance can reduce food waste Luo Yunbo believes that temporary food under correct storage conditions can be sold normally. There is an essential difference between temporary food and expired food. Food operators sell temporary food intensively through discount promotion, which not only effectively avoids food waste and economic losses, but also meets the needs of some consumers for high-quality and low-cost goods. However, due to the rapid development of the temporary food market, some problems have also been exposed: first, some unscrupulous businesses tamper with the production date of temporary food and use expired food as temporary food; Second, some consumers buy a large number of temporary food at one time, which can not be consumed within the shelf life, resulting in waste; Third, there is no clear critical classification standard at present. Luo Yunbo mentioned that the supervision of temporary food is gradually strengthened. The anti food waste law of the people's Republic of China issued and implemented in 2021 stipulates that food operators such as supermarkets and shopping malls should strengthen daily inspection of their food, classify and manage the food close to the shelf life, make special marks or display them for sale. Experts suggest that consumers should also choose formal channels when purchasing temporary food, pay attention to check the food label, ensure that it is within the shelf life, verify the storage conditions, and confirm that the package is free of damage, bag expansion, air leakage and so on. In addition, it should be purchased on demand to avoid large hoarding. Food business enterprises shall establish a good food purchase inspection record system; Regular food and temporary food shall be classified and marked or displayed in a centralized manner during sales; Relevant state departments shall focus on the supervision of temporary food, regularly carry out special inspection, and strictly investigate illegal acts such as "temporary and expired food refurbishment and sales". Hot spot 4: true and false nutrition labels Interpretation expert: Li Ning, vice president of China Society of food science and technology and director of national food safety risk assessment center Expert opinion: energy, protein, fat, carbohydrate and sodium must be mandatory in the nutritional composition table The nutritional composition table is a normative table for labeling the name, content and percentage of food nutritional components in the nutrient reference value (NRV). It is a mandatory labeling content, in which energy, protein, fat, carbohydrate and sodium must also be mandatory in the nutritional composition table. For example, the NRV% of protein labeled per 100g of a food is 6%, which means that the amount of protein consumed by 100g of the food only meets 6% of the protein required for a day, and protein intake needs to be supplemented by other foods. The nutrition claim is an explanation of the content of nutrients, and there are regulations on what conditions are high, low, non-contained or rich. Nutritional component function claim is a description of the physiological functions of nutritional components, which is the content of voluntary selection and labeling. Although it is a voluntary labeling content, if it is necessary to label, it should also follow the relevant provisions: first, the corresponding nutrient content value should be listed in the nutrient composition table; Second, claims can be made only when the content of nutrients meets the requirements or other restrictive conditions; Third, if a claim is made, the claim language used shall strictly comply with the language requirements of the standard specifications and shall not be changed at will. Experts suggest that people who need more intake of some nutrients, such as children and adolescents in the growth and development period, have a strong demand for protein. When choosing food, you can appropriately choose food with high protein content. For consumers who need to limit some nutrients, such as patients with hypertension, they can choose foods with low sodium content. Hot spot 5: how to rationally look at indicator bacteria exceeding the standard? Interpretation expert: Wu Qingping, academician of Chinese Academy of engineering, vice president of China Society of food science and technology, honorary director of Institute of Microbiology, Guangdong Academy of Sciences; Liu Xiumei, honorary vice president of China Society of food science and technology and former chief expert of nutrition and Health Institute of China Center for Disease Control and prevention Expert opinion: indicative microbial indicators, not pathogenic indicators; The sanitary condition does not meet the requirements, and there is a potential risk of pathogenic microbial contamination Total bacterial count and coliform group are common indicative microbial indicators, which are mainly used to evaluate the cleanliness of food and production and processing environment. The food whose total bacterial count and coliform group exceed the standard indicates that its health status does not meet the basic health requirements, and there is a potential risk of pathogenic microbial pollution. The nonstandard operation of food raw materials, production and processing environment or processing links is the main reason for exceeding the standard of microbial indicators. Because bacterial reproduction accelerates the corruption and deterioration of food and makes use of the corresponding nutrients in food, resulting in the loss of food value. Expert suggestions: first, consumers are expected to understand the substantive significance of this indicator. As it is an indicative indicator, these indicators will be reflected before pathogenic bacteria are found, so it is still very important in the quality control of food production. Moreover, because it is basically non pathogenic miscellaneous bacteria, it does not have the risk of directly causing disease or causing population health; Second, we should know that after proper heating or reprocessing, we can avoid risks even if the total number of colonies exceeds the standard. Hot six: when to stop illegal addition of food additives? Interpretation expert: Sun Baoguo, academician of Chinese Academy of engineering, President of China Society of food science and technology, President of Beijing University of technology and industry Expert opinion: the safety of colorants is not necessarily related to natural or synthetic colorants Sun Baoguo said that at present, 69 kinds of food colorants are allowed to be used in China, which can be divided into natural food colorants and synthetic food colorants according to their sources and properties. Its safety is not necessarily related to whether it is natural or synthetic. China has strict approval requirements for the use of food additives. Animal experiments and population dietary surveys are needed to determine which kind of food additives can be used and their maximum use. Sunset yellow, as a food colorant, can be used in a variety of foods such as milk, candied candy and compound seasoning, but it does not contain tea (beverage). If it is not allowed to be used in regulations and standards, it can not be used. Any use beyond the scope and limit is illegal. In addition, sun Baoguo said that "there is no modern food industry without food additives". The starting point or initial intention of food additives is to make food more delicious, safer and keep fresh longer. Expert construction
Edit：Yuanqi Tang Responsible editor：Xiao Yu
Source：
Special statement: if the pictures and texts reproduced or quoted on this site infringe your legitimate rights and interests, please contact this site, and this site will correct and delete them in time. For copyright issues and website cooperation, please contact through outlook new era email：lwxsd@liaowanghn.com
Recommended Reading Change it 
Home
