Safety Science | Learn about food safety knowledge!

[Safety Science] Learn food safety knowledge!

Food safety means that food is non-toxic and harmless, meets the proper nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. According to the definition of food safety by Beno, food safety is "a public health issue in which toxic and harmful substances in food affect human health." Food safety includes both production safety and business safety; both result safety and process safety; both current safety and future safety.

Food safety cannot be ignored

1. Five things to do for safe eating

First, keep it clean. Wash your hands frequently, keep tableware and kitchen utensils clean, and keep the refrigerator, kitchen, and dining environment clean.

Second, raw and cooked food should be separated. Food ingredients should be separated from processed food, and the kitchen utensils and containers used to process food should be separated from raw and cooked food. Refrigerated food should be packaged separately and placed separately, with cooked food on top and raw food on the bottom, to avoid cross contamination.

Third, cook thoroughly. Meat, poultry, eggs, aquatic products and other foods must be properly processed and cooked thoroughly before consumption.

Fourth, food should be stored scientifically. Cooked food should not be stored at room temperature for more than 2 hours; cooked food that has been stored at room temperature or in the refrigerator should be thoroughly heated before being eaten again.

Fifth, the food ingredients must be reliable. Purchase livestock and poultry, aquatic products, mold-free staple food, beans and potatoes, as well as fresh vegetables and fruits from regular channels.

2. Sufficient Nutrition and Diversity of Food

1. Coarse and fine grains. On the basis of refined grains such as refined rice and white flour, whole grains such as brown rice and whole wheat can be appropriately matched. This combination can not only increase the nutrients of the staple food, but also enrich the flavor of the staple food, such as the wheat flavor produced by whole wheat. In the daily staple food, you can also alternate or match it with ingredients such as potatoes. Potatoes are rich in substances such as pectin. Eating them with grains can promote intestinal peristalsis and prevent constipation.

2. Eat vegetables and fruits in a variety of ways. Vegetables and fruits are rich in vitamins, minerals and dietary fiber, and are indispensable for three meals a day. When choosing vegetables, try to ensure that they are diverse and colorful. Root vegetables such as yam, stem vegetables such as lotus root, leafy vegetables such as cabbage, cauliflower such as broccoli, and fruit vegetables such as tomatoes are more beneficial to health when eaten together. It is recommended to have fresh vegetables at every meal and eat fruits every day.

3. Fresh meat and safely processed. Meat such as livestock, poultry, fish and shrimp is an indispensable delicacy on the holiday table. The nutritional content of various meats is different, so it is recommended to treat them differently when purchasing or eating. Generally speaking, fish and shrimp with low fat content and rich in unsaturated fatty acids are preferred; followed by poultry with low fat content and better fatty acid composition than livestock fat; and then lean livestock meat with low fat content and rich iron content. At the same time, it is recommended to use more cooking methods such as steaming, boiling and stewing, and less frying, baking and frying. In order to ensure the flavor and nutrition of fresh livestock, poultry, fish and shrimp, it is advisable to purchase them on demand and eat them immediately after purchase. Repeated thawing of frozen meat and aquatic products can easily lead to nutrient loss and deterioration of quality. They should be stored separately in small packages in the refrigerator and consumed as soon as possible.

3. Balanced diet and more exercise

1. Reasonable combination and moderate diet. Reasonable diet can improve the body's immune status and enhance resistance to diseases. Daily diet should be diverse, mainly cereals, eat more fruits and vegetables, often eat milk, eat fish, poultry, eggs, lean meat in moderation, and appropriately increase foods rich in high-quality protein, vitamins and minerals to meet the energy and nutrients needed by the human body. A combination of meat and vegetables, coarse and fine, diverse colors, a small amount of each food, and eating the same kind of ingredients in rotation are conducive to food diversity. Eat moderately and do not overeat.

2. Balance eating and exercise, and maintain a healthy weight. People of all ages should exercise every day to maintain energy balance and a healthy weight. Being too low or too high in weight will increase the risk of disease. Keep up with daily exercise, such as walking, running, playing ball, etc. Try to reduce sedentary time, and avoid watching TV or surfing the Internet for a long time. During the Spring Festival, it is advisable to maintain a regular schedule and ensure adequate sleep.

Food safety education

1. What should you pay attention to when purchasing food?

1. Buy from regular stores, and do not buy "three-no" foods around campus or on the streets;

2. Buy food produced by regular manufacturers and try to choose brands with good reputation;

3. Check the product label carefully. Food labels must include: product name, ingredient list, net content, factory name, factory address, production date, shelf life, product standard number, etc. Do not buy products with irregular labels;

4. Whether the food is suitable for your consumption;

5. Don’t follow advertisements blindly. Advertisements do not represent science but are a reflection of the interests of businesses.

2. What dietary hygiene habits should we pay attention to?

First, boiled water is the best drink. Some drinks contain preservatives, pigments, etc., and frequent drinking is not good for the health of children; second, develop good hygiene habits to prevent the spread of intestinal parasitic diseases; third, raw vegetables and fruits should be washed before eating to avoid pesticide poisoning; fourth, when choosing food, pay attention to the production date and shelf life of the food; fifth, try to eat less or no leftovers. If you eat leftovers, be sure to heat them thoroughly to prevent bacterial food poisoning; sixth, do not eat raw food without hygiene guarantees, such as sashimi and raw water chestnuts; seventh, do not eat street food without hygiene guarantees; eighth, eat less fried, smoked, and grilled food. If these foods are not prepared properly, they will produce toxic substances.

3. Is it better to eat more sweets?

Summer drinks are rich in sugar, and children who eat too much are prone to skin inflammation and various diseases. Excessive intake of sugar in summer will also produce a large amount of acidic substances, thereby disrupting the normal acid-base balance of the blood and turning children into people with acidic constitutions. In addition to the above effects, many drinks also lack the protein and fat necessary for children's development. Drinking too much will affect children's regular meals and cause malnutrition, so it is best not to drink more than 100 ml of drinks a day.

4. What are nutritious foods?

First, eat more fish, egg yolks, shrimp skin, seaweed, kelp, lean meat and other foods; second, eat animal offal such as pork liver and animal brains once a week; third, eat fruits rich in vitamin C such as oranges and apples every day; fourth, eat more bananas, carrots, and spinach; fifth, drink more milk, preferably children's formula milk containing taurine, rather than malted milk.

1. Food safety knowledge points:

1. Pay attention to hygiene, wash your hands before meals, rinse your mouth after meals, and do not eat with your hands.

2. Chew your food slowly and don’t eat it hastily. Concentrate on eating and don’t laugh or play around.

3. Do not buy food from unlicensed street stalls.

4. Do not buy products of unknown origin or expired food.

5. Fruits and vegetables with skin should be peeled before eating as much as possible.

6. Long-term picky eating and partial eating are not good for health and often cause malnutrition, iron deficiency anemia, etc.

7. Eat three meals a day in moderation and regularly. Do not be picky about food, do not eat partial food, and do not overeat.

8. Gluttony leads to excessive intake of energy and nutrients, which can easily cause obesity and affect people's health.

9. Eat a light diet with less salt. Eating too much salty food increases the risk of high blood pressure.

10. Puffed foods such as potato chips, snow cakes, etc. are high in fat, high in calories, and low in crude fiber and should not be consumed frequently.

11. Don’t drink too much cold drinks. Eating too much cold drinks will cause the temperature in the digestive tract to drop suddenly, leading to gastrointestinal dysfunction and inhibiting gastric acid secretion.

12. Eat snacks selectively, at the right time, and in moderation. Do not eat snacks close to meals. It is not a good habit to eat snacks before going to bed or while watching TV.

13. Nuts such as peanuts and walnuts contain more protein, vegetable oil, phospholipids, vitamins, iron, zinc and other minerals. They help brain development, enhance memory, and are good snacks.

14. Eat less fatty, salted, smoked and fried foods.

15. Chocolate is not a nutritional product. Chocolate is high in calories but low in nutritional value. Eating too much chocolate can easily cause gastrointestinal symptoms and affect appetite, so don't eat too much.

16. Drinking water every day is good for your health. Boiled water is the best drinking water. Drink more boiled water and less sweet drinks.

17. Students should drink water in small amounts several times a day, about 200 ml each time, and do not wait until they are thirsty to drink water.

18. Long-term and excessive consumption of sugary drinks may put adolescents at risk of short stature, fractures, tooth decay, and obesity. Don't treat drinks as plain water.

19. The nutrients needed by the human body mainly include six categories: protein, lipids, carbohydrates, minerals, vitamins and water. Modern nutrition science lists dietary fiber as the seventh nutrient.

20. Vegetables can provide the human body with vitamins, minerals, dietary fiber, etc., so we need to consume vegetables every day.

2. How to reduce pesticide residues in vegetables.

1. Soaking and washing method: The pesticides on vegetables are mainly organophosphorus insecticides. Generally, wash off the surface dirt with water first, then soak in clean water for 30 minutes. Repeat this washing and soaking 2 to 3 times, which can basically remove most of the residual pesticides.

2. Alkaline water soaking method: The method is to first rinse the surface dirt off, soak it in alkaline water (usually add 5-10 grams of alkaline noodles to 500 ml of water) for 5-15 minutes, then rinse with clean water, and repeat 3-5 times.

3. Storage method: Pesticide residues on vegetables can slowly decompose over time. Vegetables that are not easy to rot, such as winter melon and pumpkin, can be stored for one week before consumption.

4. Hot water method: Some vegetables and fruits can be cleaned of some residual pesticides by hot water. It is often used for celery, spinach, green pepper, cauliflower, etc. First, wash the surface dirt with clean water, put it in boiling water for 2-5 minutes, then take it out and wash it once or twice with clean water.