Knowledge of product quality and food quality and safety

Product quality is the life of an enterprise, and market competition depends on product quality and performance. If an enterprise wants to be competitive in the market and have better economic benefits, it must make great efforts on product quality and take the road of winning by quality. Then, when it comes to the production of specific food and other products, we must effectively ensure the quality and safety of products.

"the country is people-oriented, food is the most important thing for the people, and cleanliness is the first thing to eat." At present, China's products are rich in variety, sufficient in quantity and more than in supply, but there are many problems in quality while meeting the demand for quantity. Especially in recent years, major product safety incidents that endanger people's health and safety have occurred repeatedly: Sudan red, clenbuterol, mad cow disease, foot-and-mouth disease, aged grain, turbot fish and so on. Therefore, the safety of food and other products has become the focus of the whole society. To build a green great wall of product safety, protect people's lives and maintain the national image, we should fully control all aspects of product production, processing, storage, sales and consumption, and really put an end to the emergence of unsafe factors from the source.

I. factors affecting food safety

The main factors are: biological factors, chemical factors, physical factors.

(1) Biological factors

Biological factors refer to harmful organisms that exist in food. There are mainly: harmful bacteria (such as Escherichia coli, Salmonella, etc.), viruses, parasites and so on.

The pests in food come not only from raw materials, but also from the production and processing of food. For example, harmful bacteria lie in the disinfection and sterilization methods in the processing of food and other products, as well as the sanitary control of the operating environment of enterprises; viruses are mainly caused by sewage pollution in the raw material base of the products, as well as the harm caused by sewage pollution and poor hygiene of food processing personnel infected by virus during processing; parasites are mainly transmitted through water or food contaminated by feces.

Such as: spinach incident in the United States: in 2006, Americans talked about spinach discoloration. The reason is that people infected with E. coli from bagged spinach produced in California have spread to 25 states across the United States, resulting in 173 patients, 3 confirmed deaths and 27 severe symptoms of hemolytic uremic syndrome. According to a report on March 24, 2007, after half a year of tracing the source, American health experts found that the source of spinach contaminated by E. coli came from a cattle farm in central California. The virus was found in samples taken from cow dung, soil and surface water from domestic cattle farms. In fact, what was hit by E. coli at the same time was the image of California's vegetable farmers and California's agricultural state, as well as the nation's trust in American food safety (applicable to articles 3, 5 and 9 of the Special regulations). Disease caused by Oncomelania cantonensis: the first case of Angiostrongylus cantonensis caused by eating Oncomelania cantonensis was diagnosed in Beijing in June last year, shortly after bullfrogs were fasted for carrying a large number of parasites and bacteria. The health supervision department sampled 12 of the Fushou snails sold by the Shu Romance Restaurant, which is famous because most patients fell ill after eating the Fushu snails from the restaurant. It was found that 2 of them had Angiostrongylus cantonensis larvae. On August 24, the number of patients with "Angiostrongylus cantonensis" caused by eating cold Fushou snail meat in Beijing increased by 17 to 87 compared with the 21st. Until November, two patients who had improved after treatment were discharged from the hospital, with increased skin pain, blurred vision and lung pain in early November, and were re-hospitalized by the hospital (applicable to the third treatment of the "special provisions").

(2) Chemical factors

Chemical factors refer to the toxic and harmful chemicals present in food. The main ones are:

1. Naturally occurring chemicals, such as various toxins

2. Chemicals intended to be added, such as food additives

3. Chemicals that inadvertently or occasionally enter food, such as pesticides, toxic element compounds, factory chemicals, etc.

Such as: spicy crayfish incident: spicy crayfish (referred to as "Ma Xiao") is a fashionable and delicious snack in Beijing diet in recent years, eating "Ma Xiao" has become a fashion and craze. However, according to an investigation reported by an informant, Beijing Television found that some farmers actually fed crayfish with human and animal feces and rotten food in order to make them grow faece. after tests, the levels of lead and arsenic in these crayfish exceeded the national food hygiene standards. long-term consumption will cause great harm to the human body. For a time, the capital was talking about the color change of "Ma Xiao", and "Ma Xiao" gradually faded out of the dining table of Beijingers. Clenbuterol poisoning: (clenbuterol hydrochloride, a kind of antiasthmatic drug, may have toxic symptoms such as muscle tremor, dizziness, vomiting, palpitations and so on. "Sudan red" red duck egg (its primary metabolites o-aminotoluene and o-toluidine are classified as second-class carcinogens, which may cause cancer to humans). "drug-taking" turbot fish (nitrofuran metabolites have the possibility of causing cancer). Malachite green poisonous sweet-scented osmanthus fish (toxic triphenylmethane chemicals that are both dyes and fungicides that can cause cancer).

Chemical contamination can occur at any stage of food production and processing. The control measures of chemical hazards are mainly to pay attention to the hygiene of the operating environment, and the substances used in food formulations are in line with the scope of national regulations (stipulated in Article 4 of the Special provisions) and improve the production process.

(3) physical factors

Physical factors refer to abnormal and potentially harmful foreign substances found in food. The main ones are:

1. Due to negligence, such as stone or metal coming from the field

2. From improper processing or storage, such as bone, glass, sawdust, etc.

3. Substances entered during transportation, such as insects, metals, mud blocks, stones, etc.

4. What is consciously put in the food (intentional sabotage by employees).

As food safety hazards may be introduced into any link in the production of food and other products, we should fully control all aspects of the whole product production from raw materials to finished products in order to reduce the hazards.