Xinhua News Agency, Beijing, July 6th: The Ministry of Public Health issued the "General Principles of Compound Food Additives" on the 5th, setting forth clear requirements for the control of harmful substances in compounded food additives and control of pathogenic microorganisms, and stipulating that compound food additives should not be produced by the human body. Any health hazard.
Compound food additive refers to a food additive made by mixing physical ingredients with or without adding auxiliary materials to improve the quality of food and facilitate food processing. It includes two or more single-type food additives, including compound coloring. Agents, preservatives etc.
General rules stipulate that, in the case where the compounded food additive achieves the desired effect, the amount of food additive should be reduced as much as possible; the various food additives and auxiliary materials used to produce the compounded food additive should meet the corresponding food safety standards. Standards or related standards; Compound food additives should not undergo chemical reactions during production and should not produce new compounds; compound food additives should not have odors, odors, and should not be corrupted and mildewed. There should be no Visible foreign material.
General rules stipulate that, according to the requirements for lead, arsenic and other harmful substances in the national food safety standards or related standards of compounded food additives for single varieties and supplementary materials, according to the method of weighted calculation, the production enterprises shall formulate limits for hazardous substances and control them. Corresponding harmful substances in the final product shall not exceed the limit; according to the national food safety standards or related standards for all combinations of single food additives and supplementary materials, the corresponding pathogenic microorganisms shall be controlled and shall not be detected in the final product.
General rules stipulate that the label and description of the compounded food additive should be clear, obvious, and easily identifiable, and must not contain false or exaggerated content, nor should it involve the functions of disease prevention and treatment.
"General Principles of Compound Food Additives" has been implemented since September 5.
From “Sanlu milk powder†to “Shuanghui†clenbuterol, from “Dyeing steamed bread†to “Lime chicken†in Guizhou... After repeated incidents of food safety related to or “looking like†food additives, people feel uneasy and even “talkâ€. Additive discoloration, people can not help but ask: "What else can we eat?" A data show that at present China's food additives have 23 categories, more than 2000 varieties, of which more than 1800 kinds of spices, flavors. Food additives have become an important factor affecting food safety.
The introduction of the new national standard by the Ministry of Health recently released four new food safety national standards, including Food Additives Use Standards, Mycotoxin Limits in Food, General Rules for the Labeling of Prepackaged Foods, and Honey. All food additives must be clearly marked on the food label.
The person in charge of the Supervision Department of the Ministry of Health stated that the revised and formulated standards fully draw on the experience of international standards and other national standards, and analyzed and compared the food safety standards of the Codex Alimentarius Commission, the European Union, Australia, New Zealand, Japan, and the United States. Combining the specific conditions of China's food production and consumption as well as food safety monitoring results and residents' dietary exposures, and listening to opinions from all walks of life, the principle of open and transparent food safety standards is reflected.
In the “Standard for the Use of Food Additivesâ€, 2,314 varieties including food additives, edible processing aids, gum base and food flavors were included, involving 16 major categories of food and 23 functional categories. The revised "General Rules for the Labeling of Prepackaged Foods" requires that all food additives must be marked on the labels, and should not be labeled as contravening the general knowledge of nutrition science, nor should they contain content suggestive of the prevention or treatment of diseases; the names of products used should not be addressed. Consumers are misled; they clearly specify the date of production and the labeling period of the shelf life; they specify the name, address, and contact information labeling requirements of food producers and distributors; and they add requirements for human sensitization substances to the recommended labels.
The regulations cannot be said to be specific, but it remains to be seen whether the food safety incident can really be recurred.
Supervision must be in place The relevant person in charge of the Ministry of Health Supervision Bureau stated that food production and operation operators should organize production and operations in accordance with laws and regulations and standards, take effective measures to ensure safety, and assume the main responsibility for food safety. Therefore, food companies in accordance with the provisions of the law to implement the relevant standards of food additives, do not purchase non-use of non-edible substances, adherence to corporate integrity and industry self-discipline, is to prevent the illegal addition of non-edible substances, the premise and basis. The food safety supervision department shall divide the work according to its current duties, strengthen the supervision of food production, circulation, and catering in accordance with the law, and supervise the production and business units to implement corporate responsibilities.
From the food safety incidents that have been exposed at present, it seems that there are not many actual inspections by the health supervision department. Most of them are discovered by the media or netizens and then investigated by the health supervision department. Therefore, with a strict system, some people must implement it. This is the key to the problem.
The "Regulations for the Implementation of the Food Safety Law" stipulates that the health administrative department shall, based on disease information and supervision and management information, publish the list and test methods of the non-edible chemical substances found in or added to foods and other substances that are harmful to human health. That is, the "blacklist." The purpose of formulating a “blacklist†is to inform consumers to buy carefully or not to buy foods from illegal companies, and then the relevant departments will investigate and collect evidence and impose corresponding penalties. The General Office of the State Council recently issued a document stating that it is necessary to step up crackdowns on non-edible substances and focus on the supervision of “black list†companies. Try to avoid and reduce the recurrence of food safety accidents.
In strict accordance with standards, if there are no additives, what people eat every day will return to the 1950s. Yan Weixing, director of the China Center for Disease Control and Nutrition Nutrition and Food Safety, said that in the past, people only had access to seasonal fruits. Once the season was over, they could only make canned food. With the rapid advancement of science and technology, many foods that people eat every day enter many additives, and new technologies make people's lives more colorful.
However, these superimposed additives have brought problems to people's health?
Yan Weixing stated that when the “Standard for the Use of Food Additives†was revised, a systematic and comprehensive assessment was made on this matter. As long as it is within a safe and reasonable range, everyone can safely eat it and eat it within the normal range. The human body causes any harm. He said that, in general, the standards for the use of additives have been formulated in a very conservative manner. As long as food additives are properly used in foods in strict accordance with the provisions of national standards, they will not cause harm to the human body.
The melamine added to the milk powder, the Sudan added to the pepper, and the hanging white block added to the flour are not food additives, but are toxic and hazardous substances and should be carefully identified. (Reporter Yu Jingying)
Food additive business card interpretation Food additive refers to a class of chemical synthetic or natural substances used to improve the quality of foods, extend the shelf life of foods, facilitate food processing, and increase the nutritional content of foods. Food additives are compound or natural substances that are added to foods to improve the color, aroma, taste, and other qualities of foods, as well as the need for preservation and processing.
There are more than 5,000 types of food additives used in the world at present. There are more than 2,000 kinds of food additives in China, including acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, colorants, and color-retention agents. , Enzyme preparations, flavor enhancers, nutritional fortifiers, preservatives, sweeteners, thickeners, and spices.
Characteristics of food additives have the following three characteristics: First, for the substance added to the food, therefore, it is generally not used as a food alone; the second is to include both synthetic and natural substances; third is added to the food The purpose is to improve the food quality and color, aroma, taste and the need for preservation, preservation and processing.
The main role of food additives is as follows: 1. Good for preservation, prevent deterioration; 2. Improve the sensory traits of foods; 3. Maintain or increase the nutritional value of foods; 4. Increase food variety and convenience; 5. Facilitate food processing, adapt to production mechanization and automation, 6. Meet other special needs.
The ideal food additive is preferably a harmless material. Food additives, especially chemically synthesized food additives, all have a certain degree of toxicity, so they must be strictly controlled when used. The toxicity of food additives refers to their ability to cause damage to the body. Toxicity is related not only to the chemical structure and physical and chemical properties of the substance itself, but also to the conditions such as its effective concentration, time of action, contact route and location, and substance interaction with the muscle's muscle energy status.
Regulate the "Notice of the General Office of the State Council on Severely Cracking Down on the Illegal Addition of Foods and Practically Strengthening the Supervision of Food Additives" to regulate the production and use of food additives: the use of non-edible substances for the production of compounded food additives is prohibited, and foods with irregular marks and unknown sources cannot be purchased. Additives, severely punish the abuse of food additives such as over-range, over-limit, etc. At the same time, it is required to formulate and publish the general safety standards for food additives and food additive identification standards by the end of 2011. (Reporter Zhang Baoshu)
Evolution of Food Additives Food culture is an indispensable part of Chinese culture. “The human world is not worthwhile, how can we exchange silk for jade?†Lu Yong, a famous poet of the Southern Song Dynasty, praised the “Jinyu Yuchaoâ€, which was praised as “Southeast Good Taste†by the Sui Emperor in his “Dongting Springâ€. “齑†means finely chopped pickles or pickles. “The East Gate buys the cheekbones and dips in the orange sauce.†Pork bones cooked with spices such as orange oysters are used to give the poet an unforgettable taste experience. Today, Chinese food is still one of the best in the world. Chinese restaurants are popular all over the world. At the same time, however, food safety issues have gradually received attention. Food additives is a controversial topic.
In fact, the use of food additives is far earlier than the definition of this, and we are exposed to more food additives in our daily lives than imagination. The earliest conscious use of food additives was preservatives. The change from the hunting life of primitive gregariousness to the settled life is the initial driving force for food storage and preservation, mainly to prevent theft and deal with weather changes.
In the 11th century BC, the salting method was used to process food and was known in ancient times as “è¹â€ (zÅ«). "The Book of Songs Xiaoya Nanshan" has "a battle field with melons, and a stripping is a trick", which is about pickled melons. The sauces and vinegars that we now use very often originate from 770 BC-476 BC and are made from fermented grains. As early as the Eastern Han Dynasty, tofu was made using salt brine as a coagulant. During the Southern Song Dynasty, the formula of "one-and-two-alkali and three-salt" fritters was produced, and nitrite was used for bacon production 800 years ago.
In other countries in the world, food additives are mainly the extraction and use of pigments. The earliest chemical synthetic food additives used were British 1856. H. Perkins dyes aniline violet made from coal tar. The large-scale use of food additives began after the Western industrial revolution. So far, there are 25,000 varieties of food additives worldwide, of which 80% are spices. There are 30,000 to 40,000 species that are consumed directly, and 600 to 1,000 species are common. From the quantitative point of view, the more varieties of food additives in more developed countries. There are 1967 types of additives in the US Code of Food Chemicals, about 1,100 types of food additives used in Japan, and 1,000 to 1,500 types of food additives allowed in the European Union.
Today, the variety and quantity of food additives are increasing, and the range of use and dosage are also rapidly increasing. While satisfying both color and fragrance, people are also aware of the existence of health hazards, especially the negative effects of chemically synthesized food additives. Dosage problems are the key to the safety of food additives. Use beyond a certain limited range can cause harm to food safety.
Compound food additive refers to a food additive made by mixing physical ingredients with or without adding auxiliary materials to improve the quality of food and facilitate food processing. It includes two or more single-type food additives, including compound coloring. Agents, preservatives etc.
General rules stipulate that, in the case where the compounded food additive achieves the desired effect, the amount of food additive should be reduced as much as possible; the various food additives and auxiliary materials used to produce the compounded food additive should meet the corresponding food safety standards. Standards or related standards; Compound food additives should not undergo chemical reactions during production and should not produce new compounds; compound food additives should not have odors, odors, and should not be corrupted and mildewed. There should be no Visible foreign material.
General rules stipulate that, according to the requirements for lead, arsenic and other harmful substances in the national food safety standards or related standards of compounded food additives for single varieties and supplementary materials, according to the method of weighted calculation, the production enterprises shall formulate limits for hazardous substances and control them. Corresponding harmful substances in the final product shall not exceed the limit; according to the national food safety standards or related standards for all combinations of single food additives and supplementary materials, the corresponding pathogenic microorganisms shall be controlled and shall not be detected in the final product.
General rules stipulate that the label and description of the compounded food additive should be clear, obvious, and easily identifiable, and must not contain false or exaggerated content, nor should it involve the functions of disease prevention and treatment.
"General Principles of Compound Food Additives" has been implemented since September 5.
From “Sanlu milk powder†to “Shuanghui†clenbuterol, from “Dyeing steamed bread†to “Lime chicken†in Guizhou... After repeated incidents of food safety related to or “looking like†food additives, people feel uneasy and even “talkâ€. Additive discoloration, people can not help but ask: "What else can we eat?" A data show that at present China's food additives have 23 categories, more than 2000 varieties, of which more than 1800 kinds of spices, flavors. Food additives have become an important factor affecting food safety.
The introduction of the new national standard by the Ministry of Health recently released four new food safety national standards, including Food Additives Use Standards, Mycotoxin Limits in Food, General Rules for the Labeling of Prepackaged Foods, and Honey. All food additives must be clearly marked on the food label.
The person in charge of the Supervision Department of the Ministry of Health stated that the revised and formulated standards fully draw on the experience of international standards and other national standards, and analyzed and compared the food safety standards of the Codex Alimentarius Commission, the European Union, Australia, New Zealand, Japan, and the United States. Combining the specific conditions of China's food production and consumption as well as food safety monitoring results and residents' dietary exposures, and listening to opinions from all walks of life, the principle of open and transparent food safety standards is reflected.
In the “Standard for the Use of Food Additivesâ€, 2,314 varieties including food additives, edible processing aids, gum base and food flavors were included, involving 16 major categories of food and 23 functional categories. The revised "General Rules for the Labeling of Prepackaged Foods" requires that all food additives must be marked on the labels, and should not be labeled as contravening the general knowledge of nutrition science, nor should they contain content suggestive of the prevention or treatment of diseases; the names of products used should not be addressed. Consumers are misled; they clearly specify the date of production and the labeling period of the shelf life; they specify the name, address, and contact information labeling requirements of food producers and distributors; and they add requirements for human sensitization substances to the recommended labels.
The regulations cannot be said to be specific, but it remains to be seen whether the food safety incident can really be recurred.
Supervision must be in place The relevant person in charge of the Ministry of Health Supervision Bureau stated that food production and operation operators should organize production and operations in accordance with laws and regulations and standards, take effective measures to ensure safety, and assume the main responsibility for food safety. Therefore, food companies in accordance with the provisions of the law to implement the relevant standards of food additives, do not purchase non-use of non-edible substances, adherence to corporate integrity and industry self-discipline, is to prevent the illegal addition of non-edible substances, the premise and basis. The food safety supervision department shall divide the work according to its current duties, strengthen the supervision of food production, circulation, and catering in accordance with the law, and supervise the production and business units to implement corporate responsibilities.
From the food safety incidents that have been exposed at present, it seems that there are not many actual inspections by the health supervision department. Most of them are discovered by the media or netizens and then investigated by the health supervision department. Therefore, with a strict system, some people must implement it. This is the key to the problem.
The "Regulations for the Implementation of the Food Safety Law" stipulates that the health administrative department shall, based on disease information and supervision and management information, publish the list and test methods of the non-edible chemical substances found in or added to foods and other substances that are harmful to human health. That is, the "blacklist." The purpose of formulating a “blacklist†is to inform consumers to buy carefully or not to buy foods from illegal companies, and then the relevant departments will investigate and collect evidence and impose corresponding penalties. The General Office of the State Council recently issued a document stating that it is necessary to step up crackdowns on non-edible substances and focus on the supervision of “black list†companies. Try to avoid and reduce the recurrence of food safety accidents.
In strict accordance with standards, if there are no additives, what people eat every day will return to the 1950s. Yan Weixing, director of the China Center for Disease Control and Nutrition Nutrition and Food Safety, said that in the past, people only had access to seasonal fruits. Once the season was over, they could only make canned food. With the rapid advancement of science and technology, many foods that people eat every day enter many additives, and new technologies make people's lives more colorful.
However, these superimposed additives have brought problems to people's health?
Yan Weixing stated that when the “Standard for the Use of Food Additives†was revised, a systematic and comprehensive assessment was made on this matter. As long as it is within a safe and reasonable range, everyone can safely eat it and eat it within the normal range. The human body causes any harm. He said that, in general, the standards for the use of additives have been formulated in a very conservative manner. As long as food additives are properly used in foods in strict accordance with the provisions of national standards, they will not cause harm to the human body.
The melamine added to the milk powder, the Sudan added to the pepper, and the hanging white block added to the flour are not food additives, but are toxic and hazardous substances and should be carefully identified. (Reporter Yu Jingying)
Food additive business card interpretation Food additive refers to a class of chemical synthetic or natural substances used to improve the quality of foods, extend the shelf life of foods, facilitate food processing, and increase the nutritional content of foods. Food additives are compound or natural substances that are added to foods to improve the color, aroma, taste, and other qualities of foods, as well as the need for preservation and processing.
There are more than 5,000 types of food additives used in the world at present. There are more than 2,000 kinds of food additives in China, including acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, leavening agents, colorants, and color-retention agents. , Enzyme preparations, flavor enhancers, nutritional fortifiers, preservatives, sweeteners, thickeners, and spices.
Characteristics of food additives have the following three characteristics: First, for the substance added to the food, therefore, it is generally not used as a food alone; the second is to include both synthetic and natural substances; third is added to the food The purpose is to improve the food quality and color, aroma, taste and the need for preservation, preservation and processing.
The main role of food additives is as follows: 1. Good for preservation, prevent deterioration; 2. Improve the sensory traits of foods; 3. Maintain or increase the nutritional value of foods; 4. Increase food variety and convenience; 5. Facilitate food processing, adapt to production mechanization and automation, 6. Meet other special needs.
The ideal food additive is preferably a harmless material. Food additives, especially chemically synthesized food additives, all have a certain degree of toxicity, so they must be strictly controlled when used. The toxicity of food additives refers to their ability to cause damage to the body. Toxicity is related not only to the chemical structure and physical and chemical properties of the substance itself, but also to the conditions such as its effective concentration, time of action, contact route and location, and substance interaction with the muscle's muscle energy status.
Regulate the "Notice of the General Office of the State Council on Severely Cracking Down on the Illegal Addition of Foods and Practically Strengthening the Supervision of Food Additives" to regulate the production and use of food additives: the use of non-edible substances for the production of compounded food additives is prohibited, and foods with irregular marks and unknown sources cannot be purchased. Additives, severely punish the abuse of food additives such as over-range, over-limit, etc. At the same time, it is required to formulate and publish the general safety standards for food additives and food additive identification standards by the end of 2011. (Reporter Zhang Baoshu)
Evolution of Food Additives Food culture is an indispensable part of Chinese culture. “The human world is not worthwhile, how can we exchange silk for jade?†Lu Yong, a famous poet of the Southern Song Dynasty, praised the “Jinyu Yuchaoâ€, which was praised as “Southeast Good Taste†by the Sui Emperor in his “Dongting Springâ€. “齑†means finely chopped pickles or pickles. “The East Gate buys the cheekbones and dips in the orange sauce.†Pork bones cooked with spices such as orange oysters are used to give the poet an unforgettable taste experience. Today, Chinese food is still one of the best in the world. Chinese restaurants are popular all over the world. At the same time, however, food safety issues have gradually received attention. Food additives is a controversial topic.
In fact, the use of food additives is far earlier than the definition of this, and we are exposed to more food additives in our daily lives than imagination. The earliest conscious use of food additives was preservatives. The change from the hunting life of primitive gregariousness to the settled life is the initial driving force for food storage and preservation, mainly to prevent theft and deal with weather changes.
In the 11th century BC, the salting method was used to process food and was known in ancient times as “è¹â€ (zÅ«). "The Book of Songs Xiaoya Nanshan" has "a battle field with melons, and a stripping is a trick", which is about pickled melons. The sauces and vinegars that we now use very often originate from 770 BC-476 BC and are made from fermented grains. As early as the Eastern Han Dynasty, tofu was made using salt brine as a coagulant. During the Southern Song Dynasty, the formula of "one-and-two-alkali and three-salt" fritters was produced, and nitrite was used for bacon production 800 years ago.
In other countries in the world, food additives are mainly the extraction and use of pigments. The earliest chemical synthetic food additives used were British 1856. H. Perkins dyes aniline violet made from coal tar. The large-scale use of food additives began after the Western industrial revolution. So far, there are 25,000 varieties of food additives worldwide, of which 80% are spices. There are 30,000 to 40,000 species that are consumed directly, and 600 to 1,000 species are common. From the quantitative point of view, the more varieties of food additives in more developed countries. There are 1967 types of additives in the US Code of Food Chemicals, about 1,100 types of food additives used in Japan, and 1,000 to 1,500 types of food additives allowed in the European Union.
Today, the variety and quantity of food additives are increasing, and the range of use and dosage are also rapidly increasing. While satisfying both color and fragrance, people are also aware of the existence of health hazards, especially the negative effects of chemically synthesized food additives. Dosage problems are the key to the safety of food additives. Use beyond a certain limited range can cause harm to food safety.
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