Recently, the State Food and Drug Administration of the people’s Republic of China (hereinafter referred to as the draft) issued by the State Food and Drug Administration on the management of packaging and labeling of fresh food in supermarkets (hereinafter referred to as the draft of the specification). If the draft is approved, supermarkets are not allowed to replace the production date with the packaging date, and the fresh meat is not pre processed into meat stuffing for sale; supermarkets are required to set up their own fresh food Food packaging should be marked with food production date and supplier contact information and other information. Although it is called “new regulations for fresh food”, it is also emphasized in the opinion that the operation of bulk food with short shelf life such as cooked meat and bread in supermarkets can be handled according to the provisions. Dong Qingli, an associate professor at the Institute of food quality and safety at Shanghai University of science and technology, told life times that he thought it was necessary to mark the date of production and shelf life of fresh food, especially meat stuffing. In the purchase of fresh food and food with short shelf life, there are many precautions.

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livestock and poultry meat look at the “beauty”, meat stuffing to buy less. The reporter visited a large supermarket in Beijing and found that many meat fillings were not marked with meat slaughtering information and shelf life. Supermarket staff said that this is mainly because the supermarket does not provide on-site processing of meat stuffing services. However, if the draft of the code is passed and implemented in the future, it will be a violation of the regulations. Dong Qingli believes that the main safety risks in meat are the presence of pathogenic bacteria leading to food borne diseases and spoilage bacteria causing food spoilage. Compared with the fresh meat which is easy to see the quality of meat sold in pieces, meat stuffing has more contact opportunities with utensils, knives, chopping boards and operators after grinding, mixing, transferring and other operations, and the risk of cross contamination is higher. There is also the safety problem of mixing raw meat that is not fresh or even expired into the meat filling.

in addition, supermarkets also sell large pieces of livestock and poultry meat, buy it now and cut it; there is also a kind of packaged cold fresh meat, stored at 0 ~ 4 ℃. To buy pork as an example, choose light red or light pink, skin fat part is glossy white, touch the fresh pork surface, feel slightly dry or slightly wet, but not sticky to the hand is relatively fresh. It is suggested that consumers should mainly buy meat as “ready to eat” at most. One time, they should buy enough meat for a week at most. They should not buy a lot of frozen goods. Because freezing will cause the fresh meat to shrink, some water-soluble nutrients will be reduced correspondingly, and even some flavor substances will flow away with the juice, and the taste will decline. The correct way is to refrigerate the food that can’t be finished and put it in the refrigerator around 0 ℃. Finish as soon as possible.

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aquatic products are often touched, heard and eaten fresh. Seafood lovers love fish, shrimp and scallops. However, Dong Qingli reminded that there are some bacteria in raw seafood that can cause intestinal infection, such as Vibrio parahaemolyticus. Don’t believe too much in the supermarket ice way preservation, frozen storage can not completely inhibit the growth and reproduction of harmful microorganisms. According to the draft of the code, aquatic products will be required to mark the date of supplement or delivery in the future. Among the aquatic products sold in

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, river fish and shrimp should be bought alive as far as possible; for example, if there is only ice fresh fish and green shrimp, the supermarket may freeze again and again. Therefore, we should choose the fish by looking at the color, smelling the smell and touching the hands. For example, when selecting marine fish, you can carefully look at the freshness of the scales, and choose the ones with bright red gills; for those with hard shell of shrimp, the ones with scallop meat should be covered tightly and have no fishy smell; for frozen hairtail, the surface should be white, and the fish’s eyes should be bulgy and clear. Don’t be greedy when eating. Fish, shrimp, crab and shellfish should be heated to 100 ℃ for 30 minutes. Seafood suitable for cold mix should be repeatedly cleaned and blanched in 100 ℃ boiling water for several minutes to kill bacteria.

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cooked food should be packaged and refrigerated. The reporter went to the supermarket to investigate and found that cooked food products are generally divided into two categories: one is the hot cooked food in bulk. If there is no good preservation, the risk of breeding microorganisms is high; the other is the packaged refrigerated cooked food, which is generally well packaged or packaged with preservative film and placed in the refrigerator.

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choose cooked food. Dong Qingli suggests: first, give priority to the products with big brands, well packaged and within the shelf life, and pay attention to the products with the latest production date; second, when buying hot cooked food in bulk, make sure to make it on the same day, pay attention to the processing date and shelf life; third, don’t buy supermarket discount promotion. Cooked food bought home must be boiled and reheated for 5 minutes. Chilled cooked meat is also recommended to be heated before eating. Cooked food has the problem of high content of salt and fat. It is recommended to eat this kind of food only occasionally. If you like it very much, you may as well buy fresh meat and make it at home.

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bulk pastry should buy less cream pastry. Bread and pastry belong to a kind of food with short shelf life. In general, supermarkets sell original honey cake, cream sandwich cake roll, pastry or egg tart, etc. “Appearance” common pastry basic raw materials are eggs, honey and flour, the shelf life is relatively long, unlike butter or pastry, high oil content, prone to oil acidification and deterioration. When you buy it, you can smell it. There is a lot of cheap flavors and no purchase. The simpler the snack, the safer it is.

Dong Qingli told reporters that at present, most of the “fresh milk oil” is hydrogenated vegetable oil, and most of the added in pastry is hydrogenated vegetable oil. Trans fatty acids are produced during partial hydrogenation, which may increase the risk of atherosclerosis, coronary heart disease, diabetes and other chronic diseases. When purchasing, you can pay attention to the manufacturer, production date, shelf life and other information of bulk pastry food. Try to eat fresh milk cake on the same day. Generally eat a piece of ordinary cake need to reduce the amount of a bowl of rice, otherwise the heat is easy to exceed the standard. You should limit the amount of greasy cakes. One piece a day is enough for normal people.

in addition to the above-mentioned, supermarket sales of pre packaged fruits and vegetables should also be careful. At present, some supermarkets do not mark the fresh fruits and vegetables completely. According to the draft of the standard, the production date of fruits and vegetables should be marked as the date of harvest and picking In addition, the draft also said that “genetically modified fresh food should be marked prominently in accordance with the provisions in the label, so that the content of the label is eye-catching, the color is bright, and the text font is not smaller than other labels in the label.” What needs to be clear is that genetically modified is not a traditional food safety issue. This provision is only for the realization of consumers’ right to know and the right to choose when they buy food. ▲

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