Recently, the incident of mixed food oil in grain storage tankers has been in an uproar, and there is no definite result of this matter, and there is explosive news: potatoes, yams and black technology? Who regulates food safety?
The application of food black technology is jaw-dropping. Taking potatoes as an example, some unscrupulous traders have even used bulking agents and quartin to breed "Big Mac" potatoes in pursuit of higher profits.
These chemicals not only change the natural growth of potatoes, but also pose a potential threat to the health of consumers. What's even more amazing is that in order to prolong the shelf life of potatoes, some people actually use chloraniline to inhibit potato sprouts.
While this practice makes potatoes look "always fresh", who can guarantee that these chemicals won't cause harm to the human body?
Not only that, but some unscrupulous traders have also come up with the trick of using bleach to "refurbish" the aged potatoes. They polish old potatoes with bleach to give them a "second spring".
This practice not only deceives consumers, but also makes fun of people's health. Think about it, the potatoes we eat every day may not know how long they have been lying in the warehouse and what chemicals have been "reborn".
Yam also cannot escape the clutches of "black technology". In order to prevent yam insects and prolong the shelf life, some unscrupulous merchants even use sulfur fumigation and formaldehyde spraying. These toxic substances will not only remain on the surface of the yam, but may also seep into the interior and become potential health killers.
What's more, in order to make the yam look more "beautiful", some people even soaked the yam with sodium chlorate solution. Although this practice can make the yam look shiny, who can guarantee that these chemicals will not cause harm to our body?
Even seemingly healthy sprouts are not spared. In order to increase yields, some unscrupulous traders use cytokinin to stimulate the growth of bean sprouts. To prevent the sprouts from developing fibrous roots, they also use rootless agents.
What's even more terrifying is that in order to prolong the preservation time of the sprouts, some people also use preservatives. While these additives can make sprouts look more "perfect", who can guarantee that they won't pose a potential threat to our health?
The application of these "black technologies" not only brings huge hidden dangers to our health, but also brings great challenges to food safety supervision departments. The incident of mixing edible oil with grain and oil tankers in China has just subsided, and the problems of potatoes, yams and other foods have followed one after another.
The emergence of these problems not only exposes the loopholes in the mainland's food safety supervision, but also makes people wonder: has our dining table become an experimental field for black technology, and we, the consumers, have become unwitting "guinea pigs"?
In the face of a series of food safety problems, the crisis of consumer trust has reached a critical point. Many people began to squeeze their own oil, boil lard, and even grow their own vegetables to ensure the safety of food.
While this kind of self-protection measure is understandable, it also reflects the extent to which people are concerned about food safety.
Netizens have called on relevant departments to strengthen food safety supervision and ensure food quality. Some people say: "Food safety is as big as the sky, it is related to everyone's health, and the regulatory authorities must conscientiously perform their duties." "
Another said, "It's a really bad feeling to have doubts about the safety of ingredients every time you cook." "
Indeed, food safety is a top priority, and it is directly related to everyone's health and life safety. We aspire to have a high-quality and secure food safety environment, which is not only the desire of every consumer, but also the responsibility of every food producer and regulator.
In the face of emerging food safety issues, consumers do need to be vigilant and take some measures to protect themselves.
First of all, keep your eyes peeled when shopping for ingredients. Try to buy food from regular supermarkets or farmers' markets and avoid "bargains" from unknown sources. For vegetables and fruits, it is necessary to carefully observe the appearance and choose products that are fresh and natural and have no peculiar smell.
Don't buy potatoes that are particularly large and round, and choose yams with rough and dull skin. For bean sprouts, it is best to choose those with roots, and avoid buying those with too neat roots and no fibrous roots.
Second, improve hygiene in food storage and handling. Store raw and cooked foods separately to avoid cross-contamination. Vegetables and fruits should be fully washed, especially root vegetables such as potatoes and yams, and it is best to rinse or soak them repeatedly with running water for a period of time. When handling ingredients, carefully inspect them, and discard them in time if they find any abnormalities.
Also, choose some foods that you can do yourself. For example, you can try to grow your own sprouts at home, which are fresh and safe.
For edible oil, if possible, you can choose a small oil press to extract oil by yourself, or buy olive oil, sunflower oil and other relatively safe vegetable oils.
Also, learn to recognize food labels. When buying packaged food, read the production date, shelf life, ingredient list, and other information carefully.
For foods with more additives or complex ingredients, try to buy less or not at all. Choose simple, natural ingredients and reduce your reliance on processed foods.
Finally, be rational and vigilant. Don't be intimidated by some exaggerated "food safety rumors", but don't take food safety issues lightly either.
Pay more attention to the food safety information released by authoritative departments and learn to distinguish the authenticity. If you find a suspicious food safety problem, you should report it to the relevant departments in time.
Remember, it is everyone's responsibility to protect their health. By being vigilant and choosing wisely, we can maximize our food safety under the existing conditions. At the same time, we must also believe that with the strengthening of regulation and the improvement of public awareness, our food safety environment will continue to improve. Let's work together to contribute to creating a safer and healthier eating environment.
What are your thoughts on the current state of food safety? What do you think can be done to improve our food safety environment? Feel free to leave a message in the comment section to share your views and suggestions.
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