Food safety is showing a good trend

According to Du Fang, a reporter from Beijing on January 27th, in recent years, there have been many food safety incidents in China, which have not only affected the development of the industry, but also threatened the health and safety of the people, and have become major issues of public concern. The China Academy of Engineering “China Food Safety Status Quo, Problems and Countermeasures Strategy Study” project conducted an in-depth investigation of China’s food safety status. The results released today by the research project show that China's food safety level continues to be good, but the hidden dangers of security risks are still severe.

The Chinese Academy of Engineering “China Food Safety Status Quo, Problems and Countermeasures Strategy Study” project team monitored China’s edible agricultural products (13.80, -0.04, -0.29%), processed foods, and food poisoning incidents and found that they have been tested in recent years. The data presents a good trend.

Specifically, the qualified rate of quality and safety of vegetables, fruits, livestock, and aquatic products in China from 2009 to 2013 was 96%, 95%, 99%, and 94%, respectively, and the overall level remained high. From 2012 to 2014, the project team's monitoring results of about 12,000 batches of pesticide residues in fruits and vegetables in provincial cities and municipalities in China showed that the average qualification rate of vegetables and fruits exceeded 96% and 98%, respectively.

The continuous improvement of the level of food safety has benefited from the arduous efforts of all parties. The project team stated that in recent years, with the promulgation, implementation, and revision of the "Food Safety Law," and the establishment of the State Food Safety Commission, the National Food Safety Risk Assessment Center, and the State Food and Drug Administration, a series of projects have been implemented in China. The action plan aimed at ensuring food safety has gradually established a relatively complete food safety and security system.

Pang Guofang, deputy leader of the project and academician of the Chinese Academy of Engineering, said: “China has established a food safety laws and regulations system, a preliminary food safety standard system has been established, and the food safety supervision has changed the 'Kowloon water control' pattern, effectively changing to centralized, food safety monitoring. Significantly improved capabilities, risk assessment and risk communication have achieved a good start.” “Although the level of China's food safety continues to increase, but China's food safety governance system still exists weak links, China is still in the food safety risk highlights and high food safety incidents. Period.” Pang Guofang said.

"To sum up, there are four main types of food safety risks in China," Pang Guofang said. "First, pathogenic microbial contamination is the main cause of food poisoning death. The prevention and control of pathogenic microbial contamination is a rigid demand for food safety; second, Abuse of agricultural and veterinary drugs is currently the main source of food safety pollution. It can be said that the application of agricultural and veterinary drugs in China is still in a disorderly state. Third, heavy metals, mycotoxins and other pollutants constitute long-term hidden dangers in food and food safety; and fourthly, they are illegally added and mixed. Miscellaneous fraud and fraud are still prominent food safety issues in China at this stage."


Pang Guofang said: “For the promotion of China’s food safety governance, the project team recommends that China establish a national food safety medium and long-term strategic plan and development roadmap, implement national food safety major science and technology projects, improve food safety technology innovation capabilities, and formulate food safety risks. The basic monitoring plan, the establishment of relevant monitoring and early-warning networks, will be included in China's medium and long-term development program for nutrition and public health in China."

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