How to supervise vegetable safety Who is responsible for vegetable safety?

For the problem of pesticide residues in vegetables and fruits, there are clear provisions in the Law of the People's Republic of China on the Quality and Safety of Agricultural Products implemented on November 1, 2006, such as Chapter VI stipulates how to supervise and inspect, and Chapter VII stipulates legal liability.

With laws and regulations, the amount of pesticide residues in vegetables and fruits is the key to supervision. The first is to standardize the law enforcement behavior of pesticide management, improve the law enforcement water of pesticide law enforcement personnel, and increase the supervision of the pesticide market. The second is to increase publicity, enhance farmers' awareness of safe drug use, and ensure the quality and safety of fruit and vegetable products from the source.

Countries around the world are strictly supervising pesticide residues, for example, the United Kingdom attaches great importance to food safety, and controls pesticide residues in food by strictly restricting the use of pesticides, strictly controlling food import checkpoints, and strengthening testing to ensure food safety.

Strictly limit the use of pesticides.

The UK Chemicals Management Council is the leading body to ensure the safe use of pesticides and industrial chemicals, and it prevents pesticides and chemicals from having a negative impact on people and the environment through early intervention in the chain, so as to achieve sustainable, safe and healthy food. Spraying of pesticides that are not approved by the UK** is strictly prohibited from being sprayed on crops and ornamental plants, and in order to be approved, pesticide manufacturers must demonstrate that they will not cause adverse effects on the environment and people's health.

The United Kingdom stipulates that users of pesticides should receive training, including relevant laws and regulations on pesticide use, risks related to pesticide use, pesticide application tools, pesticide application sites, pesticide application timing, seed application, soil treatment, the impact of climatic conditions on drug use, how to take emergency action and health assessment. Trainees must take the written test, oral examination and practical examination, and only after passing the test can they get the "Pesticide Use Qualification Certificate".

Those who do not have a certificate of qualification must use pesticides under the supervision of the certificate holder, and those who use pesticides without training will be fined or even sentenced.

An official of the UK's Pesticide Residues Commission, an independent body, said that the amount of pesticide residues in food depends on the amount of pesticide sprayed, the timing of spraying and the absorption of pesticides by plants, the first two of which can be artificially controlled, so training pesticide users is one of the important ways to reduce pesticide residues.

Strengthen the detection of pesticide residues.

The UK** invests heavily in an official monitoring scheme for pesticide residues in food every year, and conducts rigorous safety assessments to ensure that pesticide residues do not pose a harm to humans. The official surveillance results are published by the Pesticide Residues Committee, which tests thousands of food samples each year, many of which cover more than 100 pesticides.

For food products that exceed the legal pesticide residue standards or contain unapproved pesticide ingredients, the relevant authorities in the UK** will notify the brand owner and ask them to investigate the cause; Inform the authorities of the exporting country of the details of samples of imported food with excessive pesticide residues; If pesticide residues pose a threat to human health, the relevant authorities will immediately notify the other EU member states; If excessive pesticide residues are found to be caused by the illegal use of pesticides by Britons, samples must be collected immediately and the offender will be taken to court.

Start at the source, start with the crop field and start with the seeds.

When it comes to vegetable safety, this is a major concern for every household and everyone in the country. In recent years, with the growth of vegetable greenhouse planting time, there are more and more various pests and diseases in the shed, and at the same time, vegetable farmers have applied a large number of hormone fertilizers and excessive pesticides in order to improve product output and pursue economic benefits.

It is now said that pharmaceutical factories are drug-making, businessmen are drug-sellers, vegetable farmers are poisoners, and city people are drug-eating. Although this is a bit exaggerated and irresponsible, it illustrates a problem, although the vegetables are grown by vegetable farmers, the responsibility for the unsafe vertical wheel of vegetables is not the vegetable farmer, but the pharmaceutical factory. If manufacturers don't produce these hormone fertilizers and pesticides that exceed the standard, will vegetable farmers put these things in their vegetables?

Every plant has its own instincts and nature. In the past, one watermelon was the biggest.

Seven or eight catties or ten catties, and a watermelon can grow to nearly forty catties with hormone fertilizer; Originally, the largest tomato was only half a catty, but with hormone fertilizer, a red Yuxin persimmon can grow to two catties, and it is deformed and weird, losing its natural taste.

Every plant has its own instincts and nature. In the past, one watermelon was the biggest.

Seven or eight catties or ten catties, and a watermelon can grow to nearly forty catties with hormone fertilizer; Originally, the largest tomato was only half a catty, but with hormone fertilizer, a tomato can grow to two catties, and it is deformed and weird, losing its natural taste.

Nowadays, people around the age of 70 have this kind of personal aftertaste feeling, and today's agricultural products just don't taste fragrant, which is very different from the taste of the past when hormones, fertilizers and pesticides were not used. Some people say that this is because the living conditions are better now, and the stomach is not fragrant when it is full, which is indeed a factor, but in general, the taste of agricultural products and food is not as fragrant as in the past, which is a fact and cannot be denied.

To solve the problem of vegetable safety, the fundamental responsibility does not lie with vegetable farmers, the key is to strengthen the supervision and management of some illegal fertilizer factories and pesticide factories. Only if the manufacturer does not produce these substandard fertilizers and pesticides, vegetable farmers will not use them, and the safety of vegetables can be guaranteed.

It is necessary for national regulatory authorities to increase the supervision of the pesticide market. Standardize the management of various pesticides. The half-life period of each pesticide metabolism should be indicated, so that the fruit grower also knows how long it will take for the pesticide to be eliminated after spraying. Enhance farmers' awareness of the use of medicine in the safe production of the bush.

Of course, the farmers should be responsible, because these vegetables are planted by some farmers in this town, so if something goes wrong, these farmers must be found to be responsible.

It should be the first business of this vegetable to be responsible, they are the ones who collect these vegetables, so they should also take some responsibility for the safety of vegetables.

I think each and every one of us is responsible. Relevant departments should also strengthen management.

I think it should be the producers, and it should also be the responsibility of the relevant regulatory authorities.

1. The planting people must ensure that they are clean and hygienic, do not add food additives, and do not let pesticide residues be lifted on the 2 Industrial and Commercial Bureau, and conduct safety testing on vegetable rough answer code food in a timely manner to ensure that it is clean and hygienic.

Don't just focus on vitamin badness when eating vegetables.

There are hidden dangers in eating vegetables raw.

Eating vegetables raw is popular because it is believed that it avoids the loss of nutrients caused by cooking. But the problem is that without processing, the nutrition of vegetables is preserved, but the toxic and harmful substances are also unscathed.

For example, vegetables in the family Cabbage contain small amounts of goiter-causing substances that interfere with the absorption and utilization of iodine by the thyroid gland. Cauliflower, like other vegetables, also contains small amounts of goiter-causing substances. Similarly, there are cruciferous vegetables such as radish and soybeans, which enter the human body and metabolize to produce thiocyanic acid, a thyrotoxic substance, which can cause insufficient thyroid hormone secretion and compensatory thyroid enlargement.

And these thyroid killers from vegetables are afraid of heating, and proper cooking can effectively avoid the danger. Blanching vegetables and stir-frying them cold, or making them into vegetable soups and vegetable fillings, can not only preserve nutrients, but also reduce toxins.

Many people love cowpeas, Chinese cabbage, cabbage, cauliflower, bok choy, amaranth, peppers and eggplant, as well as pests, especially cowpeas and eggplant. Therefore, these vegetables have the problem of pesticide residues, which affects the safety of eating. Vegetables such as pumpkin, sweet potato, carrot, onion, chrysanthemum, green onion, coriander, lettuce, tomatoes and other vegetables are naturally much safer because they do not need to be pesticide to repel pests.

In addition, the nitrate contamination of roots, stems and leaves is much higher than that of flowers, fruits and seeds. So, eat as many melons, fruits, beans, and edible mushrooms as possible, such as cucumbers, tomatoes, edamame, shiitake mushrooms, etc. Pay attention to supplementing with some vitamin C to block the formation of nitrite, which reduces the potential danger of leafy vegetables.