What are the main quality factors of food

The quality factors of food mainly include sensory quality, hygiene quality, safety quality, technical quality, nutritional quality, and performance quality. Sensory quality is the first perceptual behavior observation from people's vision, smell, taste, etc., and whether the food is expired or spoiled by looking at the smell and color. The second is the quality of hygiene, whether the hygiene in the food processing process is passed?

Is it licensed by the state? Whether the hygienic conditions are qualified or not is an important factor in the hygienic quality of the food. The third is safety and quality.

Food safety has always been a concern for everyone, whether there are additives in food and whether they are harmful to human health. Is it poisonous and harmful food, and how much pigment is there? This is an important factor in managing food safety.

The fourth is technical quality. It's you safe. Technical quality is whether the technology is passed in the process of producing food, whether the operation is standardized, whether there is non-compliant technical production, and the quality is not passed.

The fifth item is the nutritional quality of the food, whether the nutritional content meets the needs of the human body. Whether it will have a bad effect on the human body, this is an important factor in measuring the quality of nutrition. The sixth item is the performance and quality of food.

Food can generally be divided into three grades: green food, pollution-free food, and organic food. The grading is different, the performance is not the same, and it can bring different needs to the human body.

The factors affecting food safety include biological pollution, environmental pollution, pesticide and veterinary drug residue pollution.

1. Biological contamination.

In the process of food processing, production, packaging, storage and transportation, if the quality inspection and disinfection measures are not strict, it will create opportunities for microorganisms, parasites, biotoxins and other microorganisms to multiply, and it is easy to cause food poisoning. Food poisoning incidents caused by pathogenic microorganisms occur from time to time, and it is a relatively common food poisoning in daily life, especially in the summer and autumn when the temperature is high.

2. Environmental pollution.

Environmental pollution is mainly focused on heavy metal pollution and organic pollution, and is mostly caused by human factors such as industrial production such as mining, exhaust gas emissions, sewage irrigation and the use of heavy metal products, which has the most serious impact on human body and food safety. Industrial compounds and by-products such as dioxins, polychlorinated biphenyls and cycloaromatic hydrocarbons in organic pollutants are also highly toxic substances, which can be enriched in the environment, food chain and human body, and are one of the important factors affecting food safety.

3. Pollution of pesticide and veterinary drug residues.

At present, a large number of chemical drugs such as antibiotics, sulfonamides, and hormones are commonly used in poultry, livestock and aquatic products, and the residues of these substances often exceed the standard in animal tissues, which greatly increases the potential food safety problems. For example, "Clenbuterol" is actually a stimulant, because it can make poultry and livestock produce enough lean meat and is used in large quantities.

What are the main factors that affect the quality of food? ( a foodborne illness b hazardous substances in the environment c economy.

Environmental pollution, high toxicity and high residue pesticides are the main risk factors for the safety of agricultural products. Small and medium-sized food enterprises also play an important role in maintaining social stability and improving people's living standards, and their position cannot be ignored in formulating food safety policies. Bad Eating Behaviors Behaviors and lifestyles have a lot to do with foodborne illness.

Legal analysisThe importance of food safety: the importance of food inspection to citizens In people's living environment, food is not only the main role of people's nutrition, but also an important role related to people's life, work and study. It is one of the issues that consumers and the whole society agree on and are concerned about.

Therefore, the hygienic monitoring of food can effectively ensure the continuous improvement of the quality of life for individuals. If the relevant testing department adopts scientific and effective methods to carefully test all kinds of food, it can fundamentally ensure the safety of food hygiene. For example, in the melamine milk powder incident that occurred a few years ago, we can see that there are still many problems in China's food hygiene and safety-related testing, and from another point of view, it also highlights the importance of food testing to individuals.

Analysis of the importance of food testing to manufacturers and the food industry To a certain extent, food inspection plays an important role in the safety evaluation and market supervision of food hygiene quality, through the careful testing of the testing department, and the test results are informed to the production enterprises, so that it is convenient for production enterprises to improve production methods, strive to adjust the production structure, and strengthen food hygiene and safety by taking corresponding measures, so as to occupy more shares in the market. Analysis of the importance of food inspection to the society The food inspection department can ensure the safety of popular food in the market on the one hand, and maintain social stability on the other hand.

Legal basisCriminal Law of the People's Republic of China Article 143 Whoever produces or sells food that does not meet food safety standards and is sufficient to cause serious food poisoning accidents or other serious foodborne diseases shall be sentenced to fixed-term imprisonment of not more than three years or short-term detention and shall also be fined; where serious harm is caused to human health or there are other serious circumstances, a sentence of between three and seven years imprisonment and a concurrent fine is to be given; where the consequences are especially serious, a sentence of 7 or more years imprisonment or indefinite imprisonment is to be given, and a concurrent fine or confiscation of property.

Food quality characteristics can be divided into intrinsic (intrinsic) food quality characteristics and extrinsic (non-intrinsic) food quality characteristics. Intrinsic food quality properties include:

1. The safety and health of the food itself;

2. Sensory quality and shelf life;

3. Reliability and convenience of the product.

Extrinsic food quality characteristics include:

1. Characteristics of the production system;

2. Environmental characteristics;

3. Market characteristics.

1. Inherent: the safety and health of the food itself; organoleptic quality and shelf life; Reliability and convenience of the product.

2. Non-intrinsic: characteristics of the production system; environmental characteristics; Market characteristics.

1. Environmental pollution 2. The use of highly toxic and high-residue pesticides Pesticides are the main risk factors for the safety of agricultural products. 3. Small and medium-sized food enterprises have also played an important role in maintaining social stability and improving people's living standards, and their status cannot be ignored in the formulation of food safety policies. 4. Poor eating behavior Behavior and lifestyle have a lot to do with foodborne diseases.

5. Legal system and market mechanism Another particularly serious behavior that affects food safety is the use of non-food substances to produce and sell fake and shoddy food, which must be severely cracked down. 6. With the elimination of poverty, there will be a big leap in food safety. 7. Food safety education Weak food safety education is also an important reason for food safety problems in China.

Substances that cause harm to human health in food include physical hazards, biological hazards and chemical hazards. Physical hazards include metallic and non-metallic substances. Biohazards include bacteria, viruses, parasites, protozoa, algae and the toxic substances they produce.

Chemical hazards include pesticide residues, veterinary drug residues, natural toxins and food additives.

The substances that cause harm to human health in food mainly include physical hazards, biological hazards and chemical hazards. Physical hazards include metals (wire, fish hooks, etc.) and non-metals (glass, etc.), which are mainly mixed in the raw materials themselves and during processing. For example, there are foreign substances such as glass in the raw materials, which are mixed into the food without detection; Incorrect processing specifications or improper operation by workers cause metal objects and jewelry to be left in the food.

Biological hazards include bacteria, viruses, parasites, protozoa, algae and the toxic substances they produce, among which pathogenic microorganisms (bacteria) are the most widespread global problem causing food biohazards. Chemical hazards include pesticide residues, veterinary drug residues, natural toxins and food additives, which are generally caused by environmental or human factors in production, such as the use of pesticides during the crop growth period.

1.Organoleptic quality. The first item of food quality and safety is sensory quality, that is, from the human senses of sight, smell, taste and other senses.

2.Hygienic quality. The second item of food quality and safety is the hygienic quality of food, and whether the hygiene of the food processing process is ,..

3.Safety and quality. The third item of food quality and safety is food safety and quality, and food safety has always been a concern ,.. everyone

4.Technical quality. The fourth item of food quality and safety is the technical quality of food, that is, whether the technology is ,.. pass the test in the process of producing food

5.Nutritional quality. The fifth item of food quality and safety is the nutritional quality of the food, and whether the food produced is nutritious.

Understand from six aspects: color, aroma, taste, safety, nutrition and appetite. The research is generally divided into three aspects: sensory, texture, and nutritional quality. It can also be understood in terms of physical and chemical qualities.

There are many elements of food quality, and it is very comprehensive, the general food should be clean, hygiene is the most important premise, and the appearance should be very good.

The quality factors of food mainly include: first, the ingredients should be accurate and the nutrition should be comprehensive. The second is to be able to not deteriorate within the shelf life.

The main quality elements of food are: The freshness of the food and whether the additives added to the food exceed the standard.

The main quality factor of food is that food should be safe, in fact, we are all safe now, which is very important, because there are too many food additives now.

The first is the freshness of the ingredients, and the second is the indicators of the relevant important elements of the ingredients.

Food quality is made up of various elements. These elements are known as the properties that food possesses, and different food properties vary. Therefore, the sum of the various characteristics of food constitutes the connotation of food quality.

According to the Food Safety Law of the People's Republic of China:

Article 150:The meanings of the following terms in this Law::

Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are both food and Chinese medicinal materials according to tradition, but do not include articles for the purpose of **.

Food safety refers to food that is non-toxic, harmless, meets the nutritional requirements and does not cause any acute, subacute or chronic harm to human health.

Pre-packaged food refers to food that is pre-packaged or prepared in packaging materials and containers.

Food additives refer to synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of preservative, preservation and processing technology, including nutritional enhancers.

Packaging materials and containers used for food refer to paper, bamboo, wood, metal, enamel, ceramics, plastics, rubber, natural fibers, chemical fibers, glass and other products used for packaging and holding food or food additives, as well as coatings in direct contact with food or food additives.

Tools and equipment used in food production and operation refer to machinery, pipelines, conveyor belts, containers, utensils, tableware, etc. that directly come into contact with food or food additives during the production, sale and use of food or food additives.

Detergents and disinfectants used in food refer to substances that are directly used to wash or disinfect food, tableware, drinking utensils, tools and equipment that come into direct contact with food, or packaging materials and containers for eating good and laughing products.

The shelf life of food refers to the period during which the quality of the food is maintained under the indicated storage conditions.

Foodborne diseases refer to infectious, toxic and other diseases caused by the entry of the first hormone in food into the human body, including food poisoning.

Food safety accidents refer to foodborne diseases, food contamination and other accidents that originate from food and are or may be harmful to human health.