Outlook on Food Hygiene

作者：admin  点击次数：26  发布时间：2025-03-25

Food hygiene has gone through a long historical development process. The content of food hygiene in ancient times was limited to the stage of perceptual cognition due to the underdeveloped science, and it failed to form a discipline. Modern food hygiene originated in the 19th century, and its formation is inseparable from the development of medicine, microbiology, chemistry, etc. at that time. From Schwann's first proposal of the view that microorganisms cause food corruption in 1837 to the discovery of Salmonella in 1885, they all played a milestone role in the establishment of early food hygiene. During this period, with the development of commodity economy, food adulteration and counterfeiting were quite serious, which accelerated the legislation of food hygiene. In 1851, France promulgated the "Law for the Suppression of Food Counterfeiting", in 1861, Britain promulgated the "Law for the Prevention of Beverage Adulteration", and in 1906, the United States promulgated the "Food, Drug, and Cosmetic Act", all of which laid the foundation for the management of food hygiene regulations. The progress and development of modern food hygiene is inseparable from the development and intersection of multiple disciplines. Food chemistry, physics, food microbiology, toxicology, epidemiology, statistics, and law are all important scientific means that are indispensable for achieving major scientific research results in food hygiene and solving major food hygiene problems. Modern analytical technology also plays an important role in the analysis of harmful ingredients. Continuously improving accuracy and low detection limits (up to 10-“) are prerequisites for studying food hygiene. The application of molecular biology technology in toxicology enables scientists to study carcinogenicity at the DNA and RNA levels of animals and humans.
At the same time, the joint efforts of the government, enterprises and academia are the key to solving any major food hygiene problem, and are also the main force driving the development of food hygiene under the attention of consumers. It should be admitted that there are still some global health problems that have not been well solved, such as the safety of genetically modified foods produced by bioengineering technology (including allergenicity) and evaluation methods, and the safety of consumers using bovine growth hormone in dairy cows to increase milk production. Therefore, the future development trend of food hygiene is to use the latest theoretical and technical achievements of modern food hygiene supervision and management, not to formulate and revise various food hygiene technical specifications, and implement various Technical specifications; constantly improve laws and regulations, strengthen legal management, and clarify the responsibilities of executive agency personnel; study new pathogens that cause food poisoning, improve the scientific management level of food poisoning, and improve the food hygiene qualification rate; further use risk analysis theory and methods and quality control systems to name various food contaminants, food additives, health foods, etc. Safety evaluation and standard formulation; further expand the research on new food contamination factors, various food carcinogens, new foods and food hygiene issues during processing; improve the level of various detection and analysis methods such as food physics, food microorganisms, and food chemistry; constantly use food hygiene science and legal system to educate the people, improve self-protection awareness, and continuously strengthen food safety and food quality stipulated in the WTO agreement. Food hygiene, as an important attribute of food, will be the eternal focus of consumers. With the improvement of laws and regulations, the implementation of safety production standards and guarantee systems will promote the great progress of social civilization. Confidence in food hygiene and safety also reflects the people's confidence in the government's ability to govern. Therefore, food hygiene and safety will also be the focus of management by government functional departments. The development of new technologies can certainly promote the progress of food hygiene, but the responsibility of managers, food producers, and sellers is the greatest guarantee of food hygiene.