Processed food purchased by consumers seldom has safety problems, because China's requirements for processed food are very strict, so what are the quality and safety requirements for canned food? Qiu Kai, deputy secretary-general of the Canned Technical Committee of the National Food Industry Standardization Technical Committee, told reporters that canned food is made from agricultural by-products as raw materials through canned processing technology. The technical requirements of product quality must first meet commercial sterility, and ensure that the nutrients of the products are as little as possible damaged, especially For canned fruits and vegetables, the degree of retention of thermosensitive ingredients should be guaranteed in the process design. In China's national and industrial standards, the quality and technical indicators of canned food generally include the requirements of main raw and auxiliary materials, physical and chemical indicators, microbial indicators, and defect classification. There are other special indicators for canned meat and aquatic products. For physical and chemical indicators, it is generally composed of net content, solid content or soluble solid content. Salty food generally also needs to detect the content of sodium oxide, sugar water or syrup products need to detect the concentration of sugar water or syrup, and some meat, aquatic cans also need to detect fat content.

 

 

 

Qiu Kai said that the main safety technical indicators of canned food in China include microorganisms, pollutants, food additives, nutritional fortifiers and labeling requirements. Our country has stipulated the limits of pollutants for various canned foods, including canned fruits and vegetables, canned aquatic animals, canned meat, canned edible fungi, canned Babao porridge and so on, and also stipulated the technical requirements for the limits of penicillin Exhibition for canned apples and hawthorns. For the food additives and nutrient fortifiers involved, according to the necessity of production technology and the characteristics of product quality, the manufacturer can use the scope and limit according to GB 2760-2011 National Food Safety Standard for the Use of Food Additives and GB 14880-1994 Hygienic Standard for the Use of Food Nutrition Fortifiers. Choose to use, but the premise of using food additives is to meet the need of production technology. If the production technology is not necessary, it is generally not recommended to add food additives, but to add different nutritional fortifiers, can improve the nutritional quality of canned foods, to meet the needs of special consumer groups, such as infants and young children.