长保食品也营养、无菌蛋并非真无菌 2025食品安全与健康热点解读会回应民生关切

Core Viewpoint - The conference organized by the China Food Science and Technology Society focused on ten major food safety and health issues, providing scientific guidance for industry development and regulatory improvement [1] Group 1: Food Safety Issues - The "water-retaining shrimp" incident highlighted the serious violation of food additive usage principles by involved companies, emphasizing the need for responsible and compliant use of food additives [2] - The introduction of new food labeling regulations aims to enhance transparency and consumer safety, including mandatory allergen labeling and an updated nutrition facts format [3] - The need for strengthened full-chain supervision in food safety was discussed, addressing regulatory gaps in transportation, delivery, and cross-border e-commerce [4] Group 2: Emerging Food Technologies - The approval of D-allohexose as a new food ingredient signifies advancements in synthetic biology technology within the food sector, indicating a mature application of these technologies [6] Group 3: Specific Food Safety Concerns - The issue of lead contamination in children due to illegal additives underscores the importance of strict adherence to food safety laws and the need for enhanced training and supervision in food handling [7] - The risk of botulinum toxin contamination from improperly processed foods remains a significant food safety concern, necessitating better control measures from production to storage [9] - The debate over the safety and nutritional value of long-shelf-life foods suggests that modern processing techniques can ensure both safety and nutrition [10] Group 4: Nutritional Needs and Market Opportunities - The concept of "age-appropriate foods" for the elderly is gaining attention, with a significant market demand for products that meet the nutritional needs of older adults, highlighting a gap in current market offerings [12] - The safety of campus dining is critical, with calls for improved raw material control and a comprehensive traceability system to ensure food safety for students [11]