日前，国家卫生健康委员会、农业农村部和国家市场监督管理总局联合发布了《食品安全国家标准 食 品中农药最大残留限量》等7项食品安全国家标准。该系列标准自2026年3月1日起正式实施。 "标准的发布将进一步提升我国农药残留检测技术标准化水平，为国家农产品质量安全监管提供可靠技 术支撑。"农业农村部环境保护科研监测所所长熊明民研究员表示，农药残留检测是保障农产品和食品 安全的重要手段，制定精准、高效、可靠的检测方法标准是开展农药残留监测的基本保障。 "近年来，我国加快了农药残留相关标准的制修订进程，发布实施了一系列检测方法标准。相关标准已 成为当前我国农药残留检测中应用最为广泛的国家标准，为农产品质量安全监管提供了坚实的标准支 撑。"农业农村部环境保护科研监测所环境危害因子风险评估创新团队首席贺泽英研究员表示。 此次制修订的国标规定了500余种农药及代谢物在植物源性食品中的检测方法，覆盖我国目前登记使用 的主要农药品种，涵盖所有种植业农产品类型。 "标准制修订过程中，围绕传统检测技术前处理复杂、灵敏度和精密度低、适用基质类型缺乏的问题， 我们开发了一体化快速前处理技术，结合高通量串联质谱分析，在实现农药残留精准检测 ...

乘坐火列车时，餐车的美食如何保障安全卫生？国家标准GB 31663-2025《食品安全国家标准 铁路旅客 列车餐饮服务卫生规范》对此作出了详细规定。 标准规定：餐车宜设置在旅客列车编组中部，便于向两侧车厢送餐，满足餐食配送时限要求。食品处理 区应设置食品储存区、加工烹饪区、成品区、餐用具清洗消毒及保洁区等，并有明显标识，避免交叉污 染。餐车内不应进行食用农产品原料的初加工。禁止加工制作裱花蛋糕、生食类食品及含动物性原料的 冷食类食品、现榨果蔬汁等。 如今，越来越多的旅客选择预制餐食或网络订餐。标准要求，铁路旅客列车网络订餐食品采购应选择具 有合法资质的供应商，应在列车到站前1小时开始加工指定车次的铁路旅客列车网络订餐食品，30分钟 内加工完毕。 铁路旅客列车预制餐食复热使用微波炉或其他加热方式。复热时应根据餐食类型、一次加热餐食的数量 选择复热功率、温度和时间,确保复热后食品中心温度达到70 ℃以上。复热后的餐食不应再次加热。复 热后的餐食在常温下存放时不应超过2小时。 （记者 邱瑭 整理） （来源：湖州日报） 转自：湖州日报 ...

强调了营养品质保持。标准要求熟制过程应避免过度烹饪，要采用先进技术或设备以最大程度保留原料 的营养成分，减少营养成分损失，鼓励在加工过程中控制烹调油、食盐、食糖的添加量。同时，要求生 产企业在保障食品安全的前提下，综合考虑营养品质等多方面因素合理设定保质期。 为什么这几类食品不属于预制菜？ 征求意见稿明确，预制菜是以一种或多种食用农产品及其制品为原料，使用或不使用调味料等辅料，不 添加防腐剂，经工业化预加工（如搅拌，腌制，滚揉，成型，炒，炸，烤，煮，蒸等）制成，配以或不 配以调味料包，加热或熟制后方可食用的预包装菜肴产品。 预制菜不包括：主食类食品、净菜类食品、即食食品和中央厨房制作的菜肴。据标准起草专家介绍，主 要从几个方面考虑： 6日，国家卫健委发布了《食品安全国家标准预制菜》（征求意见稿），面向社会公开征求意见。 主要内容包括： 预制菜应具有菜肴的特征，所以预制菜标准排除了主食类产品，主食类产品同样有相应的食品安全国家 标准进行管理和规范； 合理界定预制菜的定义与管理范畴。根据食品安全风险分析理念，结合六部门《通知》有关预制菜政策 的解读说明，标准对预制菜的概念作出进一步细化明确，规定了预制菜不包括：主 ...

Core Viewpoint - The article discusses the standards and methods for determining nutritional values on food labels, emphasizing the importance of compliance with national standards, particularly the new GB 28050-2025 standard, which will replace the previous version in 2027 [1][2]. Summary by Sections National Standards - The new GB 28050-2025 standard, issued by the National Health Commission and the State Administration for Market Regulation, will take effect on March 16, 2027, and applies to pre-packaged food labels directly provided to consumers [1]. Market Insights - The pre-packaged food market, particularly the "pre-made dishes" segment, is projected to reach 485 billion yuan in 2024 and exceed 1 trillion yuan by 2026 [2]. Nutritional Labeling Requirements - The mandatory content of the nutritional label has been revised from "1+4" to "1+6," where "1" refers to energy and "6" includes protein, fat, saturated fat, carbohydrates, sugars, and sodium [4]. Nutritional Composition Table - The nutritional composition table must include specific values per 100 grams or 100 milliliters, along with a warning for children and adolescents to avoid excessive intake of salt, oil, and sugar [5]. Testing Methods - Nutritional component testing must follow national standards or equivalent methods. If no national standard exists, international standards or authoritative scientific literature may be referenced [5]. Required Instruments - A detailed list of instruments required for nutritional label testing includes analytical balances, nitrogen distillation apparatus, homogenizers, and various types of chromatographs, among others [6][7][8].

Core Viewpoint - The article discusses the confusion surrounding the classification of mooncakes and similar pastries, highlighting the differences in standards and regulations that affect consumer choices and perceptions of quality [1][4][8]. Group 1: Product Classification - The term "mooncake" is often misused, with products like "durian ice skin mooncake" containing less than 3% durian, raising questions about compliance with quality standards [1][17]. - Products labeled as "mid-autumn gift cakes" may not meet the traditional definition of mooncakes, as they are classified under different quality standards, specifically GB/T 20977 for pastries [2][4]. - Consumers often rely on visual appearance to determine if a product is a mooncake, but many products that look like mooncakes may not be classified as such due to the standards they adhere to [5][8]. Group 2: Quality Standards - The two main standards for mooncakes and pastries are GB/T 19855 (Mooncake Quality Standard) and GB/T 20977 (Pastry Quality Standard), with the former having stricter requirements for ingredients and quality [4][14]. - The GB/T 20977 standard does not apply to mooncakes, meaning products labeled under this standard cannot be marketed as mooncakes [4][14]. - The distinction between mooncakes and pastries is significant, as mooncakes are expected to have higher quality ingredients and specific formulations, such as a minimum of 25% durian for durian mooncakes under the mooncake standard [8][14]. Group 3: Consumer Awareness - Consumers are encouraged to check product labels for the applicable standards to ensure they are purchasing genuine mooncakes, particularly looking for the GB/T 19855 designation [17]. - The upcoming implementation of the GB7718-2025 standard will require clearer labeling of ingredients, which will help consumers make more informed choices regarding the quality and value of mooncakes [15][17]. - The current lack of stringent labeling requirements allows some manufacturers to mislead consumers about the quality of their products, emphasizing the need for greater transparency in the market [15][17].

Core Viewpoint - The National Health Commission and the State Administration for Market Regulation have jointly released 32 new national food safety standards and 2 amendments, enhancing the food safety standards system from farm to table, covering all aspects from raw materials to final products, and addressing the needs of both general and specific populations [1][2][3]. Summary by Categories New Standards and Amendments - The announcement includes a total of 32 new food safety standards and 2 amendments, which encompass various categories such as general standards for contaminants, special dietary food standards, production hygiene standards, food contact materials, nutritional fortifiers, food additives, and testing methods [2][3]. - Specific standards include GB 2762-2025 for contaminants, GB 29922-2025 for special medical purpose formula foods, and GB 14881-2025 for general hygiene in food production [5][7]. Key Features of New Standards - The new "General Hygiene Standards for Food Production" establishes basic requirements for hygiene management across all food production stages and introduces HACCP principles, emphasizing a preventive risk management approach [3][4]. - Amendments to standards for raw milk and sterilized milk have been made to improve applicability and meet diverse consumer demands while protecting the rights of dairy farmers [3][4]. - The "Special Medical Purpose Formula Food General Principles" has expanded product categories and adjusted technical requirements for certain nutrients, aiming to better meet the nutritional needs of different patient groups [3][4]. Implementation Support - To facilitate the implementation of these standards, the Food Safety National Standard Review Committee has prepared interpretative materials and related Q&A, which are available for download on the food safety national standard data retrieval platform [4].

Core Insights - The health food industry in China has seen steady development while facing issues such as false advertising and exaggerated claims [1] - The State Administration for Market Regulation (SAMR) has implemented a five-year action plan since 2020 to clean up the health food industry, resulting in a continuous non-compliance rate of less than 0.6% in product inspections over five years [1] Group 1: Regulatory Actions - The five-year cleanup involved a combination of "concentrated actions + long-term governance," maintaining a high-pressure stance against illegal production and additives [1] - A total of 31,000 cases were investigated, resulting in fines amounting to 540 million yuan [1] - The crackdown on illegal activities included 12,000 criminal cases related to counterfeit health products [1] Group 2: Industry Standards - The National Health Commission is revising the national food safety standard for health food production, expanding the standard from 10 to 14 chapters and adding informative appendices [2] - New standards impose higher requirements on raw material management and production processes to ensure consumer safety [2] - Companies are required to establish a comprehensive food safety management system and conduct production process validation to meet safety and quality control standards [2][3] Group 3: Future Directions - The revised standards will serve as mandatory national food safety standards, providing clearer enforcement guidelines for regulatory practices [3] - The National Health Commission plans to continue improving the standard system and enhance training for effective implementation in food regulation [3]

Group 1 - The National Health Commission and the State Administration for Market Regulation released 50 national food safety standards and 9 standard amendments, focusing on public concerns and industry development needs [1] - The new standards include 2 food labeling standards, 3 special dietary food standards, 4 food product standards, 3 production and operation regulation standards, 1 food-related product standard, 8 quality specifications for food additives and nutritional fortifiers, and 29 inspection method standards [1] - The amendments include standards for raw milk, sterilized milk, and limits on contaminants in food [1]

Core Viewpoint - The newly released food safety standards aim to enhance food safety and nutritional health for consumers through comprehensive risk management across the food supply chain [1][2]. Group 1: New Food Safety Standards - A total of 50 new food safety national standards and 9 amendments have been published, covering various food categories including dairy, meat, and infant formula [1][2]. - The new standards include mandatory labeling of allergens and clearer expiration date formats, enhancing consumer awareness and safety [3][5]. Group 2: Labeling Changes - Pre-packaged food labels will now be required to highlight allergenic substances in a more prominent manner, such as bold or underlined text [3][4]. - The expiration date must be displayed as a specific date, eliminating the need for consumers to calculate the shelf life [5][6]. - The use of terms like "no additives" or "zero additives" is prohibited to prevent misleading consumers about the actual content of food products [8][9]. Group 3: Nutritional Labeling Enhancements - The range of mandatory nutrients on labels has expanded from "1+4" to "1+6," now including sugar and saturated fat, to guide healthier consumer choices [11]. - New standards emphasize the importance of reducing salt, oil, and sugar intake, particularly for children and adolescents, addressing rising obesity rates [12][13]. - Nutritional labels will now include a comprehensive breakdown of nutrients, allowing consumers to make informed dietary choices [14]. Group 4: Nutritional Claims - Nutritional claims on packaging will be strictly regulated, with clear definitions for "content claims" and "comparative claims" to ensure transparency [15][18]. - The new standards allow for additional information to be presented in a more consumer-friendly manner, such as using familiar terms and graphics to convey nutritional information [16].