What to save our food

Following Mengniu’s “poisonous milk” incident, food and beverages were exposed to quality problems. The news of Pepsi and Coca-Cola's detection of bactericides once again shocked the public.

In recent years, the issue of food safety has been a hot topic of concern to the general public. "Erecting" cucumbers, dyeing steamed bread, lean meat, poisoned rice, and waste oil are all shocking events. However, with the continuous emergence of such things, people's reaction to these news began to take offensive and helpless. Maybe it is because we have experienced too much. People have seen too much "similarity" from past experiences and the mind is very powerful. The food safety incidents are all in the same process: the insider exposure - the relevant departments organize investigations - the responsible person's position - calm down - is forgotten by people until new events emerge.

Of course, we cannot deny that indeed some organizations have been doing practical things here. From the enactment and implementation of the Food Safety Law to the establishment of the State Council Food Safety Committee, from the reorganization of the dairy industry to various special rectifications and sampling inspections, the regulatory efforts are undeniable, and food safety legislation is seldom mentioned. However, repeated security incidents and repeated Frustrated consumer confidence shows that reflection and rectification are still weak. The fragile minds of Chinese consumers have been devastated. The once assured brand has no longer existed in the modern market system, and everyone's life is included in it. The natural economy no longer exists. Even a peasant cannot be self-sufficient today, but can only produce one or more kinds of food. Grain, vegetable, and pig farming have been professionalized; in the city, people have access to markets, delicatessens, and cake shops. , supermarket counters, frozen food counters to buy finished or semi-finished products, the kitchen is becoming a simple heating workshop, the number of restaurants, so that the kitchen is no longer important.

We can eat with confidence, based on our belief that the things we buy are made without our own eyes, but it is clean. We believe this because we believe that there are food regulatory systems, basic hygiene awareness, the moral awareness of manufacturers, and the quality requirements of competition, which play a role in food manufacturing. However, the real situation is that this may not have been "present" at the time of manufacture.

Many people are calling on the national community to strengthen the supervision of food safety. Regulation is important, but the supervision is very limited. You cannot guarantee that every process of production is under supervision. So, how can we save the fragile heart of domestic consumers? Rebuilding credibility is fundamental.