Food safety concerns everyone’s health. How can the public eat safely and healthily? On May 25, the National Health Commission held a press conference to address public concerns.
A total of 1,750 national food safety standards have been issued
Food safety standards are a crucial foundation for protecting public health. At the press conference, it was introduced that the National Health Commission, following the requirement of “the most stringent standards,” has issued a total of 1,750 national food safety standards, covering over 20,000 indicators and more than 340 food categories.
In terms of production process control, the newly revised general hygiene code for food production has set stricter rules for each step of food manufacturing. The new standards encourage companies to identify “critical control points” and strengthen management of allergens and microorganisms. For example, if pipelines used for making peanut butter are not thoroughly cleaned, residual allergenic substances can harm consumers with peanut allergies. The standards require companies to completely clean up and keep such “impurities” out.
“Standards are not about having more, but about being effective and sufficient.” Using the example of the March 15 report on cadmium contamination in freeze-dried strawberries, it was explained that the pollutant production standards already set a cadmium limit of 0.05 mg/kg for fresh strawberries. Using compliant fresh strawberries to produce freeze-dried strawberries ensures food safety.
Digital label applications are gradually expanding
In 2025, the National Health Commission released revised labeling standards for prepackaged foods, incorporating digital labels into the regulatory framework. Together with relevant departments, it issued a notice promoting digital labels and detailed application requirements. China’s management of prepackaged food labels has entered a new digital phase, and the use of digital labels is gradually expanding.
According to statistics, over 8,000 products in China now use digital labels, covering dozens of everyday items, with some well-known brands playing a leading role.
“Digital labels are an inevitable product of the digital age and an important application of digital technology in the food sector.” Digital labels, accessed by scanning a mobile phone, can present information in various formats such as audio, video, and enlarged text, clearly showing consumers what they want to know. This is not only a technological upgrade but also a strong guarantee of consumers’ right to know.
When purchasing food through labels, it is recommended to first check the product name and type; then look at the ingredient list, where ingredients listed earlier have higher content; finally, pay attention to the nutrition facts table, focusing on energy, carbohydrates, fat, protein, and sodium.
“In addition to the above information, consumers should also note the production date, shelf life, and storage methods, such as whether to refrigerate or freeze.”
Summer food safety requires careful attention
According to relevant monitoring data, the period from June to September each year is the peak season for foodborne diseases, with the number of incidents and affected individuals accounting for about two-thirds of the annual total. Foodborne diseases occurring in households account for about two-thirds of the total annual incidents and about half of the total affected individuals.
Experts remind that family meals should pay attention to food safety details, such as developing good cleaning habits, separating raw and cooked foods, and cooking thoroughly. Special attention is needed: undercooked green beans can cause headaches and gastrointestinal discomfort; wood ear mushrooms and silver ear mushrooms should be prepared and consumed immediately, as long soaking and storage can promote the growth of bongkrekic acid, leading to severe poisoning; fresh daylily buds should have their stamens removed, be blanched, soaked, and thoroughly cooked before eating; soy milk should be boiled and then heated for a few more minutes to ensure it is fully cooked before drinking.
With the college entrance exam approaching, the food safety of test-takers has become a focus for parents. It is suggested to carefully manage “what goes in the mouth”: test-takers should preferably eat at home or in school cafeterias; ensure adequate nutrition with sufficient staple foods daily, paying attention to coarse and fine grain combinations; maintain a calm mindset and avoid sudden major dietary adjustments before the exam. If adjustments are needed, they should be made gradually based on usual eating habits to avoid significant changes that could cause gastrointestinal discomfort.
National Health Commission
National Health Commission
National Health Commission (NHC) of China
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