1. Chemical contamination during food production: such as pesticide residues, excessive additives, etc.

2. Physical contamination during food processing: such as mechanical damage, microbial contamination, etc.

3. Metal foreign objects: such as metal fragments, magnetic substances, etc.

4. Physical contamination during food storage: such as moisture, deterioration, etc.

5. Physical contamination during food transportation: such as extrusion, damage, etc.

6. Physical contamination during food sales: such as contamination by other pollutants, etc.

7. Physical contamination during food consumption: such as using tableware that does not meet hygienic standards, etc.

8. Food safety issues due to unclear food sources.

1. Sources of food contamination: improper human operation, raw material contamination, equipment contamination, etc.

2. Paths of food contamination: Physical factors and non-metallic foreign matter may be introduced in food procurement, processing, storage, transportation and other links.

3. Food safety protection measures: Strictly screen suppliers, strengthen raw material testing, ensure hygienic processing processes, regularly inspect equipment, and improve employees' food safety awareness.

(1) The concept of chemical fertilizers (2) The main functions of chemical fertilizers (3) Classification and common types of chemical fertilizers (4) Causes of chemical fertilizer hazards (5) Harm caused by excessive use of fertilizers (6) Control measures for fertilizer application

(1) The concept of pesticides (2) The main functions of pesticides (3) Pesticide classification and common types (4) The concept of pesticide residues and the causes of their occurrence (5) The harm of pesticide residues (6) Control measures of pesticide residues

(1) Concept of veterinary drugs (2) Main functions of veterinary drugs (3) Classification of veterinary drugs and common veterinary drugs (4) Causes of veterinary drug residues (5) Harm of veterinary drug residues (6) Control measures of veterinary drug residues

(1) Sources of heavy metals (2) Hazards of heavy metals (3) Common heavy metal lead contamination in food (4) Common heavy metal mercury contamination in food (5) Common heavy metal cadmium contamination in food (6) Common heavy metal contamination in food Arsenic contamination

(1) Sources of pAHs contamination in food (2) Main hazards of Pahs (3) Control measures of Pahs (4) Removal of Pahs

(1) Sources of contamination of polychlorinated biphenyls in food (2) Toxicity of polychlorinated biphenyls (3) Control measures for polychlorinated biphenyls

(1) Sources of dioxin in food (2) Dangers of dioxin (3) Control measures of dioxin

(1) Sources of trans fatty acids in food (2) Dangers of trans fatty acids (3) Control measures of trans fatty acids

(1) Sources of acrylamide in food (2) Hazards of acrylamide (3) Control measures of acrylamide

(1) Sources of nitrosamines (2) Hazards of nitrosamines (3) Preventive measures for nitrosamines

(1) Morphological and biochemical characteristics of Monocidal bacteria (2) Pathogenicity and harm of Salmonella (3) Preventive measures of Salmonella

(1) Morphological and biochemical characteristics of Staphylococcus aureus (2) Pathogenicity and harm of Staphylococcus aureus (3) Preventive measures of Staphylococcus aureus

(1) Morphology and biochemical characteristics of Escherichia coli (2) Pathogenicity and harm of Escherichia coli (3) Preventive measures for Escherichia coli

(1) Morphology and biochemical characteristics of Listeria (2) Therapeutic properties and harm of Listeria (3) Preventive measures against Listeria

(1) Morphological and biochemical characteristics of Shigella (2) Pathogenicity and harm of Shigella (3) Preventive measures of Shigella

(1) Morphological and biochemical characteristics of Vibrio parahaemolyticus (2) Therapeutic properties and hazards of Vibrio parahaemolyticus (3) Preventive measures of Vibrio parahaemolyticus

(1) Morphological and biochemical characteristics of Campylobacter jejuni (2) Therapeutic properties and hazards of Campylobacter jejuni (3) Preventive measures against Campylobacter jejuni

(1) Basic characteristics of aflatoxin (2) Toxicity and carcinogenic effects of aflatoxin (3) Measures to prevent aflatoxin food poisoning

(1) Nature and source of ochratoxins (2) Toxicity of ochratoxins

(1) Source of patulin (2) Manifestations of patulin poisoning (3) Preventive measures of patulin

Saponin glycoside food poisoning, cyanide glycoside food poisoning, alkaloid food poisoning, colchicine food poisoning, toxic protein food poisoning, hemagglutinin-induced food poisoning, ricin-induced food poisoning, toxic mold food poisoning , gossypol food poisoning,

Poisonous fish, poisonous shellfish, poisonous reptiles, poisonous wattle skinned animals. venomous amphibians, venomous coelenterates, venomous insects

Thyroid, adrenal glands. Diseased lymph nodes, animal liver,

Food poisoning caused by puffer fish, food poisoning caused by shellfish toxin, paralytic shellfish toxin, neurogenic shellfish toxin, diarrheal shellfish toxin. Amnestic shellfish toxin, food poisoning caused by fish histamine

Formaldehyde, boric acid, borax, beta-naphthol, salicylic acid, naphthol, copper sulfate, safrole, coumarin, soluble barium salt, methanol, magnesium salt, castor oil, rancid oil, hemp oil.