In July 2017, the State Council Food Safety Office and other nine departments jointly issued the “food, health food fraud and false propaganda rectification program” to officially launch the national rectification work; in September, the State Council Food Safety Office and other nine departments jointly held a national teleconference to mobilize and deploy the work. The country set off a wave of food, health food fraud and false propaganda rectification. In August 2017, an article on “drinking tea can prevent cancer or cause cancer” aroused consumers’ concern and worry about pu-erh tea. The article argued that there are various kinds of molds in pu-erh tea, including aflatoxin, which is harmful to human body. Subsequently, a number of experts in the industry have debunked the story. Chen Zongmao, academician of the Chinese Academy of Engineering and former director of the Tea Research Institute of the Chinese Academy of Agricultural Sciences: The risk of aflatoxin in pu-erh tea can be controlled, and consumers can drink it without worry. Under extremely conservative assumptions (assuming that all people in China are high consumers of pu-erh tea, and drinking pu-erh tea are highly contaminated with aflatoxin, the leaching rate is extremely high), only 32,000 people out of 10 million may be induced cancer, it can be said that the risk of cancer caused by aflatoxin in drinking pu-erh tea is extremely low. It is recommended that pu-erh tea production and operation enterprises strengthen risk management and scientific storage; when consumers purchase pu-erh tea, they should take a look and smell more, if there are water stains on the paper bag, if the tea cake is obviously moldy (such as white frost, moldy spots) or if the taste is bad, they should not buy it. Academic discussions should not be sensationalized, but should maintain a rigorous attitude, and there should be a basic academic consensus on the release of controversial information to avoid causing social panic. Second, French milk powder suspected of being infected with Salmonella The French Ministry of Health issued a notice on December 2, 2017, due to suspected Salmonella infection, the relevant departments urgently recalled 12 batches of infant formula milk powder (1 paragraph) produced by the French dairy giant Lantelis (LACTALIS) Group, the recall range includes France, the United Kingdom, China, Pakistan, Sudan and other countries and regions, the incident caused social The incident has caused widespread public discussion. It is understood that the China National Certification and Accreditation Administration has suspended the registration status of Lantelis’ HILA in China. At present, the incident is still in the process of fermentation. Chen Ying, Vice President and Chief Engineer of China Academy of Inspection and Quarantine Sciences: Salmonella is one of the common food-borne pathogens worldwide, which is widely found in nature and can cause infection in many kinds of animals. Generally speaking, the amount of Salmonella in food reaches 105-108 CFU/g (colony forming units) before it causes poisoning. According to the FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization), the amount of Salmonella that can be monitored in milk powder produced in accordance with good manufacturing practices is minimal. Therefore, milk powder manufacturers must strengthen the level of product quality and safety management, in strict accordance with the limit standards and production practices to reduce the risk of microbial contamination such as Salmonella. At the same time, the food recall system and the related legal system in China should be improved, and a strong monitoring mechanism for food recalls should be formed, so that food recalls are more operable and enforceable. In addition, the training and education of milk powder preparers and infant feeders should be strengthened through TV, radio and new media to enhance consumers’ awareness of safe consumption and improve self-protection. In October 2017, the official website of the State Food and Drug Administration released a preliminary list of carcinogens according to the list published by the International Agency for Research on Cancer of the World Health Organization. Among them, Chinese salted fish was included in the list of Class 1 carcinogens. The release of the list triggered widespread social communication, with people “equating” the high incidence of nasopharyngeal cancer in Guangdong and Guangxi with the long-term consumption of salted Chinese fish in the region. Wu Yongning, technical director of the National Center for Food Safety Risk Assessment: “Carcinogen class” has nothing to do with the magnitude of carcinogenic risk. A class 1 carcinogen only indicates that there is sufficient population-based epidemiological evidence or sufficient mechanistic evidence, but there is no necessary link between the strength of evidence and carcinogenicity. Moreover, cancer induction is related to multiple factors. In the case of nasopharyngeal cancer, specific populations such as Guangdong and Guangxi people are genetically susceptible to EBV (human herpesvirus type 4) due to genetic factors, which is also an important reason for the high incidence of nasopharyngeal cancer. For salted fish, barbecue, betel nut and other class 1 carcinogens, the principle of less consumption should be adopted, advocate the consumption of fresh fish and soy products, and to understand consumption and reasonable cooking. Fourth, alum-free doughnuts aluminum exceeded the standard concern In December 2017, the Shanghai Municipal Consumer Rights Protection Commission released a news release on its official website, saying that in a sample test of Shanghai doughnuts, it was found that a “Netflix” restaurant on Chengshan Road exceeded the aluminum standard by 9 times. The researcher from the Scientific Research Institute of the National Grain Bureau said that alum-free doughnuts are not the same as aluminum-free doughnuts. The National Standard for Food Safety Food Additive Use Standard (GB 2760-2014) stipulates that food additives containing aluminum (potassium aluminum sulfate or ammonium aluminum sulfate, also known as potassium alum, ammonium alum) can be used in doughnuts and other fried pasta products in appropriate amounts according to production needs, but the residual amount of aluminum required ≤ 100 mg/kg (dry sample, measured in aluminum). As long as it is added in accordance with national standards, it will not pose a health hazard to humans. It is recommended that the relevant authorities strengthen food safety risk communication, help the public to correctly understand the risk of aluminum intake in the diet, and control the excessive intake of aluminum-containing foods through a balanced diet.