食品，无论是每天吃的米饭、面条，还是偶尔品尝的零食、甜点，都由各种分子和离子构成的复杂体系。这些分子和离子之间的相互作用，决定了食品的性质和风味，这些化学物质有的是天然的，比如水果里的维生素C，有的是加工过程中添加的，比如面包里的防腐剂。食品中的化学，其实就是研究这些物质的性质、结构和变化的科学。因此，化学也能在食品安全领域发挥重要的作用。

    Food, whether it is the rice and noodles we eat every day, or the snacks and desserts we occasionally savor, consists of a complex system of various molecules and ions. The interactions between these molecules and ions determine the nature and flavor of the food. Some of these chemicals are natural, such as vitamin C in fruits, while others are added during processing, such as preservatives in bread. Chemistry in food is, in fact, the science of studying the nature, structure and changes of these substances. Therefore, chemistry can also play an important role in the field of food safety.

1、要想吃的安全，首先要关注食品里面的添加剂。

食品添加剂是为了改善食品的口感、色泽、保存性等添加到食品中的化学物质。例如，防腐剂苯甲酸和山梨酸可以延长食品的保质期，抗氧化剂可以防止食品氧化变质，而着色剂和香精则可以增加食品的美观度和吸引力。但过量使用或不当使用可能会带来潜在的健康风险。在正规食品包装上，在配料表里都会标注添加剂名称。

1. In order to eat safely, we should first pay attention to the additives inside the food.

Food additives are chemical substances added to food to improve its taste, color, and shelf life. For example, the preservatives benzoic acid and sorbic acid can extend the shelf life of food, antioxidants can prevent food from oxidizing and deteriorating, and coloring agents and flavors can increase the aesthetics and attractiveness of food. However, overuse or improper use may pose potential health risks. On regular food packages, the names of additives are labeled in the ingredient list.

为了让炸鸡更加酥脆，有些商家可能会使用一种叫做“磷酸盐”的添加剂。磷酸盐可以提高食品的口感和保存性，但过量摄入可能会影响人体的钙吸收，长期下来可能导致骨骼问题；许多孩子们喜爱的糖果和饮料都色彩斑斓，而这些颜色往往来源于食品色素。但过量使用食品色素可能导致过敏反应；甜味剂可以替代糖分，为糖尿病患者或想要减少糖分摄入的人提供了选择。但过量摄入阿斯巴甜（甜味剂），也会导致体重增加、代谢紊乱等健康问题。

In order to make fried chicken crispier, some businesses may use an additive called "phosphate." Phosphates can improve the taste and shelf life of food, but excessive intake may affect the body's absorption of calcium, which may lead to bone problems in the long run; many of the candies and beverages that children love are colorful, and these colors often come from food coloring. However, excessive use of food coloring may lead to allergic reactions. Sweeteners can replace sugar, providing an option for diabetics or people who want to reduce their sugar intake. However, excessive intake of aspartame (sweetener) can also lead to weight gain, metabolic disorders and other health problems.

2、要想吃的安全，还得清除食品上的农药残留。

虽然农药的使用有助于保护作物免受病虫害的侵袭，但过量使用或不当使用可能导致农药残留在食品中。农药残留会严重影响人体神经系统和消化系统，还具有致癌风险。

在日常生活中，我们常常会用清水或盐水来清洗果蔬。但由于有些农药具有非水溶性特点，所以这些方法并不能完全去除农药残留。为了保障食品安全，需要使用专门的果蔬清洗剂或浸泡在含有小苏打的水中。此外，选择有机果蔬也是一个减少农药摄入的好方法。与传统蔬菜相比，有机蔬菜在种植过程中不使用化学合成的农药和化肥，因此农药残留问题相对较少。

2, in order to eat safe, remove pesticide residues on the food.

While the use of pesticides helps protect crops from pests and diseases, overuse or improper use can lead to pesticide residues in food. Pesticide residues can seriously affect the human nervous system and digestive system, and also have cancer risk.

In daily life, we often use water or salt water to wash fruits and vegetables. However, because some pesticides are not water-soluble, these methods can not completely remove pesticide residues. In order to ensure food safety, it is necessary to use a special fruit and vegetable cleaner or soak in water containing baking soda. In addition, choosing organic fruits and vegetables is also a good way to reduce pesticide intake. Compared with traditional vegetables, organic vegetables do not use chemically synthesized pesticides and fertilizers in the growing process, so pesticide residues are relatively less of a problem.

3、要想吃的安全，要能读懂食品的营养标签。

营养标签是食品包装上的重要信息，列出食品中所有的成分，按照重量从高到低排序。这些成分通常包括各种化学物质，如蛋白质、脂肪、碳水化合物等：

1. 3.To eat safely, you need to be able to read nutrition labels.

The nutrition label is an important piece of information on food packaging that lists all the ingredients in the food, in order of weight from highest to lowest. These ingredients often include a variety of chemicals, such as proteins, fats, carbohydrates, etc. :

[EG1] 

蛋白质：由氨基酸连接而成的大分子化合物，是生命活动的主要承担者；

脂肪：由甘油和脂肪酸组成的甘油三酯，是食品中的能量来源之一。不同的脂肪酸（如饱和脂肪酸、不饱和脂肪酸）对人体健康的影响也有所不同。

碳水化合物：包括单糖、双糖和多糖等，是食品中主要的能量来源。

营养成分表：详细列出了食品中各种营养素的含量，包括总热量、蛋白质、脂肪、碳水化合物、纤维素、糖、钠、胆固醇和其他微量营养素。

热量：通常以千焦或千卡为单位表示，是食品中能量的度量。它主要来源于蛋白质、脂肪和碳水化合物在体内的氧化分解。

微量元素：如铁、锌、钙等，虽然含量较少，但对人体健康至关重要。它们通常以离子的形式存在于食品中，参与多种生命活动。

Protein: A large molecular compound formed by the linkage of amino acids that is the principal undertaker of life.

Fat: Triglycerides composed of glycerol and fatty acids are one of the energy sources in food. Different fatty acids (such as saturated fatty acids, unsaturated fatty acids) have different effects on human health.

Carbohydrates: including monosaccharides, disaccharides and polysaccharides, are the main source of energy in food.

Nutrition Facts List: Details the amount of various nutrients in a food, including total calories, protein, fat, carbohydrates, fiber, sugar, sodium, cholesterol, and other micronutrients.

Heat: Usually expressed in kilojoules or kilocalories, is a measure of energy in food. It is mainly derived from the oxidative breakdown of proteins, fats and carbohydrates in the body.

Trace elements: such as iron, zinc, calcium, etc., although the content is small, but vital to human health. They are usually present in the form of ions in food and participate in a variety of life activities.

通过查看营养标签，我们可以了解食品的热量、脂肪、糖分等含量，从而选择更健康、更营养的食品；高血压患者需要控制食品中钠的摄入量，低钠食品就成为他们的首选，而营养标签上的钠含量信息就为提供了选择依据；营养标签上标注的饮料糖分含量，帮助我们选择更适合自己的低糖饮料。

By checking the nutrition label, we can understand the calories, fat, sugar and other content of the food, so as to choose healthier, more nutritious food. For example. hypertensive patients need to control the intake of sodium in food, and can find low-content sodium choices by looking at the nutrition label. We can also regulate our sugar intake by looking at nutrition label.

4、要想吃的安全，还要懂得如何保存食品。

食物中的水分、糖分、脂肪和蛋白质等营养成分，在适宜的温度和湿度条件下，会成为微生物生长繁殖的温床。这些微生物会分解食物中的营养成分，产生各种有害物质，导致食物变质。

为了延长食物的保质期，除了在食品生产环节添加防腐剂。我们还可以利用低温保存的原理来延长食物的保质期。低温能够降低微生物的代谢活动，减缓食物中化学反应的速度，从而达到保存食物的目的；

此外，真空包装也是一种有效的食物保存方法。通过排除包装内的空气，我们可以减少食物与氧气的接触，从而延缓氧化反应的发生。这种方法常用于保存肉类、海鲜等易腐食品，能够保持食物的口感和营养价值。

生活中，我们常用的食醋其实是一种天然的防腐剂，它可以抑制细菌的繁殖，延长食品的保质期。这就是为什么用醋腌制了蔬菜，蔬菜不容易变质的原因。

1. 4.Know how to preserve food.

Nutrients such as water, sugar, fat and protein in food, under the right temperature and humidity conditions, will become a hotbed for microbial growth and reproduction. These microorganisms will break down the nutrients in the food, produce various harmful substances, and cause food to spoil.

In order to extend the shelf life of food, in addition to adding preservatives in the food production process, we can also use the principle of cryopreservation to extend the shelf life of food. Low temperature can reduce the metabolic activity of microorganisms and slow down the speed of chemical reactions in food, so as to achieve the purpose of preserving food.

In addition, vacuum packaging is also an effective method of food preservation. By removing the air from the package, we can reduce the contact between food and oxygen, thus delaying the occurrence of oxidation reactions. This method is often used to preserve perishable foods such as meat and seafood, which can maintain the taste and nutritional value of food.

In life, the vinegar we commonly use is actually a natural preservative, which can inhibit the reproduction of bacteria and extend the shelf life of food. This is why vegetables are pickled in vinegar and why they don’t easily spoil.

5、要想吃的安全，再教你几个化学小窍门。

用柠檬的清洁食品：柠檬是一种常见的水果，除了可以直接食用外，柠檬汁中的柠檬酸可以作为天然的清洁剂，用于去除水垢和油渍。此外，柠檬还具有抗菌作用，可以帮助我们保持食品的卫生。

用食盐进行食品防腐：食盐中的氯化钠具有抑制细菌生长的作用，因此可以在一些食品中加入适量的食盐来延长其保质期。例如，在制作泡菜或腌制食品时，食盐的加入不仅可以增加风味，还可以起到防腐的作用。

食用油的正确选择：不同的食用油有着不同的烟点和耐高温能力。例如，橄榄油的烟点较低，适合用于凉拌或低温烹饪；而花生油和玉米油则具有较高的烟点和耐高温能力，更适合煎炒或炸制食物。了解这些特性可以帮助我们更好地选择和使用食用油，确保食品的安全和健康。

小苏打去除农药残留：小苏打是一种碱性物质，它可以与农药中的酸性成分发生中和反应，从而降低农药的毒性。在清洗蔬菜和水果时，可以在水中加入适量的小苏打，然后将食材浸泡其中，再用清水冲洗干净。

不要使用老化的塑料容器存放食品：塑料容器中的某些化学物质（如邻苯二甲酸盐）可能会渗入食品中，对人体健康造成潜在威胁。因此，应尽量避免使用破损或老化的塑料容器来存放食品，尤其是酸性或油脂性食品。

5. A few chemical tips.

Clean food with lemon: lemon is a common fruit. In addition to direct consumption, lemon juice in the citric acid can be used as a natural cleaning agent for removing limescale and grease stains. In addition, lemon has antibacterial properties that can help us keep our food hygienic.

Food preservation with salt: Sodium chloride in table salt has the effect of inhibiting the growth of bacteria, so you can add an appropriate amount of salt to some foods to extend their shelf life. For example, when making kimchi or pickled foods, the addition of salt not only adds flavor, but also acts as a preservative.

The right choice of cooking oil: Different cooking oils have different smoke points and heat resistance. For example, olive oil has a lower smoke point and is suitable for cold or low-temperature cooking, while peanut oil and corn oil have a higher smoke point and heat resistance, and are more suitable for sauteing and deep-frying foods. Understanding these characteristics can help us choose the right cooking oil to ensure food safety and health.

Baking soda removes pesticide residues: Baking soda is an alkaline substance that can neutralize the acidic components of pesticides, thus reducing their toxicity. When cleaning vegetables and fruits, you can add an appropriate amount of baking soda to the water, then soak the ingredients in it and rinse it off with water.

Don't use aged plastic containers to store food: Certain chemicals in plastic containers (e.g. phthalates) may leach into food, posing a potential threat to human health. Therefore, try to avoid using broken or aged plastic containers to store food, especially acidic or oily food.

化学与食品安全紧密相连，它们在我们的日常生活中无处不在。通过了解食品添加剂、农药残留、营养标签以及日常生活中的化学知识，我们可以更好地守护我们餐桌上的健康防线，享受健康美味的生活！

Chemistry and food safety are closely linked, and they are ubiquitous in our daily lives. By understanding food additives, pesticide residues, nutrition labeling, and chemistry in our daily lives, we can better guard our wellbeing at the table and enjoy a healthy and delicious life!