How to identify fake and shoddy food

1, from the packaging and packaging decoration to identify the famous food packaging, the vast majority are mechanical packaging, packaging quality is good, life and interface are neat and accurate. Generally, the packaging of fake and shoddy goods is simple and rough, and most of them are hand-packed, so it is common that the packaging quality is poor, the packaging is uneven, and the interface and paste port are irregular and loose. Decoration and printing. Famous products are beautifully printed, overprinted accurately and with good gloss; However, the printing of fake and shoddy goods is shoddy, the color registration is not accurate, several colors in the pattern are offset, the color is dim, the depth is different, and the pattern is blurred. Some fakes are packed in bought old packaging, and stains and creases can be seen. 2. Distinguish between trademarks and trademarks as specific marks of goods, and trademarks are marks that distinguish the same kind of goods. Commodities produced by the same producer and operator can use different trademarks as needed, some export commodities use one trademark, and domestic commodities use another trademark. However, a trademark can only belong to one producer and operator, and no one else may use it falsely. Counterfeit trademarks also have blurred patterns and inaccurate color registration. 3. Pay attention to whether there is an anti-counterfeiting mark and whether there is a bar code printed. The computer can recognize and paste laser labels and color-changing sealing paper. 4. Use food labels to identify the production date and shelf life of famous products. ; Many fake and inferior foods are not marked with "three phases", especially the production date. Therefore, consumers should buy food with complete food label, batch number, production date and shelf life. 5. Sensory identification Sensory identification is to check the color, aroma, taste and shape of food. To check whether there are abnormal phenomena in food, we should not only pay attention to bad abnormal phenomena, but also pay attention to surprisingly good phenomena. One is to observe the color. See if the food has an abnormal color. If the barbecued pork is bright red, it may be added with pigment. The second is to smell it. High-quality food has its own flavor. The third is tasting. Just like the smell, every food has its own unique flavor, and you can know whether it is true or not by a little taste. The fourth is to observe the tissue morphology of food in order to find the abnormal situation of food.