What do food hygiene standards include?

Sensory indicators, food color, aroma and shape;

Bacteria and other biological indicators, including the total number of food colonies, the closest approximation of food coliforms, and various pathogenic bacteria;

Toxicological indicators, the tolerance of various chemical pollutants, food additives, toxic chemicals produced by food, natural toxic ingredients in food, biological toxins (such as mycotoxins, bacterial toxins, etc.) and radionuclides that contaminate food, etc. in food quantity;

Indicators that indirectly reflect possible changes in food hygiene quality, such as moisture content in grain and milk powder, etc.;

Product specifications and quality indicators.