Organic foods refer to organic agricultural production systems that are produced and processed in accordance with international organic agricultural production requirements and corresponding standards. That is, they do not use chemical fertilizers, pesticides, growth hormones, chemical additives, chemical pigments, and antisepsis during raw material production and product processing. Agents and other chemical substances do not use genetic engineering techniques. All agricultural and sideline products certified by independent organic food certification organizations include foodstuffs, vegetables, fruits, dairy products, livestock and poultry products, honey, aquatic products, and spices.
The significant difference between organic foods and other foods is that the use of artificial synthetic substances such as pesticides, fertilizers, and hormones is strictly prohibited in the production and processing of organic foods, while the production and processing of general foods allow the restricted use of these substances. At the same time, organic foods have their basic quality requirements: raw materials are produced without any pollution, chemically synthesized pesticides, fertilizers, herbicides and auxins are not used in the production process, and no chemically synthesized food preservatives are used in the processing. , additives, artificial colors and extraction with organic solvents, etc., can not be contaminated by harmful chemicals during storage and transportation, and must meet the requirements of the National Food Hygiene Law and the quality standards of the food industry.
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