1. Problems arising:

The most common direct cause of unqualified puffed food is condiment problem. Because of the particularity of extruded food processing technology, it has to go through high temperature or even high pressure. Semi-finished products have no problem in microbial indicators. After adding various flavor condiments, microbial indicators increase sharply or even exceed the standard. It can be seen that condiments directly affect the quality of products. Secondly, in the processing of puffed snacks, due to the addition of inappropriate food additives, such as puffers containing aluminium, the aluminium content of products will be too high. Some are exposed to alloys containing lead and tin, which vaporize at high temperatures and may contaminate expanded foods. Another source of aluminium that has not yet attracted widespread attention is the synthetic edible pigments, which are water-soluble pigments deposited on alumina. In addition, there are still some problems, such as poor hygienic conditions in some processing points and sour rot and deterioration of some foods under adverse conditions.

2, solutions:

These problems can be avoided by improving the market management and supervision system, strict implementation of food hygiene management methods by manufacturers and adoption of scientific production processes. At present, the overall quality of puffed food is passable. As long as consumers choose products from regular manufacturers and within the shelf life, they can safely eat them.