食品企业实施ISO 9000应注意的问题

中国入世后,为了更好地与国际接轨,众多食品企业积极引入认证制度,实行国际先进的管理模式。特别是ISO9000质量体系认证制度,以其科学性和灵活性,广泛被食品企业所采纳。据国家检验检疫总局的统计,目前,有近万家食品企业通过ISO9000质量体系认证或产品质量认证,而且势头不减。ISO9000质量管理体系,适用于任何行业、任何规模的企业。在建立ISO9000质量体系的过程中,食品行业除与其它行业具有的共性以外,还有它特殊性的方面。本文从专业方面谈谈食品企业在进行ISO9000质量体系认证的准备阶段,应特别注意的几个问题,与已通过认证的企业进…     

解读HACCP体系在我国食品行业的应用

HACCP体系是Hazard Analysis and Critical Control Point的英文缩写,中文译为危害分析与关键控制点,是一种食品安全保证系统。其目的是设法将食品安全危害风险降到最低限度,是一个使食品供应链及生产过程免受生物、化学和物理性危害污染的管理工具。HACCP体系已从最初的3个原理,即危害识别、确定关键控制点和控制任何危害、建立监视系统,发展到目前的5个初始步骤和7个原理。这5个初始步骤是:建立HACCP小组;描述产品及其销售特性;描述产品预期用途及产品用户;绘制过程流程图;验证过程流程图。7个原理是:对危害进行分析;确定关键控制点(CCP);建立关键限值;建立关键控制点的监视体系;当监视体系显示某个关键控制点失控时,确立应当采取的纠正措施;建立验证程序,以确认HACCP体系运行的有效性;建立文件化的体系。目前,HACCP体系现已被世界各国食品生产企业广泛使用。联合国食品标准委员会将HACCP制度列为食品的世界性指导纲要。亚太经合组织(APEC)积极推动以HACCP制度为基础的食品认证计划。欧盟要求各会员国于1993年前实施HACCP制度,而且规定进入欧盟的食品,其生产者必须通过HACCP认证。在美国等发达国家HACCP体系是食品企业在成立时就严格按照HACCP的要求进行实施,而我国则是鼓励企业自我提升,企业可通过HACCP体系认证来实现这一点,但不具有强制性。以我国乳品行业为例,2008年三聚氢胺事件后,我国政府加大了对整个食品行业的监管力度,2009年6月1日《食品安全法》又出台,并针对乳制品行业制定了GB12693《乳制品良好生产规范》、GB/T27342《危害分析与关键控制点体系乳制品生产企业要求》,同时制定了96项乳品质量安全标准,包含产品、生产及检测方法方面的规范。此外,乳制品行业GMP、HACCP实行专项认证审核管理制度。在2011年乳制品行业QS重新审核时也参照上述标准执行。在QS审核实际执行时,如果公司获得了HACCP认证,部分企业可免于现场审核。通过此举我们看到,我国正在逐渐推行HACCP体系在食品行业中的应用,这也是食品行业发展的必然之举。本期专题,特别邀请业内专家座客,一同解读HACCP体系在我国食品行业中的应用概况及发展趋势。     

食品非转基因标识使用的法律规制

食品非转基因标识在中国被广泛使用,信息不对称增加了非转基因标识被滥用的风险,市场机制不足以对其进行调节,且中国对非转基因标识使用的法律规制存在立法规定不细致、司法"不认定"等问题。现有研究也主要针对非转基因广告而不是非转基因标识本身。对比来看,德国、日本、美国均有专门针对食品非转基因标识使用的法律规范,具体规定了可使用非转基因标识的食品范围及要求,通过对非转基因食品进行认证管理以确保使用标识的食品的非转基因身份真实,设置统一的标识形式以确保统一的市场并避免消费者被误导。中国应当借鉴这些共通的经验,食品标识相关的法律法规要专门对非转基因标识的使用设立规范,并细化对非转基因标识的形式要求;构建专门的非转基因食品认证制度,由食品药品监督管理局授权专门认证机构对其进行认证。     

生态壁垒对我国食品出口的影响及对策

鉴于以食品标签为主要形式的生态壁垒不断阻碍国际贸易的有序进行,文章从食品标签的新形式、新特点的视角,对国际贸易中的标签壁垒进行了创新性的阐述与分类,并从我国食品出口批次、出口价格优势以及出口增长速度等3方面系统、全面地讨论了标签壁垒对我国食品出口产生的影响,提出从建立完善的食品标签制度、做好食品标签认证工作、完善环保法规和技术标准、收集国际市场标签壁垒信息、4个方面做好我国食品行业的标签壁垒应对策略。     

减小食品加工设备的化学危害

食品供应链的风险管理已成为食品和饮料公司首要挑战。许多全球领先的零售和餐饮企业已要求他们的供应商通过独立的第三方检查或通过全球食品安全倡议（GFSI）的认证,以保证这些供应商遵守国际食品安全标准。当GFSI用来评估供应商企业是否满足食品行业的安全要求时,     

提高食品安全与质量的钥匙——HACCP认证

中国加入WTO以后，食品加工企业面临更大的挑战和困难，世界各国都制定并执行了更严格的食品质量检验和卫生注册制度。HACCP体系是目前世界上最适用于食品行业的管理体系，因此了解并执行HACCP管理提高食品安全和质量的必行之路。我国也明确尽快实施HACCP质量认证，以帮助企业获得更大的发展空间。     

清真食品亟待建立行业标准

“到目前为止,我国尚无相关清真食品认证体系,也没有全国统一的清真食品行业标准,这大大延缓了我国清真产业走向国际的步伐。”近日在京闭幕的第四届中国国际穆斯林企业高峰论坛上,清真产业发展和食品安全再次引起关注。     

韩国对功能食品的管理

在韩国,功能食品被称作"健康功能食品".本文从健屠己/功能食品的范畴、法规、管理机构、审批制度、安全与功效评价、标签、功能声称以及监督管理等方面介绍了韩国对健康/功能食品的管理体系,为我国功能食品行业的科学管理和规范发展提供借鉴.     

科学技术哲学视域下食品加工的营养与安全

随着食品加工行业的发展,越来越多的民众以及食品行业人员开始注重加工后食品的营养,以及加工给食品带来的安全因素。针对当下食品加工行业的现状,以科学技术哲学视域探讨影响食品加工发展的因素,并研究食品加工的营养与安全,以及违背加工原则后可能带来的诸多后果。最后,从多角度和多方面地针对如何提升科学技术哲学视域下食品加工的营养与安全给出措施。     

臭氧杀菌特点与产生方法比较

近几年来,臭氧在国外已经被广泛应用于食品行业的方方面面。2001年,美国食品药品监督管理局发布允许臭氧作为食品添加剂的规定。食品行业采用高浓度臭氧水进行食品杀菌,主要应用于员工洗手消毒、食品行业器械消毒、商用厨房、酿酒行业、大小型蔬果处理厂食品加工业、饮料加工和定点清洁。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.