浅谈《食品安全法》在快餐业中的应用

近年来,随着生活节奏的加快,快餐行业的数量和规模都呈迅猛增加和扩大的趋势。快餐食品安全受到了老百姓空前的关注,引起了快餐行业对快餐食品安全法律规制的思考。新颁布的《食品安全法》具有重大意义,积极开展学习,广泛宣传,加强培训,确保《食品安全法》贯彻实施到位,已成为快餐行业的当务之急。     

论餐饮食品安全管理

把握和控制食品安全问题,必须从食品安全源的角度对食品安全进行科学、合理的分类,明确餐饮食品生产及消费过程中各关键环节安全控制的标准,构建餐饮食品危害分析与关键控制点体系,完善餐饮食品安全管理制度,实现餐饮食品安全的科学管理。     

Coupling System for Food Wastes Anaerobic Digestion and Polyhydroxyalkanoates Production with Ralstonia eutropha

A new technology was developed to couple the anaerobic digestion of food wastes with production of polyhydroxyalkanoates (PHAs). Acetic, propionic, butyric and lactic acids were produced during food wastes anaerobic digestion and their concentrations reached 5.5, 1.8, 27.4 and 32.7 g/L, respectively under appropriate digestion conditions. The fermentative acids were transferred through a dialysis membrane to an air-lift reactor for PHA synthesis by Ralstonia eutropha. Dry cell concentration and PHA content reached 22.7 g/L and 72.6%, respectively. The obtained PHA was a copolymer of b-hydroxybutyrate (HB) and b-hydroxyvalerate (HV) with 2.8% (mole ratio) of HV units in polymer.     

Ozone: An Advanced Oxidation Technology for Starch Modification

ABSTRACT

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the food processing sector. The applicability of ozone technology in food industry is increasing due to its antimicrobial action and modification of functional properties of the foods. The structural modifications of starches have major applications in the food and bakery industry for producing products with increased shelf life, improved texture, and retention of moisture content. The positive response of ozonation in carboxyl and carbonyl group alters the viscosity of starch molecules. Rheological characteristics like low viscosity even at an increased concentration, desirable binding properties, and film-forming ability have increased its use in the food processing industry. The influence of ozonation in the physicochemical properties is mainly retrogradation and cross-linking of amylose and amylopectin molecules and enzymatic modifications. Ozonation cause change in crystallinity, viscosity, expansion ratio, and gelatinization temperatures. Finally, ozonation induces many possible changes in native starches for the effective utilization in the processing sectors. In this review, starch modifications utilizing ozone and various research achievements and scientific reports focusing on the effect of ozonation in terms of physical, chemical, and thermal properties of native starches and on the possible modifications have been summarized and discussed. In conclusion, ozone is a green technology that can be effectively used as an alternative oxidation technique for starch modification.     

乡村振兴战略指导下的生态灌区建设与管理

针对生态灌区建设与管理存在的产业与资源低效、灌溉水质恶化、生态多样性降低等问题,以乡村振兴战略为理论指导,从乡村振兴战略20字总要求出发,探讨乡村振兴战略思想下的生态灌区建设与管理,提出了农业质量产量底线、生态与环境底线和资源开发利用上限的生态灌区建设与管理三条红线,指出生态灌区应向粮食增产提质和其他产品有效供给、生态环境优美宜居、资源保护与高效利用方向发展,为实现生态灌区可持续型绿色发展提供科学参考。     

Consumer‐diet discrimination of δ13C and δ15N: Source‐ and feeding‐oriented patterns based on gut content analysis in a large subtropical river of China

Understanding the trophic discrimination (?¹³C and ?¹⁵N) between consumers and diets in fluvial systems remains difficult because of the variable food sources and complex predator–prey interactions from headwaters to the estuaries. Here, stable carbon (δ¹³C) and nitrogen (δ¹⁵N) isotopes in fish and invertebrates from a large subtropical river in southern China were determined to explore trophic discrimination in conjunction with a gut content analysis. The ?¹³C values showed significant differences (p < .05) among functional feeding groups, with fish, shrimp, and insect scrapers presenting higher ?¹³C values (1.20 ± 0.23‰ to 1.51 ± 0.31‰) than other groups. The ?¹⁵N values varied significantly between invertebrates (0.64 ± 0.17‰ of insect collector‐gatherers to 1.63 ± 0.36‰ of shrimp predators) and fish (1.98 ± 0.19‰ of detritivores to 2.71 ± 0.43‰ of crustaceavores) and exhibited an increasing tendency from primary to secondary consumers. A linear regression analysis revealed that the longitudinal changes in ?¹³C and ?¹⁵N were closely associated with the δ¹³C of periphyton, the δ¹⁵N of particulate organic matter (POM) in water, and the relative contribution (%) of periphyton and organic detritus to the diet composition of consumers. These results indicated that discrimination factors might not only be influenced by the isotope signatures of basal food sources but also downstream shifts in dominant food items utilized by consumers. In particular, trophic discrimination between periphyton– and detritus–based food chains, such as “epilithic diatoms–shrimp scrapers–crustaceavorous fish” and “POM–bivalves–molluscivorous fish,” displayed regionally specific patterns. When back‐calculating to the diet assimilation and trophic position in subtropical streams and rivers, we suggest using the basin‐scale ?¹³C value of 0.96 ± 0.26‰ for all consumers and ?¹⁵N values of 1.07 ± 0.32‰ for invertebrates and 2.38 ± 0.37‰ for fish.     

论食品安全领域权利救济的预防性行政诉讼

从《食品安全法》中规定的或推定的权利救济途径来看,事后救济明显存在不足,预防性行政诉讼尤显必要。预防性行政诉讼的适用前提是明确其与尊重行政的首次性判断权、风险预防原则以及成熟原则的矛盾与联系问题。在食品安全领域,行政相对人在以下两种情况应该有权提起预防性行政诉讼：一是食品安全主管机关拟作出的责令停产停业、吊销许可证或执照、行政处罚决定;二是行政机关公布有毒有害食品信息可能对行政相对人造成不可弥补的损害。     

变性淀粉的应用研究

本文主要介绍了变性淀粉在食品行业中的应用,尤其是在几种肉制品(肉罐头、肉丸、灌肠制品和油炸肉制品)中应用,并简要阐述了变性淀粉在造纸行业、纺织工业和制药行业中的应用。     

“食品卫生学”网络课程的设计

通过建立网络课程蓝图、搜集专业信息资料、细化设计操作、合理编制脚本、选择适用开发工具以及必要的修改调整,设计出"食品卫生学"高质量网络课程,实现讲授内容抽象与形象的有机融合,交互式的在线学习和有效信息反馈的教学情境使教与学两方面都取得满意的效果。     

生鲜食品微生物预测及评估平台研究

针对如何快速、有效地评估食品的安全,预测出食品的货架期,拟建立一个生鲜食品微生物预测与品质评估管理平台,通过对生鲜食品中微生物菌群基本状况及优势菌群在生长规律的数据采集,分别构建不同的温度下优势菌群的一级和二级生长模型,实现对生鲜食品货架期的预测。阐述了该平台的基本组成,工作流程,主要数据结构和主要数学模型。该平台能帮助预测生鲜食品在运输、储存和加工过程中的货架期并进行环境控制。