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1.
目的 了解我国食品理化实验室专业技术人员食品安全知识、态度、行为现状,探讨其影响因素。方法 对我国15个省的省级、市级、区(县)级部门下属食品理化实验室及第三方机构、企业等非政府机构食品理化实验室的专业技术人员开展食品安全知识、态度、行为问卷调查,并对调查结果进行统计分析。结果 共回收有效问卷1339份。除性别对态度得分无显著影响,文化程度、就职年限等对行为无显著影响外,年龄、实验室类型、所在区域和最近一次接受培训时间等均是影响食品理化检验人员食品安全知识、态度、行为得分的因素,且知识、态度和行为得分存在正相关关系。结论 尽管存在满分问卷,但食品理化实验室专业技术人员KAP平均得分仅略高于及格水平。需要关注重点人群,如年龄25岁以下、就职年限2年以下或大专及以下学历的专业技术人员等食品安全知识水平的提升、态度的端正和行为的规范。  相似文献   
2.
In this study, sea bream, sea bass, anchovy and trout were captured and recorded using a digital camera during refrigerated storage for 7 days. In addition, their total viable counts (TVC) were determined on a daily basis. Based on the TVC, each fish was classified as ‘fresh’ when it was <5 log cfu per g, and as ‘not fresh’ when it was >7 log cfu per g. They were uploaded on a web-based machine learning software called Teachable Machine (TM), which was trained about the pupils and heads of the fish. In addition, images of each species from different angles were uploaded to the software in order to ensure the recognition of fish species by TM. The data of the study indicated that the TM was able to distinguish fish species with high accuracy rates and achieved over 86% success in estimating the freshness of the fish species tested.  相似文献   
3.
Beginning in 2013, sites at the 128-m bottom depth contour were added to the sampling design of the annual Lake Michigan bottom trawl survey for prey fish, which has been conducted by the U.S. Geological Survey Great Lakes Science Center (GLSC) each fall since 1973, to better assess fish depth distributions in a changing ecosystem. The standard sampling design included bottom depths from 9 to 110 m, although the GLSC also sporadically conducted bottom trawl tows at the 128-m bottom depth contour during 1973–1988. Enactment of this new sampling design in 2013 revealed that mean biomass density of deepwater sculpins (Myoxocephalus thompsonii) at the 128-m depth exceeded the sum of mean biomass densities at shallower depths, indicating that the bulk of the deepwater sculpin population is residing in waters deeper than 110 m. Thus, our findings supported the hypothesis that the depth distribution of the deepwater sculpin population had shifted to deeper waters beginning in 2007, thereby explaining, at least in part, the marked decline in deepwater sculpin abundance since 2006 based on the standard sampling design. In contrast, our results did not support the hypothesis that the slimy sculpin (Cottus cognatus) population had shifted to deeper waters sometime after 2000. A portion of the burbot (Lota lota) population may have also shifted in depth distribution to waters deeper than 110 m after 2007, based on our results. Our findings have served as an impetus to further expand the range of depths sampled in our bottom trawl survey.  相似文献   
4.
This study investigates the behavior of fruit and vegetable samples during drying. The experimental data are fitted to several different thin-layer drying models. Regression analysis is used to determine model parameters, while statistical indicators serve to evaluate the goodness of fit. The power function model gives the best fit for all examined samples. Based on this model, different drying and heat storage technologies can be combined to ensure that the required residual moisture content of an agricultural product is reached. It is demonstrated on the case of a specific Togolese processing plant that under favorable conditions, fossil fuel consumption can be decreased by 33 %.  相似文献   
5.
The present study aimed to investigate the influence of radio frequency (RF) heating at 70 and 80 °C, in comparison with the traditional conventional heating. The RF heating technology was applied for maintaining the colour and textural quality as well as inactivating the enzymatic activity of polyphenol oxidase (PPO) and reducing the Escherichia coli growth in packaged fresh-cut peach samples. To evaluate this, 120 g of freshly cut peach fruit was placed in heat-resistant plastic bags, and 50 mL of sugar solution (12°Brix) was added to each bag and vacuum-packed for conventional heating and radio frequency (RF) heating. Our results demonstrated that the RF heating process could reduce the heating time by up to 83% at 70 and 80 °C as compared to conventional heating. Moreover, RF heating at 70 and 80 °C reduced the PPO enzymatic activity, which caused enzymatic browning, up to 85.46% and 93.5%, respectively, as compared to 40.86% reduction only for conventional heating. Furthermore, RF heating completely inhibited E. coli growth. Collectively, we demonstrated that RF heating is an emerging and promising technology for improving the quality of fresh-cut fruits such as peach during various storage conditions. The present study provides relatively novel information on the effectiveness of RF heating in maintaining the quality of fresh-cut peaches. In the future, we would like to investigate the effectiveness of RF heating on other agricultural products.  相似文献   
6.
Variability and sensitivity of a portable electronic nose (32 sensors) was assessed by considering different variables for measurement (i.e., reference, standard, first and second purges, sample draw time, waiting time for the volatiles released in the headspace, and mass of sample or headspace volume of the jar containing sample). In this study, dried date-pits were used a model sample. The highest stability was achieved when both reference and standard (i.e., dried date-pits, no heating treatment) were used before test sample measurement. Higher sample draw time more than 10 s significantly decreased the stability, whereas optimum second purge was observed at 50 s. Optimum time to generate volatile was observed as 24 h. A sample of 100 g increased the signal intensity compared to the 50 g sample for the 60°C and 100°C treated samples, while an opposite trend was observed for the 150°C treated sample. Finally, the responses of volatile components in date-pits heated at different temperatures (60°C, 100°C, and 150°C) were measured using the optimum operating conditions. Principal component analysis explored the relationships between the volatile features and classified date-pits heated at different temperatures. The results showed that an electronic nose was able to classify date-pits based on their volatile components generated by different degrees of heating (93.3% accuracy).  相似文献   
7.
The effects of three common heat treatments (pasteurisation, boiling and autoclaving) on milk physicochemical properties and DNA quality were investigated. Milk composition, colour and pH value varied significantly during the heating process. The heat treatment also affected the DNA quality of the milk and, in particular, reduced the content of both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA). These reached their lowest values when autoclaving was conducted, but the content of nDNA was never greater than that of mtDNA. The physicochemical and DNA quality changes in milk are crucial factors in any authentication process using polymerase chain reaction (PCR)‐based methods.  相似文献   
8.
Lignocellulosic biofuel, in particular hydrogen gas production is governed by successful feedstock pretreatment, hydrolysis and fermentation. In these days, remarkable attention is paid to the use of ionic liquids to make the fermentable regions of lignocellulose biomass more accessible to the biocatalysts. Although these compounds have great potential for this purpose, their presence during the consecutive fermentation stage may pose a threat on process stability due to certain toxic effects. This, however, has not been specifically elaborated for dark fermentative biohydrogen generation. Hence, in this work, two common imidazolium-type ionic liquids (1-butyl-3-methylimidazolium acetate, ([bmim][Ac]) and 1-butyl-3-methylimidazolium chloride, ([bmim][Cl])) were employed in mixed culture biohydrogen fermentation to investigate the possible impacts related to their presence and concentrations. The batch assays were evaluated comparatively via the modified Gompertz-model based on the important parameters characterizing the process, namely the biohydrogen production potential, maximum biohydrogen production rate and lag-phase time.  相似文献   
9.
食品安全网络舆情监测系统在国内外被应用于食品安全风险预警与舆情补救,开发决策参考、监督抽检、专项整治、协查处置等舆情信息应用场景化服务,实现高并发情形下对热点食品安全舆情事件的自动跟踪和分析。为探明该系统进一步的发展方向,本文研究比较了欧美食品安全舆情监测系统的应用状况,分析了不同社会主体应用食品安全舆情监测系统的领域,结合我国实际发展制定相应措施,得出食品安全舆情监测系统与社会共治主体密切联系的结论。从而提出政府、食品企业和消费者三个社会主体在食品安全网络舆情监测系统的推广和应用上的指导方案。同时,食品安全舆情监测有待于借助大数据技术进一步发展,从而开拓出更加丰富的使用功能,以保障人民的食品安全。  相似文献   
10.
目的 了解吉林省市售餐饮食品中单增李斯特菌的污染情况,为食品安全管理、食源性疾病的监测提供科学依据。方法 对2011年-2019年从吉林省9个监测地区采集到的8279件市售食品样本进行单增李斯特菌的分离鉴定。结果 2011年 -2019年从吉林省市售食品中共检测出单增李斯特菌阳性菌株352株,总检出率4.25%;各检测地区间长春市阳性检出率最高(7.63%),其次为四平市(6.03%);12类市售食品中肉及肉质品阳性检出率最高(9.41%),其次为速冻米面食品(6.72%);各类采样地点中超市的阳性检出率最高(6.89%),其次为农贸市场(5.64%)和快餐店(5.08%);散装食品的阳性检出率明显高于预包装食品。结论 2019年吉林省的单增李斯特菌阳性检出率较临近三年呈回升态势;长春市与四平市单增李斯特菌污染情况较其他地区严重;肉与肉制品单增李斯特菌的污染情况最为严重,其次为速冻米面食品;流通环节中单增李斯特菌阳性检出率较高;散装食品的单增李斯特菌污染情况较预包装食品严重。有关部门应针对地区现状、食品类型和包装类型的不同加强管理力度。  相似文献   
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