纳米技术在食品加工中的应用

论述了纳米技术在食品加工、食品机械、食品包装、食品检测中的应用,并阐述了纳米食品的概况。     

肉制品中药物残留风险因子概述

肉品中药物残留问题严重影响着人体健康,近几年来肉品中兽药残留引起的食品安全问题层出不穷。随着对肉品中各种兽药残留监控的力度越来越严格和规范,研究人员发现了更多的药物残留风险因子,并开始对相关风险因子进行饮食安全性评估。本文综述了目前肉品中可能存在的抗生素、抗寄生虫、激素和抗菌化学药等4大类风险因子的具体物质类别、对人体的危害性以及国内外限量标准的比较。本文明确了肉品安全质量监控的着手点和监控的具体项目指标,并按照风险因子的危害程度和必要性来确定需要监控的风险因子。通过有效地监控和风险评估,为肉品质量安全检测和研究工作提供参考。     

纳米技术在食品安全检测中的应用研究进展

食品安全是当今全世界共同关注的重大问题,也是各国政府、相关国际组织、学术机构研究的热点。灵敏、快速、安全、经济是当前制约食品安全检测的瓶颈,结合现代科技最新成果之一的纳米技术及纳米材料,将是食品安全检测发展的重要途径。本文综述了纳米技术及其材料技术在食品安全检测中的研究和应用,并对该领域的应用前景进行了展望。     

A qualitative probabilistic model of microbial outbursts in foods

Sequences of counts of potentially harmful organisms in foods usually exhibit an irregular fluctuating pattern. The counts are determined by the interplay of numerous random factors that tend to promote or inhibit the organisms' growth. The counts can be recorded as zero, indicating that either the organism is not present or is below a minimum detectable level, or they can fluctuate randomly within characteristic bounds. An outburst is said to occur when the population surpasses a specified threshold determined by safety or quality considerations. The growth pattern in this ‘explosive’ mode is also governed by a combination of random mechanisms that determine the growth rate and eventual decline of the population. This paper presents a probabilistic model for such scenarios. The model parameters represent the underlying distribution of the fluctuations, the detection and explosion thresholds and the probability of continued growth after an outburst has begun. A simplified version of the model was used to simulate examples of microbial histories that resemble those of sensitive foods. It is also used to elucidate how the frequency, intensity and duration of outbursts are affected by the parameters of the model. In addition, we demonstrate how to estimate the model's parameters from actual records and illustrate the efficacy of the estimation method with simulated data. The utility of such models for risk assessment will depend on the availability of long records of microbial counts that include outbursts in order to test their predictive ability. Because the presence of a harmful agent is not always sufficient to cause food poisoning, models of this kind can only estimate the expected frequency of outbursts but not the frequency of actual food‐poisoning outbreaks. © 2001 Society of Chemical Industry     

State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff

Therapeutic foodstuff are a challenge for the use of food and functional food ingredients in the therapy of different pathologies. Ready-to-Use Therapeutic Food (RUTF) are a mixture of nutrients designed and primarily addressed to the therapy of the severe acute malnutrition. The main ingredients of the formulation are powdered milk, peanuts butter, vegetal oil, sugar, and a mix of vitamins, salts, and minerals. The potential of this food are the low percentage of free water and the high energy and nutritional density. The high cost of the powdered milk, and the food safety problems connected to the onset of toxigenic moulds on the peanuts butter, slowed down considerably the widespread and homogenous diffusion of this product. This paper presents the state of the art of RUTF, reviews the different proposed recipes, suggests some possible new formulations as an alternative of novel recipes for this promising food.     

Machine learning-based modeling in food processing applications: State of the art

Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better-quality products. The development of a machine learning (ML)-based approach to food processing applications is an exciting and innovative idea for optimizing process parameters and process kinetics to reduce energy consumption, processing time, and ensure better-quality products; however, developing such a novel approach requires significant scientific effort. This paper presents and evaluates ML-based approaches to various food processing operations such as drying, frying, baking, canning, extrusion, encapsulation, and fermentation to predict process kinetics. A step-by-step procedure to develop an ML-based model and its practical implementation is presented. The key challenges of neural network training and testing algorithms and their limitations are discussed to assist readers in selecting algorithms for solving problems specific to food processing. In addition, this paper presents the potential and challenges of applying ML-based techniques to hybrid food processing operations. The potential of physics-informed ML modeling techniques for food processing applications and their strategies is also discussed. It is expected that the potential information of this paper will be valuable in advancing the ML-based technology for food processing applications.     

Functionalization techniques for improving SERS substrates and their applications in food safety evaluation: A review of recent research trends

BackgroundFood safety and quality have gained much attention in recent years and the capability to evaluate food quality and safety in a sensitive, rapid, and reliable manner is of great importance in the food industry. Therefore, surface-enhanced Raman scattering (SERS) with the advantages of excellent sensitivity, high selectivity, non-destructive nature and significant enhancement to identify the target has demonstrated a great potential for quick detection of chemical contaminants, chemical constitutes, and pathogens in food samples.Scope and approachThe enhancement of Raman signals for SERS is not only related to the interactions between substrates and samples but also the functionalization of substrates to gain SERS active substrates. In the present review, different types of substrates are briefly discussed, functionalization techniques for SERS active substrates are discussed, and applications of functionalized SERS substrate in food samples are presented.Conclusions and key findingsIt is evident that functionalization techniques for improving SERS substrates have given encouraging outcomes, which provides possibility for identifying multiple target analytes within a complex matrix, and thus could be used as a powerful analytical tool in real-world applications in food safety analysis as well as for enhancing food quality surveillance.     

现代食品工业高新技术在肉味香精中的应用

介绍了肉味香精的概念和发展状况，对现代食品工业高新技术在肉味香精中的应用作出了较为全面的阐述。     

A perspective of food safety laws in Mexico

Mexico, with a population of 112 million, is one of the most interesting countries in the world with regard to food, hunger, domestic food consumption, tourism and international trade, and it deserves an in‐depth study to explain the status of its food safety laws. Mexico has a strong and stable emerging economy and is the second country worldwide with regard to the number of free‐trade agreements. Nevertheless, more than half the population lives in poverty. However, Mexico is a huge market for food consumption because, in addition to its own population, it receives 20 million international tourists per year. So, multi‐national food companies have representatives and facilities throughout the country. This scenario may explain the evolution of food safety laws in Mexico, as well as the challenges that must be faced in order to achieve food safety. © 2013 Society of Chemical Industry     

熟肉制品中亚硝酸盐含量调查

目的了解河南省熟肉制品中亚硝酸盐的含量。方法 2010年从全省18个地市随机采集了14类361份熟肉样品,用国标法GB/T 5009.33—2010分析熟肉制品中亚硝酸盐的含量。结果熟肉制品中亚硝酸盐的平均含量为54.46 mg/kg;依据GB 2760—2011《食品添加剂使用标准》判定,亚硝酸盐超标的熟肉制品为92份,总超标率为25.5%,其中牛肉制品中的亚硝酸盐超标率最高为42.0%,其后依次为猪肉制品27.8%、鸡肉制品10.2%、羊肉制品9.5%。结论提示河南省熟肉制品中亚硝酸盐含量超标情况比较严重,政府有关部门应加强对食品安全的监督管理,以维护广大消费者的身体健康。     

泰州市肉类食品安全现状与对策

通过对泰州市肉类食品安全现状的调查，摸清了泰州市肉及肉制品生产、加工、经营企业的基本情况和产品质量安全状况，掌握了肉及肉制品安全监管现状，找出了当前在肉食品生产、加工、流通及消费环节中存在的安全隐患，提出了合理化的对策和建议。     

食品安全监管体系的框架研究

针对不断涌现的食品安全问题,构建统一、权威、高效的食品安全监管体系。体系的构建涉及食品安全监管各个部门的职责和食品从种植、养殖、生产加工到流通、消费的整个产业链条,也涉及生产者、经营者、消费者、政府部门、行业协会、新闻媒体等多方利益的协调。     

肉制品中亚硝酸盐状况分析及快检技术研究进展

亚硝酸盐作为肉制品加工行业中一种常见的添加剂,不仅能够增加肉制品的色泽、避免不良风味形成,同时具有抑菌防腐的作用,但亚硝酸盐摄入过多会对人体产生一定的健康危害。在近年来对肉制品的监测中发现,亚硝酸盐的超标问题仍然比较常见。肉制品中亚硝酸盐通过细菌作用转化而来或于加工过程中添加后,在贮藏过程中还会发生含量变化。因此,应用快速可靠的亚硝酸盐快检产品显得尤为重要。本文主要对肉制品中亚硝酸盐的来源及对人体的危害、监测情况、贮藏时的含量变化、亚硝酸盐快检技术的研究进展和应用现状进行了概述,并分析了现有快检产品目前存在的问题及发展前景。     

辽宁省熟肉制品中氯霉素残留检测结果分析

目的 了解2011年辽宁省餐饮业熟肉制品中氯霉素残留状况,为监管部门提供科学的理论数据.方法 采用多阶段分层随机抽样的方法在辽宁省五个城市中抽取熟肉制品162份.按照检测标准要求采用液相色谱-串联质谱法,以间位氯霉素为内标物进行测定.检出率的比较采用x2检验分析,P ＜0.05为差异有统计学意义.结果 162批样品中,有40批检测出氯霉素残留,检出率为24.7％.不同城市和不同品种间检出率存在统计学差异.结论 辽宁省熟食制品中氯霉素残留情况比较严重,应该引起监管部门的关注.     

Microbes versus microbes: control of pathogens in the food chain

Foodborne illness continues as a considerable threat to public health. Despite improved hygiene management systems and increased regulation, pathogenic bacteria still contaminate food, causing sporadic cases of illness and disease outbreaks worldwide. For many centuries, microbial antagonism has been used in food processing to improve food safety. An understanding of the mode of action of this microbial antagonism has been gained in recent years and potential applications in food and feed safety are now being explored. This review focuses on the potential opportunities presented, and the limitations, of using microbial antagonism as a biocontrol mechanism to reduce contamination along the food chain; including animal feed as its first link. © 2014 Society of Chemical Industry     

电子商务在食品供应链及食品安全中的应用

作为一种商务模式,电子商务在很多领域中得到了广泛应用。利用电子商务能够充分发挥食品供应链的优势,通过食品供应链和电子商务的有机结合,食品企业能够更好地保障食品安全,有效应对行业内日益激烈的市场竞争,全面提升企业自身的市场竞争力。本文对电子商务在食品供应链及食品安全中的作用和优势进行了论述和分析,介绍了基于电子商务的食品供应链和食品安全管理的理念,并立足于信息共享机制的建立和协同整合对其前景进行了介绍和分析。     

纳米保健食品安全性及研究动向

近年来纳米技术在保健食品中的应用飞速发展,研究证明其可以帮助保健食品在体内表现更好的生物活性,提高吸收率。然而,纳米材料作为一种人工制造的新的物质形态,如同转基因产品一样,人们对它的认识才刚刚开始。当保健食品中的纳米颗粒通过口服进入人体后,由于其具有的小尺寸效应和表面效应,可能会产生不同于常规保健成分的反应。然而缺乏对纳米粒子物理化学性质的全面掌握、传统毒理学测试方法并不完全适用于纳米粒子等问题阻碍着研究进展。各国对纳米技术的安全性问题的研究投入越来越多,2011年5月欧盟食品安全局刚刚公布了《纳米技术应用食品和饲料的风险评估指南》,将对评估纳米粒子在保健食品中的安全风险提供参考。     

The future of meat: A qualitative analysis of cultured meat media coverage

This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and skepticism. Additionally, the information sources commonly cited in the articles included cultured meat researchers, sources from academia, People for the Ethical Treatment of Animals (PETA), New Harvest, Winston Churchill, restaurant owners/chefs, and sources from the opposing countries (e.g. US use some EU sources and vice versa). The implications of this study will allow meat scientists to understand how the media is influencing consumers' perceptions about the topic, and also allow them to strategize how to shape future communication about cultured meat.     

蛋白芯片技术在食品安全检测中的应用进展

随着生命科学与生物技术的快速发展,国际上农畜产品安全检测技术正在向着检测方法与技术的通量化、快速化、自动化和智能化等方向发展。而免疫检测方法由于其具有特异性和灵敏性、其试剂具有稳定性、操作具有简便性,因此适合推广应用。其中蛋白芯片法与传统酶联免疫吸附(enzyme-linked immuno sorbent assay, ELISA)方法比较,具有高通量,样品用量少,一份样品可同时进行多指标分析,大大降低了检测的成本,提高了检测的效率,并且检测限与灵敏度等均与ELISA方法相当。动物源性食品种类和成分较为复杂,目标化合物的检测限较低,各目标化合物的性质差异大,且可能同时存在多种组分。因此,近年来蛋白芯片在食品安全检测等领域的应用也日渐增多。本文就蛋白芯片技术在食品安全检测中的应用进行综述,以期为食品安全现场快速检测提供参考。     

用Dot—ELISA方法检测生肉中的沙门菌

目的 检测生肉中的沙门菌带菌情况,为预防沙门菌食物中毒提供理论参数.方法 应用Dot-ELISA法对西宁市某屠宰厂85份猪胴体,101份羊胴体和71份牛胴体进行沙门菌的检测,同时用常规分离培养鉴定技术作为对照试验.结果 Dot-ELISA法检出沙门菌阳性率分别为76.47％( 65/85),55.44％ (56/101)和46.48％(33/71);而常规分离培养鉴定技术检出沙门菌阳性率分别为78.82％( 67/85)、47.52％ (48/101)和43.66％(31/71).两种方法的阳性符合率分别为86.57％、85.71％和81.82％,两种方法在检测中的差异无显著性(P＞0.05).结论 Dot-ELISA法检测沙门菌快速、准确,且与分离培养法阳性符合率较高;生肉中沙门菌带菌现象较为严重,存在一定的食品安全隐患.