A survey of microbial contamination of food contact surfaces at broiler slaughter plants in Taiwan

Microbial contamination levels at broiler slaughter plants were investigated at three major slaughter plants in Taiwan during the summer and winter. The microbial contamination levels in chicken carcasses and on food contact surfaces were examined using the swab method. The results indicated that the bacterial counts were affected by the slaughter processing plant, processes, and season (P < 0.05). The bacterial counts on food contact surfaces of the equipment before operation were not significantly lower than those after processing. Regardless of the bacterial type, bacterial counts of chicken carcasses generally decreased from the scalding step to the washing step before evisceration and then increased. The cleaning procedures for food contact surfaces should be evaluated, and special attention should be given to utensils used during processing, such as gloves, baskets, and hand tools.     

微生物来源的食品酶制剂的安全特性评价

介绍用于生产食品酶制剂的微生物的安全性、潜在的产 毒素性、潜在的致病性、工程酶原理及特征,说明建立食 品酶制剂的安全评价的重要性,并介绍一种新的安全评 价体系。     

国内外食品接触用纸安全管理现状与分析

食品接触用纸安全是保障食品安全的重要组成部分。目前,欧盟、美国和中国关于食品接触用纸安全管理基本搭建了涵盖原材料控制、生产过程监管和产品检测的全程管理模式。本文通过介绍欧盟、美国和中国关于食品接触用纸安全管理的基本要求、食品接触用纸生产用物质和食品接触用纸安全卫生要求,对食品接触用纸安全管理现状进行了综述。通过对比欧盟、美国和中国关于食品接触用纸相关法规及标准,分析各个国家和地区食品接触用纸的安全管理模式,针对各管理模式的相同点和不同点进行综合比较,旨在深入、全面了解各国关于食品接触用纸的安全管理模式和发展趋势,分析其中可被我国在完善食品接触用纸安全管理模式中所用的先进内容和经验。     

百家争鸣:为食品安全出谋划策

<正> 备受瞩目的2009国际食品安全圆桌会议于2009年4月27日至28日在北京顺利举行。来自全球农业及食品业界的领导、专家、企业界人士经过为期两天的深入交流和探讨,为应对全球性的食品安全问题出谋划策,并在会议期间达成协议,即在全球范围内共同推动食品安全领域更为广泛的行业协调与合作。与会的全球业界人士发起成立全球食品安全指导委员会,并约定定期举办全球食品安全论坛(Global Food Security Forum,GFSF),是这一协议的重要成果。这也是全球首个关注食品安全领域的最新发展、整合各国资源的交流平台。     

Effectiveness of a dry kitchen system on controlling the microbiological safety of food and contact surfaces

The aim of this study was to examine the effect of dry and wet kitchens on the microbial quality of food and facility. Samples were 3 foods items and 4 surface samples taken from 2 dry and 4 wet kitchens in Korea. Total mesophilic count (TMC), coliforms, Escherichia coli, Staphylococcus aureus, Salmonella sp. were analyzed. The TMC levels of the food were within 5.97 log CFU/g, but E. coli were detected from 1 wet kitchen. The compatibility rates of the surface samples in the dry kitchen were significantly higher than those in the wet kitchen for TMC, coliforms and E. coli. As the results of the growth rate of TMC and coliforms under simulation conditions, the dry kitchen samples showed longer lag time and slower specific growth rate than wet kitchen samples. In conclusion, dry kitchen floor is a more effective way for ensuring the microbiological safety of food.     

基因组学在食品安全微生物监控中的应用

随着测序技术和生物信息学的发展,基于高通量的全基因组测序技术(WGS)在食品安全领域的运用越来越广泛,尤其在食源性疾病暴发病原的检测与诊断上具有明显的优势。与传统的检测手段相比,基于全基因组测序的检测技术具有覆盖面广、灵敏度高和遗传信息丰富的优点。本文综述了全基因组测序技术的主要方法及基本原理,总结了国内外全基因组测序技术用于食源性微生物检测的研究进展,并对组学技术包括转录组学、宏基因组学、代谢组学等在食品安全检测领域的应用进行了分析和展望。     

Plasma-activated liquids for mitigating biofilms on food and food contact surfaces

Plasma-activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies and have evolved as a new technology for applications in food, agriculture, and medicine. Contamination caused by foodborne pathogens and their biofilms has posed challenges and concerns to the food industry in terms of safety and quality. The nature of the food and the food processing environment are major factors that contribute to the growth of various microorganisms, followed by the biofilm characteristics that ensure their survival in severe environmental conditions and against traditional chemical disinfectants. PALs show an efficient impact against microorganisms and their biofilms, with various reactive species (short- and long-lived ones), physiochemical properties, and plasma processing factors playing a crucial role in mitigating biofilms. Moreover, there is potential to improve and optimize disinfection strategies using a combination of PALs with other technologies for the inactivation of biofilms. The overarching aim of this study is to build a better understanding of the parameters that govern the liquid chemistry generated in a liquid exposed to plasma and how these translate into biological effects on biofilms. This review provides a current understanding of PALs-mediated mechanisms of action on biofilms; however, the precise inactivation mechanism is still not clear and is an important part of the research. Implementation of PALs in the food industry could help overcome the disinfection hurdles and can enhance biofilm inactivation efficacy. Future perspectives in this field to expand existing state of the art to seek breakthroughs for scale-up and implementation of PALs technology in the food industry are also discussed.     

基于文献计量学与知识图谱的我国食品安全标准研究现状与趋势分析

目的 从文献计量角度分析我国食品安全标准研究现状与发展趋势。方法 利用检索筛选后的1 727条中国知网（CNKI）食品安全标准研究相关文献,使用VOSviewer、CiteSpace软件,从机构、作者、基金、期刊、关键词等角度,对相关文献进行多维度知识图谱可视化计量分析。结果 我国食品安全标准研究总体呈现增长趋势。1993年至2021年,大致经历了起步期、迅速发展期、波动发展期三个发展阶段;食品安全标准研究主要集中在国家食品安全风险评估中心、中国农业科学院、中国人民大学三个机构;共有四大作者网络,均以国家食品安全风险评估中心的研究者为代表;食品标准研究的文献第一位来源为《中国食品卫生杂志》,发文量达103篇,占总发文量的5.96%。出现频次最多的关键词依次是食品添加剂（91次）、食品安全国家标准（85次）、食品安全法（66次）,形成8类研究主题,主要以食品安全标准为中心展开;关键词分析发现2016—2021年出现的新兴研究热点主题包括跟踪评价、维生素、营养成分、重金属、理化指标、食品标签、国家标准等。结论 该研究为了解我国食品安全标准领域的整体研究现状及发展趋势提供了参考依据。     

海南省学校食物中毒现状及分析

为有效预防控制学校食物中毒事件的发生 ,合理有效提高学校食品卫生监督质量 ,通过举例分析海南省 1999年～ 2 0 0 3年在学校发生的食物中毒事件 ,提出学校食品卫生监督管理存在的问题 ,建议学校食品卫生监督工作的重点在于加强食堂的卫生监督和对学生开展健康教育。     

Probabilistic models of food microbial safety and nutritional quality

Microbial and compositional analyses of processed foods, raw materials, ingredients and discharge streams are an important part of safety and quality assurance in the food industry. Law mandates that their results ought to be kept for a specified time. The records are usually in the form of charts or tabulated values presented or listed in a sequential order. Such records frequently appear as randomly fluctuating time series. Usually, the fluctuations are within a range considered safe or acceptable, and as long as the entries are all within this range the nature of the fluctuations is of little interest. Occasionally, there are exceptional entries; a high microbial count or a particularly low concentration of an important nutrient, for example. In most cases they can be traced to a known cause, equipment failure and human error are the most common. But there can be odd entries, which may have serious safety or quality implications that have no apparent reason. These occur because of the random coincidence of several factors, some unknown or undocumented. Usually they cancel one another, but not exactly, and hence the fluctuations. The probability that factors that tend to spoil the product, or lower its nutritive value, will act in unison can be estimated from the distribution of past events, provided that the entries are independent and their series stationary. The concept is demonstrated with industrial microbial and other records having symmetric and asymmetric distributions. It was tested by comparing the estimated frequencies of large or small values with those actually observed in fresh data.     

Effectiveness of domestic antibacterial products in decontaminating food contact surfaces

Four commercially available antibacterial products (two wipes and two sprays) were tested under laboratory conditions on a range of food contact surfaces (wood, glass, plastic, Microban incorporated plastic). The products' effectiveness at preventing cross-contamination of Escherichia coli and Staphylococcus aureus and the influence of surface type and drying time were assessed. Survival of the bacterial culture (approximately 400 colonies per 8 cm(2)) on the above preparation surfaces was determined using an in situ nitroblue tetrazolium (NBT) method. In the absence of any antibacterial products, both bacteria survived up to 120 min on all test surfaces with glass and plastic showing no reduction in bacterial number. The order of survival is: glass>plastic>Microban incorporated plastic>wood (<8%). The length of drying time did not affect the survival of either bacterium on glass and plastic surfaces. On wood and Microban incorporated plastic, E. coli appeared to be more sensitive to drying time than S. aureus. Only plastic appeared to affect the effectiveness of the antibacterial products, where the reduction in bacterial number was significantly lower than the other test surfaces (p<0.05). The overall results suggest the antibacterial products are effective in disinfecting food preparing surfaces, provided products instructions are carefully followed.     

Survival of Streptococcus pyogenes on foods and food contact surfaces

Streptococcus pyogenes causes septic sore throat in millions of Americans each year and may be transmitted from food handlers to food contact surfaces, foods, and consumers. This study examined the individual survival of six S. pyogenes strains on food contact surfaces (plastic and ceramic plates, plastic cups, and stainless steel utensils) held at 21 degrees C for 2 h and on tomatoes stored aerobically at 21 degrees C for 2 h and at 5 degrees C for 24 h. Survival of a cocktail of the six S. pyogenes strains was also evaluated on vacuum-packaged ready-to-eat meats and cheeses held at 21 degrees C for 8 h and at 5 degrees C for 24 h. Populations generally did not change on tomatoes, cheeses, or beef bologna; however, there were small (0.1 to 0.7 log CFU) but statistically significant decreases (P < 0.05) in average S. pyogenes populations on turkey luncheon meat and beef summer sausage stored for 8 h at 21degrees C and on beef summer sausage stored for 24 h at 5 degrees C. On food contact surfaces, average populations either decreased slightly (P > or = 0.05) or remained constant, with the exception of three strains that significantly decreased in number on ceramic plates (P < 0.05; average decreases, 0.3 log CFU). Results of this study suggest the importance of preventing the contamination of foods and food contact surfaces with S. pyogenes by infected workers.     

食品微生物菌种安全性评估研究进展

食品微生物菌种对食品加工生产、促进消费者健康至关重要。随着对发酵和非发酵食品生产用菌种研究的不断深入,应运而生的微生物食品日益增多,对食品微生物菌种安全性评价已成为生产企业、消费者和政府关注的焦点。为保证微生物生产食品、特别是婴幼儿食品的安全性,规范对用微生物生产/添加食品的监管,各国相继出台有关措施规范菌种的使用。本文就国际组织及相关国家针对食品用益生菌菌株的定义、分类、安全性评价程序、审批管理等进行系统综述。     

Formation of dairy fouling deposits on food contact surfaces

This study aimed to compare microbiological, biochemical and physical methods to quantify dairy fouling deposits. The influence of factors affecting dairy fouling formation is investigated by selected methods with respect to material type (polytetrafluoroethylene and stainless steel) and temperature (4 and 20 °C) for a defined time. The factors were investigated using nonmicrobiologically caused and microbiologically caused dairy deposits formed by UHT and pasteurised milk inoculated with Pseudomonas fragi. Both deposit types exhibited different adhesion behaviours. The highest positive correlation coefficient was found between biochemical and microbiological methods (0.932) obtained at both incubation temperatures after 24 and 48 h.     

食品接触材料食品安全国家标准体系建设

本文以食品接触材料类食品安全国家标准体系建设为主线,结合食品接触材料风险监测、风险评估及相关基础研究在标准体系建设中发挥的作用,展现国家食品安全风险评估中心成立十年间在食品接触材料安全性管理方面取得的工作成效,分析目前存在的短板和原因,提出后续工作方向。     

Chlorine treatment to inactivate norovirus on food contact surfaces

This study was conducted to determine the concentration and optimal treatment time of chlorine for reducing feline calicivirus (FCV) and murine norovirus (MNV) as surrogates of norovirus (NoV) on stainless steel surfaces and to develop a predictive inactivation method using a response surface methodology. The reduction levels of FCV VR-782 and MNV on stainless steel surfaces after treatment with various concentrations of chlorine (0 to 5,000 ppm) for various times (0 to 5 min) were measured. The reduction values of both FCV and MNV on stainless steel surfaces after 5,000 ppm of chlorine treatment for 5 min were 5.20 TCID(50) per coupon. The predictive results obtained by central composite design were analyzed by standard analysis of variance. The application of multiple regression analysis was related to the following polynomial equations: (i) FCV (log TCID(50) per coupon) = -0.3714 + 0.8362x(1) + 0.0011x(2) + 0.0001x(1)x(2) - 0.1143x(2)(1) -0.0001x(2)(2) (x(1), time; x(2), concentration) and (ii) MNV (log TCID(50) per coupon) = + 0.0471 + 0.0807x(1) + 0.0011x(2) + 0.0001x(1)x(2) -0.0910x(2)(1) -0.0001x(2)(2) (x(1), time; x(2), concentration). It was concluded that these polynomial equation models of reduction of FCV and MNV could be used to determine the minimum concentration of chlorine and exposure times to control human NoV on food contact surfaces.     

我国食品安全状况分析及对策研究

梳理了目前我国食品安全的状况,分析了食品安全问题的原因。针对食品安全现状及问题分析,提出了加强宣传教育、完善我国食品质量安全的法律法规及监督检测体系、建立健全食品安全保障体系等相应对策措施。     

上海市民食品安全认识水平的调查

目的　了解上海市民对食品安全的认识水平。方法　对上海市区的 10 0名市民进行问卷调查。结果　安全放心是被调查者选择购买食品场所时首先考虑的因素 ;仅有 15 %的人在发生质量问题时会主动索赔 ,近半数的人在购买食品或就餐后没有索要发票的习惯 ;对小型餐饮店和临时摊点食品卫生状况的评价较低 ;对食品安全相关的法律法规的知晓率为 6 5 %～ 74 % ,对绿色食品、无公害食品和有机食品的知晓率依次降低 (分别为 85 %、5 9%和 2 6 % ) ;电视和报纸是获得食品安全信息的主要渠道。结论　上海市民的总体食品安全意识较高 ,但在具体的消费过程中 ,自我保护的意识还比较薄弱 ;对有机食品和转基因食品等知之甚少 ,有必要通过电视、报纸等媒体加强相关知识的普及。