益生菌：相关标准应与国际接轨

经历了纯果汁与果汁饮料的混淆视听，揭开了还原奶对纯鲜奶的搅局，近年来，消费者对名号五花八门的饮料不断提出严峻的拷问。近来，热爱乳品饮料的消费者突然发现．一些以乳酸菌、双歧杆菌等益生菌命名的乳品饮料悄然占据了超市的乳品货架。国内乳业巨头们看到了诱人的前景，为了能够抢占先机，开始通过联手有着丰富乳制品行业经验的相关企业，不失时机地打出“益生菌”这张健康牌。与此同时，国外的益生菌企业不甘落后，纷纷摩拳擦掌，争相介入国内市场。     

食品添加剂和污染物法典委员会及FAO/WHO食品添加剂联合专家委员会简介

食品添加剂与污染物法典委员会（Codex Committee on Food Additives and Contaminants, CCFAC） 是食品法典委员会（CAC）9个横向委员会中的一个重要委员会。自1964年成立以来，一直与FAO／WHO食品添加剂联合专家委员会（The Joint FAO／WHO Expert Committee on Food Additives，JECFA）保持密切的联系，CCFAC根据JECFA的毒理学评价资料和人群的暴露水平，制定或批准各项食品添加剂和污染物（包括环境污染物）以及食物和动物饲料中天然存在的有毒物质的最大允许限量或推荐值。     

乳酸菌饮料行业健康发展呼唤更为科学的标准

近年伴随中国消费者健康意识的提高，乳酸菌、益生菌市场的发展迅速。达能、伊利、蒙牛、三元等乳业巨头相继进入以益生菌为健康诉求的产品市场，各商家也在愈演愈烈的价格大战中另辟蹊径．意欲在此领域重拳出击。专家预测．来来3～5年将是中国乳酸菌行业快速发展的“黄金时期”。     

联合国发布《粮食展望》报告称——今年全球农产品价格下降空间有限

联合国粮食及农业组织日前发布的《粮食展望》报告指出,尽管今年许多农产品的产量都将增加,而且近期这些农产品在国际市场上的价格已经开始回落,但是由于种植成本提高,其价格下降的空间十分有限。据粮食及农业组织预计,2008年世界谷物产量将达到21.92亿t,比2007年增加3.8%,尤其     

浅谈肠道益生菌在食品中的安全性问题

近年来益生菌食品发展迅速,其产品类型及品种日益丰富,但目前其产业还处于发展阶段。益生菌的安全性和功能性评价体系不够完善,质量检验方法有待改进。本文综述了食品中肠道益生菌的分类、鉴定,益生菌的代谢产物,储存条件,益生菌剂量水平与使用时间,益生菌对抗生素的耐受性及感染能力及对人体安全性影响,且举例说明了目前市场上的益生菌产品可能带来的问题,以期为食品中肠道益生菌的研究、检验、监测提供理论参考。     

Enterococci as probiotics and their implications in food safety

Enterococci belong to the lactic acid bacteria (LAB) and they are of importance in foods due to their involvement in food spoilage and fermentations, as well as their utilisation as probiotics in humans and slaughter animals. However, they are also important nosocomial pathogens that cause bacteraemia, endocarditis and other infections. Some strains are resistant to many antibiotics and possess virulence factors such as adhesins, invasins, pili and haemolysin. The role of enterococci in disease has raised questions on their safety for use in foods or as probiotics. Studies on the incidence of virulence traits among enterococcal strains isolated from food showed that some can harbour virulence traits, but it is also thought that virulence is not the result of the presence of specific virulence determinants alone, but is rather a more intricate process. Specific genetic lineages of hospital-adapted strains have emerged, such as E. faecium clonal complex (CC) 17 and E. faecalis CC2, CC9, CC28 and CC40, which are high risk enterococcal clonal complexes. These are characterised by the presence of antibiotic resistance determinants and/or virulence factors, often located on pathogenicity islands or plasmids. Mobile genetic elements thus are considered to play a major role in the establishment of problematic lineages. Although enterococci occur in high numbers in certain types of fermented cheeses and sausages, they are not deliberately added as starter cultures. Some E. faecium and E. faecalis strains are used as probiotics and are ingested in high numbers, generally in the form of pharmaceutical preparations. Such probiotics are administered to treat diarrhoea, antibiotic-associated diarrhoea or irritable bowel syndrome, to lower cholesterol levels or to improve host immunity. In animals, enterococcal probiotics are mainly used to treat or prevent diarrhoea, for immune stimulation or to improve growth. From a food microbiological point of view, the safety of the bacteria used as probiotics must be assured, and data on the major strains in use so far indicate that they are safe. The advantage of use of probiotics in slaughter animals, from a food microbiological point of view, lies in the reduction of zoonotic pathogens in the gastrointestinal tract of animals which prevents the transmission of these pathogens via food. The use of enterococcal probiotics should, in view of the development of problematic lineages and the potential for gene transfer in the gastrointestinal tract of both humans and animals, be carefully monitored, and the advantages of using these and new strains should be considered in a well contemplated risk/benefit analysis.     

微生态制剂在临床营养品中的应用及安全性的研究进展

微生态制剂具有通过协调肠道茵群的平衡来增强人体健康的功效,已经逐渐得到接受和认可,随着对益生菌研究的不断深入,它的功效和应用也在进一步探索之中。科学试验已进一步证明微生态制剂在预防和治疗以下疾病方面的功效:提高肠道功能,加强免疫系统功能,加强营养吸收,降低乳糖不适症,降低个体性过敏症状以及降低癌症发生率。目前微生态制剂还存在诸如安全性,有效期等很多问题需要解决。     

自动稀释器助力生命安全——疫情爆发期间化学品自动稀释器助力科学消毒

新型冠状病毒的影响新型冠状病毒肺炎(COVID-19)疫情正在影响着世界各国人民的生活,截至4月20日,211个国家和地区累计确诊超230万例,全球累计死亡超16万例,且这些数字每天仍旧在不断攀升。当前,世界卫生组织(WHO)和疾病预防控制中心(CDC)等全球和国家卫生组织正在密切监测疫情。此外,有研究人员发现,中国大陆地区19岁以下青少年的新型冠状病毒肺炎死亡率约为2.3%,比流感的死亡率高得多。     

产品质量安全是企业的生命产品品牌是企业生命的源泉

食品是人类赖以生存和发展的基本物质条件,俗话说:国以民为本,民以食为天,食以安为先,这表明食品质量安全的重要性.食品质量安全是国计民生的大事,关系到人民身体健康和生命安全,关系到社会稳定和经济发展,关系到全面建设小康社会的顺利实现,关系到政府的形象,亦关系到企业的发展和生存.食品质量安全已成为世界各国共同关心的问题,亦是当今社会全民关心的热点.     

Bacillus strains as human probiotics: characterization,safety, microbiome,and probiotic carrier

Food Science and Biotechnology - Both spore and vegetative forms of Bacillus species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such as...     

Shelf life and safety concerns of bakery products--a review

Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.     

由食品安全事件引发的对食品添加剂的几点思考

<正> 近几年,各大媒体先后曝光了一系列危害人们身体健康的食品安全事件:劣质奶粉喂出大头婴,劣质龙口粉丝,广州假酒中毒致多人死亡事件以及影响极其恶劣的"红心"鸭蛋事件,2008年的三聚氰胺事件甚至差点摧毁整个中国乳品行业。最近,随着"多美滋"、"特仑苏"事件发生,食品安全问题再次被推到了风口浪尖。虽然大多数事件最后都澄清了一不是食品添加剂的错,但这不能不让我们对食品添加剂这一个敏感行业进行一下反思。     

“食品质量与安全”专业设置的思考

随着人们生活水平的提高,食品的质量与安全是全社会乃至全世界关注的一个永恒热点话题,食品质量与安全专业也因此应运而生,但近十年的专业建设和发展还存在很多的困惑。本文从食品质量与安全面临的形势和该专业对人才的需求状况,提出了科学设置食品质量与安全专业课程、明确培养模式、专业细化等具体专业发展思路,对怎样确保食品质量与安全专业人才以满足社会需要提出了建议和展望。     

由全球粮食危机对保障我国粮食安全的思考

自2006年以来,国际粮食市场价格屡创新高,引发了全球性粮食危机,对各国粮食安全形成一定冲击。由于我国政府对＂三农＂工作高度重视,常抓不懈,目前粮食供求基本实现＂紧平衡＂,中国内地粮食市场总体稳定。但人多地少的基本国情,决定了我国只有从全球性粮食危机中认真吸取经验教训,加快构建供给稳定、储备充足、调控有力、运转高效的粮食安全保障体系,才能真正掌握国家粮食安全的主动权。