烟台市生食水产品中副溶血弧菌污染调查 及风险评价

目的 了解烟台市生食水产品副溶血弧菌(Vibrio parahaemolyticus,VP)的污染水平,分析摄食生食水产品存在中VP致病风险概率,为强化监督和监管以及指导消费者理性消费,提供科学依据。方法 依据GB4789.7-2013,对分层随机抽样的样本进行VP的检测,采用Beta-Poisson 模型拟合量化评价每次摄食生食水产品导致的VP发病概率。结果 生食水品中VP总体污染率为16.89%。甲壳类最高达到22.22%,鱼类、贝壳类、和头足类其它类的VP污染率分别为17.39%、17.19%、5.88%、16.67%,类别间无显著性差异。餐饮环节的生食水产品 中VP污染高于零售环节,小型餐饮店高于中型和大型餐饮店,分别为33.33%、19.35%、15.15%。7~9月份是生食水产品中VP高污染的时间节点,也是食用生食水产品平均每次的VP发病概率最高的时间段,达到1.57×10-4,分别是5~6月份、10~12月份的0.73倍、3.19倍。结论 生食水品中VP的污染相对较高,7~9月份为VP高污染和VP致病的高风险月份,生产加工环节VP污染的主要因素之一。建议主管部门强化生食水品加工环节的卫生监督,规范其加工生产工艺,鼓励企业实施HACCP安全控制体系。消费者尽量少食或不食生食水产品,对于水产品尽量加热熟透食用。     

广西养殖牡蛎中诺如病毒的污染状况及风险评估

目的研究广西养殖场、农贸市场及餐饮场所牡蛎中诺如病毒的污染状况,对广西养殖牡蛎中诺如病毒可能引发的发病风险进行评估。方法采用荧光逆转录-聚合酶链式反应(RT-PCR)法对广西养殖场、农贸市场、餐饮场所牡蛎样品中诺如病毒污染状况进行检测,采用Risk Ranger软件对牡蛎中诺如病毒进行半定量风险评估。结果 480份牡蛎样品中诺如病毒总检出率为11.04%(53/480),其中养殖场及农贸市场检出率分别为15.83%(38/240)、12.50%(15/120),餐饮场所牡蛎样品未检出诺如病毒;基因分型结果显示检出的诺如病毒均为GⅡ型。风险评估结果显示,加工后食用和生食的风险评分为44和67分,分别为中度和高度风险,预计食用者每人每天患病的可能性分别为3.29×10~(-6)和3.29×10~(-2),预计广西每年患病人数分别为3.10×10~3和3.10×10~7人。结论广西养殖场及农贸市场牡蛎中诺如病毒污染情况较为严重,污染的诺如病毒基因型均为GⅡ型,不生食牡蛎及食用前有效的加工处理是减少诺如病毒食源性疾病发生的有效方法。     

江苏省餐饮业即食生食动物性水产品加工现况调查分析

掌握江苏省餐饮业即食生食动物性动物性水产品加工现况,为制定餐饮即食生食动物性水产品加工操作规范提供依据。方法 运用流行病学横断面调查研究方法,设计现场调查表,对经营即食生食动物性水产品的餐饮单位进行分层随机抽样调查。结果 江苏省餐饮业即食生食动物性水产品品种丰富,加工操作过程中关键环节合格率较低,仅10%设计即食生食动物性水产品加工专间;人员管理、卫生管理不能适应即食生食动物性水产品加工需求。结论 江苏省餐饮业即食生食动物性水产品加工卫生现况令人担忧,亟需通过制定加工操作规程、加强日常管理、开展宣传培训等举措,规范全省餐饮业即食生食动物性水产品的加工过程,整体提升合格水平。     

2006-2008年深圳市水产品污染状况分析

目的对深圳市水产品进行监测与分析,了解当地水产品污染状况。方法2006-2008年,在深圳市餐饮单位、肉菜综合市场和超级市场采集鲜活鱼、贝壳类等331份水产品进行重金属、农药、致病菌、贝类毒素、肝吸虫等项目的检测,并依据相关标准进行卫生学评价。结果2006-2008年,淡水鱼类的污染率分别为8.62%、3.09%、20.19%;综合3年结果,324份淡水鱼中,副溶血性弧菌超标18份,铅超标9份,亚硝酸盐超标3份;污染率较高的鱼种主要有鲩鱼28.13%、桂花鱼25.93%。在2006年检测的7份贝类样品中,尚未检出贝类毒素超标。综合2007-2008年结果,鲜活水产品中,肝吸虫囊蚴污染率依次为:鲩鱼20.00%、福寿鱼17.14%、鲫鱼12%。结论深圳市水产品存在不同程度的致病菌、重金属、化学物质或肝吸虫囊蚴污染,应加强水产品养殖、销售和消费环节的卫生监管和指导,减少生食水产品,确保消费者食品安全。     

生食动物性水产品中副溶血性弧菌和创伤弧菌污染状况分析

目的 了解生食动物性水产品中副溶血性弧菌和创伤弧菌污染状况。方法 采用随机抽样方法,在我国13个地区的餐饮店、零售店和批发市场采集生食动物性水产品,共计2 980份,对样品进行副溶血性弧菌和创伤弧菌检测。结果 生食动物性水产品中副溶血性弧菌检出率为14.7%(437/2 980),污染水平＞100 MPN/g的样品比例为2.9%(83/2 909);创伤弧菌检出率为3.5%(104/2 980)。采样于批发市场的样品中副溶血性弧菌检出率、污染水平＞100 MPN/g的样品比例和创伤弧菌检出率均高于餐饮店和零售店。第三季度副溶血性弧菌检出率、污染水平＞100 MPN/g的样品比例和创伤弧菌检出率最高。造成污染的主要原因包括原产地污染,储存不当及加工过程交叉污染。结论 生食动物性水产品中存在副溶血性弧菌和创伤弧菌的污染,其健康风险应引起关注,本次污染状况分析可为标准制修订提供理论依据。     

烟台海域海产品中副溶血弧菌的膳食 暴露风险定量评价

目的获得烟台海域海产品中副溶血弧菌的(Vibrio parahemolyticus,VP)致病风险值,量化描述海产品中VP的膳食暴露风险。方法以贝塔-泊松模型(Beta-poison)作为剂量-反应模型,运用@Risk软件拟合海产品中VP的概率分布以及计算基于蒙特卡罗模拟的量化风险值。结果烟台15~64岁居民摄食单份(可食部,100 g/份)海产品的VP发病总体风险均值为3.824×10-5,年均发病率为0.00502次/人·年。贝类致病风险均值和年均发病率最高,分别为1.027×10-4、2.14×10-3。致病风险均值和年均发病率由大到小为:贝类其他类海藻类头足类甲壳类鱼类。7~9月份海产品中VP的致病风险均值和人均发病率分别为9.673±6.631×10-5和0.00633±0.00434次/人·季度,远高于4~6月份和10~11月份。结论烟台海域海产品中存在VP致病风险,贝类中VP致病风险值较高,7~9月份是高风险时间节点;海产品中VP污染是引起烟台常住居民食源性疾病的主要病原菌之一,尤其夏季控制海产品中VP的污染量,能够有效的降低VP致病风险。     

温暖月份零售带壳牡蛎中副溶血性弧菌的定量研究

为了解温暖月份零售带壳牡蛎中副溶血性弧菌 (VP)的污染情况 ,2 0 0 3年 4～ 8月在福建省福州和厦门两地共收集带壳牡蛎 113份 ,样品分别来自水产品批发市场 (18% ) ,零售市场 (4 6 % )和饭店 (36 % )。采用Vitek鉴定系统和最可能数法进行VP的定量分析。结果显示 ,带壳牡蛎中VP密度的几何均数为 6 0MPN 10 0g ,4 1 6 %的样品VP密度低于 30MPN 10 0g的最低检出限 ,仅厦门2个样品菌量超过 2 4 0 0 0MPN 10 0g。两个地区、不同采样点和不同月份之间样品VP密度的几何均数差别均有统计学意义 (P <0 0 1)。厦门样品污染菌量高于福州 ;批发市场样品菌量最高 ;5月份样品菌量最高 ,为 14 9MPN 10 0g ,而 6～ 8月样品菌量约为 4 0MPN 10 0g。零售环节带壳牡蛎VP的检出率较高。未来应加强对生食海产品中VP污染状况的监测。     

江苏省南通市餐饮业即食生食动物性水产品微生物监测结果分析

目的:了解江苏省南通市餐饮业即食生食动物性水产品微生物污染状况,收集制定地方食品安全标准的基础数据。方法:随机抽检江苏省南通市65家主营水产品的餐饮单位共110份即食生食动物性水产品样品,按国家标准规定的相关方法检验大肠菌群、沙门氏菌、金黄色葡萄球菌、副溶血性弧菌等。结果:110份样品中,大肠菌群0.3 MPN/g的为40份,占36%;致病菌检出23份,检出率为20.9%,其中副溶性弧菌检出率为14.5%、沙门氏菌检出率为6.4%、金黄色葡萄球菌检出率为5.5%。不同类型餐饮单位致病菌检出率差异无统计学意义(χ2=2.79,P0.05)。结论:江苏省南通市餐饮业经营的即食生食动物性水产品存在微生物污染,有一定的食用安全风险,应尽快制定即食生食动物性水产品食品安全标准、加强日常监管、规范加工操作,以提高即食生食动物性水产品的食用安全。     

sQMRA在微生物定量风险评估中的应用

目的以福建省人群食用牡蛎引起副溶血性弧菌(VP)胃肠炎的风险为例,介绍一种快速的风险评估工具(sQMRA)在微生物定量风险评估中的应用。方法利用《2002年中国居民营养与健康状况调查》结果、文献报告和经验推断等方式,对福建省2008年9—11月牡蛎的消费量和零售阶段VP的污染水平、交叉污染和烹制对VP菌落数的影响等共11个参数进行了推算和引用。结果计算得到福建省2008年9—11月VP的感染人数为10 221人,其中有1 022人罹患VP胃肠炎,推算得到的VP胃肠炎的发病概率为2.8×10-5,与人群监测推算的VP胃肠炎发病概率3.8×10-5结果较为接近。结论 sQMRA是一种快速简便有效的微生物定量风险评估工具。     

烟台海域海产品中食源性致病菌污染状况调查及膳食风险分析

目的了解烟台濒临的黄海和渤海海域海产品中食源性致病菌污染分布特征,掌握致病菌污染的"基线值",为市场监管、消费指导和风险预警提供数据支持。方法按照GB 4789规定的方法,进行6种食源性致病菌检测。借助快速微生物定量风险评估(s QMRA)方法,评价海产品中副溶血性弧菌的感染风险。结果 6类260种海产品中仅有副溶血性弧菌阳性检出,创伤弧菌、金黄色葡萄球菌、沙门菌、单增李斯特菌和大肠杆菌O157:H7均未检出。海产品中副溶血性弧菌总体污染率为19.62%(51/260),贝类、甲壳类污染水平较高,鱼类、海藻类偏低,污染率分别为26.42%(28/106)、20.00%(6/30)、10.00%(3/30)、10.00%(3/30);贝类中牡蛎是副溶血性弧菌高污染的海产品,污染率为31.03%(9/29)。普通人群摄食加热海产品后副溶血性弧菌致病风险概率值为2.97×10-7,年均患病率为6.03×10~(-6)次/人年,7~9月份为高发病时间段。结论烟台海域鲜活海产品主要存在副溶血性弧菌的污染,摄食人群具有潜在的感染风险,尤其温度较高的第三季度。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the