河Tun食用毒性评价与安全措施研究

为了充分利用河Tun资源，开展了河Tun安全利用课题研究。利用高效液相色谱法和竞争抑制性酶联性免疫吸附试验（ELISA）方法对安全利用过程中的河Tun毒素进行检测，同时引入危害分析和关键控制点（HACCP）系统，对河Tun食品从原料生产到成品的各环节进行危害分析，确定关键控制点，制订了原料接收，活鱼暂养，加工去毒，河Tun制作，以及环境卫生的控制标准和措施，结果表明，河Tun的分布具有地域差异性，河Tun体内毒素分布很不均匀，主要集中在肝，卵巢，皮肤等部,生变化明显，个体差异显著，运用该研究成果自1995年至2002年进行人体试食试验以来，未发现一例中毒症状和体征，各项试验证明，经去毒工艺处理的河Tun是安全的，经食用后不会引起河Tun毒素中毒，这对于保证河Tun资源的安全利用有着重大的意义。     

鲀毒鱼类中河鲀毒素直接竞争抑制性酶联免疫吸附试验测定方法的研究

为检测毒鱼类中的河毒素 ,建立了用抗河毒素单克隆抗体检测河样品中河毒素的直接竞争抑制性酶联免疫吸附试验 (ELISA)方法。结果表明 ,直接ELISA法较间接ELISA法灵敏 ,最低检出浓度为 0 1ng mL(每检测孔 0 0 1ng) ,线性范围为 5～ 5 0 0ng mL ,方法的加标回收率为73 0 %～ 118 0 %。本法与传统的小鼠生物试验相比 ,两种方法的测定结果之间在统计学上差异无显著性 (配对t检验 ,P >0 1) ,并具有良好的相关性 (r =0 94 4)。对来自江苏省东海和长江水域的河样品的毒力进行了测定 ,结果表明本方法简单、快速、灵敏 ,完全可以满足实际工作的需要     

HACCP体系在供港熟鸡加工中的应用

运用危害分析和关键控制点(HACCP)体系对熟鸡加工过程各个环节进行危害分析,并确定关键控制点。关键控制点为:原料验收、掏内脏、蒸煮、金属探测。针对每个关键控制点制定相应的关键限值和监控措施。通过HACCP体系的应用,供港熟鸡的质量和安全得到有效控制。     

粮食全链条真菌毒素防控策略

真菌毒素是威胁我国粮食安全的主要危害因子,每年因真菌毒素污染造成大量的粮食损失和浪费,对其预防和控制是当今世界性难题。通过对粮食生产到加工全链条包括种植、收储、加工以及综合安全利用等环节的真菌毒素进行综合控制,可降低真菌毒素污染的发生,减少粮食污染损失。科学处理污染粮食,提高粮食资源的安全利用,推进节粮减损,对于保障国家粮食安全具有重要意义。     

粮油食品中黄曲霉毒素检测技术研究

<正>黄曲霉毒素是一种剧毒和强致癌物质，极易出现在湿热的粮食和饲料中，是霉菌毒素中毒性最大、对人类健康危害极大的一类毒素。花生、无花果、大米、小麦、芝麻、香料、小米等作物在储存期间最容易受到真菌感染，若以被污染的原料生产食品，那么这些食品中也含有黄曲霉毒素，即便含量较低，也会对人类和牲畜产生危害。因此，对粮油食品与饲料中的黄曲霉毒素进行鉴定，确定其含量，是确保食品安全的关键。本文将粮油食品作为研究对象，探究了黄曲霉毒素检测技术的应用。     

加拿大原料乳安全生产及其质量控制体系

食品安全成了当今世界极度关注的重点.随着我国乳业的迅速发展,我国乳品生产安全的问题也越来越引起国家职能部门、专家和企业的关注.而乳制品的质量在很大程度上取决于原料乳的质量.加拿大等国在原料乳质量控制领域中进行了深入而实用的研究工作,制定了一套以HACCP为基础的有效的质量安全操作规范,极大的促进了原料乳的发展和提高了原料乳的质量.加拿大牛奶生产过程中的质量控制主要包括员工培训,危害性及其来源,牛奶生产设施,水和饲料,动物健康和生物防护,医药、治疗和后遗症预防,挤奶管理,利用乳牛生产牛肉,纠偏措施和肉乳生产纠偏指南等10个部分.本文重点介绍原料乳生产过程中的危害及其控制.原料乳生产过程中的危害性污染源主要来源于化学污染、生物污染和物理污染.其质量控制主要通过最佳管理实践(Best Management Practices,BMPs)、危害分析和关键控制途径(Hazard Analysis Critical Control Point(HACCP)Approach)、在HACCP之内的关键控制点(Critical Control Points(CCPs)within HACCP)和标准的操作程序(Standard Operating Procedures,SOPs)实施.     

HACCP体系在热风干制荔枝果肉加工中的应用

为了确保热风干制荔枝果肉的品质和安全,应用危害分析与关键控制点(HACCP)原理对荔枝果肉热风干制加工过程中各工序及其潜在危害进行分析,确定了原料、热烫、护色、热风干燥、检验、包装、运输销售7个工序为关键控制点,建立了相应工序的关键控制临界值,并制定了危害分析表和HACCP工作表。     

HACCP质量控制体系在圣女果脯生产中的应用

一、危害分析关键控制点的定义危害分析关键控制点(HACCP)是一个保证食品安全的预防性技术管理体系。它运用食品工艺学、微生物学、质量控制和危险性评估等方面的原理和方法,对整个食品链,即食品原料的种植、收获、加工、流通和消费过程中实际存在和潜在的危害进行危险性评估,找出影响最终产品质量的关键控制点,并采取相应的预防性控制措施,在危害发生之前就控制它,从而使食品达到较高的安全性。二、HACCP系统的基本原理1.HACCP包含7项基本原理(1)进行危害分析和预防措施分析。(2)确定关键控制点(ccp)。(3)建立关键限值。(4)ccp点的监…     

HACCP体系在盐焗乳鸽生产中的应用

为保障盐焗乳鸽产品质量安全,运用HACCP (hazard analysis critical control point)原理对盐焗乳鸽生产工序进行危害分析,确定关键控制点,并提出控制危害的有效措施。确定4个关键控制点:原料肉及辅料验收、腌制、金属探测、灭菌,在此基础上制定HACCP计划表。     

家禽饲料中有毒有害物质的分类及控制要点

将饲料中有毒有害物质从天然毒素和非天然毒素两方面进行分析,讨论了不同种有毒有害物质对家禽机体造成的危害,最后总结了饲料及原料中有毒有害物质的控制要点,以期得到安全的饲料及饲料产品.     

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