基于高光谱成像技术的进口冰鲜牛肉新鲜度指标检测

为了对进口冰鲜牛肉的新鲜度进行快速无损鉴别,通过高光谱成像技术结合化学计量学方法对冰鲜牛肉的新鲜度特征指标进行检测。首先测定不同新鲜度样品的挥发性盐基氮(total volatile base nitrogen,TVB-N)、颜色参数(L^*、a^*、b^*)、脱氧肌红蛋白、氧合肌红蛋白和高铁肌红蛋白含量变化,通过显著性分析确定新鲜度特征指标。然后利用高光谱成像技术采集样品光谱和图像信息。利用光谱数据结合偏最小二乘法、区间偏最小二乘法和竞争自适应重加权-偏最小二乘法(competitive adaptive reweighted sampling-partial least squares,CARS-PLS)对特征指标含量进行预测,并对不同模型的预测结果进行比较。结果表明,TVB-N、a^*和b^*值这些特征指标的最佳预测模型均为CARS-PLS。模型的r_c分别为0.965 8、0.949 5、0.964 2,交叉验证均方根误差分别为1.06 mg/100 g、0....     

应用德尔菲法建立进口食品中化学性危害物质风险分级指标体系

目的构建进口食品中化学性危害物质风险分级指标体系,为我国进口食品风险管理提供技术支持。方法采用文献法和专家咨询法初步拟定16个风险分级指标,应用改进的德尔菲(Delphi)法将风险分级指标编制成问卷对专家进行咨询,对指标的重要性和可操作性进行评分。采用Excel 2010和SPSS 17.0软件计算指标权重。结果经过两轮德尔菲咨询,专家意见趋于一致,最终确定7个指标构建风险分级指标体系,其中一级指标2项为危害性、可能性;二级指标3项为毒理学急性毒性、毒理学长期毒性,进口食品中化学性危害物质不合格批次检出率;三级指标2项分别为大鼠经口LD_(50)和健康指导值或致癌性、致突变性、生殖发育毒性、神经毒性和慢性毒性等,权重分别为:0.52、0.48、0.37、0.30、0.33、0.54和0.46。结论筛选得到的7个指标对食品安全风险管理工作具有一定的借鉴意义。     

European consumer response to packaging technologies for improved beef safety

Beef packaging can influence consumer perceptions of beef. Although consumer perceptions and acceptance are considered to be among the most limiting factors in the application of new technologies, there is a lack of knowledge about the acceptability to consumers of beef packaging systems aimed at improved safety. This paper explores European consumers' acceptance levels of different beef packaging technologies. An online consumer survey was conducted in five European countries (n=2520). Acceptance levels among the sample ranged between 23% for packaging releasing preservative additives up to 73% for vacuum packaging. Factor analysis revealed that familiar packaging technologies were clearly preferred over non-familiar technologies. Four consumer segments were identified: the negative (31% of the sample), cautious (30%), conservative (17%) and enthusiast (22%) consumers, which were profiled based on their attitudes and beef consumption behaviour. Differences between consumer acceptance levels should be taken into account while optimising beef packaging and communicating its benefits.     

快速检测技术构筑食品生产的安全防线

近年来食品安全事故频频发生,食品安全问题受到了广大人民群众的广泛关注。食品快速检测技术快速、简单、灵活,应用于食品生产的质量控制,有利于食品安全防线的构筑。     

澳大利亚牛肉安全、品质控制技术和销售策略及对我国牛肉工业的启示

澳大利亚是世界上畜牧业最为发达的国家之一,本文深入剖析了澳大利亚牛肉产业的发展历程、现状和遇到的问题,系统总结了牛肉生产过程中的食品安全和食用品质控制措施,以及澳大利亚牛肉工业和政府为将澳大利亚牛肉推向世界市场所采用的方法手段。通过总结牛肉产业发达国家的成功经验、牛肉安全、品质控制技术和销售策略,为我国牛肉产业发展提供思路,保证我国牛肉产业的可持续发展。      

加强白酒食品安全管理

摘要：从酿酒粮食、贮酒及包装、塑料制品等方面介绍与白酒相关的食品安全,并建议采取的有效措施,以引起白酒行业的高度重视。     

食品乳化剂相关的食品安全风险

食品乳化剂的消耗量逐年递增,人群通过膳食摄入乳化剂的水平亦随之增高。乳化剂可增加肠细胞的通透性,诱发自身免疫性疾病,同时还可提高食品中污染物质的生物利用率。关注食品乳化剂对污染物质内暴露剂量的影响,防止食品安全风险被低估,有利于控制食品乳化剂带来的潜在危害。      

Application of immersion vacuum cooling to water-cooked beef joints - Quality and safety assessment

Immersion vacuum cooling (IVC) was compared against air blast cooling (AB) and vacuum cooling (VC), to establish its applicability to cool water-cooked beef joints. Process parameters (cooling time and cooling loss) and quality parameters (proximate; physical; sensory and microbial analysis) were compared. Results showed IVC samples have lower cooling losses and improved quality properties compared to VC, while generally comparable to AB samples. IVC cooling times were slower then VC, but faster than AB. Sensory results showed no preference between samples (P > 0.05), even though differences in tenderness and juiciness were detected. Cooling methods had no significant effect on thermoduric spore survival or heat activation in the case of Bacillus atrophaeus and Geobacillus stearothermophilus spores. Results confirmed IVC is capable of combining rapid process times and lower mass losses producing microbiologically safe beef joints of overall high quality in terms of sensory, physical and composition characteristics.     

我国食品安全突发事件应急保障重点研究领域建议

围绕应急机制、应急快检、应急演练、应急决策、应急处置、应急供应等领域,基于“食品安全突发事件及重大事件应急演练及应急决策保障系统研究”国家重点研发计划项目工作的思考,在对国内外食品安全监管应急技术发展现状进行综合分析的基础上,结合我国实际,对食品安全突发事件应急保障重点研究领域提出研究建议。     

Perceived risk and risk reduction strategies in the choice of beef by Irish consumers

The findings of this research suggest that consumer perceptions of the risks associated with beef relate not only to concerns about health and safety, but also the financial, psychological, performance and social consequences of the choices made at the point-of-purchase. Furthermore, a negative relationship is found to exist between perceived risk and interest in beef, perceived consistency, ability, experience and confidence in the local butcher. Cluster analysis highlights the existence of three segments of consumers that hold considerably different views on the risks associated with beef. Intention to consume beef differed across these segments; however the clusters did not display any significant differences on the basis of demographic variables with the one exception of age. Information sources and use differed significantly across these segments.     

牛肉品质快速检测装置的设计

目的 开发基于可见/近红外光谱技术的牛肉品质快速检测系统。方法 利用波长范围为400~2600 nm的光谱仪为核心检测部件, 结合控制器、光源、光纤等辅助装置构成了检测系统的硬件部分, 对32个牛肉通脊样本进行检测, 并用肉类嫩度仪进行验证。结果 27个样本为嫩肉, 5个样本为粗糙肉, 嫩度检测正确率为100%。结论 该装置能够对牛肉的嫩度品质进行较准确的检测。     

食品安全风险检测中电喷雾电离源的应用及基质效应的应对方法

电喷雾电离源(electrosprayionization,ESI)既是液相色谱和质谱仪之间的连接装置,同时又是电离装置,是目前最常用的质谱仪离子源。ESI源的应用十分广泛,特别在食品安全检测领域。基质效应是ESI源使用过程中无法避免的问题,特别在基质复杂的食品样品中。本文研究了《2018年国家食品污染物和有害因素风险监测工作手册(中卷)》(有机污染物领域),根据仪器类型、离子源、定量方式进行分类统计分析,探讨食品安全风险检测中基质效应应对方法,并对ESI源在食品安全风险检测中的应用进行了展望,以期为食品安全风险检测的技术人员提供参考。