Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety and quality. However, the practical use of these preservatives in the food industry is limited due to their negative impact on the odor and taste of food products, as well as the early loss of functionality due to their rapid diffusion and interaction with food components. The incorporation of natural antimicrobial agents into edible coatings has been investigated to control diffusion of active compounds and maintain their concentrations at a critical level on a food surface. Recently, nanoencapsulating and multilayered/nanolaminate delivery systems have emerged as promising tools to enhance the functionality of edible coatings. This review highlights the potential use of polymeric edible coatings for the incorporation of natural antimicrobial agents and the improvement of their controlled release in food systems. The methods used to assess the antimicrobial activity of encapsulated natural antimicrobial agents and the most recent findings regarding the application of nanoencapsulating and multilayered/nanolaminate delivery systems in food products are also discussed.     

食品罐内涂料中双酚A环氧衍生物的迁移及其检测

食品罐内涂料中残留的双酚-A环氧衍生物是一种环境激素,通过罐头食品进入体内,造成内分泌失衡及遗传基因变异,欧盟食品科学委员会已严令限制其使用。本文介绍了该类物质在罐头食品中的产生、迁移及检测方法。     

食品接触铝罐食品安全标准体系国内外对比分析研究

食品安全法规标准是我国食品包装行业发展的重要理论依据。本文首先梳理和综述食品接触铝罐安全标准体系现状,通过对比分析中国、ISO、欧盟、美国、日本和韩国等国家或地区的食品接触铝罐标准法规现状,研究国内外食品接触铝罐食品安全法律法规体系差异,总为我国食品接触铝罐及其他金属容器的标准法规体系的完善提供参考和依据。其次,开展国内外食品接触铝罐的食品安全标准指标对比分析,通过对国内外食品接触铝罐的食品安全标准指标如有机污染物、重金属、总迁移量及迁移试验方法的对比分析,为完善我国食品接触铝罐安全标准指标提供依据。最后,在开展上述对比分析研究的基础上,提出了我国食品接触铝罐法规标准的发展建议。本文为食品包装行业了解国内外相关标准法规、理解相关安全指标提供知识信息,为完善我国食品接触铝罐安全标准体系提供参考。     

The Role of Auditing,Food Safety,and Food Quality Standards in the Food Industry: A Review

Food safety and quality audits are used widely in the food industry for various reasons (to evaluate management systems, obtain certifications to certain food safety and quality standards, assess the condition of premises and products, confirm legal compliance, and so on). Nowadays, the increased interest of consumers on food safety and quality matters, triggered mainly by recent food scandals, has enabled the public and private food sectors to develop a variety of food safety and quality standards. These standards have both advantages and disadvantages and their effectiveness depends on several factors such as the competency and skills of auditors and the standard used in each case. Although the industry continuously invests in developing and improving these systems, the number of foodborne outbreaks per year appears to be quite stable in both Europe and the United States. This may be an indication that additional measures and techniques or a different approach would be required to further improve the effectiveness of the food safety and quality management systems. This article examines the role of audits and food safety and quality assessment systems in the food industry, presenting the results of several studies and briefly describing the main food safety and quality standards currently used in Europe (with particular emphasis on the United Kingdom and Greece), the U.S., Australia–New Zealand, and Asia.     

食品安全立法决策的理念

食品安全立法决策理念对食品安全立法决策具有重要意义,它是食品安全立法决策所遵循的价值标准,是在食品安全立法决策、食品安全立法与监管的实践中逐渐形成的。回顾我国食品安全工作,近年来许可制度取得积极进展,食品安全抽样检验合格率稳步提升,食品安全违法案件查处效果明显。但同时,食品安全立法决策中也存在一些科学性不强的现象。目前食品安全立法决策应当遵循坚持以人民为中心,坚持党的领导、实事求是、解放思想与改革创新,坚持问题意识和问题导向构成的理念。食品安全立法决策理念体系是在食品安全工作的实践中逐渐形成的。     

Antimicrobial Coatings for Food Contact Surfaces: Legal Framework,Mechanical Properties,and Potential Applications

Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real‐world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.     

Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review

Hepatitis A infection, caused by hepatitis A virus (HAV), is the leading cause of human viral hepatitis throughout the world and is mainly propagated via the fecal–oral route. Transnational outbreaks of food‐borne infections are reported with increasing frequency as a consequence of international food trade. Food‐borne outbreaks caused by HAV are mainly associated with bivalve molluscs, produce (soft fruits and leafy greens), and ready‐to‐eat meals. The purpose of this paper was to conduct a structured and systematic review of the published literature on the current state of knowledge regarding the stability of HAV in foods as well as the efficacy of food processing strategies and to identify and prioritize research gaps regarding practical and effective mechanisms to reduce HAV contamination of foods. In particular, processing and disinfection strategies for the 3 food categories have been compiled in this review, including common and emerging food technologies. Overall, most of these processes can improve food safety; however, from a commercial point of view, none of the methods can guarantee total HAV inactivation without affecting the organoleptic qualities of the food product.     

提高食品饮料罐封口滚轮使用寿命的研究

采用9Cr18马氏体不锈钢制造实罐封口滚轮，在常规热处理工艺中增加预处理（锻造＋球化退火）及深冷处理工艺可有效地提高封口滚轮的使用寿命。     

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

Edible coatings are an environmentally friendly technology that is applied on many products to control moisture transfer, gas exchange or oxidation processes. Edible coatings can provide an additional protective coating to produce and can also give the same effect as modified atmosphere storage in modifying internal gas composition. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. But, in some cases, edible coatings were not successful. The success of edible coatings for fresh products totally depends on the control of internal gas composition. Quality criteria for fruits and vegetables coated with edible films must be determined carefully and the quality parameters must be monitored throughout the storage period. Color change, firmness loss, ethanol fermentation, decay ratio and weight loss of edible film coated fruits need to be monitored. This review discusses the use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life. This also includes the recent advances in the incorporation of antimicrobials, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Sensory implications, regulatory status and future trends are also reviewed.     

Unlocking Potentials of Microwaves for Food Safety and Quality

Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short‐time in‐package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave‐assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single‐mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.     

稻米质量对食品安全的影响

稻米的质量主要包括基于营养、风味的食用品质和涉及重金属污染、农药残留、微生物污染、虫害和鼠疫、转基因等问题的安全品质。稻米作为我国人民的主食,其质量受到人们的广泛关注,稻米质量尤其是稻米的安全品质给食品安全带来的效应不可忽视。对稻米质量和食品安全关系的充分认识可指导人们开展对稻米营养品质、风味改善及安全问题控制的相关工作,满足人们的健康生活理念,提高人们对稻米食品安全的信心。     

体外生物测定法在食品接触材料安全性评价中的应用研究进展

体外生物测定法是利用酵母、细菌、细胞等进行的生物体外短期毒性实验,可以有效针对生物体某一特异性效应,评价测试物的危害性以及探索其毒性作用机制。由于体外生物测定法可以提供食品接触材料迁移物（混合物）整体实际危害的综合信息,因此,近年来被越来越多地应用于食品接触材料的危害评估,尤其集中在细胞毒性、遗传毒性和内分泌干扰这3 类毒理学终点。本文重点综述了这3 类体外生物测定方法的基本原理,以及近20年来其在食品接触材料提取物危害评价中的应用研究进展,以期为今后食品接触材料生物学安全性评价的相关研究提供理论参考。     

三片食品罐外壁涂膜中有害物质向内涂的迁移

对制版印刷后的食品用三片金属罐外壁涂料中三聚氰胺、苯、甲苯3种有害物质在堆码过程中从外壁涂膜向内涂膜的迁移扩散进行研究。采用高效液相色谱法检测3种常用金属罐(番茄酱罐、八宝粥罐、凉茶罐)内壁和外壁涂膜中三聚氰胺、苯和甲苯3种残留物在去离子水、3g/100mL乙酸、体积分数10%乙醇3种水性食品模拟液中的初始迁移量。并对制罐铁片在恒温(30℃)、恒湿(60±2)% RH、恒压34kPa条件下堆码2个月后内壁涂膜中3种残留物的向食品模拟液中的迁移量与堆码前进行比较分析,即外壁涂膜中这3种残留物向内壁的迁移扩散情况。结果表明,3种有害物质均有从外壁向内壁迁移的现象,迁移量达到0.04～1.60μg/mL,对内壁涂膜的安全性造成极大影响,严重影响到罐装食品的安全性。     

我国食品安全管理工作的现状与思考

本文介绍了食品安全的概念和我国食品安全管理的现状,对我国食品安全领域目前存在的主要问题进行了初步分析,对今后的工作从进一步理顺行政管理体制、切实转变政府职能、推进和完善法制化建设、加强市场监管、建立统一的标准化体系、加强安全监测网络建设和广泛开展宣传教育活动等方面提出了对策建议。     

我国食品卫生标准的现状与发展趋势

作者简要回顾了我国食品卫生标准的历史发展,系统地介绍了目前食品卫生标准体系的现状及主要特点,同时针对当前实际工作需要提出了近期食品卫生标准工作的建议和设想。     

基于RASFF通报分析我国食品接触用金属材料及制品安全

欧盟是中国食品接触材料及制品的主要出口地区之一,且出口数量近年来呈现逐年上升的趋势。本文通过分析2012~2016年欧盟食品和饲料快速预警系统(Rapid Alert System for Food and Feed,RASFF)对华食品接触材料及制品通报情况,总结其涉及的材质情况、风险项目等,发现食品接触用金属材料及制品是中国输欧食品接触材料及制品中的高风险产品,食品接触用金属材料及制品通报数量占通报总量的35.60%。重金属超标是通报中最主要的风险项目,其中重金属铬、锰、镍超标最为突出,并探讨了这些情况对我国食品接触材料及制品安全监管的启示。     

量子点标记技术在食品安全检测中的应用

近年来,量子点荧光标记技术已得到较快的发展,以其为基础开发的检测技术具有准确、灵敏、稳定、特异性高的特点,在生物医学方面已有广泛应用。本文阐述了量子点的特性和相关检测技术,及其在食品安全快速检测中的应用。     

试纸法在食品安全快速检测中的研究进展

试纸法作为一种简便、高效、低成本的检测手段,其发展为食品安全快速检测提供了有效的保障。本文从纸层析技术、化学比色技术、酶抑制技术、免疫分析技术、生物化学技术以及分子生物技术6 个与试纸法结合的快速检测技术出发,对试纸法的研究现状进行梳理;以纸基微流控芯片、纳米颗粒标志物和试纸分析仪为例分析了典型的试纸法创新途径;最后对试纸法未来的发展趋势进行展望。     

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Surface hygiene is commonly measured as a part of the quality system of food processing plants, but as the bacteria present are commonly not identified, their roles for food quality and safety are not known. Here, we review the identity of residential bacteria and characteristics relevant for survival and growth in the food industry along with potential implications for food safety and quality. Sampling after cleaning and disinfection increases the likelihood of targeting residential bacteria. The increasing use of sequencing technologies to identify bacteria has improved knowledge about the bacteria present in food premises. Overall, nonpathogenic Gram‐negative bacteria, especially Pseudomonas spp., followed by Enterobacteriaceae and Acinetobacter spp. dominate on food processing surfaces. Pseudomonas spp. persistence is likely due to growth at low temperatures, biofilm formation, tolerance to biocides, and low growth requirements. Gram‐positive bacteria are most frequently found in dairies and in dry production environments. The residential bacteria may end up in the final products through cross‐contamination and may affect food quality. Such effects can be negative and lead to spoilage, but the bacteria may also contribute positively, as through spontaneous fermentation. Pathogenic bacteria present in food processing environments may interact with residential bacteria, resulting in both inhibitory and stimulatory effects on pathogens in multispecies biofilms. The residential bacterial population, or bacteriota, does not seem to be an important source for the transfer of antibiotic resistance genes to humans, but more knowledge is needed to verify this. If residential bacteria occur in high numbers, they may influence processes such as membrane filtration and corrosion.