食品纸质包装袋要有QS标志

继食品用塑料包装加贴QS标志之后．纸杯、方便面纸碗、汉堡包纸盒、冰激凌杯等包装也要实行市场准入制。自2009年9月1日起．食品用纸包装、食品用纸容器等产品必须加贴QS标志后方可进入市场。也就是说．消费者今后购买食品时不仅要留意食品是否通过QS认证．还要留意食品的纸包装或纸容器上是否印有QS标志。     

9月1日起食品包装纸须获“QS”认证

消费者以后要买放心食品,除了看包装上有没有“QS”标志,还可以看雪糕包装纸、袋泡茶的包装纸这些直接包着食品的纸包装,以及曲奇饼的烤盘纸这些与食品直接接触的纸容器,是否也获得了“QS”认证。从2009年9月1日起,这些食品用纸包装、食品用纸容器必须获“QS”认证才能生产、销售和使用。保证了食品的外包装或盛放容器也是安全的,才能彻底保证人口食品的安全。     

食品安全准入制度实施中存在的问题

从2002年启动食品市场准入制度以来,我国已经逐步将28大类食品纳入了该体系,通过QS认证,企业的总体素质得到了极大的提升.但目前QS申证过程中也存在着不少问题,从地域、企业、QS制度本身、外部环境等方面进行了探讨,对完善QS制度提出了自己的看法.     

明年所有食品全部实行市场准入制

2006年,人们在购买食品时,将首先判定其是否带有蓝白色“QS”图案标志。10月30日上午,国家质检总局有关负责人在全国食品工业经济运行会上披露,到明年年底,我国28大类食品将全部实行市场准入制度。“QS”是在全国范围内推行的食品准入制质量安全的标志。它既是产品进入市场销售     

食品QS审查中对企业标准合理性的评价策略

在食品生产许可证（QS）审查工作中，应当对企业标准的合理性进行审查，其主要内容包括：企业标准是否经过备案，是否符合强制性标准的要求，低于推荐性国家或行业标准要求的指标是否合理。     

出口食品厂、库卫生质量有新要求

国家商检局开始实施修订后的《出口食品厂、库卫生要求》和《出口食品厂、库卫生注册细则》。《要求》作为出口食品厂、库建立卫生质量体系的基本依据,对出口食品厂、库的生产、检验人员做了具体规定,对出口食品生产过程中的环境卫生、车间卫生、生产用原料、辅料的卫生提出了明确要求。《要求》还提出食品生产必须符合安全卫生的原则,企业应当制定包装、储存、运输的卫生管理制度,并     

QS标志食品质量好

目前市场上不合格的食品还不少，消费者买QS标志食品最安全。今年三季度省质监局抽检结果显示，贴QS标志食品平均合格率迭90．6％，比非QS标志食品高8．3个百分点。“两节”前9大类食品专项抽检，其合格率又比非QS标志食品高出9．5个百分点。今天，在省质监局举行的“两节”食品专项打假抽检情况通报会上，该局局长刘爱才建议消费者多选购QS标志食品。     

监管部门教你看懂“SC”编码

正"超市买回的食品,外包装上大多没有质量安全(QS)标志,这样的产品没问题吧?"近日,市民杭女士向本报咨询。对此,市食药监部门解释,食品QS标志将逐步"退役",被食品生产许可(SC)替代。本刊记者走访食品QS标志大多已"退役""没有QS标志,当时还真有些担心。"杭女士说,食品包装上的QS标志,一直被人们视为安全的象征。超市人员告诉她,国家规定无需再打QS标志了。     

如何选购腌腊肉制品

正在购买腌腊肉制品时要"四看一闻":看QS认证标志生产企业是否获得食品生产许可证,有无"QS"标志。看生产日期存放时间长,易出现氧化现象。看表面要选择表面无盐霜、肉身干爽、肉质光洁结实的腌腊肉制品,表面不干爽的容易腐败变质。     

行业动态

我国今年将建6条断奶食品线 据市场报记者报道:今年,我国将有6条断奶食品生产线投产,这是建国40年来儿童食品工业的一项突破。这6条生产线,年设计能力共2.4万吨,它们分属西安旅游食品厂、重庆冠生园食品公司、郑州黄河儿童食品厂、青岛食品厂、沈阳儿童食品厂和吉林敦化儿童保健食品厂。最早投产的西安旅游食品厂生产的高蛋白营养豆米粉已经上市,受到消费者欢迎。其它5个厂二、三季度将陆续投产。     

食品体系组成及加工方式对植物次生代谢物生物利用度的影响研究进展

食用富含植物次生代谢物的食物能够调控人体健康,然而由于溶解性差、化学不稳定等因素,这些次生代谢物的生物利用度通常较低.食品加工导致的食品组成破坏是植物次生代谢物释放的重要条件,同时食品体系组成还会影响植物次生代谢物的吸收.本文综述了脂质和蛋白质等不同食品体系组成以及热处理、机械加工、发酵等食品加工方式对植物次生代谢物生...     

我国已发布植物新食品原料公告分析及标准制定建议

目的初步构建我国植物新食品原料标准制定的思路和方法。方法通过研究2008—2017年以来原国家卫生和计划生育委员会发布的新食品原料(原新资源食品)公告中的植物新食品原料的各项要求,具体分析公告中规定的中文名称、拉丁名称、来源、食用部位、种植方式、使用范围、推荐食用量、不适宜人群、产品质量规格要求等内容,总结现行公告执行时出现的问题,并提出解决方案。结果现行植物新食品原料公告在实际应用时存在一系列问题,如公告格式和语言描述不统一、卫生安全指标定位不清、其他企业在使用公告时的适用性不强等问题。结论建议在技术审查环节不断完善我国植物新食品原料的公告内容,并构建植物新食品原料标准制定程序、方法和技术内容的框架,完善针对新食品原料的标准各项技术指标、标准审查制度等,建立我国植物新食品原料标准管理思路。     

我国企业在食品中使用植物原料的问题调查与建议

目的了解我国食品企业在植物原料使用中的实际情况及困惑,总结我国植物原料在食品中应用时存在的问题,提出完善植物原料的管理模式的建议。方法采用电子问卷调查法对企业信息、植物原料情况(植物原料名称、引种情况、食用历史、在食品中应用情况、功效作用、不建议食用人群等)、对管理的建议(是否建议制定标准)进行问卷调查,并分析结果。结果本研究涉及我国11个省份的食品企业,共回收有效问卷117份。从使用情况来看,应用在工业化食品中的有94次填报,其中在液体饮料中使用最多;应用在烹饪、餐饮中的有23次填报,其中用作煲汤或与其他食品炖食的最多。从管理建议来看,建议制定食品安全地方标准进行管理的有49次填报。结论问卷反映了我国食品企业对于植物原料使用的问题,通过与欧盟、美国、澳大利亚、新西兰的植物原料管理模式的对比,总结可以借鉴之处,同时企业应当加强对植物原料背景信息的研究,突出行业协会的协同作用,同时对食品安全地方标准应当科学定位。     

Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food‐based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant‐based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value‐added plant‐based foods. At present kenaf seed and its value‐added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value‐added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value‐added food ingredient is of great significance and is emphasized.     

Application of extrusion technology in plant food processing byproducts: An overview

The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant‐derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.     

我国8省份地方特色植物原料使用现况及标准管理建议分析

目的 为了解我国部分省份对于地方特色植物原料的使用现况,总结我国食品安全地方标准中原料标准制定存在的问题,为今后科学合理制定植物原料的食品安全地方标准完善提出建议.方法 采用问卷调查法,对我国云南、广东、湖南、山东、山西、浙江、四川、安徽8个省份进行问卷调研,针对各省在普通食品中使用植物原料的困惑设计问题.使用Micr...     

Characterization of plant food allergens: An overview on physicochemical and immunological techniques

Allergy to plant‐derived foods is a highly complex disorder with clinical manifestations ranging from mild oral, gastrointestinal, and cutaneous symptoms to life‐threatening systemic conditions. This heterogeneity in clinical manifestations has been attributed to different properties of allergenic molecules. Based on this fact, symptom elicitors were grouped into class I and pollinosis‐associated class II food allergens, but clear distinction is rather ambiguous. Moreover, mechanisms underlying food sensitization are not fully understood yet, and food allergy management most often relies on patient's compliance to avoid suspected foods. Therefore, recent efforts aim at the investigation of plant food allergies at the molecular level. This review provides an overview on currently available techniques for allergen characterization and discusses their application for investigation of plant food allergens. Data obtained by an array of physicochemical analyses, such as allergen structure, integrity, aggregation, and stability, need to be linked to results from immunological methods at the level of IgE and T‐cell reactivity. Such knowledge allows the development of computational algorithms to predict allergenicity of novel foods being introduced by biotechnological industry. Furthermore, molecular characterization is an indispensable tool for molecule‐based diagnosis and future development of safer patient‐tailored specific immunotherapy in plant food allergy.     

植物精油稳定性的改善及其在食品中应用研究进展

食物是一个复杂且营养丰富的体系,会给微生物生长提供一个优越的环境,因而易使食品感染微生物而导致腐败变质。将植物天然提取物用于食物保鲜已成为近年来食品保鲜业界的研究热点,植物精油作为一种无毒、无害、纯天然的提取物,具有很好的抗氧化和抑菌防腐的特性,其在食品保鲜领域的应用前景十分巨大。但植物精油存在着极易挥发、水溶性差,对光、热、温度敏感等特性,使其在食品保鲜中的应用受到限制。本文综述了提高植物精油稳定性的四种方法微胶囊、微乳液、纳米乳和脂质体及其在果蔬、谷物类、肉类等食品保鲜中的应用,为植物精油的进一步开发研究及应用提供参考。     

Plant food by-products as feed: Characteristics,possibilities, environmental benefits,and negative sides

Modern society accumulates huge amounts of waste material, particularly in the food industry, where manipulation is usually inadequate and causes a serious ecological problem. As this state is unsustainable and a concern for the future, food by-products must be used as raw materials in further production, because they are often still rich in nutrients or bioactive compounds. This paper provides a comprehensive review of plant food by-product application in animal nutrition around the world. In addition, special attention is paid to ecological benefits, and warns about the potential hazards and negative sides of plant food by-products usage in animal nutrition.     

The Nutritional Enhancement of Plant Foods in Europe ‘NEODIET’

The NEODIET concerted action, funded under the EU FAIR programme, has focussed for the past two years on evaluating the strategies for the improvement of the nutritional quality of plant foods. These strategies involve the enhancement of key metabolites through the application of conventional plant breeding and genetic engineering, as well as the application of newer approaches to food processing.This paper focuses on the benefits of improving the nutritional quality of plants by the enhancement of the beneficial phytochemicals directly in the plant rather than by the addition of essential nutrients to processed foods as has been conventionally undertaken. Examples of the disadvantages of fortifying plant foods are given.The role of food technology in improving the bioavailability of some nutritional constituents, and thereby improving the overall quality of the food, is illustrated with reference to the carotenoids. The importance of structure of the plant metabolite in determining nutritional quality is also illustrated with reference to the effects of structure on the bioavailability and biological effectiveness of plant flavonoids.