Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food

Temperature effect on growth rates of Listeria monocytogenes, Salmonella, Escherichia coli, Clostridium perfringens and Bacillus cereus, was studied. Growth rates were obtained in laboratory medium by using a binary dilutions method in which 15 optical density curves were generated to determine one μ value. The temperature was in the range from 2 to 48 °C, depending on the bacterial species. Data were analysed after a square root transformation. No large difference between the strains of a same species was observed, and therefore all the strains of a same species were analysed together with the same secondary model. The variability of the residual error, including both measurements errors and biological strain difference, was homogenous for sub-optimal temperature values. To represent this variability in bacterial kinetic simulation, the 95% confidence interval based on an asymptotic Normal distribution, around the growth rate value was determined. With this modelling approach, the behaviour of bacterial species on food, irrespective of the strain or the laboratory, was described. This growth simulation with confidence limits has several applications, such as to facilitate comparisons between a challenge-test and simulation results, and, to appreciate if the temperature change has or has not a significant effect on a bacterial growth profile, with regard to the uncontrolled factors. The integration of this piece of work in the Sym'Previus software is now in process. Results obtained in five French laboratories will be extended by working on new food and new microbial species and improved by further work on variability estimation.     

把脉食品工业的“滋味”世界

<正>食品添加剂世界五彩纷呈,令食品工业有滋有味；食品工业飞速发展,是食品添加剂行业前进的动力源泉,二者可谓相辅相成,相得益彰!当今世界食品工业稳步增长,作为支撑它的食品添加剂行业的进步更是一日千里。目前,全世界的食品添加剂种类已经多达25000种。全球食品添加剂市场总销售额约为200亿美元,其中香精及香料50亿美元、酸味剂22亿美元、甜味剂15亿美元、增稠剂13亿美元、乳化剂8亿美元、着色剂7亿美元。欧洲、日本占75亿美元；美国近50亿美元；包括我国在内的发展中国家约35亿美元。预计今后5年,世界食     

Semantic annotation of Web data applied to risk in food

A preliminary step to risk in food assessment is the gathering of experimental data. In the framework of the Sym'Previus project (http://www.symprevius.org), a complete data integration system has been designed, grouping data provided by industrial partners and data extracted from papers published in the main scientific journals of the domain. Those data have been classified by means of a predefined vocabulary, called ontology. Our aim is to complement the database with data extracted from the Web. In the framework of the WebContent project (www.webcontent.fr), we have designed a semi-automatic acquisition tool, called @WEB, which retrieves scientific documents from the Web. During the @WEB process, data tables are extracted from the documents and then annotated with the ontology. We focus on the data tables as they contain, in general, a synthesis of data published in the documents. In this paper, we explain how the columns of the data tables are automatically annotated with data types of the ontology and how the relations represented by the table are recognised. We also give the results of our experimentation to assess the quality of such an annotation.     

A Free Software for Food Industries to Ensure Food Safety: CARVER + Shock

Abstract: Bio‐terrorism is not a new term for scientists. Post 9/11 the United States of America, as well as other countries which have grown well economically and countries undergoing the metamorphosis to developed nations, are under serious threat of bio‐terrorism. This has led to the development of the software CARVER + Shock by Sandia National Laboratories and Food and Drug Administration (FDA), specifically for risk assessment and protection mechanism in the entire food supply chain from farm to table. This software requires training on the software front and interaction with industry people to chalk out a plan to safeguard the premises and the supply chain of the food products in the industry manufacturing. Such efforts should be well highlighted and advertised among food processing professionals, educators, students, and those government agencies concerning the food safety issues. Everyone must look at this software as this is going to be the future of food processing safety. This system works like Hazard Analysis and Critical Control Points and can be integrated for total quality management of the concerned industry. Our study has highlighted the application of this software in various food industries showing its strength and weaknesses.     

他山之石 可以攻玉——“创建食品名城”的成功经验和启示

<正>针对全国食品行业发展状况,中国食品工业协会开展了“创建食品名城”活动。此项活动旨在推动全国食品工业快速发展,并带动相关产业及其区域经济的发展,提升城市知名度,提高产业集聚力和综合竞争力,形成品牌效应,提升我国食品工业总体发展水平。活动率先在河南省漯河市(地级市)、吉林省德惠市(县级市)展开,当地政府积极支持配合,企业踊跃参与,为培养和探索本地区新的经济增长点,加快食品工业发展增添了新的活力。作为当地支柱产业的食品工业初步形成了原料基地化,产品系列化,加工多元化,销售网络化,企业集团化发展的格局,有力地推动了农业     

基于科技创新成果现状的我国食品产业科技创新能力分析

食品产业的高质量发展离不开科技创新作为重要引擎。近年来,我国食品领域科技创新取得长足进步,科技成果不断涌现,本文基于国内食品科技奖项获得、知识产权申请及科技论文发表情况,对食品领域科技产出成果进行分析,以期反映食品行业创新发展的现状、特征与趋势,旨在为食品领域科技创新与政策制定提供决策参考。     

日本食品系统的状况及其研究进展

食品系统学是现代食品经济的新兴理论，倍受国际食品产业界的关注。简述了日本食品系统学的形成与发展，重点介绍了日本食品系统的状况、特征及其最新研究进展。     

耐热性酶在食品中的应用研究进展

论述了耐热性酶在食品工业中所具有的优势，介绍了几种耐热性酶在食品工业中的应用及研究状况，并对其应用前景进行展望。     

亚临界水萃取技术在食品工业中的应用

本文综述了萃取温度、萃取压力、萃取时间、夹带剂对亚临界水萃取效果的影响及其在食品工业、农残检测前处理、植物精油提取的研究进展。最后对其在食品工业方面的应用前景进行展望。     

食品添加剂是食品工业技术创新的重要推动力

食品添加剂作为食品工业中不可或缺的重要辅料,作为食品工业中不能缺少的重要部分,越来越受到人们的关注和重视。纵观食品添加剂工业和食品工业发展的历史,人们不难看出,食品工业的需求带动了食品添加剂工业的蓬勃发展,而食品添加剂工业的发展,也推动了食品工业的进步。因此,食品添加剂是食品工业技术创新的重要推动力。     

坚持科学发展观 继续推进食品工业又好又快地发展——中国食品工业协会座谈会工作报告(摘要)

<正> 一、2007年中国食品工业行业运行状况2007年,是我们党和国家发展进程中非常重要的一年。在过去的一年里,我国国民经济在全面贯彻落实科学发展观及各项宏观调控政策的作用下,有效地控制和调整了经济运行中的不稳定因素,继续保持了国民经济快速发展;食品工业亦呈     

重庆市餐饮行业食品安全监督抽检结果分析

目的分析重庆市餐饮行业食品安全监督抽检结果。方法用SAS9.4软件对重庆市餐饮行业食品安全监督抽检结果进行统计分析,按照抽样区域、抽样场所、食品亚类和不合格项目进行分析。用R4.0.2软件绘制重庆市区县的不合格率地图。结果本次餐饮行业食品安全监督抽检共2495个批次,其中合格样品为2420个批次,不合格样品75个批次,合格率达96.99%,不合格率为3.01%。结论重庆市餐饮行业食品安全整体形势较好,但是在某些方面还有待提高,需要进一步加强餐饮行业的督查力度。     

Dynamic modeling of Listeria monocytogenes growth in pasteurized vanilla cream after postprocessing contamination

A product-specific model was developed and validated under dynamic temperature conditions for predicting the growth of Listeria monocytogenes in pasteurized vanilla cream, a traditional milk-based product. Model performance was also compared with Growth Predictor and Sym'Previus predictive microbiology software packages. Commercially prepared vanilla cream samples were artificially inoculated with a five-strain cocktail of L. monocytogenes, with an initial concentration of 102 CFU g(-1), and stored at 3, 5, 10, and 15 degrees C for 36 days. The growth kinetic parameters at each temperature were determined by the primary model of Baranyi and Roberts. The maximum specific growth rate (mu(max)) was further modeled as a function of temperature by means of a square root-type model. The performance of the model in predicting the growth of the pathogen under dynamic temperature conditions was based on two different temperature scenarios with periodic changes from 4 to 15 degrees C. Growth prediction for dynamic temperature profiles was based on the square root model and the differential equations of the Baranyi and Roberts model, which were numerically integrated with respect to time. Model performance was based on the bias factor (B(f)), the accuracy factor (A(f)), the goodness-of-fit index (GoF), and the percent relative errors between observed and predicted growth. The product-specific model developed in the present study accurately predicted the growth of L. monocytogenes under dynamic temperature conditions. The average values for the performance indices were 1.038, 1.068, and 0.397 for B(f), A(f), and GoF, respectively for both temperature scenarios assayed. Predictions from Growth Predictor and Sym'Previus overestimated pathogen growth. The average values of B(f), A(f), and GoF were 1.173, 1.174, and 1.162, and 1.267, 1.281, and 1.756 from Growth Predictor and Sym'Previus, respectively.     

昆虫源食物的开发利用

昆虫是一种新型食物资源,该文从食用昆虫的历史、营养价值及其产业化开发等方面介绍食用昆虫资源开发的研究进展,并探讨了其在食品工业、饲料工业中的应用。结合近年国内研究进展,对昆虫的开发利用进行展望。     

食用菜籽蛋白研究及应用

该文论述菜籽蛋白的组成、性质,食用菜籽蛋白提取进展及在食品工业开发与应用状况。     

2010年“诚信兴商宣传月活动”新闻发布会在京举行

<正> 近日,2010年"诚信兴商宣传月活动"新闻发布会在京举行。本次发布会旨在发布"诚信兴商宣传月"活动工作安排和重点行业信息。发布会上,中宣部宣教局、商务部市场司、工商总局消费者权益保护局的领导分别介绍了2010年"诚信兴商宣传月"活动安排及特点、商务领域信用建设进展情况、2010年上半年受理消费者咨询申诉情况。我部消费品工业司副巡视员高伏同志介绍了我部贯彻实施《食品安全法》及其条例,落实国务院的工作部署,大力推进食品工业企业诚信体系建设工作的情况。迄今,"诚信兴商宣传月"活动已开展五年,在推动诚信宣     

新技术在生姜、大蒜、洋葱深加工中的应用

生姜、大蒜、洋葱是我国三种历史悠久的药食兼用的香辛调味料。综述了生姜、大蒜、洋葱的功能作用、功效成分及产品开发方面的研究进展，介绍了超临界流体萃取技术、分子蒸馏技术、微胶囊技术等现代新型食品制造技术，并提出了运用新型食品制造技术改造提升生姜、大蒜、洋葱等深加工业的新思路。     

小球藻的营养保健功能及其在食品工业中的应用

小球藻是一种高蛋白、高多糖、低脂肪、富含多种维生素及矿物质的单细胞藻类,具有多种保健功能,可作为功能食品和营养强化剂应用于食品工业。本文综述了小球藻在食品领域开发利用的进展,着重从小球藻的营养价值、保健功能以及其在食品工业中的具体应用3 方面进行阐述。     

国内外食品金属包装材料与制罐的现状及发展建议

概述了我国近期食品金属包装材料及制罐业技术发展及需求现状 ,指出了制罐材料在发达国家均由国防部门管理这一事实。还着重介绍了国外包装材料及制罐近期的重大进展 ,特别是某些划时代的进展。论述了罐头工业及相关的制罐和材料工业被忽视的问题 ,并据此提出了今后发展应采取的各项措施     

离子迁移谱技术及其在食品检测中的应用

离子迁移谱(ion mobility spectrometry,IMS)技术是一种基于气相中不同离子在电场中迁移速度差异的微量化学物质分析技术。由于其具有原理简单、设备轻便、灵敏度高、选择性强、检测过程快速高效等特点,近年来在危险品检测、食品检测、生物医药分析及环境监测等领域得到了广泛引用。本文对IMS技术的原理和仪器的基本构造进行了简要介绍,并对IMS技术的发展历程进行了梳理概括,着重阐述了国内外IMS技术在食品检测方面的应用进展,对IMS技术在食品贮藏过程监测、加工过程控制、有害物质检测以及风味物质分析等领域的最新研究成果接行了归纳总结。同时通过与常规检测手段的对比,对IMS技术在食品生产质量控制、原材料真伪鉴别和食品原产地鉴定等方面的应用前景作出了展望。