共查询到20条相似文献,搜索用时 15 毫秒
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Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set using the framework of risk analysis, part of which is the development of (inter)national microbiological risk assessment (MRA) studies. MRA studies increase our understanding of the impact of risk management interventions and of the relationships among subsequent parts of food supply chains with regard to the safety of the food when it reaches the consumer. Application of aspects of MRA in the development of new food concepts has potential benefits for the food industry. A tiered approach to applying MRA can best realize these benefits. The tiered MRA approach involves calculation of microbial fate for a product and process design on the basis of experimental data (e.g., monitoring data on prevalence) and predictive microbiological models. Calculations on new product formulations and novel processing technologies provide improved understanding of microbial fate beyond currently known boundaries, which enables identification of new opportunities in process design. The outcome of the tiered approach focuses on developing benchmarks of potential consumer exposure to hazards associated with new products by comparison with exposure associated with products that are already on the market and have a safe history of use. The tiered prototype is a tool to be used by experienced microbiologists as a basis for advice to product developers and can help to make safety assurance for new food concepts transparent to food inspection services. 相似文献
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Mycotoxin contamination in pet food poses a serious health threat to pets, causing an emotional and economical concern to the pet owners. Aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins and fusaric acid have been found in the ingredients and final products of pet food, resulting in both acute toxicity and chronic health problems in pets. Toxicological interaction among mycotoxins as a natural mixture further complicates the issue. The concepts of "risk assessment", using hazard identification, dose-response assessment, no observable adverse effect level (NOAEL), and lowest observed adverse effect level (LOAEL), should be applied to assess the risk and safety of mycotoxins in pet food, thereby instilling public confidence in the pet food industry. 相似文献
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Use of Bayesian modelling in risk assessment: application to growth of Listeria monocytogenes and food flora in cold-smoked salmon 总被引:1,自引:0,他引:1
Delignette-Muller ML Cornu M Pouillot R Denis JB 《International journal of food microbiology》2006,106(2):195-208
An attempt to use a Bayesian approach to model variability and uncertainty separately in microbial growth in a risk assessment is presented. It was conducted within the framework of a French project aiming at assessing the exposure to Listeria monocytogenes in cold-smoked salmon. The chosen model describes the effect of time and temperature on bacterial growth. A Bayesian approach close to the one proposed by Pouillot et al. [Int. J. Food Microbiol. 81 (2003) 87] is used to estimate the variability and uncertainty of growth parameters from both literature data and data experimentally acquired during the project. Variability between strains and between products is taken into account. The growth of the food flora of cold-smoked salmon is also modelled by the same method. The results obtained for both models are used to predict the simultaneous growth of L. monocytogenes and food flora in cold-smoked salmon with a competitive model, expressing variability and uncertainty through a second-order Monte Carlo simulation. 相似文献
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生物利用率在食品污染物风险评估中的应用 总被引:2,自引:0,他引:2
经口生物利用率是描述物质在胃肠道内释放、吸收、代谢、最终到达循环系统的过程,是外暴露剂量中对机体产生作用的物质比例。基于生理条件模拟人类胃肠道消化、吸收、转运等过程的体外消化模型是目前研究食品中污染物生物利用率的有用工具。食物基质成分及脂肪含量、污染物理化性质、食物中其他营养素含量和机体营养状态等影响物质的生物利用率。本文阐述生物利用率在食品污染物风险评估中的应用。 相似文献
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微生物风险评估(Microbiological risk assessment, MRA)是食品安全管理的重要工具之一,一直是国际食品安全研究的热点。微生物剂量-反应分析是进行食品微生物风险评估中的重要工具,描述了特定人群中特定病原体(或其毒素)暴露引起特定反应的概率。本文综述了食品微生物风险评估中剂量-反应分析的研究现状,阐述了剂量反应分析研究中存在的问题,并对其进一步需开展的工作进行了展望,以期为我国食品微生物风险评估和食品安全监管提供参考。 相似文献
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微胶囊技术在食品工业中的应用 总被引:4,自引:0,他引:4
近年来,微胶囊技术已在国外取得了较成功的应用,而在国内的研究则刚刚起步。在食品工业上,微胶囊技术的优点在于:(1)改变物质的状态、质量和体积,提高其贮藏稳定性、溶解性和流动性。(2)保护高敏性物质,极大地提高了对环境因素如光、热、氧、湿度和PH值的抵抗力。(3 相似文献
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我国食品工业与发达国家之间存在的差距主要表现在整体素质不高,科技开发能力差,科技创新能力弱,高新技术产业化水平低,难以适应激烈的市场竞争,因此面对加入WTO的紧迫形式和良好机遇,我们必须成立科技开发机构,建立完善的科技创新体系和机制,加强对高新技术的研究与应用。 一、生物技术 生物技术作为21世纪高新技术的核心之一,受到各国的高度重视。 (一) 酶工程 食品工业是最早和广泛应用酶的工业之一,目前已有几十种酶成功地应用于食品工业,涉及到淀粉糖的加工,果汁的浸提与澄清,蛋白水解,肉制品和乳制品的加工等,… 相似文献
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食品安全风险评估中的不确定性 总被引:1,自引:0,他引:1
食品安全风险评估的整个过程始终伴随着不确定性,其来源大致可分为两类,即结果外推和数据局限性。不确定系数是处理这些不确定性的常用方法,相关组织或机构均推荐了用于制定健康指导值的默认不确定系数,但基准剂量法和化学物特异性调整系数法等方法可更好地处理风险评估中的不确定性。 相似文献
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真空冷冻干燥就是将含水物料冻结后,置于真空环境下,并供给一定的热量,使物料中的冰直接升华并排走,从而去除物料中的水分获得干制品的一种方法。采用真空冷冻干燥方法加工的食品简称为冻干食品。 相似文献
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HACCP体系是一种预防性质量控制体系,在食品香精工业中的应用不断增多。该文介绍了HACCP的由来、原理、相关的法律法规,同时探讨了食品香精企业建立HACCP这一体系的方法及其发展趋势。 相似文献
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甲壳素又名几丁质、甲壳质、壳蛋白、明角质,不溶于水,化学结构与植物纤维素相似,都是六碳糖的聚会体,分子量都在100万以上,其不同点是第二个碳原子上的羟基(-OH)换成了酰胺基(-NHCOCH3),就使纤维素成了甲壳素,也可以说是从植物纤维变成了动物纤维。 壳聚糖是由甲壳素经脱乙酰化反应而得到的一种生物高分子,具有可溶性。 自然界每年生物合成的甲壳素估计有数十亿吨,是仅次于纤维素的天然高分子化合物。主要分市在水生物虾、蟹壳、软体动物外壳和骨骼、节肢动物外骨骼以及真菌酵母等微生物细胞壁中,其中以日本海… 相似文献
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食品工业的发展直接关系到人类生活的质量和安全。伴随着人类基因组计划的实施,作为世界学科发展前沿的基因组学正在高速发展,其在食品工业中的应用也受到广泛关注。简要介绍了基因组学在食品工业中的应用,主要是提高食品的营养价值,即开发高营养的食品原料和改善食品工业生产相关微生物的功能特性。 相似文献
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酵母属是酵母菌中应用最为广泛的一类,以酿酒酵母(Saccharomyces cerevisiae)为代表,最早被人们用来酿酒和发面。随着对酵母属的形态、生长和繁殖特征的研究以及对酵母属分类的进一步明确,使得它在食品工业中的应用越来越广泛。文章就酵母属的分类、主要的形态和生长、繁殖特征做了简单介绍,重点叙述了酵母属在食品工业中的应用。 相似文献