动物源性食品兽药安全分析

从动物源性食品安全的重要性出发,阐述了我国目前动物源性食品兽药安全现状,报道了我国兽药安全管理采取的措施,分析了我国兽药管理体系和法律标准存在的问题;对我国动物源性食品兽药安全提出了几点建议。     

危害分析与关键控制点在中国食品企业应用现状和展望

食品安全不仅是消费者对食品最为关注的话题,也是国家得以发展的重要基础。随着我国食品行业的快速发展,各种新型、快捷、外卖、方便食品等已与人们生活密不可分,各种食品添加剂检验、农兽药残留、食品内物质及包装检验、食品生产规范性检验操作、过期食品的回收再加工等问题层出不穷,食品安全与质量管理工作还有很大的提升空间,传统的食品安全管理体系已不能有效解决当前复杂的食品安全问题。危害分析与关键控制点(HACCP)体系可以使生产企业在早期阶段识别潜在的危害并及时进行调控,避免对消费者的健康和社会福利造成伤害和损失。该体系是食品企业普遍采用的一种保证产品质量安全的方法,备受国际食品业认可和青睐。但当前相关食品法规及注册规范并未对中小型食品企业应用HACCP体系做出强制性规定,大部分企业受制于企业成本、人才培训和管理等影响,主动应用HACCP体系意愿不强。本文通过总结HACCP在我国食品企业的发展和应用,促进HACCP在食品企业的应用,降低食品安全问题发生的概率。     

A Review on Agri-food Supply Chain Traceability by Means of RFID Technology

Radio Frequency Identification (RFID) is a technology which provides appealing opportunities to improve the management of information flow within the supply chain and security in the agri-food sector. Nowadays, food safety is considered a major requirement in several countries, in particular, the traceability of food products which is mandatory by law. Thus, technological implementation leading to traceability strengthening in the agri-food sector is crucial. The first aim of this review is to analyze the current developments in RFID technology in the agri-food sector, through an operative framework which organizes the literature and facilitate a quick content analysis identifying future research direction. RFID technology seems to be able to bring great opportunities to this sector; nevertheless, several constraints are slowing its adoption. This survey may provide readers with an exhaustive overview of opportunities and constraints for the wide adoption of RFID. The second aim of this review is to provide an updated analysis on the current developments of RFID technology for different product typologies within the agri-food industry, discussing at the same time its potential in technological and logistical development regarding different sectors of the production/distribution chain. As referenced here, RFID implementations in the agri-food sector are increasing at a fast rate, and technological advancement follows the applicability opportunities. However, real applications of RFID technologies are still limited because of various technical and economical obstacles which are also discussed.     

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.     

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.     

Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances

With consumer concerns increasing over food quality and safety, the food industry has begun to pay much more attention to the development of rapid and reliable food-evaluation systems over the years. As a result, there is a great need for manufacturers and retailers to operate effective real-time assessments for food quality and safety during food production and processing. Computer vision, comprising a nondestructive assessment approach, has the aptitude to estimate the characteristics of food products with its advantages of fast speed, ease of use, and minimal sample preparation. Specifically, computer vision systems are feasible for classifying food products into specific grades, detecting defects, and estimating properties such as color, shape, size, surface defects, and contamination. Therefore, in order to track the latest research developments of this technology in the agri-food industry, this review aims to present the fundamentals and instrumentation of computer vision systems with details of applications in quality assessment of agri-food products from 2007 to 2013 and also discuss its future trends in combination with spectroscopy.     

STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIES

The study of different strategies for prolonging the shelf life of fresh minced beef patties was addressed in this work. Fresh minced beef was supplemented with thymol (THY) at levels of 250, 500 and 750 mg per kg of ground beef. Treated samples were packed using a high barrier film and stored in refrigerated conditions (4C) under ordinary atmosphere packaging and modified atmosphere packaging (MAP) conditions for 16 days. The microbiological quality decay kinetic was determined by monitoring the following microorganisms: Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, coliforms and total psychrotrophic viable count. Results show that THY, working alone, was effective on coliforms and Enterobacteriaceae, whereas it does not seem to inhibit to a great extent the growth of the other microbial populations. On the other hand, an increased amount of THY, under MAP conditions, had better effects on the product quality, with a consequent prolongation of the shelf life.

PRACTICAL APPLICATIONS

Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products. However, very few works have been carried out on the applications of bio-preservatives to extend the shelf life of fresh meat products. This study, therefore, was mainly initiated to evaluate the possibility of extending the shelf life of packed fresh meat patties by a combination of thymol (THY) to other extrinsic factors such as storage temperatures and modified atmosphere during packaging. Interesting results were obtained suggesting that THY can perform an efficient synergy with modified atmosphere conditions and could be advantageously utilized by the meat industry.     

完善监管制度, 强化科技创新“双轨护航”保健食品质量安全

近年来,作为全球大健康产业的重要组成部分,保健食品行业在迅猛发展的同时也面临着各种挑战。本文从理化分析角度,结合我国特色,给出进一步提高产品质量控制及安全评价能力的建议,以期为相关标准制定及政府监管提供参考。     

功能性乳酸菌发酵剂在食品发酵工业中的应用

功能性乳酸茼发酵剂是具有一种或几种固有功能特性的发酵剂，其在感官、技术、营养或健康方面的各种优势使之在食品发酵工业中的应用潜力巨大：它可用于食品防腐、提高食品安全性，改善食品质构和风味，加速奶酪成熟，可产生功能因子、去除毒副因子从而使食品具有保健功效；某些抗噬菌体发酵剂还可解决乳品工业中的噬菌体污染问题。通过基因工程或菌株筛选可以获得所需的功能性发酵剂．它使人们可以更好地控制发酵过程，为消费者提供新型健康食品，此外还有利于食品企业的多样化生产。     

HACCP在保健食品西洋参口服液生产中的应用

保健食品行业GMP的实施有利HACCP的应用推广。本文应用HACCP于传统保健食品西洋参口服液生产过程中，将生产及加工过程中危害因素降最低限度，以确保产品的质量与安全。     

保健食品企业过敏原风险控制研究

食物过敏已成为各国日益关注的食品安全问题,同时,随着各国在过敏原立法逐步加强,过敏原问题对保健食品企业,尤其是出口企业的影响越来越严重。食物过敏原的管理和控制问题急需解决,保健食品生产企业应重视并加强生产过程中的过敏原风险管理,在保护消费者的同时,也能保障企业法规的合理性和经济利益。多数保健食品企业的特点是产品种类多,涉及的过敏原物料多,故过敏原风险控制的难度较大。本文从建立过敏原数据库、过敏原控制体系、具体各加工环节的过敏原控制、产品过敏原标识、追溯和召回体系等各方面阐述了保健食品企业过敏原风险管理的方法和要求,对其他保健食品企业建立过敏原风险控制体系,应对出口需求具有一定的借鉴意义。     

An overview of microbial food safety programs in beef, pork, and poultry from farm to processing in Canada

Canada's vision for the agri-food industry in the 21st century is the establishment of a national food safety system employing hazard analysis and critical control point (HACCP) principles and microbiological verification tools, with traceability throughout the gate-to-plate continuum. Voluntary on-farm food safety (OFFS) programs, based in part on HACCP principles, provide producers with guidelines for good production practices focused on general hygiene and biosecurity. OFFS programs in beef cattle, swine, and poultry are currently being evaluated through a national recognition program of the Canadian Food Inspection Agency. Mandatory HACCP programs in federal meat facilities include microbial testing for generic Escherichia coli to verify effectiveness of the processor's dressing procedure, specific testing of ground meat for E. coli O157:H7, with zero tolerance for this organism in the tested lot, and Salmonella testing of raw products. Health Canada's policy on Listeria monocytogenes divides ready-to-eat products into three risk categories, with products previously implicated as the source of an outbreak receiving the highest priority for inspection and compliance. A national mandatory identification program to track livestock from the herd of origin to carcass inspection has been established. Can-Trace, a data standard for all food commodities, has been designed to facilitate tracking foods from the point of origin to the consumer. Although much work has already been done, a coherent national food safety strategy and concerted efforts by all stakeholders are needed to realize this vision. Cooperation of many government agencies with shared responsibility for food safety and public health will be essential.     

2014年洛阳市餐饮服务食品安全监督抽检结果分析

目的 加强洛阳市餐饮服务行业食品安全监管,及时发现餐饮环节食品安全隐患,为确保公众饮食安全,进一步提高食品安全监督管理水平提供依据。方法 按照《洛阳市2014年餐饮服务食品安全监督抽检方案》随机抽取辖区内各类餐饮单位11类食品共计414份样品,进行大肠菌群、菌落总数、金黄色葡萄球菌等微生物指标及重金属、兽药残留及营养成分等理化指标进行检测。结果 抽检414份样品,合格样品数395份,总体合格率为95.41%。其中食品原料全部合格,而高风险食品中自制饮料合格率最低（58.33%）,其次为水发鱿鱼（62.50%）和非发酵豆制品（96.15%）。城区餐饮服务单位的食品样品合格率（94.74%）略低于县城餐饮服务单位食品样品抽检合格率（97.27%）。各类型餐饮服务单位中,快餐店合格率最低。结论 洛阳市餐饮服务行业总体卫生状况较好,但仍存在微生物污染及甲醛超标情况,提示相关监管部门应加强监管力度,从各个环节把控食品安全质量,确保公众饮食安全。     

The regulatory environment past and future — incentive or impediment to developments in food science and technology: A perspective from FDA∗

The best system for protecting public health is one that involves two layers of control before food reaches the consumer. The first layer of control is the industry's clear responsibility to prepare food that is safe. The second layer of control is the monitoring that is provided by government to ensure that the industry is doing its job and is in fact producing safe food.

While some may view this “second layer” as an impediment in the development and marketing of new technologies, there is another way to look at the “regulatory environment”. The regulatory environment itself, is not an impediment to the development of food science and technology.

The regulatory environment, with all its components — scientists, consumers, industry, and Congress — defines “safety” within the context of today's technology, scientific capability, and tolerance level of the lay public. The entire regulatory environment serves to guide the development of food science and technology by providing signposts, in the form of scientifically sound regulatory decisions. The scientific basis of these decisions becomes building blocks on which to rest further refinement of the technology, product, ingredient, or packaging material or on which research in related technologies or research in innovative directions can build.

This scientific groundwork becomes very important as more and more companies move away from having self‐contained research laboratories toward using commercial laboratories and academic institutions, as well as participating in cooperative research endeavors to meet food safety and product development research needs. These changes in the way industry is doing business today clearly indicate a direction that will impact on the “regulatory environment” in the next few years — a direction that will include deeper commitment of private/public sector cooperation in generating the data and information that defines safety for any given technology or product. The shift to commercial labs and academic institutions is occurring at the same time the consumer continues to believe that food is “safe”, novel technologies and products are entering the market at an ever increasing rate, the market is moving toward a more global food supply, and significant changes are taking place in the food safety/inspection infrastructure. To meet these challenges, the academic institutions will take on more importance. To the extent that food scientists from industry dissipate, other food scientists — particularly those in academic settings — must assume additional responsibilities. Further changes will come in the way we do business.

In the words of Robert McVicker, Kraft General Foods’ Dr. VP of Technology, Quality Assurance and Scientific Relations, describing one public/private sector cooperative effort, the National Center for Food Safety and Technology, “It is clear that in forming the National Center our key objective is the generation and fostering of scientific and technical knowledge and the exchange of this knowledge among the agency, industry, and academic partners. In working side by side, I believe we will learn that our goals are very similar and are, in fact, identical. Through partnerships and strategic alliances such as we are forging, we will continue to deliver safe and wholesome foods to American consumers.”     

水产品质量安全检测技术研究进展

近年水产品安全成为食品安全的主要问题之一。本文对水产品内源性危害如毒素、寄生虫、水产品过敏原以及水产品规模化养殖过程中涉及到的外源性危害如化学物质添加、农兽药、重金属残留及细菌病毒等微生物危害以及其他物理破坏等主要因子进行分析。针对毒素、寄生虫、渔药、重金属和微生物分别从色谱法、分子生物学、化学、免疫学、生物传感法等方面进行检测方法介绍和优缺点讨论。大多数新型检测技术拥有更好的特异性、准确性、快速性,但在各个国家的水产品安全检测工作中尚未成为标准使用。随着水产品产业的快速发展,建议加快推动国家水产品安全的标准化及法规化进程,确保消费者权益和食品安全。     

Guidance on validation of lethal control measures for foodborne pathogens in foods

Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.     

Near-infrared spectroscopy and imaging in food quality and safety

Over the last two decades, near-infrared spectroscopy (NIRS) has established itself as a non-destructive analytical technique in a variety of disciplines. However, recent technological advancements in hardware design and data mining techniques have unleashed the potential of NIRS to become a tool of choice for routine analyses of agricultural products. The current paper synthesizes the status of NIRS in the agri-food industry in terms of hardware and software development as well as the direction in which the NIRS research is headed. An extensive review of literature reveals that the emphasis on hardware development is focused on developing compact, robust, and portable spectrometers and hyperspectral imaging (HSI) systems. The software development on the other hand is geared towards developing better preprocessing, analyses, and modeling techniques using chemometrics, support vector machines, and artificial neural networks. The four main agri-food sectors identified to be the beneficiaries of this research revolution are grain quality monitoring; post-harvest handling of fruits and vegetables; identification of contaminants in animal produce and feed; and food safety and authenticity. Apart from discussing the aforementioned topics, the paper also provides food scientists some working knowledge on parameters crucial to the performance of spectral and imaging systems. It is expected that further development of NIRS will help agricultural and food scientists to enhance the quality and safety of our food.     

RESIDUE TESTING AND CONTROL STRATEGIES

The need for residue testing and controls basically derives from two imperatives, the safety of the food supply and requirements imposed in trade. Maximum residue limits (MRLs) for pesticides, veterinary drugs, intentional food additives and potential contaminants, such as mycotoxins, are set for various food commodities based on toxicological assessment. Regulatory testing on domestically produced goods reveals the prevalence of a particular residue in a specific food commodity and also serves as a means to assess the effectiveness of the product registration system, while testing conducted on imports is primarily a verification of the effectiveness of the regulatory program in the exporting country. For industry, testing is required to demonstrate due diligence or to ensure that a product meets the specifications of an export market or a specific contract. Testing programs should be appropriate to meet the intended use. A survey to determine incidence of violations requires a test that detects residues above the MRL, while a dietary exposure study requires methodology that detects residues with the maximum achievable sensitivity. Tests conducted to certify a product for export or to fulfill the requirements of a contract should ensure that the product is in compliance with the market or contract requirement. If the requirement is “no detectable residues”, a very sensitive test method may be required. In many countries, there is a developing consensus that while government has a role in conducting work that is in the public interest, such as ensuring the safety of the food supply within a level of statistical assurance, it is ultimately the producer of the food who is responsible for the safety of the product or for ensuring that the product meets market or contract requirements. Various aspects of this changing regulatory, trade and consumer environment will be considered, with examples of the roles now played by governments and industry to ensure the safety and quality of food products.     

浅析编制食品安全企业标准

我国的食品制造业虽然起源很早,但工业化程度较低。近年来,频发的食品安全事故又将食品产业推入信任危机时代。而食品标准作为食品安全的第一道关口,对产品安全、生产安全都起着重要的指导作用。目前的食品标准分为国家标准,行业标准和企业标准,中国的特色产品众多,国家标准不可能覆盖和适用所有的产品,因此,利用现有的国家、行业标准,制定合理的企业标准成为目前众多企业面临的技术问题。本研究从标准制定的角度,阐述在制定食品企业标准过程中应注意和关注的问题。