美国加拿大食品法规简介

<正> 美国和加拿大对于食品和饮料都有非常严格而具体的法律规定。在美国,有权对食品立法的机构是美国食品和药物管理局(FDA),其法规刊登在每日出版的《联邦记事报》上;在加拿大是卫生和健康部立法,其法规刊登在每日出版的《加拿大公报》上。美国《联邦记事报》按年度汇编成《联邦法规典集》,其第21篇题为“食品和药物” ,这就是食品行业所熟知的21 CFR;而《加拿大公报》上的法规则不定期地编入《食品和药物法规集》中。     

提高农产品的利用减少粮食供应不足——食品科学与技术在应对全球粮食供应不足中的适度贡献

1 粮食供应不足的问题及其背后的原因 世界约六分之一的人口遭受严重的饥饿和营养不良的危害.遭受饥饿的热点地区并非均匀地分布在全球各地,其中非洲最严重!但在东南亚、中美洲、南美洲甚至在诸如欧洲和美国的许多地区也同样有人遭受饥饿.     

History in the Making: Older Canadian Women's Food-Related Practices

Many societies have traditionally considered cooking nourishing food for the family to be a natural occupation of women. This article outlines the findings of a small-scale, interpretive study focusing on older Canadian women's participation in planning, preparing, serving, and sharing food for Christmas. The 20 participants, who each took part in one of three focus group discussions, ranged in age from 65 to 93. They were recruited through the Women's Institute in Alberta, Canada and all were from a rural background. Analysis revealed that the meanings of preparing food for family and others at Christmas are shaped by personal, social, cultural, historical, and religious influences. The findings open lines of inquiry into ways these and the next generation of women support the continuation of traditional practices and resist and adjust to change.     

A Comparison of Canadian and Colombian Food Inspection Systems

This article compares food inspection systems of Canada and Colombia. The Canadian Processed Products Establishment Inspection Manual (PPEIM) for products of plant origin is used as a model. The Canadian food inspection system has the advantage of including specific regulations per product type, making the establishment inspection more precise. Colombia lacks a sound health risk model to establishment inspection. The Canadian Health Risk Assessment Model might serve as a basis for building a health risk model. In Canada, establishment registration is mandatory and is a requisite for food product marketing. In Colombia, establishment inspection is mandatory but not requisite for product registration and marketing. Colombian regulations should be reviewed to make the food inspection system stronger and more soundly based on preventive dispositions, specifically establishment inspection as a prerequisite for product registration and marketing.

In Canada, specificity of inspection instruments such as the PPEIM increases food safety. In Colombia, the Food Processing Establishment Check List (FPECL) is not specific about product or process type. There is no specificity in regards to the control process, making this inspection instrument weak when inspecting different process types. In Colombia, there is a need for guide instruments such as a manual to support the FPECL assessment criteria used during establishment inspections. In Colombia, the FPECL does not include inspection of a recall system and process records.     

Food and nutrition-related learning in collective kitchens in three Canadian cities.

PURPOSE: To determine what food and nutrition-related learning takes place in collective kitchens (CKs) in three Canadian cities. METHODS: Semi-participant observation and in-depth interviews were conducted with CK participants and leaders. Major nutrition-related themes that emerged were categorized and integrated to form a picture of how food-related knowledge and behaviours were affected as a result of CK involvement. RESULTS: In general, CKs were perceived as an important source of food-related knowledge and skills. Some behaviour changes that resulted from participation were an increased variety of foods in the diet, increased vegetable consumption, and decreased fat consumption. CONCLUSIONS: Collective kitchens can be important tools for nutrition education. However, the broader social conditions, such as poverty, that influence food-related behaviours should also be taken into account.     

加拿大食品检查员制度体系对完善我国职业化食品检查员队伍建设的启示

食品检查是确保食品安全的一项重要监管措施,也是我国《食品安全法》赋予食品监管部门的重要职责。如何实施最严格的检查,确保检查的质量和效能,最关键就是食品检查员队伍建设。国外发达国家和地区历来注重食品检查员队伍的建设,而我国职业化食品检查员队伍建设还在探索中。加拿大食品安全在全球拥有很高声誉,其食品检查员制度体系别有特色,在法律上明确检查员的职责和权限,在机构设置上实施法定机构治理模式,在检查员职责分工上专业明晰,而且具有完善的检查员管理和教育培养体系。本文通过研究加拿大食品检查制度体系,归纳分析我国当前食品检查队伍建设现况及存在的问题,借鉴加拿大的有益经验和做法,提出完善我国职业化食品检查员队伍建设的建议和思考,以期完善和推进我国食品检查员队伍建设。     

脂质体的创制及在食品工业中的应用

脂质体是一种将物质包封于脂质双分子层中形成的具有纳米结构的载体,因成分的可变性和优越的结构特性而成为近年的研究热点。研究发现,脂质体可在活性物质表面形成类似双分子囊泡结构的生物膜,从而提高活性成分的稳定性和生物利用度,因此在食品工业领域具有极其广泛的用途。本文综述脂质体的制备技术及其在食品工业中的应用情况和研究进展。     

源于食品加工副产物纳米纤维素晶体的制备及其在食品中的应用

近年来,作为一种环境友好材料——纳米纤维素,其制备及在材料、食品、化工、医药等领域的应用备受人们关注,其中纳米纤维素晶体具有高长径比、高比表面积、高结晶度、高机械强度和良好的热稳定性等优良特性。在介绍纳米纤维素晶体制备方法的基础上,对源于食品加工副产物纳米纤维素晶体的理化特性(形貌、结晶度、稳定性等)及主要应用方面(作为食品包装材料增强剂、Pickering乳液稳定剂、食品配料等)进行了全面综述,并对纳米纤维素晶体研究存在的问题及今后的发展方向进行了展望。     

Phthalate Sample Preparation Methods and Analysis in Food and Food Packaging: a Review

A review on phthalate esters or phthalic acid esters (PAEs), chemicals of concern since a few decades ago that are widely used as plasticizers in food processing and packaging, is presented taking into account the background of such compounds, the metabolism, human exposure to PAEs, the sources and occurrence in food as well as the toxicological aspects and human health effects. In addition, 45 novel research articles that were published between 2002 and 2017 were identified and their results were tabulated showing the PAEs analysed, food matrix of PAEs, methods of sample preparation/extraction, methods of instrumental analysis and quantitation, percentage recovery and limit of detection (LOD) of the instrument for ease of comparison and referencing. In general, it was found that in the last 15 years, the number of PAEs analysed has increased from the commonly analysed 8 PAEs, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DIBP), di-n-butyl phthalate (DBP), butyl benzyl phthalate (BBP), dicyclohexyl phthalate (DCHP), di-n-octyl phthalate (DNOP) and di-(2-ethylhexyl) phthalate (DEHP) to as many as 23 PAEs. The methods of sample preparation have also progressed from the simple liquid-liquid extraction using organic solvents to solid-phase microextraction techniques to the more recent head-space or direct immersion solid-phase microextraction methods. Whereas for the analysis of PAEs, gas chromatography and liquid chromatography are still the preferred methods with improved LOD of analysis ranging from approximately 10 ppm for fatty foods to 1–60 ppt for water, juices and cooking oil samples.     

加拿大食品检查员管理政策法规分析和借鉴

食品安全是关系国计民生的大事.安全的食品是生产出来的也是监管出来的.要做好食品安全工作,强化食品安全监管能力建设是关键.职业化检查员队伍是食品安全监管工作的基础和保障,可弥补监管人手不够、专业能力不足等问题.国外发达国家均高度重视食品检查员建设,拥有高素质、专业强的检查员队伍,而我国食品检查员队伍建设还在探索.加拿大作...     

中国农村居民家庭食物消费与营养需求研究——基于农村住户截面数据分析

分析了中国农村地区住户的食物与营养需求,并用线性近似的几乎理想的需求系统（LA／AIDS）来估计食物的价格弹性与支出弹性,以及社会经济统计变量对食物消费的影响。结合工具变量法,用广义矩估计法分析营养需求的决定性因素。结果表明,收入和社会经济变量对食物与营养的需求有显著的影响。     

抗冻蛋白的制备及其在食品工业的应用研究进展

抗冻蛋白是一类冰结构蛋白质,在0 ℃以下能够控制冰晶生长和抑制冰再结晶,可作为低温保护剂,用于保护食品在冷冻保存过程中营养成分不流失。该文对抗冻蛋白的来源、特性、制备与纯化进行综述,并总结抗冻蛋白在冷冻食品应用中的进展,为将来抗冻蛋白产业化生产提供理论参考。     

纳米纤维素的制备及其在食品领域中的应用研究进展

纤维素是地球上含量最为丰富的天然有机聚合物。纳米纤维素一般以高等植物、海藻及微生物由来的天然纤维素为原料,运用酸水解、机械处理、氧化处理及酶降解等纳米化工艺而制备。原料与制备技术对于产物的微观形态、化学结构与聚集态结构影响显著。纳米纤维素的理化结构赋予其独特的宏观性质以及功能特性;加之可再生、可生物降解、安全性高等优势;近年来,纳米纤维素在食品包装、食品添加剂以及功能性食品中的应用研究方兴未艾,并已取得显著进展。本文对国内外在纳米纤维素的制备工艺、结构性质及其在食品领域的应用相关研究成果进行梳理总结,以期为基于纳米纤维素的食品科技研发工作提供参考。     

固体分散体的制备及其在保健食品中的应用

固体分散体被认为是在药物领域解决原料药物水溶性和溶解速率差的最成功的方式之一,由于在解决功能活性成分水溶性、稳定性差、生物利用率低等问题上具有独特的优势,近年来也逐渐运用于对保健食品的研发.本文从固体分散体的分类、制备技术、稳定性和其在保健食品上的应用四个方面,回顾和总结了固体分散体的研究进展,并结合当前后疫情时代下的...     

双变性淀粉制备及其在食品工业中应用

不同淀粉具有不同性能,大部分情况下原淀粉溶液不太稳定,对各类淀粉进行变性反应可 得到所需特性,从而满足生产要求,有时甚至需要双变性才能满足特殊要求;该文介绍双变性淀粉 制备及其在食品工业中应用。     

植物多肽的制备及在食品中应用的研究进展

植物功能多肽是植物来源的蛋白通过加工后形成的肽链片断,具备独特的生理功能以及较高的营养价值而在食品中得到广泛应用。植物功能多肽在制备、分离、应用与产业化方面均取得了显著进步。植物多肽的制备技术有酸碱水解法、酶水解法、微生物发酵法,其中酶解前对植物蛋白进行预处理可改善植物功能多肽。靶向酶水解法可减少或消除苦味肽的产生,解决了多肽食品应用难题;不同酶解条件得到不同类型的植物功能多肽,并具有营养、呈味、乳化等多种功能,可用于改善食品的产品品质与功能。针对近年来功能多肽在食品方面的研究新进展,综述了植物多肽的制备、脱苦技术和功能特性,并对其产业现状和前景也进行了分析和探讨。