一种新型树脂控制剂在卫生材料衬纸生产中的应用

介绍一种新型树脂控制剂在卫生材料衬纸生产中的应用。该助剂可以有效地控制生产系统内产生的树脂(胶黏物),减少因胶黏物造成的纸张尘埃和纸机断纸,提高纸机系统运行性能,保持抄造系统清洁,从而减少纸机停机次数,提高生产效率。     

中国食品卫生监管问题与对策

分析了中国食品卫生监管的现状，针对性地提出了加强中国食品卫生监管的对策与建议，尝试对这一现象作初步探讨，以助于该问题尽快有效的解决。     

Application of ISO 22000 and comparison with HACCP on industrial processing of common octopus (Octopus vulgaris) – Part I

Critical control points (CCPs) were identified in the risk assessment of octopus ( Octopus vulgaris ) processing and implemented in the hazard analysis critical control point (HACCP) plan. In the hazard analysis worksheet the different hazards were identified at each processing stage, whereas in the HACCP plan each CCP is identified and accompanied with the relevant significant hazard, critical limit, monitoring of the CCP and corrective actions. In this work comparison of ISO 22000 analysis with HACCP is carried out over octopus processing and packaging. ISO 22000 Analysis Worksheet was employed for determination of some prerequisite programmes (PrPs). Comparison between the two systems has been carried out using the hazard analysis worksheet. The PrPs are the main difference between the two systems. The incorporation of PrPs in the ISO 22000 made the system more flexible as a smaller number of CCPs was introduced.     

当前我国围绕食品安全内涵及相关立法的研究热点--兼论食品安全、食品卫生、食品质量之间关系的研究

介绍国内外关于食品安全概念的不同定义和当前我国围绕食品安全概念及内涵的各种认识,论述了食品安全、食品卫生、食品质量三者之间的关系,指出了确立食品安全法律概念的长远的重大意义。     

我国牛肉质量安全控制中存在的问题及解决方法

本文综述了我国牛肉生产中的污染、卫生监测及质量控制方法的应用和管理中存在的问题,介绍了HACCP体系和质量追溯体系等质量安全控制系统,并总结出其实施和监管过程中需要注意的问题。     

食品包装材料的欧盟指令解析

为加强国内食品包装材料的安全卫生控制及促进我国对外贸易的顺利进行。解析了欧盟对食品接触包装材料的管理体系，重点介绍了与食品接触塑料材料和制品的指令、法规以及三层结构体系，阐述了各种法规及指令的制定过程。     

Trapping the food safety performance of a small or medium-sized food company using a risk-based model. The HYGRAM system

The requirements of implementing Hazard Analysis and Critical Control Points (HACCP) principles in food production are increasing. A practical risk quantification model, HYGRAM, was developed for small and medium-sized enterprises to meet this challenge. The model makes the user familiar with the HACCP principles by software-assisted guidance through the procedure, connecting special microbiological hazards, good hygiene practice, and other prerequisite programs to HACCP. HYGRAM is a tool to analyze and quantify risks of different processes, and to compare them. It is developed to relieve enterprises with limited resources in confirming the food safety of their production.     

奥奇丽在牙膏行业卫生许可制度实行下的技改

介绍了现行的《牙膏产品生产许可实施细则》,并讨论了奥奇丽依据《细则》进行的技改项目,详细说明了奥奇丽牙膏生产车间的卫生、环境整改。     

三种益生菌发酵剂固态发酵对豆粕营养品质的影响

采用三种益生菌发酵剂固态发酵豆粕,通过测定发酵豆粕的感官品质、pH值、有益微生物含量、营养指标及卫生指标,比较三种益生菌发酵剂对豆粕品质的影响,以期筛选出适宜豆粕发酵的最优益生菌发酵剂。结果表明,益生菌发酵剂A和C对发酵豆粕的感官性状影响不大,三种益生菌发酵剂均能够显著降低发酵豆粕的pH值、大肠杆菌（Escherichia coli）和霉菌数量（P＜0.05）,显著提高有益微生物数量、粗蛋白、酸溶蛋白、总酸和有机酸含量（P＜0.05）。三种益生菌中以益生菌发酵剂A和益生菌发酵剂C效果即乳酸菌和酵母菌固态发酵豆粕效果较好,结合成本考虑优先选择益生菌发酵剂C。     

我国食品卫生微生物标准体系中存在的问题及建议

主要对我国的食品卫生微生物标准体系存在问题进行分析,借鉴食品法典委员会(CAC)、国际食品微生物规格委员会(ICMSF)及发达国家的食品卫生微生物标准体系,结合我国的国情,提出修改我国食品卫生微生物标准体系的构想和建议。