对钢铁企业加强职业健康管理初探

目的为探索钢铁企业职业健康工作经验,搞好职业健康工作。方法通过分析本企业职业健康工作现状和职业健康工作方面存在的问题,特别是《职业病防治法》实施5年来,企业内部职业健康工作的状况。结果提高了企业领导的意识,提升了管理人员专业技术素质,加强了宣教培训工作,健全了职业病防治管理制度,加强了职业健康管理考核工作。结论促进了钢铁企业的职业健康管理工作健康有序的开展,促使企业生产经营又好又快的发展。     

舒肤网水刺布在医疗卫生产品中的应用

本文简要阐述了非织造布新型复合材料———舒肤网水刺布的结构、性能和在医疗卫生及生活用品方面的一些用途。     

薄层色谱-表面增强拉曼光谱法快速检测改善睡眠类保健食品的主要成分及其光谱表征

目的建立薄层色谱(TLC)与表面增强拉曼光谱(SERS)联用技术对改善睡眠类保健食品的主要成分(褪黑素、维生素B_6)的快速检测新方法。方法以环己烷-乙酸乙酯-乙醇(5∶3.5∶2,V/V)为展开剂,利用TLC将改善睡眠类保健食品中主要成分与保健食品基质初步分离,在UV_(254nm)下检测定位;以780 nm激光为激发波长,水相银胶溶液为表面增强剂,采用SERS法对TLC上的微量成分进行原位定性检测。通过模拟阳性样品试验,考察保健食品基质对褪黑素、维生素B_6的TLC-SERS的影响,并考察褪黑素及维生素B_6的检出限,并随机对市售4种改善睡眠类保健食品进行检测。结果褪黑素、维生素B_6的TLC-SERS与相应对照品的拉曼光谱特征峰存在明显相关性;保健食品的基质对褪黑素和维生素B_6的检测不存在干扰;褪黑素和维生素B_6的检出限为10、5μg。市售改善睡眠类保健食品主要成分的TLC-SERS与褪黑素或维生素B_6基本相同。结论本法准确、灵敏、快速、简单,为检测混合样品等复杂体系主要成分的定性鉴别检测提供一种有效方法。     

Pathogen-specific incidence rate of clinical mastitis in Flemish dairy herds,severity, and association with herd hygiene

A one-year survey on clinical mastitis was conducted on 50 randomly selected commercial Flemish dairy herds to estimate the pathogen-specific incidence rate of clinical mastitis (IRCM). The severity of the cases and the potential associations with herd hygiene were studied. Participating producers sampled 845 cases and 692 dairy cows. The mean and median IRCM was estimated at 7.4 and 5.3 quarter cases per 10,000 cow-days at risk, respectively. A large between-herd variation was observed (range of 0–21.3). In general, the IRCM was lower in heifers compared with multiparous cows (2.9 vs. 11.0 quarter cases per 10,000 cow-days at risk). However, the overall IRCM in the first week after calving was higher in heifers compared with cows (43.4 vs. 31.6 quarter cases per 10,000 cow-days at risk). Streptococcus uberis (18.2% of the cases) and Escherichia coli (15.5%) were the most frequently isolated pathogens and no growth was observed in 19.9% of the cases. The majority of the cases (63.1%) were mild (only clots in milk). Moderate (hard quarter without general signs) and severe symptoms (systemic illness) were observed in 29.9 and 7.0% of the cases, respectively. Isolation of E. coli (vs. any other culture result) was more likely in moderate and severe cases compared with mild cases. Overall IRCM and E. coli IRCM were higher in dirty compared with clean herds based on udder hygiene scores (9.0 and 1.7 vs. 6.0 and 0.6 quarter cases per 10,000 cow-days at risk, respectively). This study broadens the knowledge on clinical mastitis in Flemish dairy herds and underlines the high risk of CM in early-lactation heifers, the role of the so-called environmental pathogens, and herd hygiene.     

甜菜糖品卫生细菌学检测实验体系的建立与应用 食糖菌落总数的测定与分析

本文建立了甜菜糖品卫生细菌学检测实验体系中菌落总数测定技术，用以评估甜菜糖细菌污染程度，为精品卫生微生物学检验奠定了技术基础。菌落测定为食糖卫生评价提供了依据，为制糖工艺流程微生物污染和食糖贮存环境评估提供技术选择。5个糖期食糖检测表明，技术稳定可靠。不同糖厂、同一糖厂不同批次产品存在着不同的细菌污染情况，菌落测定技术为制糖工艺确定杀菌剂的类型和数量提供了直接依据。     

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Prerequisite programs are considered the most efficient tool for a successful implementation of self‐control systems to ensure food safety. The main objective of this study was to evaluate the implementation of these programs in 15 catering services located in Navarra and the Basque Country (regions in northern Spain), through on‐site audits and microbiological analyses. The implementation of the prerequisite program was incomplete in 60% of the sample. The unobserved temperature control during both the storage and preparation of meals in 20% of the kitchens reveals misunderstanding in the importance of checking these critical control points. A high level of food safety and hygiene (absence of pathogens) was observed in the analyzed meals, while 27.8% of the tested surfaces exceeded the established limit for total mesophilic aerobic microorganisms (≤100 CFU/25 cm²). The group of hand‐contact surfaces (oven door handles and aprons) showed the highest level of total mesophilic aerobic microorganisms and Enterobacteriaceae, and the differences observed with respect to the food‐contact surfaces (work and distribution utensils) were statistically significant (P < 0.001). With regard to the food workers’ hands, lower levels of microorganisms were observed in the handlers wearing gloves (that is, for Staphylococcus spp we identified 43 CFU/cm² on average compared with 4 CFU/cm² (P < 0.001) for those not wearing and wearing gloves, respectively). For a proper implementation of the prerequisites, it is necessary to focus on attaining a higher level of supervision of activities and better hygiene training for the food handlers, through specific activities such as informal meetings and theoretical‐practical sessions adapted to the characteristics of each establishment.     

Investigating the subjective cooling effect of eyelid cleansing gel on eyelid and ocular surface temperature

PurposeTo investigate if the application of Blephagel, an eyelid cleansing gel, causes subjective and/or objective cooling effects by measuring ocular symptomology and temperature.MethodsTwenty-five healthy subjects underwent baseline non-invasive temperature measurements on the closed upper eyelid (centrally, nasally, and temporally) and ocular surface temperature (OST) on both eyes using an infrared camera. A standard application of Blephagel was then applied to the closed upper eyelid and eyelashes with a sterile cotton-wool to one eye selected at random. Temperature measures were then repeated on both eyes after 30–60, 120–150, and 180–210 s. At each interval, subjects rated the comfort and any cooling sensation of each eye on a 0–10 scale.ResultsAfter application of the gel, there was a significant difference in temperature at all locations on the eyelid between the test and control eyes over time (F = 9.322, p < 0.001). Post hoc analysis revealed this was significant from 30 to 60 s interval (36.3 ± 1.1 °C versus 37.2 ± 0.7 °C; p < 0.001) and the 120–150 s interval (36.8 ± 0.8 °C versus 37.2 ± 0.6 °C; p < 0.001). There was no significant variation between the OST locations over time (F = 3.350, p = 0.07). With respect to symptoms, there was a significant increase in cooling sensation in the test eye compared to the control eye over time (F = 10.438, p < 0.001), that remained throughout the experiment.ConclusionsBlephagel produces a reduction in temperature of the eyelids that is accompanied with a subjective cooling sensation.     

酸乳在加工贮藏过程中微生物菌相演变与卫生标准研究

应用选择性培养基对凝固型酸乳加工过程中细菌菌相演变情况进行分析,同时应用国家标准方法对酸乳加工储藏过程中的微生物卫生指标菌落总数、大肠菌群、霉菌和酵母菌的消长状况进行研究。结果表明假单胞菌、肠杆菌科和乳酸菌是原料乳中的优势菌群,经过杀菌、接种和发酵后,乳酸菌为优势菌群。贮藏一周后霉菌和酵母菌逐渐增加并成为次要优势菌群,三周后细菌菌落总数增加。霉菌、酵母菌和细菌是引起酸乳腐败的主要微生物类群。     

The development of a 'clean sheep policy' in compliance with the new Hygiene Regulation (EC) 853/2004 (Hygiene 2)

The aim of this research was to identify the risk factors associated with the transfer of bacterial contamination from the fleece to the ovine carcass thereby providing the scientific basis for the development and validation of a clean sheep policy. Two hundred sheep in lairage were graded into five categories each consisting of 40 sheep. The categories were as follows; (A) clean and dry; (B) clean and wet; (C) dirty and dry; (D) dirty and wet and (E) visible dags (dung-clotted tufts of wool) categorized by the chief veterinary inspector at the slaughter plant based on the visual inspection of the hygienic status of the fleece. Microbiological evaluations of the carcasses were conducted using swab sampling methods. Total viable counts (TVCs), Enterobacteriaceae and coliform counts were obtained from 40 animals per category at four separate sites (brisket, shoulder, flank and rump) immediately after pelt removal. Statistical analysis of TVC data obtained from the carcass indicated that the dirt level of the fleece had a significant effect on contamination levels when the fleece was dry. Enterobacteriaceae and coliform counts suggest that dirt was a contributing risk factor regardless of wetness or dryness of the animal. The clean sheep policy should therefore differentiate between clean and dirty sheep and mandate additional hygiene measures for the latter.     

生物传感器在食品工业中的应用

就生物传感器在食品工业中的应用及其前景进行了综述，主要包括食品鲜度、成熟度、滋味测定；食品细菌及原病菌测定；食品毒素及残留农药测定；食品添加剂的测定。