HACCP系统及其在食品安全上的应用

文章介绍了危害分析与关键控制点系统的主要原理，讨论了食品加工中物理、化学和生物性危害的分析方法，描述控制危害发生的工艺过程关键控制点的确定，旨在确保食品安全，提高产品质量。     

HACCP体系在搅拌型酸奶生产中的应用研究

在GMP及SSOP基础上,通过对搅拌型酸奶生产工艺生产全过程进行危害分析,提出危害预防措施,确定关键控制点,并制定关键控制点的关键限值、监控、纠偏、记录和验证措施,建立了搅拌型酸奶HACCP体系。     

HACCP体系

HACCP是一种控制食品安全危害的预防性体系,用来使食品安全危害风险降低到最小或可接受的水平,预测和防止在食品生产过程中出现影响食品安全的危害,防患于未然,降低产品损耗。HACCP包括7个原理:①进行危害分析;②确定关键控制点;③确定各关键控制点关键限值;④建立各关键控制点的监控程序;⑤建立当监控表明某个关键控制点失控时应采取的纠偏行动;⑥建立证明HACCP系统有效运行的验证程序;⑦建立关于所有适用程序和这些原理及其应用的记录系统。HACCP作为一个评估危害源,建立相应的控制体系的工具,它强调食品供应链上各个环节的全面参…     

基于故障模式、影响与危害性分析的宁都黄鸡养殖环节质量安全关键控制点识别

运用故障模式、影响与危害性分析(FMECA)识别宁都黄鸡养殖过程中风险因子关键控制点,找到引起产品安全危害可能原因。在合理划分宁都黄鸡养殖环节基础上,分析了每个环节的危害模式、危害原因、危害影响、危害的检测方法、可选择的预防措施、危害处理等因素,建立基于风险优先数值为指标关键控制点识别模型。利用FMECA方法,通过数据计算准确识别宁都黄鸡养殖环节的关键控制点,有效地避免识别的盲目性,从而科学指导宁都黄鸡安全养殖,实现宁都黄鸡绿色、无公害生产。     

HACCP体系在无公害牛奶生产中应用探讨

将危害分析(HA)与关键控制点(CCP)体系应用于无公害牛奶生产中熏对原料奶生产过程进行危害分析熏确定关键控制点熏并制定相应的解决方法和途径熏从而实现对危害的有效控制,确保牛奶及奶品的安全。     

基于FMECA的生猪安全养殖关键控制点识别

为找到生猪养殖过程中有关食品安全危害发生的原因,准确识别关键控制点,将FMECA分析方法应用在有关食品安全关键控制点的识别上,分析生猪养殖过程各环节的危害模式、危害原因以及产生的影响、危害的检测方法、可选择的预防措施、危害处理等因素,建立风险优先数RNP值为指标的风险水平划分系统,构建适用于生猪安全养殖的关键控制点的识别模型。通过实证分析表明,在生猪养殖过程中,利用FMECA方法,可以通过数据计算准确地识别生猪安全养殖的关键控制点,有效地避免识别的盲目性,从而科学地指导生产,促进生猪安全养殖的实现。     

HACCP原理在生鲜牛奶生产中的应用

HACCP是危害分析与关键控制点的英文缩写,该文结合我国大多数中、小奶牛场硬件条件,运用HACCP原理,分析了泌乳牛饲养和生鲜牛奶生产过程中危害产生的原因,制定了简单易行的预防措施,确定了关键控制点,建立了控制制度和验证方案,有效的控制了危害的出现.同时通过实施HACCP计划,使生鲜牛奶的卫生、安全质量达到了发达国家标准.     

预混合饲料HACCP危害分析及其控制办法

为了控制和消除预混料生产过程中可能发生的危害,采用HACCP理论设立预混料生产关键控制点和纠偏措施可有效提高产品质量的安全性。运行实践证明,不同饲料厂应根据各自的生产工艺合理设置关键控制点,同时要搞好HACCP计划的前置条件,保障HACCP计划的有效性。综述了HACCP体系的建立准备、危害分析及控制方法。     

无公害池塘流水养鱼HACCP模式的应用研究

本研究通过对水产养殖管理流程各环节进行危害分析,确定其关键控制点,构建了水产养殖管理HACCP模式,结果表明,在瓮安县现有水产养殖条件下,通过对生产过程中危害关键控制点的控制,可生产达到无公害食品标准的水产品,同时,可为水产养殖小区提供无公害水产养殖管理规范技术依据。     

HACCP在乳品生产中的应用

以液态乳生产为例通过对其生产过程进行危害分析,确定关键控制点,制定相关的关键控制措施对危害进行有效控制,确保乳品的安全性。     

禽流感对食品安全的影响

禽流感对食品安全的影响是巨大的,是影响肉食品安全的重要风险因素。论文从禽流感对家禽养殖业发展的影响、通过食品链条对人类健康造成危害、重大食品安全事故影响国际贸易和企业发展三方面论述了禽流感对食品安全的影响。阐明了认清禽流感的病原并掌握正确的防范措施,采取切实可行的对策,依靠实用有效的科学技术,就一定能成功地防止禽流感可能造成的重大食品安全事故,避免经济损失和社会影响,保证国民经济健康地向前发展。     

Food Safety Hazards and Microbiological Zoonoses in European Meat Imports Detected in Border Inspection in the Period 2008–2013

Microbiological contaminations and other food safety hazards are omnipresent within the European Union (EU) and a considerable risk for consumers, particularly in imported meat and meat products. The number of rejections at external EU borders has been increasing in recent years. Official authorities in each member state are therefore obliged to notify border rejections of food and animal feed due to a direct or indirect risk to human or animal health. This study explored the trends and temporal and spatial distribution of notifications on food safety hazards between January 2008 and December 2013 with a special emphasis on microbiological zoonoses in meat and meat products including poultry at border checks resulting from the rapid alert system for food and feed (RASFF). Results indicated that border rejection notifications are increasing exponentially, frequently due to Salmonella in poultry and shiga‐toxin‐producing E. coli in meat and meat products.     

Meat inspection in the Australian red-meat industries: past, present and future

Postmortem inspection of carcases and offal has been a cornerstone of consumer protection in the red-meat industry for over a century. In 2011, there began strong moves to reform the traditional process of meat inspection applied to cattle, sheep and goats in Australia. A major motivation was the widespread acceptance that organoleptic inspection does little to control the most important hazards in meat products - microbial pathogens derived from gut flora. The watershed reforms in international trade provided another incentive by encouraging the application of a risk-based approach to food safety, which allows for the discontinuation of processes that do not enhance public health outcomes. As well, there was a strong imperative to ensure that resources allocated to quality assurance delivered maximum economic benefit for both consumers and processors. This review discusses how the role of meat inspection is likely to evolve into the future under the influence of these forces. It summarises how the current system was derived through repeated modification over time, mainly to satisfy the requirements of trading partners. Major developments are summarised, focusing especially on how the inclusion of particular organoleptic techniques was initially justified and the relevance of these to modern meat production. Overall, analysis of past and present practices suggests that in the future both public health and efficiency will be better served by strategically integrating the most effective elements of traditional organoleptic inspection with information from the preslaughter period and the use of modern technology for rapid and accurate detection of hazards.     

应用HACCP原理建立学生食堂食品安全保障体系

食品污染所引起的食品安全事件在世界上不断发生，食源性疾病已成为威胁人类健康的主要原因。根据学生食堂餐饮食品加工的特点，运用危害分析与关键控制点（HACCP）原理，确定原料采购、熟制、出售和复热作为学生食堂餐饮食品加工的关键控制点，建立危害控制措施，确保食堂餐饮食品安全。     

Evaluation of serum allergen-specific IgE for the diagnosis of food adverse reactions in the dog

A new monoclonal enzyme-linked immunoassay (ELISA; CMG IMMUNODOT, Fribourg, Switzerland) measuring food antigen-specific serum IgE was used in an attempt to investigate food allergen-specific IgE in dogs. The serum of eight dogs with clinically proven adverse reactions to specific proteins was tested for beef, cow's milk, pork, lamb, hen's egg, soybean, fish mix (cod/sole), peanut, maize and wheat flour. The control group consisted of three healthy dogs, three dogs with nonallergic skin disease, two dogs with atopy, a cat and a horse. Only three mild positive reactions to beef, lamb and peanut, respectively, were found in this study; the sera were from two control dogs with the clinical diagnosis of dermatophytosis and atopy. None of the animals with confirmed food adverse reactions showed positive reactions. This study indicates that the diagnosis of food adverse reactions in the dog by measuring allergen-specific IgE with the used mononuclear ELISA is unreliable.     

Foodborne zoonoses due to meat: a quantitative approach for a comparative risk assessment applied to pig slaughtering in Europe

Foodborne zoonoses have a major health impact in industrialised countries. New European food safety regulations were issued to apply risk analysis to the food chain. The severity of foodborne zoonoses and the exposure of humans to biological hazards transmitted by food must be assessed. For meat, inspection at the slaughterhouse is historically the main means of control to protect consumers. However, the levels of detection of biological hazards during meat inspection have not been established in quantitative terms yet. Pork is the most frequently consumed meat in Europe. The aim of this study was to provide elements for quantifying levels of risk for pork consumers and lack of detection by meat inspection. Information concerning hazard identification and characterisation was obtained by the compilation and statistical analysis of data from 440 literature references. The incidence and severity of human cases due to pork consumption in Europe were assessed in order to calculate risk scores. A ratio of non-control was calculated for each biological hazard identified as currently established in Europe, i.e. the incidence of human cases divided by the prevalence of hazards on pork. Salmonella enterica, Yersinia enterocolitica and Campylobacter spp. were characterised by high incidence rates. Listeria monocytogenes, Clostridium botulinum and Mycobacterium spp. showed the highest severity scores. The three main high risk hazards involved in foodborne infections, Y. enterocolitica, S. enterica and Campylobacter spp. are characterised by high non-control ratios and cannot be detected by macroscopic examination of carcasses. New means of hazard control are needed to complement the classical macroscopic examination.     

马来西亚的食品安全控制体系

从食品安全控制体系的构建、保障能力、实验室服务、科研和监察、药典编撰、国家和区域间的网络建设、区域内国家间的技术援助等方面全方位介绍马来西亚食品安全控制体系，以期为我国构建和完善食品安全控制体系提供借鉴。     

HACCP在无公害生猪生产中的应用

HACCP是预防性食品安全管理体系,笔者基于HACCP的基本原理,通过对无公害生猪生产工艺的各个环节的危害分析,确定生产过程中的关键控制点(CCP),并确定关键限值(CL),以利于监控措施和纠偏措施的实施.     

Prevalence and Risk Factors for Bacterial Food‐Borne Zoonotic Hazards in Slaughter Pigs: A Review

The Hygiene Package and Regulation EC‐2160/2003 require information flow from farm to slaughterhouse to enhance European consumers protection in a ‘farm to fork’ approach. This obligation especially concerns food‐borne zoonotic hazards transmitted to humans through pork consumption, such as thermophilic Campylobacter spp., Listeria monocytogenes, Salmonella enterica and Yersinia enterocolitica. Prevalence estimates of these four hazards are affected by the sampling strategy and diagnostic procedure. Individual prevalence estimates for pig carriage (from digestive contents or lymph nodes collected at slaughterhouse) were higher than individual prevalence estimates for pig shedding (from faeces). Among risk factors described in the literature, poor pen cleaning and disinfection after pig departure to slaughterhouse and poor bio‐security measures are of major significance. Moreover, whereas wet feed increases the risk of pig infection by L. monocytogenes, dry feed is a risk factor for Salm. enterica. Mixing batches of pigs, notably in fattening herds, represents a risk for the transmission of Salm. enterica and Y. enterocolitica. Whereas small herds are more infected by thermophilic campylobacters and Y. enterocolitica, higher prevalence of Salmonella is observed in large herds due to a more frequent mixing of batches. Antibiotic treatment during the finishing period increases the risk of transmission of Salm. enterica. The forenamed elements should be taken into account to characterize farms in a risk assessment approach and to improve zoonotic hazard management in the pork food chain.     

动物源性食品安全问题与对策

随着现代化经济的快速发展,人们生活水平的不断提高,对动物源性食品的需求也越来越多,然而,动物源性食品安全问题也日益显露无疑,严重威胁着公共卫生安全及人体健康,已造成严重后果,引起了各方面的高度关注。本文系统分析认为,饲料的污染、养殖场生态环境的严重污染、养殖生产中滥用抗生素、使用违禁添加剂、动物源性食品加工和储藏过程中违规或超量使用食品添加剂、检出手段落后、法律法规体系不健全、管理部门多、政务分割是产生动物源性食品安全事故的根源。针对目前的现状,提出了动物源性食品安全的控制对策是加强宣传,提高人们对畜产品安全重要性的认识,发展生态畜牧业模式,完善疫病防控体系,强化动物疫病防控意识,加强监管,确保动物源性食品源头的质量安全、强化监管职责,确保畜产品的屠宰加工质量、加强动物疫病监测体系建设、建立与国际标准接轨的奶业标准体系,各职能部门应切实承担起这项工作,加强此方面的监管力度,以保障人体健康,维护社会安定。