期刊文献+

食品风险分析在HACCP体系中的应用初探 被引量:10

DISCUSSION OF APPLYING FOOD RISK ANALYSIS TO HACCP SYSTEM
下载PDF
导出
摘要 概括介绍了食品风险分析的发展历史,分析了食品风险分析与HACCP体系的区别和联系。重点介绍了食品风险分析理论在HACCP体系中应用的必要性,以及当前的研究成果,并在此基础上提出建立结合风险分析要素和HACCP体系的RACCP体系。 It was generalized that the history of food risk analysis and the relationships between food risk analysis and HACCP system. The necessity of incorporation of food risk analysis in HACCP system and the academic achievements in this field were introduced. A new system, RACCP, was recommended to develop based on the risk analysis and HACCP.
出处 《食品研究与开发》 CAS 北大核心 2006年第4期188-190,184,共4页 Food Research and Development
关键词 风险分析 风险评估 HACCP risk analysis risk assessment HACCP
  • 相关文献

参考文献16

  • 1Application of Risk Analysis to Food Standards Issues.In:Report of a Joint FAO/WHO Expert Consultation,Geneva,Switzerland,13-17 March 1995.
  • 2李朝伟,陈青川.食品风险分析[J].检验检疫科学,2001,11(1):57-58. 被引量:20
  • 3刘秀梅.食源性微生物危险性评估[J].中华流行病学杂志,2003,24(8):665-669. 被引量:35
  • 4文青.危险性分析在制订国际食品法典标准中的应用和意义[J].中外食品(酒尚),2003(4):49-51. 被引量:2
  • 5Risk Management and Food Safety.In:Report of a Joint FAO/WHO Consultation,Rome,Italy,27~31 Jan 1997.
  • 6The Application of Risk Communication to Food Standards and Safety Matters.In:Report of a Joint FAO/WHO Expert Consultation.Rome,Italy,2-6 February 1998.
  • 7Notermans,S.,Mead,G.C.Incorporation of elements of quantitative risk analysis in the HACCP system.International Journal of Food Microbiology,1996,(30):157 ~ 173.
  • 8Mayes,T.Risk analysis in HACCP:burden or benefit? Food Control,1998,9 (2~3):149~ 159.
  • 9Coleman,M.E.,Marks,H.M.Qualitative and quantitative risk assessment.Food Control,1999,(10):289 ~ 297.
  • 10Sperber,W.H.Hazard identification:from a quantitative to a qualitative approach.Food Control,2001,(12):223 ~ 228.

二级参考文献20

  • 1WTO. Agreement on the Application of Sanitary and Phytosanitary Measures, 1994.
  • 2Codex Alimentarius Commission 1998, Draft principles and guidelines for the conduct of microbiological risk assessment.ALINOR 99/13A.
  • 3Cassin Michael H, Anna M, Lammerding. Quantitative risk assessment for E. coli O157:H7 in ground beef hamburgers. Int J Food Microbiol, 1998,41 : 21-44.
  • 4Holcomb DL, Smith MA, Ware GO, et al. Comparison of six dose-response models for use with food-borne pathogens. Risk Analysis,1999,19 : 1091-1100.
  • 5Walls I, Scott VN. Use of predictive microbiology in microbial food safety risk assessment. Int J Food Microbiol, 1997,36 : 97-102.
  • 6Ross T, McMeekin TA. Predictive microbiology. Int J Food Microbiol, 1994,23:241-264.
  • 7Gerwen, Suzanne JC van, Zwietering MH. Growth and inactivation models to be used in quantitative risk assassments. J Food Prot,1998,61 : 1541-1549.
  • 8FAO/WHO. Report of a Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods. FAO, Rome.Exposure assessment of Salmonella in Broiler Chickens, 2000.
  • 9Notermans S, Dufrenne J, Teunis P, et al. A risk assessment study of bacillus cereus present in pasterised milk. Food Mierobiol, 1997,14:143-151.
  • 10Zwietering MH, van Gerwen SJC. Sensitivity analysis in quantitative microbial risk assessment. Int J Food Microbiol, 2000,58: 213-221.

共引文献52

同被引文献102

引证文献10

二级引证文献58

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部