罐头食品安全标准体系国内外对比分析研究

Comparative analysis and research on safety index of domestic and international canned food standard

目的通过对国内外罐头食品安全标准中的安全指标进行对比分析,为我国罐头行业的发展及管理提供参考。方法收集中国、国际食品法典委员会(CAC)、欧盟和美国四个国家和组织制定的有关罐头食品安全指标的相关标准及法规,从组胺、污染物、生物毒素、食品添加剂以及其他指标分别进行综述与对比分析。结果在组胺的安全限量要求方面,美国相关的法规中并未规定,而中国和CAC在鱼类罐头相关标准中规定了其限量;在污染物安全限量要求方面,中国的规定较为完善,对各类罐头食品及食品接触材料中污染物限量规定比其他国家或组织更为全面;在生物毒素安全限量要求方面,仅中国、美国有明确要求;在罐头食品种类、可使用的食品添加剂品种及其功能和使用要求方面,中国、CAC、欧盟类似,美国的规定完全不同。结论过程控制是罐头食品安全控制的本质,为今后我国食品领域的标准制修订工作提供思考,值得我国罐头食品生产行业学习和借鉴。我国应从原辅料、生产加工设备及食品接触材料等方面加强罐头食品中污染物的防控,进一步建立和健全食品安全风险控制及追溯体系。

Objective To study the similarities and differences of food safety indicators in the National Food Safety Standard and international standards,and to provide a reference for the development and management of canned food industry.Methods Safety indicators in the relevant standards and regulations of canned food by China,Codex Alimentarius Commission(CAC),European Union(EU)and the United States were compared from the aspects of histamine,pollutant,biotoxin,food additive and others.Results In terms of the limit of histamine,there were no provisions in the relevant laws and regulations of the United States,while China and CAC had set their limits in canned fish.In terms of the limits of pollutants,China’s provisions were relatively comprehensive in all kinds of canned food and food contact materials than those in other countries.In terms of the limit of biotoxin,only China and the United States had clear requirements.In terms of the types of canned food,the types,functions and the requirements of additives,China,CAC and EU were similar,while the regulations of the United States were totally different.Conclusion Process control is the essence of canned foods safety,which provides thoughts on the future standard setting and revision in China,and is also worth learning for the canned food manufacturing industry.It is necessary to strengthen the prevention and control of pollutants in canned food,control the pollutant in raw materials and migration from processing equipment and food contact materials,and research on the safety of process parameters,and further establish and improve food safety risk control and traceability system.