食品商业无菌国内外标准法规对比研究及标准化工作思考

Comparative study on Chinese and foreign standards and regulations for commercial sterility in foods and consideration of relevant standardization work

该文介绍了中国、国际食品法典委员会、欧盟、美国、加拿大、澳大利亚六个国家、地区或组织制定的与商业无菌相关的标准及法规,从商业无菌概念、满足商业无菌要求的食品的生产过程、商业无菌检验方法等角度,对国内外相关标准法规进行综述与对比分析。发现美国、欧盟、加拿大、澳大利亚等国家或地区对商业无菌建立了完善的过程控制和评价体系,确保该类食品在生产过程、发生商业无菌不合格后有法可依,并通过良好生产规范、良好密封、科学杀菌(杀菌强度F值检测)及保温检验来确保整批产品达到商业无菌要求;我国的商业无菌检验主要以生产后产品检验为主,主要依靠生产后抽样微生物检验进行监督管理,对于过程控制和评价体系还不够完善。最后提出了我国应学习和借鉴国外商业无菌过程控制管理及产品微生物检验双控制的思路,构建和完善我国食品商业无菌标准体系,对促进我国食品生产企业规范产品质量管理和推动食品工业技术进步具有较大的意义。

This paper introduces the standards and regulations related to the commercial sterility developed by six countries,regions or organizations which include China,the Codex Alimentarius Commission(CAC),the European Union,the United States,Canada,and Australia,and also summarizes and analyzes these standards and regulations from the perspective of the concept of commercial sterility,the production process of foods that meet the requirements of commercial sterility,and the inspection method of commercial sterility.It has been found that the CAC,the United States,the European Union,Canada,and Australia have already established a complete control process and evaluation system for commercial sterility,through good manufacturing practice(GMP),good sealing,scientific sterilization(sterilization strength F value detection)and the thermal insulation inspection,which can ensure the production process and foods meet the requirements of commercial sterility.The commercial sterility in our country is mainly based on post-production inspection,that mainly relies on microbiological inspection of post-production sampling for supervision and management,and the process control and evaluation system is not complete.Finally,it is proposed that our country should learn the dual control of commercial sterility process and product microbial inspection from abroad,and improve our food commercial sterility standard system.This is of great significance to promote the production management of commercial-sterility foods and the development of technology of food industry.