The key principle in the development of Codex standards is to ensure that the decision making process is based on sound science. The approval for the use of food additives and other chemicals in foods should be made ...The key principle in the development of Codex standards is to ensure that the decision making process is based on sound science. The approval for the use of food additives and other chemicals in foods should be made only when adequate scientific data is available. The same principle applies to the development of maximum tolerable (or residue) levels for contaminants in foods. Using the General Standards for Contaminants and Toxins in Foods as an example, the following criteria are considered, when developing recommendations and standards: Toxicological information; Analytical data; Intake data; Fair trade considerations; Technological considerations; and Risk assessment and risk management considerations. The Codex Alimentarius Commission has repeatedly emphasized the use of risk analysis approach, in particular the use of risk assessment in conducting the safety evaluation of food additives, agricultural and veterinary chemicals and environmental and industrial contaminants in foods. In this respect, the well known efforts of the FAO/WHO Joint Expert Committee on Food Additives (JECFA) and the FAO/WHO Joint Meeting on Pesticide Residues (JMPR) provide the much needed information and recommendations for the risk assessment of specific chemicals. The risk assessment approach is also used in the safety evaluation of foods derived from modern biotechnology as well as in the quantitative assessment of microbiological risks in foods.展开更多
Over the last two decades, food allergens are being recognized as one of the food hazards. This serious food safety issue is being addressed in different countries not only in terms of their biological and clinical ch...Over the last two decades, food allergens are being recognized as one of the food hazards. This serious food safety issue is being addressed in different countries not only in terms of their biological and clinical characteristics, but also in terms of various standards of allergen management in food industries. This abnormal immune response caused by food allergens affects the quality of life especially in children and influences their overall health and retards normal growth, along with they suffer from ailments like eating disorders, depression, sometimes even death which is the most adverse impact of food allergy. Every country has their own set of guidelines to deal with the food allergens especially developed countries, food allergen guidelines is not well documented in developing countries. FAO/WHO is providing assistance to developing countries in strengthening their food safety guidelines. The Codex Alimentarius was formulated by the two organizations FAO/WHO in the year 1960; it is a collection of food standards in a integrated, codified style, together with associated material such as codes of hygiene and good manufacturing practices that should be followed by industries during various production stages of a food item. In both developed and developing nations, the Food Chemical Codex or the Codex Alimentarius aims to protect public health and implement fair trade practises for the trading of food items.展开更多
对法典方法标准"分析和采样的推荐方法"(CODEX STAN 234-1999)简要介绍,着重分析国际食品法典分析和采样方法委员会对其开展的回审、更新等工作,为中国食品安全国家标准体系中理化检验方法标准工作的开展提供了工作思路和可...对法典方法标准"分析和采样的推荐方法"(CODEX STAN 234-1999)简要介绍,着重分析国际食品法典分析和采样方法委员会对其开展的回审、更新等工作,为中国食品安全国家标准体系中理化检验方法标准工作的开展提供了工作思路和可借鉴的经验。展开更多
Honey harvesting throughout beekeeping is a technology recently introduced in Gabon comparing to the other African countries well known in international honey trade. The purpose of this study is to contribute to the k...Honey harvesting throughout beekeeping is a technology recently introduced in Gabon comparing to the other African countries well known in international honey trade. The purpose of this study is to contribute to the knowledge of the quality of multi-flower honeys from the savannah-gallery forest complex and primary forest not well documented in Gabon. Physical and chemical parameters of different honeys were analyzed using the official methods of analysis of the Association of Official Analytical Chemists. The results of physico-chemical analysis show variations in pH (3.4 to 3.9), free acidity (37.12 to 76.65 meq∙kg−1), water content (17.49% to 21.21%), electrical conductivity (0.64 to 1.24 mS∙cm−1), density (1.02 to 1.03) and total sugar content (77% to 82%). These variations were significantly different (p < 0.05) between certain honeys, but independent of the type of ecosystem considered. The pH values confirmed the botanical origin of the five honeys. The physico-chemical parameters of the honeys show significant correlations (p < 0.05). Moisture content is negatively correlated with conductivity (r = −0.628), pH (r = −0.631), density (r = −0.552) and total sugar content (r = −0.890). Conductivity is positively correlated with free acidity (r = 0.688) and total sugar content (r = 0.776), and negatively correlated with water content (r = −0.628). All honeys were in line with Codex Alimentarius standards, except for 3 types of honey (M1, M2 and M4) for free acidity and electrical conductivity, showing possible fermentation of these honeys.展开更多
20世纪下半叶,随着写本学与书籍史的发展,西方研究者提出了写本的“地层学”(stratigraphy of the manuscript)理论。这一理论将写本比作考古遗址,将写本内部的历史层累视作考古遗址中的地层(strata)。不少敦煌写本同样具有复杂的、层...20世纪下半叶,随着写本学与书籍史的发展,西方研究者提出了写本的“地层学”(stratigraphy of the manuscript)理论。这一理论将写本比作考古遗址,将写本内部的历史层累视作考古遗址中的地层(strata)。不少敦煌写本同样具有复杂的、层累的内部结构,具有一段时间内演变发展形成的“地层”。本文以敦煌藏经洞发现的册子本为例,使用西方写本学的方法剖析若干写本的内部地层,为相关文献整理、写本编目提供参考。展开更多
Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:...Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safetytoolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were mapping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic informationwasprovidedforeach.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.展开更多
文摘The key principle in the development of Codex standards is to ensure that the decision making process is based on sound science. The approval for the use of food additives and other chemicals in foods should be made only when adequate scientific data is available. The same principle applies to the development of maximum tolerable (or residue) levels for contaminants in foods. Using the General Standards for Contaminants and Toxins in Foods as an example, the following criteria are considered, when developing recommendations and standards: Toxicological information; Analytical data; Intake data; Fair trade considerations; Technological considerations; and Risk assessment and risk management considerations. The Codex Alimentarius Commission has repeatedly emphasized the use of risk analysis approach, in particular the use of risk assessment in conducting the safety evaluation of food additives, agricultural and veterinary chemicals and environmental and industrial contaminants in foods. In this respect, the well known efforts of the FAO/WHO Joint Expert Committee on Food Additives (JECFA) and the FAO/WHO Joint Meeting on Pesticide Residues (JMPR) provide the much needed information and recommendations for the risk assessment of specific chemicals. The risk assessment approach is also used in the safety evaluation of foods derived from modern biotechnology as well as in the quantitative assessment of microbiological risks in foods.
文摘Over the last two decades, food allergens are being recognized as one of the food hazards. This serious food safety issue is being addressed in different countries not only in terms of their biological and clinical characteristics, but also in terms of various standards of allergen management in food industries. This abnormal immune response caused by food allergens affects the quality of life especially in children and influences their overall health and retards normal growth, along with they suffer from ailments like eating disorders, depression, sometimes even death which is the most adverse impact of food allergy. Every country has their own set of guidelines to deal with the food allergens especially developed countries, food allergen guidelines is not well documented in developing countries. FAO/WHO is providing assistance to developing countries in strengthening their food safety guidelines. The Codex Alimentarius was formulated by the two organizations FAO/WHO in the year 1960; it is a collection of food standards in a integrated, codified style, together with associated material such as codes of hygiene and good manufacturing practices that should be followed by industries during various production stages of a food item. In both developed and developing nations, the Food Chemical Codex or the Codex Alimentarius aims to protect public health and implement fair trade practises for the trading of food items.
文摘Honey harvesting throughout beekeeping is a technology recently introduced in Gabon comparing to the other African countries well known in international honey trade. The purpose of this study is to contribute to the knowledge of the quality of multi-flower honeys from the savannah-gallery forest complex and primary forest not well documented in Gabon. Physical and chemical parameters of different honeys were analyzed using the official methods of analysis of the Association of Official Analytical Chemists. The results of physico-chemical analysis show variations in pH (3.4 to 3.9), free acidity (37.12 to 76.65 meq∙kg−1), water content (17.49% to 21.21%), electrical conductivity (0.64 to 1.24 mS∙cm−1), density (1.02 to 1.03) and total sugar content (77% to 82%). These variations were significantly different (p < 0.05) between certain honeys, but independent of the type of ecosystem considered. The pH values confirmed the botanical origin of the five honeys. The physico-chemical parameters of the honeys show significant correlations (p < 0.05). Moisture content is negatively correlated with conductivity (r = −0.628), pH (r = −0.631), density (r = −0.552) and total sugar content (r = −0.890). Conductivity is positively correlated with free acidity (r = 0.688) and total sugar content (r = 0.776), and negatively correlated with water content (r = −0.628). All honeys were in line with Codex Alimentarius standards, except for 3 types of honey (M1, M2 and M4) for free acidity and electrical conductivity, showing possible fermentation of these honeys.
文摘20世纪下半叶,随着写本学与书籍史的发展,西方研究者提出了写本的“地层学”(stratigraphy of the manuscript)理论。这一理论将写本比作考古遗址,将写本内部的历史层累视作考古遗址中的地层(strata)。不少敦煌写本同样具有复杂的、层累的内部结构,具有一段时间内演变发展形成的“地层”。本文以敦煌藏经洞发现的册子本为例,使用西方写本学的方法剖析若干写本的内部地层,为相关文献整理、写本编目提供参考。
基金funded by the Food and Agriculture Organization of the United Nations Project(No.32558).
文摘Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safetytoolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were mapping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic informationwasprovidedforeach.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.
