食源性致病微生物风险管理与控制

介绍食品安全管理的框架方法,包括采样和微生物检验,概述良好卫生规范及危害分析关键控制点系统如何达到某一食品或加工过程的特定食品安全目标(food safety objective,FSO)。FSO是企业在特定食品或食品操作中选择并实施控制危害的措施,为管理机构制定并实施监督程序以评估企业采纳管理措施的适当性,以及在不同国家监督程序的等同性方面的定量提供了科学基础。微生物检验是食品安全管理的有效手段,然而应在了解其局限性及其应用的益处和目的的情况下选择和应用微生物检验。食品工业制定有效的管理系统控制食品中特定的危害,其对于负有评估企业是否已经建立并充分实施食品安全管理系统职责的管理机构来说同样有效。

中国10省婴幼儿配方粉生产企业卫生现况调查

目的了解我国婴幼儿配方粉生产企业的卫生现况。方法在我国10个省选取62家企业作为调查对象,根据国家相关法规和标准,结合婴幼儿配方粉生产的特点编制调查表,对企业的卫生许可、工艺类型等基本情况以及设计设施、卫生管理等良好卫生规范(GHP)的内容进行调查。结果在被调查企业中,对现行卫生规范的符合率最高为100.0%,最低为50.5%,平均为86.5%。卫生管理部分符合率最高,洁净厂房与专间部分最低,分别为91.6%和66.3%。在100个调查项中,符合率在75.0%以下的调查项共21个。设计设施的平均符合率为83.3%。洁净厂房和专间部分的平均符合率最低,只有66.3%。不符合项主要集中在对供水站的卫生管理上。品质管理部分的平均符合率为90.8%,不符合项集中在成品的留样上,只有72.9%的企业按照卫生规范的要求建立和执行了留样制度。检验能力的平均符合率为81.1%。结论调查发现目前我国婴幼儿配方粉生产企业的卫生现状与国家相关法规的要求尚有差距,建议有关部门尽快制定专门针对婴幼儿食品的卫生规范,以保障婴幼儿配方粉生产的卫生质量和安全。

规范食品工业洁净用房及其控制措施

食品生产环境引起了人们的普遍关注。通过对食品生产管理规范,微生物污染和食品行业洁净技术发展的分析,阐明了编制食品工业洁净用房建筑技术规范的重要性。以此提出了改善建筑设计、食物加工分区和相关的控制措施,进一步提高其合适的受控状态。

浅析特尔菲法在制修订食品生产企业卫生规范方面的应用

特尔菲法作为一种调查方法,用于预测和评价。介绍特尔菲法在修订食品生产企业卫生规范方面的应用,用于对规范的评价和分析,为规范的修订提供了新的思路。

Implementation of Food Safety Legislation in Catering Establishments in Latvia

The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.

Opportunities and Challenges of Setting-Up an Articulate HACCP System in Export Slaughterhouses in Countries Emerging from Conflict: An Appraisal of North-Western Somalia

An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analysis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance systems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implementation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting carcasses to Middle East countries;among others. These led to interruptions to operations and subsequent closure of the slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system.

Microbiological assessment of street foods at the point of sale in Maputo(Mozambique)

Objectives:The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo,the capital of Mozambique.Materials and Methods:From 83 different vendors selling different types of foods,83 samples of ready-to-eat(RTE)street food were analyzed.Mesophiles,Escherichia coli and total coliforms were used as quality and hygiene indicators.Listeria monocytogenes(L.monocytogenes)Salmonella and coagulase-positive staphylococc were used as food safety indicators.Results:High proportions of unsatisfactory food samples were found in both traditional hot(76.7%)and cold(75%)foods.L.monocytogenes and Salmonella were tested negative in this survey.However,when coagulase-positive staphylococci was used as a food safety indicator,approximately 25%(23/83)of the food samples analyzed were classified as unsatisfactory/potentially hazardous.Conclusions:These results,showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale,contribute to the development of good manufacturing practices(GMP)for street food in Maputo,Mozambique.This is the first report on the microbiological quality and safety of street food in Mozambique.

标准厂房改建为食品厂的初探

通过对开发区一闲置标准厂房的改造,以满足食品行业发展的需求,简要介绍了工程概况、改建原则、改造依据及技术措施,通过实例从总平面布局、交通组织、生产分区设计、防火设计、外立面改建、建筑构件细部设计、防水工程和节约能源等八方面探讨了标准厂房是如何改造成符合食品卫生要求的工厂,从而产生很好的经济和社会效应。