The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monit...The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot and cold meals. In order to evaluate the appropriateness of the surfaces used, samples were obtained from kitchens of 37 Greek hotels/resorts, all of which operated a documented HACCP safety management scheme, while the samples of hot and cold meals were selected from the menu of a catering unit and collected from the actual point of hot and cold dishes banquette at the start time (time 0) and after 4 hours. The developed colonies were counted. The results showed that only 13.5% of the hotels presented surfaces without any TVC or coliforms and 86.5% of the hotels had surfaces with TVC or coliforms or both above the limits. However, 75.8% of the total surfaces examined were acceptable for TVC and 81.9% of the surfaces examined were coliforms. Our microbiological monitoring of food showed that the TVC content of hot meal samples after 4 hours of display (above 60℃) was not significantly different from the TVC content of the aforementioned samples at time 0, while in cold meals TVC and enterobacteriaceae content had significantly risen after 4 hours of display (below 5℃).Conclusively, insufficient application of disinfection and ineffective surface and equipment cleaning programs were found. Additionally, cold meals are more vulnerable than hot meals in developing TVC and enterobacteriaceae.展开更多
中餐热菜制作过程中存在诸多食品安全隐患,如原料储存温度控制不当、交叉污染防控机制缺失、关键控制点监测不规范等。本文分析中餐热菜品类和特点,识别主要食品安全风险源,并提出引入原料温控监测体系、分区作业防控体系及完善危害分...中餐热菜制作过程中存在诸多食品安全隐患,如原料储存温度控制不当、交叉污染防控机制缺失、关键控制点监测不规范等。本文分析中餐热菜品类和特点,识别主要食品安全风险源,并提出引入原料温控监测体系、分区作业防控体系及完善危害分析的临界控制点(Hazard Analysis and Critical Control Point,HACCP)控制记录等策略,旨在有效降低热菜制作中的食品安全风险,提高餐饮企业的食品安全管理水平,保障消费者健康。展开更多
近年来,我国生物产业快速发展,且发酵对身体和胃肠道健康具有很多益处,有关微生物发酵的研究逐渐增多。为探讨发酵领域近5年的研究现状与发展前景,对中国知网和Web of Science数据库中2019—2023年发表的文献进行检索并筛选,使用Cite Sp...近年来,我国生物产业快速发展,且发酵对身体和胃肠道健康具有很多益处,有关微生物发酵的研究逐渐增多。为探讨发酵领域近5年的研究现状与发展前景,对中国知网和Web of Science数据库中2019—2023年发表的文献进行检索并筛选,使用Cite Space软件对文章发文量、研究团队、研究热点进行图谱分析。结果表明,近5年国内发酵领域发文量偏少,年发文量平稳上升;国外发文量较多,年发文量超过100篇,2023年发文量达到200篇;国内外研究群体主要是中医药高校和研究机构;国内外研究热点集中在抗氧化和肠道菌群,国内研究重点为发酵技术,而国外研究范围较广,重点为益生菌的研究;国内外学者间合作较为密切,但研究机构间尚未形成紧密的合作关系。高校和研究机构应突破地区间的限制,促进发酵研究领域的融合。肠道菌群是近5年发酵的研究热点,也是未来发酵研究深入的对象。展开更多
文摘The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot and cold meals. In order to evaluate the appropriateness of the surfaces used, samples were obtained from kitchens of 37 Greek hotels/resorts, all of which operated a documented HACCP safety management scheme, while the samples of hot and cold meals were selected from the menu of a catering unit and collected from the actual point of hot and cold dishes banquette at the start time (time 0) and after 4 hours. The developed colonies were counted. The results showed that only 13.5% of the hotels presented surfaces without any TVC or coliforms and 86.5% of the hotels had surfaces with TVC or coliforms or both above the limits. However, 75.8% of the total surfaces examined were acceptable for TVC and 81.9% of the surfaces examined were coliforms. Our microbiological monitoring of food showed that the TVC content of hot meal samples after 4 hours of display (above 60℃) was not significantly different from the TVC content of the aforementioned samples at time 0, while in cold meals TVC and enterobacteriaceae content had significantly risen after 4 hours of display (below 5℃).Conclusively, insufficient application of disinfection and ineffective surface and equipment cleaning programs were found. Additionally, cold meals are more vulnerable than hot meals in developing TVC and enterobacteriaceae.
文摘中餐热菜制作过程中存在诸多食品安全隐患,如原料储存温度控制不当、交叉污染防控机制缺失、关键控制点监测不规范等。本文分析中餐热菜品类和特点,识别主要食品安全风险源,并提出引入原料温控监测体系、分区作业防控体系及完善危害分析的临界控制点(Hazard Analysis and Critical Control Point,HACCP)控制记录等策略,旨在有效降低热菜制作中的食品安全风险,提高餐饮企业的食品安全管理水平,保障消费者健康。
文摘近年来,我国生物产业快速发展,且发酵对身体和胃肠道健康具有很多益处,有关微生物发酵的研究逐渐增多。为探讨发酵领域近5年的研究现状与发展前景,对中国知网和Web of Science数据库中2019—2023年发表的文献进行检索并筛选,使用Cite Space软件对文章发文量、研究团队、研究热点进行图谱分析。结果表明,近5年国内发酵领域发文量偏少,年发文量平稳上升;国外发文量较多,年发文量超过100篇,2023年发文量达到200篇;国内外研究群体主要是中医药高校和研究机构;国内外研究热点集中在抗氧化和肠道菌群,国内研究重点为发酵技术,而国外研究范围较广,重点为益生菌的研究;国内外学者间合作较为密切,但研究机构间尚未形成紧密的合作关系。高校和研究机构应突破地区间的限制,促进发酵研究领域的融合。肠道菌群是近5年发酵的研究热点,也是未来发酵研究深入的对象。
