[醫(yī)藥衛(wèi)生]食品安全目標(biāo)的建立及應(yīng)用(文件)
【正文】 o ≦ 0(level≦ 1 cfu/g)。 From Leon Gorris 三、 FSO的工作原理 為此，還應(yīng)了解新的概念：Performance Objective PO) Performance Criterion (PC) Control Measures (CM) process criterion From ICMSF 三、 FSO的工作原理 執(zhí)行目標(biāo) （ Performance Objective) :消費(fèi)前食物鏈特定環(huán)節(jié)食品中所存在（微生物）危害的最大頻率和 /或最高濃度，以實(shí)現(xiàn) FSO或 ALOP。 PC = 5D for E. coliO157:H7 Performance Criterion (PC)： The effect of one or more control measure(s) needed to meet or contribute to meeting a PO/FSO或‘‘ the oute of a process step or a bination of steps (change in the level of a microanism or microbial toxin)‘‘ 三、 FSO的工作原理 D，指 D值，即在特定的溫度下減少90%或 1個對數(shù)值的微生物所需要的時間。 the level of a hazard in a finished product is not only determined by the magnitude of the effect of a control measure, such as a heat treatment providing for a 6 D or 12 D reduction, but depends also on the initial level before the treatment. 三、 FSO的工作原理 加工標(biāo)準(zhǔn) （ Process criterion）：一個實(shí)現(xiàn)執(zhí)行標(biāo)準(zhǔn)的控制參數(shù)。 C 2分鐘。 C for pasteurisation 三、 FSO的工作原理 了解 FSO、 PO、 CM、 PC的概念后， 就能理解 FSO的工作原理。Identification of a public health concern and the need for management actions. (2) 風(fēng)險水平的評估 Evaluation of the level of risk (., by conducting a risk assessment). (3) 公共衛(wèi)生目標(biāo)的清晰度 Articulation of the public heath goal. Scientific considerations for establishing And implementing FSO (4) 實(shí)現(xiàn)公共衛(wèi)生目標(biāo)的最大暴露水平的確定Determination of the maximum level of exposure that would achieve the public health goal this is the FSO. (5)執(zhí)行或遵照 FSO的可行性的評估 Evaluation of the feasibility of plying with the FSO. (6) FSO在食品企業(yè)的執(zhí)行 Implementation of the FSO by the industry. Case Studyuse of food safety objectives as a tool for reducing foodborne listeriosis 關(guān)注的公共衛(wèi)生問題 public health concern Listeria monocytogenes is a foodborne pathogen that can cause listeriosis. there are an estimated 2500 cases of listeriosis in the USA per year 。 C) is used, the PC of 10 cfu ./g at the end of the processing line will allow the FSO to be met. Setting Performance Objective (PO) for the steos at food Chain From Martin Cole Case Studyuse of food safety objectives as a tool for reducing foodborne listeriosis 評估執(zhí)行或遵照 FSO的可行性 Evaluation of the feasibility of plying with the FSO. 交付食品企業(yè)或食品生產(chǎn)經(jīng)營者執(zhí)行 FSO Implementation of the FSO by the industry. （ GAM， GHP， GMP， HACCP） 采樣評價 sampling plan for FSO 食品采樣方案 根據(jù) ICMSF提出的采樣基本原則，食品采樣數(shù) 應(yīng)視食品中微生物 對人體的危害而定。品值抽樣又兩類品值 （ ≦ m amp。然而， FSO的應(yīng)用范圍在不斷擴(kuò)大，據(jù)資料報道， FSO已在以下方面的有效應(yīng)用。 Setting FSOs for StreetVended Foods 。 Setting FSOs for foods in international trade. （三） 在 微生物的食品安全管理中建立食品安全目標(biāo) 。 如果食物樣本中不容許含有某種受關(guān)注的微生物，則 兩類品值抽樣 大致可取。 M Acceptable ( m) Marginally acceptable ( m and M) Unacceptable ( M) 微生物含量限制， m及 M： 可接受 (m) 僅可接受 (介乎 m與 M之間 ) 不可接受 (M)。about servings per person per year(1330/ 880). The FAO/WHO ri
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