食品安全目標(biāo)的建立及應(yīng)用(編輯修改稿)
2025-02-02 10:16 本頁面
【文章內(nèi)容簡介】 rion ）：一項(xiàng)或多項(xiàng)控制措施擬達(dá)到的效果， 以滿足執(zhí)行目標(biāo)和食品安全目標(biāo)的要求。例如，確保低酸罐裝食品中 Clostridium botulinum 減少 12 log。熱加工汁液，使其中 enteric pathogens減少 5 log。 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(gè)對(duì)數(shù)值的微生物所需要的時(shí)間。 The Dvalue is defined as the time at a particular temperature required to reduce a known number of microanisms by 90% or to result in a 1log reduction. 三、 FSO的工作原理 Microbial death is an exponential process A graph of log N vs. time is a straight line The time taken to reduce the number of viable anisms by one log cycle is called the Decimal reduction time, D Many heat treatments achieve a hazard level of 1 cfu/106 g (6D). Log N Time One log cycle Dvalue at a particular temperature ？ For example, from App. A: (Beef) 186。F Time to D Time to 130 112 121 140 12 1 2 150 67 72 三、 FSO的工作原理 三、 FSO的工作原理 控制措施 （ Control Measures ） ：任何預(yù)防或消除食品安全危害或?qū)⑹称钒踩：抵量山邮芩降男袆?dòng)或活動(dòng)。例如，選擇不含傳染性致病菌的原料成分；產(chǎn)品的 pH控制在 。 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(gè)實(shí)現(xiàn)執(zhí)行標(biāo)準(zhǔn)的控制參數(shù)。例如，蛋白水解 肉毒 (桿 )菌的煮沸須 121176。 C20分鐘；無蛋白水解 肉毒 (桿 )菌的煮沸須 121176。 C10分鐘；巴斯德殺菌應(yīng)為 70176。 C 2分鐘。 Process criterion—??a control parameter (. time, temperature, pH, aw [water activity]) at a step that can be applied to achieve a performance criterion. Example process criteria – 20 minutes at 121176。 C for proteolytic C. botulinum cook – 10 min at 90176。 C for nonproteolytic C. botulinum cook – 2 minutes at 70176。 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。 三、 FSO的工作原理 botulinum 減少 12 log pH控制在 巴斯德殺菌70176。 C 度 2分鐘。 A concentration of salmonellae in powdered milk below 1 cfu/100 g. pathogenic E. coli 在包裝果汁中不超過1 cfu/10 升 From Leon Gorris From Martin Cole 三、 FSO的建立 （一） 建立與執(zhí)行 FSO的科學(xué)考 Scientific considerations for establishing And implementing FSO； （二）利用 FSO方法，建立降低食源性李氏特病的案例分析 Case Studyuse of food safety objectives as a tool for reducing foodborne listeriosis Scientific considerations for establishing And implementing FSO (1) 所關(guān)注的公共衛(wèi)生問題及對(duì)管理需求的鑒別。Identification of a public health concern and the need for management actions. (2) 風(fēng)險(xiǎn)水平的評(píng)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.
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