食品安全目標(biāo)的建立及應(yīng)用-在線瀏覽
2025-02-23 10:16本頁面
【正文】 requency and/or concentration of a (microbial) hazard in a food at a specified step in the food chain before time of consumption that still provides or contributes to the achievement of an FSO or ALOP, as applicable. Example Performance Objectives – Salmonellae and pathogenic E. coli shall not exceed 1 cfu/10 l when fruit juice is packaged for distribution. 三、 FSO的工作原理 執(zhí)行標(biāo)準（ Performance Criterion ）：一項或多項控制措施擬達到的效果， 以滿足執(zhí)行目標(biāo)和食品安全目標(biāo)的要求。熱加工汁液，使其中 enteric pathogens減少 5 log。 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。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 。例如，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。 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 nonproteolytic C. botulinum cook – 2 minutes at 70176。 三、 FSO的工作原理 botulinum 減少 12 log pH控制在 巴斯德殺菌70176。 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)生問題及對管理需求的鑒別。 Invasive listeriosis has an estimated fatality rate of 20–30% of those who bee ill 風(fēng)險水平 the level of risk Many food products have been linked to listeriosis, including coldsmoked fish. Depending on the processing plant, between 3% and 100% of coldsmoked salmon samples can be positive for the pathogen in 25 g samples. Case Studyuse of food safety objectives as a tool for reducing foodborne listeriosis 公共衛(wèi)生目標(biāo) the public heath goal In the USA, a public health objective of cases of listeriosis per 100,000 population per year has been proposed（ (Healthy People 2022） An ALOP for an infectious agent should not be viewed as an absolute end point, ., once it is achieved, there should be continued efforts to reduce the impact of the disease on public health Case Studyuse of food safety objectives as a tool for reducing foodborne listeriosis 確定 實現(xiàn)公共衛(wèi)生目標(biāo)的 最大暴露水平 Determination of the maximum level of exposure (FSO) A total of 80,000 tons per year of colds
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