绿色畜禽产品质量安全的风险因素及对策建议

从养殖过程及养殖模式两个方面分析了影响绿色畜禽产品质量安全的风险因素,提出了保障绿色食品畜禽产品质量安全的措施和建议。     

我国畜禽产品质量安全存在的问题与对策

改革开放30多年来,我国畜牧业取得了举世瞩目的成就,但基础差、底子薄,受整个大环境影响的因素较多,畜禽产品质量安全问题十分突出,使消费者缺乏安全感。本文主要介绍了畜禽产品质量安全存在问题及解决方法,为提高我国畜产品的品质与安全性,提供借鉴和参考。     

发达国家畜禽产品质量安全可追溯系统的发展与启示

畜禽产品质量安全可追溯系统是利用畜禽生产、屠宰、加工、冷藏、流通过程中各关键环节的信息记录,实现全程追溯或追踪的系统,对有效控制畜禽产品质量安全、增强消费者信任度和满意度、加强畜禽产品质量安全监管、提升畜禽产品国内外市场竞争力等有着重要意义。为了解发达国家在畜禽产品质量安全追溯系统方面的进展和学习借鉴其经验,简要综述了欧盟、美国、加拿大、澳大利亚、日本等发达国家和地区在畜禽产品质量安全可追溯系统方面的政策、法规、标准、技术和应用情况。综述了中国在畜禽产品质量安全追溯系统发展情况,分析了存在的问题以及与发达国家存在的差距。在总结提炼发达国家的发展经验与启示基础上,提出提升中国畜禽产品质量安全的对策建议。     

大数据技术在动物源食品质量安全管理创新体系中的应用

针对我国动物源食品管理现状以及动物标识与产品质量安全溯源体系存在的瓶颈,本文提出深化拓展动物产品质量安全全程溯源体系建设的建议。借鉴国外在畜禽养殖业信息化、智能化与自动化方面的经验,提出开展动物源食品产业链质量安全控制全程追溯即"物联网"关键技术研究,一是对现代养猪场采用"电子标识+自动饲喂+自动称重"技术;二是构建智能化动物产品质量安全管理创新体系;三是进一步开展猪肉产品质量安全风险预警系统的规划。同时利用大数据技术处理和新的数据类型分析(远程疾病图像诊断和电子邮件),为未来智能化远程诊断动物疾病提供支撑。     

山东省人民政府《山东省畜禽屠宰管理办法》

第一章:总则第一条:为了加强畜禽屠宰管理,保证畜禽产品质量安全,保障公众身体健康,根据《中华人民共和国动物防疫法》、《生猪屠宰管理条例》等法律、法规,结合本省实际地址,制定本办法。第二条:本省行政区域内从事畜禽屠宰及其监督管理活动,适用本办法。第三条:本办法所称畜禽,是指人工饲养的猪、牛、羊、驴、兔、鸡、鸭、鹅。     

从餐饮与进口环节把好畜禽肉类安全关

国内畜禽肉类安全问题频频被媒体曝光. 瘦肉精、抗生素、激素在畜禽养殖中的不当使用大大降低了畜禽肉类的安全性. 肉类食品质量问题存在于从养殖、屠宰、流通到餐饮消费全产业链的各个环节. 问题出现与国内竞争环境恶化、商家过度逐利、高密度和低成本养殖、监管不严和惩处过轻等众多因素有关. 重点强调了从餐饮与进口环节把好畜禽产品质量安全关的方法.     

浅谈商业卫检工作的必要性

商业卫检是指国有食品部门专门负责食品系统内部的畜禽及其产品的收购、加工、贮存、外调等环节的检疫、检验工作,并将其贯穿于食品经营活动的全过程,在保证产品质量,保障产品出口安全,防止畜禽疫病传播等方面起着决定性作用。近几年来,由于企业不景气把卫检工作视为累赘,予以精减,卫检工作全面瘫痪,卫检人员纷纷下岗、改行,从而给企业发展,保证产品质量等方面带来不利因素,影响了企业的竞争能力。     

动物源性食品中多兽药残留检测方法探究

正在畜牧养殖过程中,部分养殖人员因为缺乏专业知识、逐利心理较重等,对于兽药的使用不太规范,经常超量使用兽药和添加剂,导致畜禽体内兽药残留过多,形成的动物源性食品中兽药残留也较多,在人体食用后累计到人体内,带来较大的健康威胁,而且也会对环境造成一定影响。因此新时期人们比较重视动物源性食品中兽药残留的检测工作。但因为动物源性食品种类众多,饲养期间使用的抗生素和添加剂也很多,造成的兽药残留多种多样,因此给检测增加了一定难度。     

畜禽屠宰微生物污染控制技术现状

在我国畜禽屠宰行业中, 微生物污染对产品质量安全的影响已经成为很严峻的问题, 与胴体或者肉表面接触的设备如人体、空气、工作台、屠宰工具等, 均会对其表面微生物产生影响, 而产品货架期和贮藏加工的重要因素之一便是表面微生物。因此在畜禽肉产品生产过程中, 通过热除菌和化学除菌等其他手段控制微生物污染是保证产品质量安全的重要手段。本文主要综述了畜禽肉产品生产过程中微生物污染控制技术的研究现状, 并提出了相应的改进建议。     

严规范 促提升 保安全——畜禽屠宰行业迎来高质量发展

畜禽屠宰行业的规范化发展同饮食安全、食物供给、民生保障密切相关,其产品质量安全也受到社会各界广泛关注。农业农村部制定了《畜禽屠宰“严规范促提升保安全”三年行动方案》,对行业秩序规范、产品质量保障、法规制度建设提出了明确要求。     

Extrinsic attributes of red meat as indicators of quality in Europe: an application for market segmentation

Consumers give increasing importance to the extrinsic quality attributes of meat in response to rising concerns on safety, health, convenience, ethical factors, etc. The role that attributes such as animal feeding assurance, environmentally friendly production, respect for the animal welfare, etc. play in the consumer quality evaluation process has not been studied enough. The objectives of this article were: to evaluate the importance of several extrinsic quality attributes of red meat to consumers in five European regions; to analyse the relationships between the attitude towards these attributes, available cues and factors or motivations that are important to consumers when buying meat; and to identify groups or segments of consumers according to the importance of extrinsic quality attributes. The most important extrinsic attributes found were animal feeding and origin. Environmentally friendly production and animal welfare considerations were also important. Animal feed assurance was an indicator of safety and nutritious/ healthy meat but origin was not. For some groups of consumers, respect for the environment and animal welfare were also related to healthy/safe meat. The range of attitudes consumers hold towards extrinsic attributes could constitute an opportunity to develop consumer-led meat products and further market segmentation.     

我国畜产品质量安全问题探讨

在分析我国畜产品质量安全的影响因素及深层问题的基础上,探讨了保障畜产品质量安全的现实意义与关键举措。     

基于贝叶斯网络的食用油OEM产品质量安全影响因素研究

目的确定影响食用油OEM产品质量安全的关键因素,并应用于OEM企业的选择评估和管理。方法对食用油企业管理人员和从事质量安全管理的专业人员进行调研并获取数据,利用贝叶斯网络方法对调研数据进行分析。结果体系管理和质量管理在7个影响因素中对保障OEM产品质量安全最为敏感。结论体系管理和质量管理是影响OEM产品质量安全的2个最重要因素,建议将该关键因素作为食用油OEM企业选择评估和管理的重点,确保OEM产品质量安全,保障品牌声誉和消费者健康。     

我国畜产品质量安全管理的发展及启示

畜产品质量安全管理的公共品属性、外部性和信息不对称性,决定了政府必须承担起畜产品质量安全监管体系建设与管理的义务和职责。改革开放30多年来,我国畜产品质量安全水平大幅度提高,畜产品质量安全法律法规、标准、检测体系初步建成。总结经验,应进一步转变思想、革新畜产品质量安全管理理念、加强畜产品质量安全管理保障体系建设、提高科研水平、加强信息交流。     

浅析畜产品生产过程中卫生安全问题及对策

本文主要阐述畜产品生产链中存在的安全生产和管理问题,包括饲料的来源、家畜的饲养管理、屠宰、加工、贮藏、运输等环节,针对各个环节的问题提出相应的解决办法,有效的促进了畜产品生产链的安全,也提高产品和服务质量要求,从而保障消费者的利益。     

多维灰聚类法与定性分析在熟肉制品安全风险 评估中的应用

目的 对2015年某省内生产销售的熟肉制品进行检验,并对检验结果进行安全风险评估。方法 对熟肉制品生产过程中容易出现的风险点进行定性分析, 从而确定熟肉制品的风险因素, 利用多维灰色聚类法对影响食品安全的主要风险因素进行定量评估, 探讨影响熟肉制品有害因素的主次关系。结果 评估结果显示抽检中不合格样品大多属于低风险类, 可以得出熟肉制品的食品安全状况属于安全可控状态。结论 该法明确了食品安全风险的等级, 为食品安全控制做出前瞻性、有效性的技术支撑, 对今后风险评估工作的开展具有切实可行的实践意义。     

Factors associated with the purchase of designation of origin lamb meat

As in other products, quality labels that designate the origin of lamb meat are increasingly used by consumers as a cue for inferring the quality of the meat. The aim of the present paper is to identify those factors that most affect the purchase of lamb with an origin quality label. For this purpose a total of 371 questionnaires were carried out in the region of Aragón located in the north east of Spain. This region produces 48.5% of the total amount of lamb meat with a Spanish protected geographical indication, whilst it also has the country’s greatest per capita consumption (6.8 kg/person/year). To identify the most determining factors a logistic regression analysis was performed between three groups of buyers, characterised by their degree of loyalty towards purchasing origin quality-labelled lamb. The results show that those buyers who are less loyal to the label pay less attention to the origin of the meat when forming quality expectations at the time of purchase, whilst these are the buyers that place greatest importance on animal feeding as an aspect affecting the final quality of lamb meat. The buyers that are very loyal to the quality label associate this label with a product that offers greater guarantees and is healthier. Lamb meat buyers with medium loyalty to quality labels, consider quality-labelled lamb meat has better intrinsic attributes.     

A semiquantitative approach for evaluating safety assurance levels for Salmonella spp. throughout a food production chain

Various safety assurance measures are implemented in Switzerland throughout the food production chain to prevent foods of animal origin from being contaminated with Salmonella. The data that are generated from the implementation of these measures are dispersed and heterogeneous. This hinders a general overview and makes a comprehensive national evaluation of the safety assurance level difficult. A semiquantitative method that considers the quality and relevance of the various safety assurance measures for Salmonella spp. was developed. The method uses the data generated from the implementation of safety assurance measures on a national basis (gathered by interviewing stakeholders in the production step). By assembling and analyzing the data systematically, the safety assurance level for Salmonella spp. can be evaluated at every step of the food production chain. This method allows the detection of strengths and weaknesses of the safety system. The systematic evaluation procedures permit comparisons between production steps and product categories. The method was used for evaluating the safety assurance levels throughout the production chain of eggs and egg products in Switzerland. Results of the analysis showed that the overall safety assurance levels for Salmonella spp. at all production steps for eggs and egg products were good. The relatively straightforward implementation of the method made it particularly appropriate in the context of a preliminary evaluation. The method does not have the same high level of detail that is provided by microbial quantitative risk assessments, but it allows an analyst to provide meaningful results when the large amount of data required for a quantitative approach are not present while including the entire "farm to fork" continuum. It may be used as a basis for more in-depth assessments of food safety levels within various production sectors. The method could be adapted for evaluating the safety assurance for other zoonotic foodborne pathogens of interest, such as Campylobacter spp.     

Shiga toxin-producing Escherichia coli: pre- and postharvest control measures to ensure safety of dairy cattle products

The large number of cases of human illness caused by Shiga toxin-producing Escherichia coli (STEC) worldwide has raised safety concerns for foods of bovine origin. These human illnesses include diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and thrombotic thrombocytopenic purpura. Severe cases end with chronic renal failure, chronic nervous system deficiencies, and death. Over 100 STEC serotypes, including E. coli O157:H7, are known to cause these illnesses and to be shed in cattle feces. Thus, cattle are considered reservoirs of these foodborne pathogens. Because beef and dairy products were responsible for a large number of STEC outbreaks, efforts have been devoted to developing and implementing control measures that assure safety of foods derived from dairy cattle. These efforts should reduce consumers' safety concerns and support a competitive dairy industry at the production and processing levels. The efficacy of control measures both before harvest (i.e., on-farm management practices) and after harvest (i.e., milk processing and meat packing) for decreasing the risk of STEC contamination of dairy products was evaluated. The preharvest measures included sanitation during milking and management practices designed to decrease STEC prevalence in the dairy herd (i.e., animal factors, manure handling, drinking water, and both feeds and feeding). The postharvest measures included the practices or treatments that could be implemented during processing of milk, beef, or their products to eliminate or minimize STEC contamination.