增城市2004年市售熟肉卫生质量分析

为了解增城市市售烧、卤肉制品的卫生状况并作卫生学评价，以便为进一步加强烧、卤肉市场的卫生监督管理提供参考，卫生监督人员，每月不定期对本市辖区内市场、超市烧、卤肉摊档及酒家销售的烧、卤肉制品进行随机抽样468份，样品按照国家标准规定的方法检测菌落总数、大肠菌群、致病菌及亚硝酸盐含量。468份烧、卤肉制品总体合格率为70．7％，其中菌落总数、大肠菌群及亚硝酸盐含量合格率分别为84．8％、75．4％及98．5％，未检出致病菌。监测结果表明增城市市售烧、卤肉制品的卫生质量不容乐观，细菌尤其是大肠菌群污染严重，市场与超市销售的熟肉制品合格率较低，应进一步加强对烧、卤肉制品生产、运输和销售环节的卫生监督管理。     

《酱卤肉制品》标准中微生物指标适用性探讨

为修订《酱卤肉制品》标准中微生物指标提供依据,为卫生监督部门提供准确有效方向,以扬州6个县(市,区)区域盐水鹅为研究对象,进行非预包装及预包装盐水鹅抽样检测,发现非预包装盐水鹅菌落总数、大肠菌群、金黄色葡萄球菌超标,合格率分别为73.47%,42.86%,96.94%;预包装盐水鹅微生物指标合格率均为100%。说明散装盐水鹅产品在加工、运输、流通等环节更易受到污染,食品监管部门应加强对扬州摊点盐水鹅产品微生物指标的监督管理。《酱卤肉制品》标准中微生物指标应区分为预包装和非预包装两个界限值。     

重庆市餐饮酱卤肉制品质量调查分析

为了解重庆市餐饮企业中酱卤肉制品质量情况,根据统计学原理,抽取有代表性的200份样品检测其食品添加剂指标和微生物指标。并分析样品的原材料种类,加工方式与样品质量之间的关系,不合格指标的分布情况,结果显示总体不合格率为20%,当煮制时间较长、样品纹理组织较疏松或环境温度较低时,产品合格率较高,据此提出相关建议,以提高餐饮酱卤肉的质量。     

2010年潮州市食品微生物抽检检测报告分析

为了解潮州市2010年食品微生物污染状况.依据国家标准GB 4789.2-2008和GB 4789.3-2008对454份样品进行菌落总数和大肠菌群的检测;结果表明食品包装材料合格率最低,干性调味料合格率最高,分别为51.28%和82.69%;省内与省外食品的大肠菌群检测合格率存在显著性差异.两者合格率分别为95.83...     

贵州省油辣椒制品中微生物统计分析

目的:对2018年贵州省在售油辣椒制品中微生物检测结果进行分析、探讨并及时发现油辣椒制品中的卫生安全隐患,为市场监督和管理部门提供参考。方法:贵州省在售油辣椒制品随机抽样,非发酵类油辣椒114批次,发酵类油辣椒47批次,按照GB 4789.2-2016、GB/T 4789.3-2003、GB/T 20293-2006对油辣椒制品中菌落总数和大肠菌群进行检测和结果分析。结果:检测的贵州省在售油辣椒制品中菌落总数和大肠菌群均未超过GB/T 20293-2006《油辣椒》最高限量值规定,合格率为100%。结论:贵州省在售油辣椒制品中菌落总数和大肠菌群控制良好。     

基于小波分解-长短期记忆网络预测模型的酱卤肉制品安全预测分析

为实现酱卤肉制品安全风险精准预警,本研究基于2014-2019年全国酱卤肉制品历史抽样检验数据信息,尝试将小波分解和长短期记忆网络(long short-term memory,LSTM)模型相结合,构建了全国31个省份酱卤肉制品安全风险预测模型.结果表明,小波分解-LSTM预测模型对酱卤肉制品安全风险预测有较高的准确...     

不同包装酱卤肉制品的微生物监测

不同包装对酱卤肉制品的卫生会产生不同程度的影响,尤其是对微生物含量的影响,本文对真空灭菌定型包装和散装的酱卤肉制品微生物进行监测分析。     

解读菌落总数与大肠菌群

菌落总数和大肠菌群是食品质量检验中最常见的二个微生物项目,不同的食品其指标不同。GB2726-2005《熟肉制品卫生标准》规定:酱卤肉制品菌落总数/(cfu/g)≤80000,大肠菌群/(MPN/100g)≤150。菌落总数和大肠菌群     

酱卤肉制品加工技术研究进展

酱卤肉制品是中华传统肉制品的重要组成部分,其营养丰富、造型别致、风味独特备受人们青睐。近年来,随着人们饮食理念的转变,对酱卤肉制品的研究日益广泛和深入。本文概述了酱卤肉制品的分类和风味来源,重点论述了酱卤肉制品的加工技术,指出我国酱卤肉制品研发中存在的主要问题,对我国酱卤肉制品加工的发展前景进行了预测和展望,为传统酱卤肉制品新产品研发与产业化提供借鉴参考。     

关于酱卤肉类制品几个问题的研究

针对现酱卤肉制品存在出品率低、货架期短、生产多为作坊式加工方式等落后的现状,通过对酱卤肉类制品生产深入的研究,寻找到了一些解决问题的方法,从而可以提高产品出品率,延长货架期,实现规模化、流水化和标准化生产。另通过对现有酱卤肉制品的市场研究,提出酱卤肉制品应向小包装、多口味的趋势发展,以适应现代化生活需要。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.