Current and emerging molecular diagnostic technologies applicable to bacterial food safety

There is an increasing need for rapid test methods to certify the quality and safety of food products. Current tests applied for the microbiological assessment of food products are based on standard approved culture-based isolation methods and can take several days to yield results. Nucleic acid diagnostic (NAD) tests for the identification of bacterial foodborne pathogens employing in vitro amplification technologies are capable of sensitive and specific detection of single or multiple pathogens in foods in a shorter timeframe than traditional methods. New developments in molecular biosensors have the potential to provide at-line bioanalysis, whereas microarray-based technologies may in the future be the NAD platforms of choice for multiple pathogen detection and identification. This article reviews current and emerging NAD platforms for foodborne bacterial pathogens that have the potential to impact food safety.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

European intercomparison on electron spin resonance identification of irradiated foodstuffs

The results of a co-trial organized by the Community Bureau of Reference on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food in 21 laboratories are presented. The trial was qualitative on beef and trout bones, sardine scales, pistachio nut shells, dried grapes, and papaya, and quantitative on poultry bones. There was no difficulty in identifying irradiated meat bones, dried grapes, and papaya. In the case of fish bones there is a need for further kinetic study on different species. Identification of irradiation in pistachio nuts is more complicated and additional research is needed before further trials. All laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy although there was a partial overlap between the results.     

大比例配用进口粉矿的烧结试验及生产

安钢烧结厂为应对原料条件的变化，就烧结配加进口粉矿进行了试验。以试验结果指导生产，顺利地实现了原料结构的改变，以及工艺参数的优化和生产指标的改善。     

原料磨衬板无冒口铸造工艺设计探讨

为提高原料磨衬板工艺出品率，在生产中提出了无冒口铸造工艺，并从无冒口设计的原则、浇筑系统设计等方面作了介绍，经在实际生产中应用，取得了一定效果。     

砌筑砂浆达不到设计要求的事故原因分析

从砂浆的配合比、和易性、原材料等对砌筑砂浆达不到设计要求的事故原因进行了分析。     

食品中病原菌检测技术研究进展

介绍了许多食品安全检测新技术和新方法,包括生化检测技术、免疫学技术、PCR检测技术、生物芯片技术、传感器技术、流式细胞术和基因探针技术,并且阐述了食品安全检测技术的发展趋势,这些技术的发展将会在食品卫生检验方面起到越来越重要的作用,最终将达到预防肠道传染病和食物中毒发生的目的。     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry     

Establishing a System for Food Recalls to Protect Food Quality and Safety in China

There are no explicit laws concerning food recalls in China; moreover, some related regulations have weaknesses. China should first create a system of laws and regulations governing food recalls, establish a system to recall defective food, and strengthen administrative and legal remedial mechanisms related to consumer rights.     

外购粗铅检验准确性测试

通过对外购粗铅的整体熔化，测试出外购粗铅中金、银的含量，以验证外购粗铅检验的准确性，确保铅冶炼金银平衡。