食品中微生物危害的分析和控制

510Vol.5No.10201410JournalofFoodSafetyandQualityOct.,2014基金项目:(102102310027)Fund:SupportedbyHenanProvinceKeyScientificResearchProject(102102310027)*通讯作者:,,,E-mail:[e-mail]*Correspondingauthor:HUANGJi-Hong,Doctor,SeniorEngineer,HenanUniversityofTechnologyInstituteofBiologicalEngineering,Zhengzhou450001,China.E-mail:[e-mail]张新武1,杜小波2,徐素玲3,黄继红1,2*(1.,450053;2.,450001;3.,450003)摘要:,,,;,HazardAnalysisCriticalControlPoints(HACCP),关键词:;;AnalysisandcontrolofmicrobiologicalhazardsinfoodZHANGXin-Wu1,DUXiao-Bo2,XUSu-Ling3,HUANGJi-Hong1,2*(1.HenanProvinceFoodIndustryResearchInstitute,Zhengzhou450053,China;2.CollegeofBiologicalEngineering,HenanUniversityofTechnology,Zhengzhou450001,China;3.SaltProductQualityInspectionCenterinHenanProvince,Zhengzhou450003,China)ABSTRACT:Atpresent,theoccurrenceoffood-bornediseasesandtheoverstandardofmicroorganismindexhavebecomeapopularconcernedproblem.Thispaperanalyzedthesources,hazardsandgrowthfactorsofharmfulmicroorganismsinfood,introducedthemethodsformicrobialhazardidentificationandexposureiden-tification,describedtheprinciplesandelementsofhazardsanalysisaboutfoodmicrobiology;anddiscussedthepreventionandcontrolmethodsofharmfulmicroorganisms.ItalsointroducedtheapplicationofbarriersandHazardAnalysisCriticalControlPoints(HACCP)systemtocontrolfoodmicroorganisms,inordertopromotetheprotectionoffoodquality.KEYWORDS:foodmicrobiology;hazardsanalysis;preventionandcontrol1引言,[1],,,,,[2],,(HazardAnalysisCriticalControlPoints,HACCP),2食品微生物危害的分析2.1食品有害微生物的主要来源与种类32965,:()()()()()(),,,,,,,[3-6],,:,;,;,;,,,[7,8]2.2食品微生物的生长因素分析,[1]:1),,;,2)pHpHpH,,pH3)[9,10],,[11-13]2.3食品微生物危害识别与暴露评估,,[13-15],,,,,,,2080,-,-,-[16,17],CAC,53%,10%[18-19],,,,[20],,,,[21-24]2.4食品微生物危害分析,pH,[25,26],;,,,,,,,,[27-29],CAC22[30][26],:,[31],10,:3297,,;,,3食品微生物危害的控制,,,,,[32,33],,,,;-(HACCP),,,3.1预防微生物的污染,,,,,[34,35],,,,;,,,,;,,,,3.2食品的防腐保质与栅栏技术“”Leistner,,,[36],,,,,,,,,(mortablella)(bruhdauerwust)(gelderserookworst)[37,38],,,[39],[40],,4℃9[41],.,,,3.3食品质量安全风险分析与HACCP系统应用[16](HACCP),,,,,,,,,HACCP,[42]HACCP,[43]HACCP“”,,[42]HACCP,,,HACCP,HACCP,;,,HACCP,,,HACCP,32985,,,,参考文献[1].[M].:,2009.HeGQ.Foodmicrobiology[M].Beijing:ChinaAgriculturalUniversityPress,2009.[2].[J].,2008,29(1):54.ZhangBY.Methodusinghazardanalysiscriticalcontrollinkssurveystreetcoldtowardthesideofhealth[J].ChinJPrevMed,2008,29(1):54.[3].[J].,2009(2):45.ShuS.Trytotalkabouttheproblemoffoodqualityandsafetymanage-mentsystem[J].JConsumTribune,2009(2):45.[4].[J].,2009(5):17.WangXL.Bacteriamicrobialpollutionandfoodsafetyproduction[J].JLightIndtechnology,2009(5):17.[5]LechowichRV.Microbiologicalchallengesofrefrigeratedfoods[J].FoodTechnol,2009,12:84.[6],,.[J].,2010,(10):23−27.HuDL,LinYQ,WangP.Foodmicroorganismhazarddegreeclassificationstudy[J].JMeatProcess,2010,(10):23−27.[7].[J].,2009(10):21.WangYL.Thehazardsofmicrobesinfoodproduction[J].JAgricProdProcess,2009,(10):21.[8].[J].,2008,(24):16−18.SunYM.Foodmicrobiologysurvivalfactoranalysis[J].ChinaBrewing,2008,(24):16-18.[9],,.[J].,2014,21(1):55−58.LiRF,FanGH,ChuW.Controlanditsresearchprogressinfoodmicrobi-ology[J].JFoodSciTechnol,2014,21(1):55−58.[10].[D].:,2013.ZhangM.Wateractivityinfoodmicroorganismescherichiacolisafetyin-spectioncontrolresearch[D].Wuhan:HuazhongAgriculturalUniversity,2013.[11],.[M].:,2002HeGQ,DingLX.Foodmicrobiology[M].Beijing:ChinaAgriculturalUniversityPress,2002.[12].SB/T10481-2008[S].:,2008.ThePeople'sRepublicofChinaministryofcommerce.SB/T10481-2008lowtemperaturemeatproductsqualityandsafetyrequirements[S].Beijing:ChinaStandardPress,2008.[13].[M].1997.Thecodexalimentariuscommission.Theprincipleofmicrobialriskas-sessmentandguide[M].1997.[14],,,.[J].,2014,20(10):47−50.WangY,ZhaoX,LanQK,etal.Microbiologicalhazardsinfoodcontrolandriskassessmentstudy[J].JTianjinAgricSci,2014,20(10):47−50.[15]USFDA/FSISDraftassessmentoftherelativerisktopub-lichealthfromfoodbomeListeriamonocytogenesamongselectedcategoriesofready-to-eatfoods[R/OL].2001.[16],.[M].:,2010.LiL,LiGS.Foodsafetymanagementsystemforbiologicalhazardspre-ventionandcontroloftheguide[M].Beijing:ChinaStandardPress,2010.[17]SmidJH,VerlooD,BarkerGC,etal.StrengthsandweaknessesofMonteCarlosimulationmodelsandBayesianbeliefnetworksinmicrobialriskassessment[J].IntJFoodMicrobiol,2010,139:S57−S63.[18].[D].:,2013.HeM.China'sfoodsafetyriskassessmentandregulatorysystemresearch[D].Beijing:ChinaUniversityofMining&Technology,2013.[19],.[J].,2013,41(12):5479−5482.ChenRM,ChenWP.Foodbornepathogenicbacteriainfoodsafetyanaly-sis[J].JAnhuiAgricSci,2013,9(12):5479−5482.[20],,,.[J].,2012,(3):65−68.GaoYC,LiuLM,YangZM,etal.Microbiologicalhazardsinfoodreview[J].JQuantRiskAssessStandSci,2012,(3):65−68.[21],,,.[J].,2014,20(5):47−50.WangY,ZhaoX,LanQK,etal.Microbiologicalhazardsinfoodcontrolandriskassessmentstudy[J].JAgricStandFoodSafe,2014,20(5):47−50.[22],,,.8[J].,2005,15(5):19−21ChaoGX,JiaoXA,XuQ,etal.Eightfoodsmononuclearcellprolifera-tioncharacteristicsanddrugresistanceoflisteriapopularresearch[J].ChinJHealthInspe