本文聚焦西餐牛排烹饪过程中的食品安全风险控制,以高温煎烤和低温慢煮两种典型工艺为研究对象,引入危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系展开分析。先梳理牛排烹饪的原料验收、贮存、解冻、烹...本文聚焦西餐牛排烹饪过程中的食品安全风险控制,以高温煎烤和低温慢煮两种典型工艺为研究对象,引入危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系展开分析。先梳理牛排烹饪的原料验收、贮存、解冻、烹饪等流程,明确实施HACCP的前提方案,包括良好生产规范(Good Manufacturing Practice,GMP)和卫生标准操作程序(Sanitation Standard Operating Procedures,SSOP),再通过危害分析,识别出生物性(致病菌、寄生虫)、化学性(高温污染物、兽药残留)、物理性(金属碎屑等)这3类潜在危害,借助风险矩阵确定原料验收、解冻、高温煎烤、低温慢煮、快速冷却和成品处理等环节的显著危害及关键控制点(Critical Control Points,CCPs)。针对4个CCPs制订HACCP计划,明确关键限值、监控程序、纠偏措施等。该HACCP计划可将经验式操作转化为标准化管理,提升牛排安全水平,为餐饮企业提供参考,未来可结合智能化技术优化风险控制。展开更多
1 Himalayan salt,a pink organic variety of the essential food sourced from Pakistan,is becoming increasingly popular in China,fueled by growing demand from quality‑conscious consumers.Himalayan salt is on the dining t...1 Himalayan salt,a pink organic variety of the essential food sourced from Pakistan,is becoming increasingly popular in China,fueled by growing demand from quality‑conscious consumers.Himalayan salt is on the dining tables of more Chinese consumers on occasions such as camping,barbecue parties and grilling steak at home,and it has been used to improve taste and for decorative purposes.展开更多
Rice bacterial leaf streak,caused by Xanthomonas oryzae pv.oryzicola,is an important bacterial disease in rice-planting areas in South China and Southeast Asian countries.It occurs every year in local areas.This paper...Rice bacterial leaf streak,caused by Xanthomonas oryzae pv.oryzicola,is an important bacterial disease in rice-planting areas in South China and Southeast Asian countries.It occurs every year in local areas.This paper reviews the research advance in the occurrence and harms of rice bacterial leaf streak in China,classification of Xanthomonas oryzae and infection characteristics,pathogenic factors and pathogenicity of rice bacterial leaf streak and breeding of bacterial leaf streakresistance rice cultivars.Some issues involved in occurrence and control of rice bacterial leaf streak were presented,and the areas on which the future studies might be focused were discussed.展开更多
文摘本文聚焦西餐牛排烹饪过程中的食品安全风险控制,以高温煎烤和低温慢煮两种典型工艺为研究对象,引入危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系展开分析。先梳理牛排烹饪的原料验收、贮存、解冻、烹饪等流程,明确实施HACCP的前提方案,包括良好生产规范(Good Manufacturing Practice,GMP)和卫生标准操作程序(Sanitation Standard Operating Procedures,SSOP),再通过危害分析,识别出生物性(致病菌、寄生虫)、化学性(高温污染物、兽药残留)、物理性(金属碎屑等)这3类潜在危害,借助风险矩阵确定原料验收、解冻、高温煎烤、低温慢煮、快速冷却和成品处理等环节的显著危害及关键控制点(Critical Control Points,CCPs)。针对4个CCPs制订HACCP计划,明确关键限值、监控程序、纠偏措施等。该HACCP计划可将经验式操作转化为标准化管理,提升牛排安全水平,为餐饮企业提供参考,未来可结合智能化技术优化风险控制。
文摘1 Himalayan salt,a pink organic variety of the essential food sourced from Pakistan,is becoming increasingly popular in China,fueled by growing demand from quality‑conscious consumers.Himalayan salt is on the dining tables of more Chinese consumers on occasions such as camping,barbecue parties and grilling steak at home,and it has been used to improve taste and for decorative purposes.
基金Supported by Special Fund for Agro-scientific Research in the Public Interest(201303015201103002-3)+2 种基金Natural Science Foundation of Jiangsu Province(BK20130713)Jiangsu Agricultural Science and Technology Innovation Fund(CX(12)3058)National High Technology Research and Development Program of China(863Program)(2011AA10A201)~~
文摘Rice bacterial leaf streak,caused by Xanthomonas oryzae pv.oryzicola,is an important bacterial disease in rice-planting areas in South China and Southeast Asian countries.It occurs every year in local areas.This paper reviews the research advance in the occurrence and harms of rice bacterial leaf streak in China,classification of Xanthomonas oryzae and infection characteristics,pathogenic factors and pathogenicity of rice bacterial leaf streak and breeding of bacterial leaf streakresistance rice cultivars.Some issues involved in occurrence and control of rice bacterial leaf streak were presented,and the areas on which the future studies might be focused were discussed.
