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【转贴】食品可追溯性【已搜索无重复】
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食品可追溯性在现在食品领域研究较热，且相当有必要。 Traceability is defined as the ability to trace the history, application or location of that which is under consideration（ISO).It relates to the origin of materials and parts, the processing history, and the distributionof the product after delivery (ISO 2000). Traceability means the ability to trace and follow a food through all stages of production and distribution [ Last edited by 幻影无痕 on 2007-7-20 at 07:52 ] |
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Developing traceability systems across the supply chain 22.1 Introduction Traceability is now emerging as a `watch-word' for consumer and regulatory confidence with respect to food quality, food safety and the infrastructure for producing, processing and delivering food products from the point of origin to the point of sale. Various definitions have been derived for traceability, including a European Union (EU) General Food Law Regulation definition in which traceability is defined as: `the ability to trace and follow a food, feed, food-producing animal or substance through all stages of production and distribution' (EU Regulation Food Law: 8/5/01). An International Standards Organisation (ISO) definition is also to be found that defines traceability as: `the ability to trace the history, application or location of an entity by means of recorded information' (ISO 8402:1994). The ISO definition, whilst more general in terms of the traceable entity, draws attention to the importance of recorded information that is essential for satisfying traceability requirements. The need for traceability has arisen primarily from consumer and government concerns over food safety, hygiene and authenticity. These concerns range from the human risks associated with animal-borne pathogenic organisms, such as salmonella, listeria, clostridium and E-coli O157 through agents causing bovine spongiform encephalitis (BSE) to those risks perceived for genetically modified (GM) vegetables, cereals, fruits and GM influenced foods in general. As a consequence of national needs and sectoral responses for traceability, sensitised by developments in global trade and consumer demands, a number of traceability guidelines have been developed. Notably these guidelines include the Traceability of Fish ± Application of EAN.UCC Standards (EAN International); Traceability of Beef Guidelines (EMEG); Fresh Produce Traceability Guidelines (EAN International); Traceability in the Supply Chain (GENCOD EAN France) and Traceability Implementation (EAN.UCC project). In response to initiatives such as these and to the burgeoning requirements for legislative compliance, increasing numbers of representative bodies for food sector supply chains are deriving and implementing traceability systems. With varying degrees of supply chain coverage and an emphasis on particular foodstuffs such as fish, meat and wine, such systems can satisfy some traceability requirements for these products but cannot readily be expanded to encompass other products. As an increasing number of supply chains attempt to develop sector-specific traceability systems, problems will inevitably occur where the ability to connect across different supply chain boundaries will be essential to provide traceability of multi-ingredient food products. A fruit pie, for example, will have a multiplicity of ingredients stemming from many different supply chains. Complexities will arise with respect to the range and variation in the accessible information required for traceability. They will also arise with respect to incompatibilities in systems' structures for transferring and accommodating appropriate information. While food safety and food quality may be seen as the primary drivers for traceability, other needs can and will be recognised for which traceability systems will be required. Food authentication, quality assurance, label verification, shrinkage (product loss) management, process development and consumer support are further areas in which traceability can be seen to be necessary, each characterised by particular functional needs that will increase overall complexity. This also draws attention to a system requirement for being able to distinguish and satisfy particular traceability functions using a common traceability system structure ± separating traceability functions from system requirements. It has to be recognised that the food production and supply industry is highly integrated and of global significance in terms of trading reach and trading opportunities. Harmonisation of traceability systems is required in order to avoid the almost inevitable chaos that could ensue through lack of compatibility and effective management of complexity. This becomes increasingly significant as traceability systems are structured to make more and more use of information and communications technology (ICT) and the opportunities for powerful and effective information transfer across communication networks such as the Internet. Aspects of commonality and moves towards exploiting existing standards for numbering and identification are, fortunately, evident in many of the systems under development. So too are developments in electronic data communications for business support purposes, offering potential for integration into traceability systems. Despite this attention to legacy, the need is still evident for deriving a generic approach to traceability that can handle cross-supply chain interaction and provide a logical framework for harmonisation and systems compatibility. Any approach would also have to support a growing list of traceability functions and allow effective management of supply chain complexity. Underpinning this generic approach is a deeper understanding of the nature of traceability and the factors influencing the need to implement traceability functions. Firstly, it is important to consider further why traceability is required, including the factors influencing the implementation of traceability systems. Food safety is the primary reason for traceability and various functional components can be distinguished. The UK Food Agency has identified the following functional roles for traceability within the food supply chain:1 · Food safety incidents ± requiring robust traceability to facilitate rapid response to breakdowns in food safety, allowing remedial actions, such as product withdrawals and recalls to be initiated for the purposes of protecting public safety. · Food residue surveillance programmes ± using traceability systems to facilitate food sampling at appropriate points throughout the food supply chain, testing for residues, such as pesticides, and mapping to establish where in the supply chain excessive residue levels may have occurred. · Risk assessment from food exposure ± where a traceability system can facilitate access to information concerning foods or food ingredients that may have significance with respect to food safety. · Enforcement of labelling claims ± using traceability to help resolve allegations of false labelling and help to determine supply chain integrity with respect to food claims. · Fraud ± wherein effective traceability, regular audit and reconciliation measures can assist in preventing fraud and theft of food items. · Food wastage ± where traceability and associated quality control systems can be applied to speed up and improve food distribution processes and reduce food wastage. · Meat hygiene ± where traceability can help enforce and support meat hygiene in processing and handling of food within supply chains. Other reasons for traceability, often associated with safety, include compliance with food legislation, quality assurance of food producing and handling processes, authentication of food items, process and supply chain development and consumer services in respect of food products. Each of these factors constitutes a traceability function requiring access to relevant, function-defined, item-related information. By suitable partitioning and coding of information into sets, the traceability functions may be more readily accommodated and linked to a common traceability structure. A significant feature of a traceability system per se is that it should be continually available for traceability, yet is used only as and when required. As a stakeholder development requiring capital expenditure and expenditure to maintain, a traceability system may be viewed as an imposition, adding little or no value to the processes concerned. Where then is the incentive to implement traceability? Legislation is clearly a driving influence in this respect, but hardly seen as an incentive, unless perceived with respect to consumer confidence. Having to comply with regulatory demands rather forces the issue. However, through appropriate consideration of process structure and functionality, traceability systems may be devised that not only fulfil the traceability requirement, but also add value to the processes concerned. Such developments invariably make use of item-attendant data carriers that allow automatic identification and data gathering and facilitate improvements in process efficiencies and quality. Such developments may also be seen to align with quality practice. The ISO 9000 series of Quality standards, ISO 9001 in particular, distinguishes traceability as a requirement for compliance. It requires that a product be traceable from a current stage of existence back through all its stages of manufacture or production by means of either paper-based or computer-based records, accurately and promptly produced for the purpose. By adding value to the processes an incentive-based approach to traceability can be promoted. |
13楼2007-02-08 18:26:08
2楼2007-01-03 09:49:02
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xijihu(金币+8):谢谢您的精粹资源@@@!新年快乐!!
xijihu(金币+8):谢谢您的精粹资源@@@!新年快乐!!
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Applied Dairy Microbiology 实用乳品微生物学 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 The Soft Drinks Companion 饮料技术手册 http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 Microbiology of Meat and Poultry 肉类禽类产品微生物学 http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 How to Write & Publish a Scientific Paper 论文写作的经典名著 http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 Emerging foodborne pathogens 新出现的食品致病菌 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 Bioterrorism and Food Safety 生物恐怖活动与食品安全 http://bbs.foodmate.net/viewthre ... 1&fromuid=10459 How to write a paper 如何写论文 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 F 1885–04 Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms 辐射控制干香料，草和自然干燥贮存蔬菜中病菌和微生物的指南 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 F 1355 – 99 Standard Guide for Irradiation of Fresh Fruits as a Phytosanitary Treatment 新鲜水果检疫处理.照射灭虫法 http://bbs.foodmate.net/viewthre ... 3&fromuid=10459 F1356-99 Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms ASTM F1356-99 新鲜和冷冻瘦肉与家禽辐射指南(控制病原体) http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 F1640-03 Standard Guide for Packaging Materials for Foods to Be Irradiated 被辐射食品的包装材料的标准导则 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 食品化学法规第五版－FCC V http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 Food Safety and Food Quality http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 Detecting Allergens in Food 过敏源的检测 http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 Food-Chemical-Safety, Volume 1 - Contaminants Food chemical safety Volume 2: Additives 食品化学安全 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 Modern Food Microbiology (6th Edition) 现代食品微生物学 http://bbs.foodmate.net/viewthread.php?tid=9645&fromuid=10459 201 Best Questions To Ask On Your Interview 面试中如何提问－经典201例 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 English.Grammar.Workbook.for.Dummies 傻瓜系列－语法学习 http://bbs.foodmate.net/viewthre ... 1&fromuid=10459 Antioxidants in Food -Practical Applications 抗氧化剂在食品中的应用 http://bbs.foodmate.net/viewthre ... 0&fromuid=10459 Food Labelling 食品标签 http://bbs.foodmate.net/viewthread.php?tid=5323&fromuid=10459 Essentials of Food Sanitation 食品消毒学 http://bbs.foodmate.net/viewthread.php?tid=5324&fromuid=10459 Making the Most of HACCP - Learning from Others Experience http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System 联合国粮农组织的食品卫生与HACCP培训手册 http://bbs.foodmate.net/viewthre ... 3&fromuid=10459 EU Food Law - A Practical Guide 欧洲食品法规指南 http://bbs.foodmate.net/viewthread.php?tid=5322&fromuid=10459 Foodborne Pathogens-Hazards Risk Analysis and Control 食品中的致病菌：危害、风险分析和控制 http://bbs.foodmate.net/viewthread.php?tid=9760&fromuid=10459 Microbiological Risk Assessment in Food Processing http://bbs.foodmate.net/viewthread.php?tid=9642&fromuid=10459 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 The Laboratory Biosafety Guidelines 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 The Stability and Shelf-Life of Food 食品稳定性和保质期 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 Food Safety Handbook 食品安全手册 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 微生物自学教材－Microbiology Demystified http://bbs.foodmate.net/viewthread.php?tid=9741&fromuid=10459 Laboratory Exercises in Microbiology 图文并茂－微生物实验练习 http://bbs.foodmate.net/viewthread.php?tid=9720&fromuid=10459 发酵与食品安全 Fermentation and Food Safety http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 Food Additives（Second Edition）食品添加剂第二版 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 Auditing in the food industry 食品工业审查 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 Pesticide, veterinary and other residues in food http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 食品中霉菌毒素的检测与控制 Mycotoxins in Food - Detection and Control http://bbs.foodmate.net/viewthre ... 3&fromuid=10459 Fluka Microbiology－Fluka微生物学手册 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 冷藏食品综合指南 Chilled foods－A comprehensive guide http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 伯杰氏系统细菌学手册(2004版） Bergey's manual of systematic bacteriology http://bbs.foodmate.net/viewthre ... 1&fromuid=10459 基础微生物学－Foundations in Microbiology http://bbs.foodmate.net/viewthre ... 5&fromuid=10459 六西格码系列 Demystifying Six Sigma - A Company-Wide Approach To Continuous Improvement http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 Strategic Six Sigma - Best Practices From The Executive Suite http://bbs.foodmate.net/viewthre ... 5&fromuid=10459 美国英语传统辞典 The American Heritage Dictionary of the English Language http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 [ Last edited by sxlc on 2007-1-3 at 19:34 ] |
3楼2007-01-03 19:22:07
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xijihu(金币-8):在1楼上评阅吧
xijihu(金币-8):在1楼上评阅吧
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日本肯定列表实施 日本于2006年5月29日起实施食品中农业化学品（农药、兽药及饲料添加剂等）残留“肯定列表制度”，并执行新的残留限量标准。与日本现行标准相比，新标准对食品中农业化学品残留限量的要求更加全面、系统和严格。有关资料指出，今年上半年全国鳗鱼出口3.6亿元，减少7.3％，6月份出口 2938万美元，减少58.8％。可见，日本“肯定列表制度”对我国鳗鱼业的影响之甚 催肥肉：喂的是激素还是避孕药？ 鸡的自然寿命是7年，可是有的肉鸡生长期只有7个星期；催肥猪，仅4个月就可以出栏 为什么鸡肉不香了？猪肉没味了呢？如今，经常有人提出这样的疑问。下面这则广告似乎回答了上述问题“四月肥、四月肥、四月不肥给你赔”。在这样一个“动物速成”的年代里，养殖专业户们最熟悉的可能就是各种激素的功能。 鸡的自然寿命是7年，可是有的肉鸡生长期只有7个星期。从小鸡一出壳就“填鸭”式地不停地喂它们，而且让它们在暗无天日、卫生条件极差的狭小鸡笼生长，即使这样，鸡也不可能在短短49天内就长成可供人食用的肉食成品。因此，生长激素、抗生素等便成为鸡饲料中不可缺少的物质。澳大利亚墨尔本大学的一项研究表明，市场上的鸡70%有眼病，30%常咳嗽，15%有气喘和慢性支气管炎。这样的动物食品，其营养性如何可想而知。 莫宝庆教授说，催肥猪，仅4个月就可以出栏，肉鸡则100天出笼。在激素作用下，肉鸡、催肥猪等由于饲养时间不足，必然导致营养不足。一个鸡蛋应含40多种营养物质，而现在由于使用快速饲料，鸡蛋的营养很难达标，有害物质却超过正常指标。更有甚者，由于蔬菜和猪肉、鸡肉的营养不足，人们长期食用后，甚至会患佝偻病。 水产养殖中也有催肥的例子。黄鳝生长过程中一个公开的秘密是，当黄鳝变粗后就喂养避孕药，这样能有效保持黄鳝的体型；用激素喂大的蟹，壳大肉少。因此，要保证肉食的营养成分合理，应该尽最大可能按正常生长规律生产生猪、鸡，更不要为追求利润而使用化学激素，主管部门要给消费者知情权，从而保证人们的身体健康。 对于催肥肉，还有一个不该忽略的品种，就是洋快餐。南京农业大学教授周应恒介绍，洋快餐在国外被称为垃圾食品，但在国内却大行其道。洋快餐所用的鸡块、土豆等就是高热量、高油脂食品，还具有致癌作用。 [ Last edited by sxlc on 2007-1-6 at 01:31 ] |
4楼2007-01-03 19:28:14