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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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wz9th上传英文图书总汇 - 食品的英语世界 食品论坛 » 食品的英语世界 » wz9th上传英文图书总汇 http://bbs.foodmate.net/viewthre ... 9&fromuid=10459 What is traceability? 5. Traceability is the ability to trace the history, application or location of an entity by means of recorded information (ISO 8402:1994). 6. Traceability can be considered in four distinct contexts and in each it has a slightly different application: - for products: it creates a link between materials, their origin and processing, distribution and location after delivery. - for data: it relates the calculations and data generated through a quality loop and may link these back to the requirements for quality. - in calibration: it relates measuring equipment to national, international or primary standards, to basic physical constants or properties or to reference materials. - in IT and programming: it relates design and implementation processes back to the requirements for a system. 7. For analytical laboratories, demonstrating traceability, so that any measurement can be related to stated references, usually national or international standards, through an unbroken chain of comparisons all having stated uncertainties, is critical to laboratory accreditation e.g. to EN45001 Standards. For some measurements made on foods and feedstuffs e.g. pesticide residues, standard materials can be relatively easily obtained. However in other cases, e.g. with regard to mycotoxins, standard materials may be more difficult to define/maintain, and hence the calibration and validity of these measurements is more difficult to demonstrate by traceability. In calibration, traceability is not a meaningful end in itself but is a component of a quality assurance system for measurement. Traceability within an analytical context will not be covered further in this report. 8. Traceability of products and data are important for the consideration of advanced traceability systems relating to products and their processing and it is these concepts that we will consider in more detail in relation to the food chain in the remainder of this report. 9. Within a production chain it is possible to identify at least two levels of traceability:- Internal traceability i.e. traceability within one link or business within the chain. Internal traceability allows data about raw materials and processes within the business to be linked to the final product separately in each stage of production, processing or distribution. - Chain traceability i.e. traceability between links in the chain. The focus is on information which accompanies the product from one link in the chain to the next to extend traceability for any product through all stages of production, processing and distribution. What is traceability in the food chain? 10. In the food chain, traceability means the ability to trace and follow a food, feed, food- producing animal or substance through all stages of production and distribution. Stages of production and distribution means any stage including import, from and including the primary production of food, up to and including its sale or supply to the final consumer and, where relevant to food safety, the production, manufacture and 1 distribution of feed . 11. Many manufacturing systems, including food manufacturing, have sought registration to the ISO 9001 Quality Standards. These require that the product should be able to be traced from the current stage back through all its stages of manufacture through accurate and timely record-keeping. The requirement for paper documentation has recently been changed; computer records solely can now be used as evidence of compliance. 12. In primary production, traceability has been defined as the ability to trace the history of the product through the supply chain to or from the place and time of production, including the identification of the inputs used and production operations undertaken (British Standards Institute PAS 85:2000). Legislation has been recently introducedto ensure livestock identification and the tracking of livestock movements. Many of the farm assurance schemes require some level of traceability to be in place within primary production. |
6楼2007-01-06 00:20:28
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