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  • 期刊名称:

    Food science & technology today

  • 中文名称: 当今食品科技
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  • ISSN: 0950-9623
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  • 机译 霉菌毒素-化学安全性的当前方面
    • 作者:;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:This paper was prepared by the Ministry of Agriculture, Fisheries and Food (MAFF) Food Contaminants Dividion for a MAFF Consumer Panel meeting held in January 1998 and was published as part of the consumer Panel Papers No CP (98) 32/4. The paper is reproduced here by kind permission of the MAFF Consumer Panel Secretariat.
  • 机译 使英国食品安全
    • 作者:PROF D C BURKE;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:The word safe has become a suspect word over the last few years. Years ago, I can remember that we spoke of something being as 'safe as the Bank of England'. Now I am unsure how safe banks are, and we have even bigger problems when it comes to food safety; and the comparison no longer seems apt to describe the safety of food. My dictionary defines safe as 'free of danger or injury' or 'affording security' or 'reliable, certain'. These are all rather defensive words; words that imply protection from danger, and certainly that has been our experience in the food industry over the last few years; for over and over again, we have been pushed onto the defensive.
  • 机译 风险分析如何改善HACCP
    摘要:Production of safe food is increasingly based on the use of risk analysis. Risk analysis is used to set, internationally, food safety criteria. Food producers have to adhere to these criteria and the use of HACCP is often prescribed as a management tool for meeting the criteria. For controlling potentially hazardous organisms it is of advantage to transform the largely qualitative HACCP system into a fully quantitative one. This is possible if critical control points (CCPs) are defined as operations at which control should be exercised to achieve the criteria established. Using risk analysis sub-criteria should be established at each of the CCPs. Meeting these sub-criteria should guarantee that the final criteria are met. This means that at CCPs a quantitative control can be exercised.
  • 机译 良好生产规范-没有它,您将无法管理!
    摘要:Food and drink industry managers, food scientists and technologists have long recognised the special responsibilities of the food and drink industries to make available products of maximum value and desirability to their customers and consumers. To achieve this end the food or drink manufacturer has to ensure that the manufacturing process delivers a product that is uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make it.
  • 机译 使用辐照提高食品质量和安全
    • 作者:;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:Irradiation, carried out under conditions of Good Manufacturing Practice, is commended as a safe and effective food processing method that can reduce the risk of food poisoning and preserve foods without detriment to health and with minimum effect on nutritional quality. This view has been endorsed by international bodies such as the World Health Organisation, the Food and Agricultural Organisation and Codex Alimentarius. To date, more than 40 countries have given approval for over 60 food products to be irradiated. Currently regulations on food irradiation in the European Union are not harmonised. Some countries, such as Belgium, France, The Netherlands, Portugal and the UK are in favour of a Directive to allow the irradiation of specified foods, whereas other countries such as Denmark, Germany and Luxembourg remain opposed. Within the UK seven categories of foods are cleared for irradiation to specified doses. The regulations also make provision for labelling to ensure that consumers are fully informed whether foods or ingredients within them have been irradiated. Food irradiation appears to be gaining consumer acceptance in the US but it is slow to gain support within many parts of Europe, including the UK. There is a role for respected professional bodies to inform consumers of the advantages and limitations of the technology so that they can make an informed decision on buying and eating irradiated foods.
  • 机译 建筑抗菌材料的工业应用
    • 作者:M KANE;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:The history of food poisoning, is dominated by considerations of malnourishment, an inadequate understanding of food preservation chemistry, sewage contaminated water, naturally poisonous plants and fungi, aflatoxins from mouldy food, and deliberate food adulteration with various noxious substances. It is only relatively recently that these problems have been controlled and defeated sufficiently for us to be mainly concerned with microbiological food poisoning, primarily through the route of cross-contamination. And today food poisoning via cross-contamination, either from humans or from raw foods, to 'ready to eat foods' ... either directly or indirectly via humans or food contact surfaces is the most significant cause of human food poisoning.
  • 机译 所以您认为您可以交流?
    摘要:To be successful, the food industry needs to share its vision (rational information) and passion (emotional To be successful, the food industry needs to share its vision (rational information) and passion (emotional information), a goal achievable through proactive and well-managed communication. But, managers must first acknowledge that communication with both internal and external audiences is a core process.
  • 机译 欧洲有关杀生物剂的新规定
    • 作者:G BELL;G WILSON;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:Back in 1993, the European Commission proposed a Directive to establish a single European market in biocides by introducing a harmonised authorisation system based on assessment of risks to people and the environment, together with consideration of efficacy. Negotiations on the Directive have now finished and the directive was published in mid-March. All Member States have 24 months to implement what is a very complex and technical Directive. In the UK this will be carried out by the Health and Safety Executive, in close consultation both with other Government Departments and the sectors of industry who will be affected by it. The purpose of this article now is to let you know what the Directive will do, how it might impact on you, and what HSE the Health & Safety Executive is doing to prepare for its implementation.
  • 机译 执法和良好的制造过程-解决方案还是烟幕?
    • 作者:R MURPHY;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:This paper looks at a few of the issues which are relevant to the enforcement of food safety legislation. It provides some background to the current position and attempts to review the concept of Good Manufacturing Practice within the context of the 'post Pennington' food production industry. Finally it looks at the issue of licensing of food businesses and points to the role the Food Standards Agency may have in the future.
  • 机译 不要抱怨天气,它可以为您省钱
    • 作者:;
    • 刊名:Food science & technology today
    • 1999年第1期
    摘要:For 4,760 hours, the equivalent of more than six months of the year, the ambient air temperature in the UK is below 5℃. This article explains how Birds Eye Walls, Gloucester used this to their advantage and are saving £150,000 per year as a result. In refrigeration systems, the pressure the compressor is required to generate, i.e. the head pressure, is established by the condensers (heat exchangers). Since the majority of UK refrigeration systems use ambient air as the coolant for their condensers, cool air could allow effective operation of the systems with very low head pressures for half of the year. Many plant operators, however, ignore this potential for savings and artificially force their systems to be less efficient through head pressure control on their condensers, causing the compressors to work far harder than necessary for most of the year. By reducing head pressures, users could cut energy consumption, increase profits and reduce the global warming impact of their operations.
  • 机译 会议录
    • 作者:;
    • 刊名:Food science & technology today
    • 1999年第2期
    摘要:In this issue of Food Science and Technology Today we are publishing another paper from the 1998 IFST Annual Conference on Good Manufacturing Practice held on 15 October 1998 at the National Exhibition Centre, Birmingham in conjunction with the FOODTECH Exhibition and Conference.
  • 机译 植物蛋白俱乐部
    • 作者:C HORWOOD;
    • 刊名:Food science & technology today
    • 1999年第2期
    摘要:Plant protein science has considerable potential for improving food quality, both at crop level and in food processing. There are numerous examples of this: Researchers at the University of York recently published in Science (October 1998) details of the isolation of a naturally occurring 'antifreeze' protein in carrots which might lead to better frost tolerance for crops and improved frozen foods; another team of researchers has produced transgenic wheat plants with altered amounts and compositions of gluten, enabling potential for improvements in the processing of wheat for traditional and novel end-uses (Shewry et al. (1997) Journal of Science of Food and Agriculture 73: 397-406).
  • 机译 有机食品
    • 作者:;
    • 刊名:Food science & technology today
    • 1999年第2期
    摘要:The last few years have seen significantly increased interest in organic food, that is, food grown using those principles and techniques that predated the introduction of modern agrochemicals and modern intensive farming techniques. Organic food is a small but growing part of the food industry with an identity defined and protected by law. Its existence provides an element of consumer choice. The production of organic food requires the same involvement of professional food scientists and technologists and is subject to the same requirements of good manufacturing practice and food safety as the rest of the food industry, but is also subject to specific additional legal requirements as to cultivation, composition and labelling Organic food is likely to contain lower residues of agricultural chemicals than its nonorganic counterpart. The use of animal waste as fertiliser, whether in producing organic or non-organic food, needs to be properly managed, but even so it may pose a risk of contamination with pathogens, and consequent food poisoning from foods which are to be consumed without adequate, or any, cooking. In particular, fruit and salad vegetables, whether organic or non-organic, for consumption without cooking, should be thoroughly washed before consumption, and the public should be advised to do so by display notices and on consumer pre-packs.
  • 机译 在线MR成像,用于检测成品包装中的损坏
    摘要:We have successfully commercialised a spoilage detection system that can inspect cases of product. The inspection is non-contact, rapid, sensitive and adaptable to many package sizes and materials. Use of this technology adds another safety level to existing aseptic processing.
  • 机译 千年虫-对食品供应链的影响
    • 作者:;
    • 刊名:Food science & technology today
    • 1999年第2期
    摘要:This paper was prepared by the Ministry of Agriculture, Fisheries and Food (MAFF) Food and Drink Industry Division for a MAFF Consumer Panel meeting held in January 1999 and was published as part of the consumer Panel Papers No CP INF99/1. The paper is reproduced here by kind permission of the MAFF Consumer Panel Secretariat. The purpose of this information paper is to outline the action being taken by the Ministry of Agriculture, Fisheries & Food (MAFF) in relation to the potential impact of the so-called Millennium bug on the food supply chain.
  • 机译 新南威尔士大学食品科学与技术
    • 作者:K BUCKLE;
    • 刊名:Food science & technology today
    • 1999年第2期
    摘要:1998 marked another milestone in the history of the Department of Food Science and Technology at The University of New South Wales (UNSW). The year is the 50th anniversary of the commencement of the Diploma course in food technology at Sydney Technical College before its move to the (then) NSW University of Technology in the early 1950s. Food Technology was initially part of the School of Chemical Engineering in the Faculty of Applied Science. It became a Department in the School of Applied Bioscience when that School was established in the same Faculty in 1986 incorporating also the Department of Biotechnology. The School was incorporated into a new Faculty of Life Sciences when the Faculty of Applied Science was disestablished in July 1997. In the past nearly five decades, the Department has made a significant contribution to the training of both local and overseas students in diverse areas of food science and technology. Graduates of UNSW serve in senior technical and management positions within the food and related industries, in government both State and Federal, and in tertiary institutions throughout Australia, South-East Asia and even further afield. Major reviews of courses have been conducted, with review committees composed of local and international experts.
  • 机译 我想弗兰肯斯坦博士?
    • 作者:N G HALFORD;
    • 刊名:Food science & technology today
    • 1999年第2期
    摘要:Commercial growing of genetically modified (GM) crops became a real, if distant possibility in the early 1980s. For many of us working in plant biotechnology and the associated sciences of molecular and cellular biology and biochemistry, the prospect of commercial exploitation of our research has been part of the justification for the time and effort we have expended and the money, much of it public, which we have spent. The degree of hostility which has greeted GM crops becoming a reality has caught most of us by surprise. Exactly what went wrong is not obvious, but concern about food safety caused by the BSE outbreak in cattle, Salmonella in eggs and poultry, E. coli contamination of meat and other food scares must be a contributing factor.
  • 机译 电子技术在食品加工中的潜力
    摘要:EA Technology is a world renowned, independent research and technology company with an annual turnover of £15 million. For more than thirty years EA Technology has used its skills in energy based technologies to solve problems and increase the business opportunities for clients across most industrial sectors including food and drink. Over the last ten years EA Technology, in collaboration with its licensees and other partners, has introduced a number of novel technologies to the food and drink industries. The work undertaken ranges from basic research to the development of pilot equipment.
  • 机译 食品安全管理工具
    摘要:Several tools for use in an integrated approach to the management of food safety are described in this report. They comprise the use of elements of Good Manufacturing Practice (GMP) that are specifically concerned with the general design and operation of hygienic premises and equipment and with the hygiene of personnel and their training, GMP requirements associated with hygiene (often referred to as Good Hygiene Practice [GHP] requirements) form the basis for the operation of a hygienic food operation. The product safety requirements for the manufacture of a specific foodstuff, and the design and operation of the associated plant such that production of a safe food is assured, can be established only by applying HACCP, the second of the tools described herein. The importance of applying HACCP within a GMP framework is emphasised, recognising the importance of both GMP/GHP and HACCP in assuring product safety. The third tool described is the use of a quality management system such as the ISO 9000 series as a means of effectively managing total product quality, recognising that the control procedures established in a HACCP plan fit well into such a management system and can be readily incorporated into it. The fourth and final tool described, Total Quality Management (TQM), embraces quality, productivity and safety. It can be thought of as a means of generating greater commitment from all members of an organisation to achieve these aims, and will provide added confidence that products will conform to safety needs. The document also considers the interrelationship between risk analysis (i.e., risk assessment, risk management and risk communication) and HACCP. The former is a governmental activity leading to the establishment of food safety objectives, which can be used by a company to establish its own food safety requirements.
  • 机译 更智能的过程开发-了解食品的工程师
    摘要:Food industry project teams require engineers who understand both professional engineering and food to improve the success of product and process development projects. The necessary skills can be defined, and the tertiary education sector must be continually challenged to design and refine food engineering programmes that develop the skills. Central to ensuring a positive contribution by food engineers in industry will be the provision of suitable personal development opportunities. This provides a challenge to professional bodies with food industry interests to accommodate this small but important group of new food industry professionals.
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