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1 Vol. 3 Suppl Journal of Food Safety and Quality Sept., 2012 王霆, 王欣 ( ) 摘要 :,,, 20 ( ) 30 ; -, 关键词 : ; ; ( ),,,,, ,,,, ( ) ( ) [1],, 1 天然肠衣生物危害识别,, 82/894/EEC : ( ) 22, 22, :, 82/894/EEC 206/2010 Ⅱ, ( 1), 表 1 可能由来自牛绵羊山羊猪马的新鲜肉类传播的疫病 Table 1 Potential animal health pathogens that might be present in fresh meat derived from animals of the bovine, ovine, caprine, porcine and equine species 1 : 2011 [2], ;, * 作者简介 :,,,, : wangting@shciq.gov.cn

2 , : 255 ;, ;, (transmissible spongiform encephalopathies, TSEs), 999/2001, TSEs (specified risk material, SRM) :, SRM,,,, [3,4], : 2 天然肠衣中病原体控制措施研究进展 2.1 氯化钠盐渍法, ( ) 30, 2008, OIE (Terrestrial Animal Health Code) [5],, ( 2), 30, Wijnker (2007, 2012) [6,7] 4 20, 4 CSFV [8], AHAW(2012) [9], McKercher (1975) [10], 4 200, Wieringa- Jelsma (2011) [11], 25 30,, Houben [12], 4%, [13] Mitscherlich (1984) [14] 25 Wijnker(2009) [15], 0.91, HACCP, ( 3) [16] (Aw) 0.75, (Aw) 0.75~0.80, 2.2 磷酸盐 - 氯化钠法 % (NaCl) 10.7 % (Na2HPO4) 2.8 % (wt/wt/wt), OIE, 12 30, [5] Wijnker(2007,2008,20012) [6,7,21] Wieringa- Jelsma (2011) [11] ( 4), -, 其他控制措施 Wijnker (2008) [21] 4 20, PH %, 8.9 % 1.9 % (wt/wt/wt), , 30 CSFV 4, 14, 14 2% 0.5%, 5min Benli (2008) [22], 2h ;, [23,24,25],,, [23],,,

3 256 3 Table 2 表 2 氯化钠盐渍法对不同病毒的灭活效果 Salting treatments for casings and their effect on the infectivity of relevant animal viruses FMDV [17] ( ) 30 2~ h FMDV [18] ( ) 4 6 FMDV [19] FMDV , SVDV SVDV [11] ( ) SVDV [11] h, 44, 4 12 CSFV [20] 21 3, h, h, 4 9 CSFV 4, CSFV CSFV: ; FMDV: ; SVDV: Table 3 表 3 细菌生长条件限制 Limiting conditions for pathogen growth ( ) ph ph % ** *** *** *** *** * ** *** **** 55, (>24 h) 表 4 氯化钠盐渍法对不同病毒的灭活效果 Table 4 Salting-phosphate salt treatment of casings and effect on infectivity of relevant animal viruses FMDV 4 20, , 30 CSFV 4 20, , 15, 30 SVDV 25, CSFV: ; FMDV: ; SVDV: (1999/2 852/2004),, 3 结论, : 20 ( ) ( )30 ( ), 20,

4 , : 257, (EFSA), (AHAW), 20 ( ) ( )30,, 30 [26], 20 ; (GB/T ) ~ , 0~10,, 20 -, ; (GB ) 5.0 g/kg(, (PO 3 4 ) ),,,,,, ;, 参考文献 [1],. [J]., 2004, 21(11): [2] [3] Wijnker JJ, Koop G, Lipman LJA. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings [J]. Food Microbiol, 2006, 23(7): [4] ENSCA. Community Guide to Good Practice for hygiene and the application of the HACCP principles in the production of natural sausage casings[r]. European Natural Sausage Casings Association, 2012, Brussels. [5] OIE Terrestrial Animal Health Code, Chapter 8.5-Foot-andmouth disease, Article [6] Wijnker JJ, Haas B,Berends BR. Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures[j]. Int J Food Microbiol, 2007,115(2): [7] Wijnker JJ, Haas B,Berends BR. Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings[j]. Int J Food Microbiol, 2012, 153(1 2): [8] Depner K, Bauer T, Liess B. Thermal and ph stability of pestiviruses[j]. Revue Scientifique et Technique de l Office International Des Epizooties, 1992,11(3): [9] EFSA. Opinion on animal health risk mitigation treatments as regards imports of animal casings[j]. EFSA J, 2012, 10(7): [10] McKercher P, Hess W,Hamdy F. Residual viruses in pork products[j]. Appl Environ Microbiol, 1978, 35(1): [11] Wieringa-Jelsma T, Wijnker JJ, Zijlstra-Willems EM, et al. Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings[j]. Int J Food Microbiol, 2011, 148(2): [12] Houben JH. A survey of dry-salted natural casings for the presence of Salmonella spp., Listeria monocytogenes and sulphite- reducing Clostridium spores[j]. Food Microbiol, 2005, 22(2 3): [13] Weast, Astle. Handbook of Chemistry and Physics[M]. 63rd edition, [14] Mitscherlich E, Marth EH. Microbial Survival in the Environment. Bacteria and Rickettsiae Important in Human and Animal Health. Springer-Verlag, 1984, Berlin. [15] Wijnker JJ. Aspects of quality assurance during manufacture of natural casings-review Part 2[J]. Fleischwirtschaft, 2009, 89(8): [16] HACCP Implementation Guide For Seafood[M]. 4th ed. U.S.A: FDA & SHA [17] Savi P, Baldelli B,Morozzi A. Tissue culture test for foot and mouth disease virus in meat and meat products. I. In tissues and organs of pigs[j]. Atti della Società Italiana delle Scienze Veterinarie, 1961,15: [18] C ottral GE. Persistence of foot-and-mouth disease virus in animals, their products and the environment[j]. Bulletin de l Office International des Epizooties,1969, 71:

5 258 3 [19] Bohm HO,Krebs H. Isolation of foot-and-mouth-disease virus from organs of infected, slaughtered sheep. Berliner und Munchener tierarztliche Wochenschrift,1974, 87, [20] Helwig DM and Keast JC. Viability of virulent swine fever virus in cooked and uncooked ham and sausage casings[j]. Aust Veter J, 1996, 42(4): [21] Wijnker JJ, Depner KR,Berends BR. Inactivation of classical swine fever virus in porcine casing preserved in salt[j]. Int J Food Microbiol, 2008, 128(2), [22] Benli H, Hafley BS, Keeton JT, et al. Biomechanical and microbiological changes in natural hog casings treated with ozone[j]. Meat Sci, 2008, 79(1): [23] Byun MW, Lee JW, Jo C, et al. Quality properties of sausage made with gamma-irradiated natural pork and lamb casing [J]. Meat Sci, 2001, 59(3): [24] Jo CR, Lee JW, Cho KH et al. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb[j]. Radiat Phys Chem, 2002, 63(3 6): [25] Chawla SP, Chander R, Sharma A. Safe and shelf-stable natural casing using hurdle technology [J]. Food Control, 2006, 17(2): [26] Bakker, W.A.M., Houben, J.H. et al. Effect of initial mildcuring, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures[j]. Meat Sci 1999, 51 (2):

本章节主要针对饲料中使用农药和转基因植物的相关安全性, 包括疯牛病 (BSE) 和牛副结核病等人畜共患病在内的主要疾病问题 ; 引发危害的频率低但仍作为问题应被防范的

本章节主要针对饲料中使用农药和转基因植物的相关安全性, 包括疯牛病 (BSE) 和牛副结核病等人畜共患病在内的主要疾病问题 ; 引发危害的频率低但仍作为问题应被防范的本章节主要针对饲料中使用农药和转基因植物的相关安全性, 包括疯牛病 (BSE) 和牛副结核病等人畜共患病在内的主要疾病问题 ; 引发危害的频率低但仍作为问题应被防范的激素和环境化学物质 ; 美国猪牛生产商的质量保证计划 ;