食品安全标准中微生物检验指标的问题分析及建议

Analysis and suggestion on microbiological examination index in food safety standard

中文关键词:  食品安全标准  微生物指标  限量值

英文关键词:food safety standards  microbial index  limited value

中文摘要:

      微生物源污染是食源性疾病爆发事件中最主要的原因, 科学设置食品安全标准体系中微生物指标及其限量对预防微生物源食源性疾病的爆发具有重要的意义。本文根据我国食品安全标准体系, 将现行有效的食品标准中微生物检验指标总结归纳为“卫生指标菌”“致病菌”“商业无菌”“病毒”“抗菌指标”5个类别, 分析了标准体系中指标设置、限量值规定、方法更新和标准应用方面的问题与不足, 并提出了合理建议, 以期为国家食品安全标准体系的修订提供参考。

英文摘要:

      Microbial contamination is the main reason of food-borne disease outbreaks. Scientifically setting microbial indexes and their limits in food safety standard system is of great significance to prevent microbial origin food-borne disease outbreaks. According to China's food safety standard system, this paper summarized the microbial indexes in currently effective food standards into 5 categories: Hygiene index bacteria, pathogenic bacteria, commercial sterility, virus and antimicrobial index, analyzed the problems and deficiencies existed in index setting, limited value provision, method updating and standard application of standard system, and put forward reasonable suggestions, in order to provide reference for revision of national food safety standard system.