该文介绍了中国、国际食品法典委员会、欧盟、美国、加拿大、澳大利亚六个国家、地区或组织制定的与商业无菌相关的标准及法规,从商业无菌概念、满足商业无菌要求的食品的生产过程、商业无菌检验方法等角度,对国内外相关标准法规进行综述与对比分析。发现美国、欧盟、加拿大、澳大利亚等国家或地区对商业无菌建立了完善的过程控制和评价体系,确保该类食品在生产过程、发生商业无菌不合格后有法可依,并通过良好生产规范、良好密封、科学杀菌(杀菌强度F值检测)及保温检验来确保整批产品达到商业无菌要求;我国的商业无菌检验主要以生产后产品检验为主,主要依靠生产后抽样微生物检验进行监督管理,对于过程控制和评价体系还不够完善。最后提出了我国应学习和借鉴国外商业无菌过程控制管理及产品微生物检验双控制的思路,构建和完善我国食品商业无菌标准体系,对促进我国食品生产企业规范产品质量管理和推动食品工业技术进步具有较大的意义。
This paper introduces the standards and regulations related to the commercial sterility developed by six countries, regions or organizations which include China, the Codex Alimentarius Commission (CAC), the European Union, the United States, Canada, and Australia, and also summarizes and analyzes these standards and regulations from the perspective of the concept of commercial sterility, the production process of foods that meet the requirements of commercial sterility, and the inspection method of commercial sterility.It has been found that the CAC, the United States, the European Union, Canada, and Australia have already established a complete control process and evaluation system for commercial sterility, through good manufacturing practice (GMP), good sealing, scientific sterilization (sterilization strength F value detection)and the thermal insulation inspection, which can ensure the production process and foods meet the requirements of commercial sterility.The commercial sterility in our country is mainly based on post-production inspection, that mainly relies on microbiological inspection of post-production sampling for supervision and management, and the process control and evaluation system is not complete.Finally, it is proposed that our country should learn the dual control of commercial sterility process and product microbial inspection from abroad, and improve our food commercial sterility standard system.This is of great significance to promote the production management of commercial-sterility foods and the development of technology of food industry.
[1] 王澎. HACCP标准在食品卫生监管中应用的研究[D]. 汕头:汕头大学, 2011.
WANG P.Research of HACCP standard aplied to food hygiene supervision[D].Shantou:Shantou University, 2011.
[2] 李寿崧. 国家标准《罐头食品商业无菌的检验》实施十年回顾[J].检验检疫科学, 2001, 11(2):54-56.
LI S S.Ten-year review of the implementation of the Chinese national standard "Inspection of commercial sterility of canned foods"[J].Mod- ern Commodity Inspection Science and Technique,2001,11(2):54-56.
[3] 赵艳萍. 食品微生物检验中罐头食品商业无菌的检验探讨[J].生物技术世界, 2014,11(6):50-51.
ZHAO Y P.Discussion on the inspection of commercial sterility of canned foods in food microbiological inspection[J].Biotech World,2014, 11(6):50-51.
[4] 苏涛, 毛永杨, 田金兰, 等.食品安全标准中微生物检验指标的问题分析及建议[J].食品安全质量检测学报, 2019, 10(9):2 801-2 807.
SU T, MAO Y Y, TIAN J L, et al. Analysis and suggestion on microbiological examination index in food safety standard[J].Journal of Food Safety and Quality, 2019, 10(9):2 801-2 807.
[5] 王红育, 李颖.我国罐头食品的发展[J].食品研究与开发,2009,30(12):175-177.
WANG Y H,LI Y.The research process of canned food[J].Food Research and Development, 2009, 30(12):175-177.
[6] 朱亚军, 葛孟甜, 林琳, 等.清蒸全蟹软罐头加工工艺优化及其贮藏过程中的品质变化[J].肉类工业, 2021(3):31-40.
ZHU Y J, GE M T, LIN L, et al. Optimization of processing technology of soft can with steamedwholecrab and quality change during storage[J].Meat Industry, 2021(3):31-40.
[7] 漳州中罐协科技中心. 食品热力杀菌理论与实践[M].北京:中国轻工业出版社, 2014.
Canned Food Association for Science and Technology Centre in Zhangzhou.Thermal Processes for Foods Packaged in Sealed Containers—Theory and Practice[M].Beijing:China light industry press Ltd, 2014.
[8] 张向会. 罐头食品的加工工艺探究[J].新型工业化, 2020, 10(12):101-102.
ZHANG X H.Research on processing technology of canned food[J].The Journal of New Industrialization, 2020, 10(12):101-102.
[9] 刘春卉, 计雄飞, 汪滨, 等.中英德法俄美食品标准现状对比分析[J].中国农学通报, 2014, 30(27):293-298.
LIU C H, JI X F, WANG B, et al. Comparison and analysis of food standard documents at home and abroad[J].Chinese Agricultural Science Bulletin, 2014, 30(27):293-298.
[10] DIEP B, MOULIN J L, BASTIC-SCHMID V, et al.Validation protocol for commercial sterility testing methods[J].Food Control, 2019, 103:1-8.
[11] 张森旺, 徐建国, 顾震, 等.荸荠排骨汤罐头的加工工艺研究[J].现代农业科技, 2021(23):188-190.
ZHANG S W, XU J G, GU Z, et al.Study on processing technolo- gy of canned water chestnut ribs soup[J].Modern Agricultural Sci- ence and Technology, 2021(23):188-190.
[12] 李轩. 出口滑子菇罐头生产企业HACCP体系的建立与实施[D].保定:河北农业大学,2013.
LI X.Establishment and implementation of HACCP system in exporting producers of nameko canned[D].Baoding:Hebei Agricultural University, 2013.
[13] 涂宝峰. 食品微生物检验中罐头食品商业无菌检验探讨[J].科技创新与生产力, 2019(7):38-39.
TU B F.Discussion on commercial sterility test of canned food in food microbiology testing[J].Scientific and Technological Innovation and Productivity, 2019(7):38-39.
[14] Association of Official Analytical Chemists.Bacteriological Analyti- cal Manual:Chapter 21A[M].The USA:AOAC International, 1998.
[15] Food and Agriculture Organization of The United Nations,Food and Nutrition Paper.Quality Assurance in the Food Control Microbiological Laboratory[M]//Manual of Food Quality Control 12.The USA:AOAC International, 1999.
[16] ANDREWS W.Microbiological Analysis[M]//Manual of Food Quality Control.4.Rev.1. The USA:Food and Drug Administration,1992:1-338.
[17] 朱晨.国内外食品卫生微生物学标准设置比较[J].粮食与食品工业, 2011, 18(2):47-49.
ZHU C.Comparison of domestic and international microbiological standard of food hygiene[J].Cereal & Food Industry,2011,18(2):47-49.
[18] 赵丹宇. 食品卫生微生物学指标设定上的国内外差异[J].中国食品卫生杂志, 2003, 15(6):548-551.
ZHAO D Y.Comparative study on the microbiological criteria in food safety standard[J].Chinese Journal of Food Hygiene, 2003,15(6):548-551.
[19] 陈蓉芳,顾立波,李洁.欧盟及成员国食品微生物监控体系分析与启示[J].中国食品卫生杂志, 2012, 24(3):255-258;278.
CHEN R F, GU L B, LI J.Analysis on food microbiologic controlling system in EU and its member states and its enlightenment[J].Chinese Journal of Food Hygiene, 2012, 24(3):255-258;278.
[20] 仇凯, 邵懿, 王亚, 等.罐头食品安全标准体系国内外对比分析研究[J].中国食品卫生杂志, 2021,33(4):509-517.
QIU K, SHAO Y, WANG Y, et al.Comparative analysis and research on safety index of domestic and international canned food standard[J].Chinese Journal of Food Hygiene, 2021, 33(4):509-517.
