针对低温短保质期乳制品的出厂检验现状,开展国内外相关法规标准对比分析,以期为市场监管部门提供技术参考依据,为乳制品行业的绿色健康发展提供保障。收集国际食品法典委员会(Codex Alimentarius Commission,CAC)、美国、欧盟、澳大利亚、中国、加拿大、日本等国家、地区或组织关于低温短保质期乳制品出厂检验相关法规标准,从低温短保质期乳制品的生乳质量安全控制要求、生产加工过程控制要求、终产品微生物控制要求3个角度进行综述和对比分析。研究发现,CAC、美国、欧盟、澳大利亚等国家、地区或组织更加注重低温短保质期乳制品全产业链的过程控制,从而达到产品出厂要求,而我国要求终产品检验合格方可出厂,过程控制和评价体系尚不完善。过程控制是低温短保质期乳制品质量安全控制的本质,过程控制的思路可为今后我国相关标准法规的制修订提供参考,值得学习和借鉴。
In view of the current status of factory inspection of dairy products with low temperature and short shelf life, the comparative analysis of relevant Chinese and foreign regulations and standards is carried out in order to provide technical reference for market supervision departments and provide guarantee for the green and healthy development of dairy industry. The relevant regulations and standards of the low temperature and short shelf-life dairy products factory issued by the Codex Alimentarius Commission (CAC), the United States, the European Union, Australia, China, Canada, Japan, and other countries, regions or organizations were collected, from which the quality and safety control requirements of raw milk, production ,and processing process control requirements, and final product microbial control requirements of dairy products with low temperature and short shelf-life are reviewed and compared from three perspectives. The study found that countries, regions, or organizations such as CAC, the United States, the European Union, Australia pay more attention to the process control of the whole industry chain of dairy products with low temperature and short shelf life, so as to meet the product delivery requirements, while China requires the final product to pass the inspection before leaving the factory, and the control and evaluation system is not yet perfect. Process control is the essence of quality and safety control of dairy products with low temperature and short shelf-life, which provides thinking for the revision of relevant standards and regulations in China in the future and is worthy of learning and reference.
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