2013国际会议.ppt

2013 ICMSF-China International Conference on Food Safety. 2013 ICMSF-China International Conference on Food Safety. Probiotic Strains Lactobacillus Plantarum 299V and Lactobacillus Rhamnosus GG as Starter Cultures for Fermented Sausages The aim of this study was to assess the competitiveness of two probiotic Lactobacillus strains during the manufacture of Spanish fermented sausages and their effect on the hygienic and sensory qualities of the final products. Thermal Inactivation of Yersinia Enterocolitica in Pork Slaughter Plant Scald Tank Water Recently, Y. enterocolitica has been the third most commoncause of food borne disease afterCampylobacter spp. and Salmonella spp. in Europe with 7,595 cases reported in 2009 (EFSA (European Food Safety Authority), 2011).However,the most common manifestation of Y. enterocolitica infection is gastro-enteritis which is usually self-limiting resulting in diarrhoea with mild fever and abdominal pain. Therefore ,the paper investigate the thermal inactiva-tion of Y. enterocolitica in scald tank water and to provide clear guidance on the time-temperature combination required to eliminate the scald tank as a source of this pathogen during pork carcass processing. The method is use D-value to research this problem.Inclucion,the objective of this study was to establish the time-temperature combinations required to ensure the thermal inactivation of Yersinia enterocolitica during scalding of pork carcasses。 Food Control Consumer awareness of food safety and nutrition is a major issue in relation to healthy lifestyles and disease prevention. Improper consumer food management has been implicated in a large number of cases of foodborne illnesses. To reduce the risk of foodborne illness, consumers must be willing to change behaviours that are not consistent with safe food storage and preparation practices. Change in such behaviours is strongly related to consumer knowledge of proper food handling practices. At the same time th