塑料材质编号

PIF 是最有效的风险控制 ;除非立即食用 ,否则 使用40 ℃和50 ℃水还原乳液风险最高 ;使用较大 容器配制和冷却喂养乳液 ,会因为喂养乳液冷却减 缓而带来更多危险 ,因此应尽可能在小容器中冷却。 实施微生物 (包括实行的微生物限量、采用的检 测、抽样、微生物限量超标时采取的措施) 是降低阪崎肠杆菌感染风险的一种控制措施。评估 结果显示 ,所生产的 PIF 中病原体平均对数浓度越 低 ,则因批次不合格引起的产品损失越小。 参考文献 [1 ] 　JAYKUS L A. The application of quantitative risk assessment to microbial food safety risks [J ] . Crit Rev Microbiol , 1996 , 22 : 2792 293. [2 ] 　U. S. Department of Agriculture Food Safety and Inspection Service. Salmonella enteritidis risk assessment : shell eggs and egg products [ RΠ OL ] . 1998. http :ΠΠwww.fsis. usda. govΠophsΠriskΠ. [3 ] 　FAOΠWHO. Risk assessments of Salmonella in eggs and broiler chickens: interpretative summary. MRA series 1 [ RΠOL ] . 2002. http :ΠΠwww. who. intΠfoodsafetyΠpublicationsΠmicroΠenΠsalm - summary. pdf . [4 ] 　FAOΠWHO. Risk assessments of Salmonella in eggs and broiler chickens. MRA series 2[M] . FAOΠWHO , 2002. [5 ] 　赵志晶 ,刘秀梅. 中国带壳鸡蛋中沙门氏菌定量危险性评估的 初步研究———Ⅰ. 危害识别与暴露评估 [J ] . 中国食品卫生杂 志 , 2004 , 16 (3) : 2012206. [6 ] 　赵志晶 ,刘秀梅. 中国带壳鸡蛋中沙门氏菌定量危险性评估的 初步研究———Ⅱ. 危害特征的描述与危险性特征的描述 [J ] . 中国食品卫生杂志 , 2004 , 16 (4) : 2952300. [7 ] 　U. S. Food and Drug Administration. Draft risk assessment on the public health impact of Vibrio parahaemolyticus in raw molluscan shellfish [ RΠOL ] . 2000. http :ΠΠwww. cfsan. fda. govΠ～dmsΠvprisk. html . [8 ] 　U. S. Food and Drug Administration. Quantitative risk assessment on the public health impact of Vibrio parahaemolyticus in raw oysters [ RΠ OL ] . 2000. http :ΠΠwww. cfsan. fda. govΠ～dmsΠvpra2toc. html . [9 ] 　陈艳 ,刘秀梅. 福建省零售生食带壳牡蛎中副溶血性弧菌的定 量危险性评估 [J ] . 中国食品卫生杂志 , 2006 , 18 (2) : 1032108. [10 ] 　FAOΠWHO. Risk assessment of Vibrio vulnificus in raw oysters : interpretative summary and technical report . MRA series 8 [ RΠOL ] . 2005. [11 ] 　FAOΠWHO. Risk assessment of choleragenic Vibrio cholerae O1 and O139 in warm2water shrimp in international trade , MRA series 9 [ RΠ OL ] . 2006. http :ΠΠwww. who. intΠfoodsafetyΠpublicationsΠmicroΠ mra9. pdf . http :ΠΠwww. who. intΠfoodsafetyΠpublicationsΠmicroΠmra8. pdf . [12 ] 　U. S. FDAΠFSIS. Draft assessment of the relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready2to2eat foods [ RΠOL ] . 2001. http :ΠΠwww. foodsafety. govΠ～ dmsΠlmrisk. html . [13 ] 　Food Standards Australia New Zealand. Listeria risk assessment and risk management strategy , final assessment report [ RΠOL ] . 2002. http :ΠΠwww.foodstandards. gov. auΠ - srcfilesΠP239listeriaFAR. pdf . [14 ] 　FAOΠWHO. Risk assessment of Listeria monocytogenes in ready2to2eat foods : interpretative summary. MRA series 4 [ RΠOL ] . 2004. http :ΠΠ www. who. intΠfoodsafetyΠpublicationsΠmicroΠenΠmra4. pdf . [15 ] 　FAOΠWHO. Risk assessment of Listeria monocytogenes in ready2to2eat foods : technical report . MRA series 5 [ RΠOL ] . 2004. http :ΠΠwww. who. intΠfoodsafetyΠpublicationsΠmicroΠmra - listeriaΠenΠindex. html . [16 ] 　CASSIN M H , LAMMERDINGA M , TODD E C , et al . Quantitative risk assessment for Escherichia coli O157 ∶H7 in ground beef hamburgers [J ] . Int J Food Microbiol , 1998 , 41 (1) :21244. [17 ] 　FORSYTHE S J . The microbiological risk assessment of food [ M] . Oxford : Blackwell Science Ltd , 2002. [18 ] 　ROSENQUIST H , NIELSEN N L , SOMMER H M , et al . Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickens [J ] . Int J Food Microbiol . 2003 , 83 (1) :872103. [19 ] 　NOTERMANS S , DUFRENNE J , TEUNIS P , et al . A risk assessment study of Bacillus cereus present in pasterised milk [J ] . Food Microbiol , 1997 , 14 : 1432151. [20 ] 　McELROY D M , JAYKUS L A , FOEGEDING P M. A quantitative risk assessment for Bacillus cereus emetic disease associated with the consumption of Chinese2style rice [J ] . J Food Safety. 1999 , 19 (3) : 2092229. [21 ] 　FAOΠWHO. Enterobacter sakazakii and Salmonella in powdered infant formula : meeting report , MRA Series 10 [ RΠOL ] . 2006. http :ΠΠwww. who. intΠfoodsafetyΠpublicationsΠmicroΠmra10. pdf . [收稿日期 :2007 - 11 - 23 ] 中图分类号 :R15 ;TS20113 ;X82014 　　文献标识码 :E 　　文章编号 :1004 - 8456 (2008) 04 - 0336 - 05 消息 (五) 塑料材质编号 每个塑料瓶 ,在底部都有一个数字 ,它是一个带箭头的三角型。假若小于″5″,即″4″或以下 ,甚至没有数 字 ,请勿再利用或加热使用 ,数字愈大愈安全。 聚乙烯对苯二甲酸酯 (PET) , 高密度聚乙烯 ( PE) , 聚氯乙烯 ( PVC) , 低密度聚乙烯 ( PE) , 聚丙烯 (PP) , 聚苯乙烯 (PS) , 其他类 (OTHERS) 。 —043— 中国食品卫生杂志 CHINESE JOURNAL OF FOOD HYGIENE 　　　 　　　　　2008 年第 20 卷第 4 期