2018年A省市售蜂蜜中嗜渗酵母的风险暴露评估
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摘要
目的 对2018年A省市售蜂蜜中嗜渗酵母进行风险暴露评估。方法 根据《国家食品安全监督抽检实施细则》(2018年版)和GB 14963-2011的方法对A省市售蜂蜜中嗜渗酵母的含量进行检验,幵运用风险评估理论对其暴露风险进行评估。结果 A省市售市场中蜂蜜类嗜渗酵母的检出率为零,嗜渗酵母阳性率与蜂蜜的波美度和水仹含量数值未见明显相关。结论 A省市售市场中蜂蜜类嗜渗酵母的暴露风险较小,目前均在可控范围内,但仍有继续风险暴露评估和跟踪报道的必要。
Objective To assess the risk exposure of Osmophilic yeast in honey circulating in A province in2018. Methods According to the implementation rules of national food safety supervision and sampling inspection(2018 edition) and GB 14963-2011, the content of honey-addicted yeast circulating in A province was tested, and its exposure risk was assessed by using risk assessment theory. Results In the circulation market of A province, the detection rate of honey-like Osmophilic yeast was zero, and the positive rate of Osmophilic yeast had no obvious correlation with the value of honey Baume degree and water content. Conclusion The exposure risk of honey-like Osmophilic yeast in the circulation market of A province is relatively small and currently within the controllable range, but which is still necessary to continue the risk exposure assessment and follow-up report.
Objective To assess the risk exposure of Osmophilic yeast in honey circulating in A province in2018. Methods According to the implementation rules of national food safety supervision and sampling inspection(2018 edition) and GB 14963-2011, the content of honey-addicted yeast circulating in A province was tested, and its exposure risk was assessed by using risk assessment theory. Results In the circulation market of A province, the detection rate of honey-like Osmophilic yeast was zero, and the positive rate of Osmophilic yeast had no obvious correlation with the value of honey Baume degree and water content. Conclusion The exposure risk of honey-like Osmophilic yeast in the circulation market of A province is relatively small and currently within the controllable range, but which is still necessary to continue the risk exposure assessment and follow-up report.
引文
[1]GB 14963-2011食品安全国家标准蜂蜜[S].GB 14963-2011 National food safety standard-Honey[S].
[2]伊作林,杨柳,席芳贵,等.蜂蜜成分及功能活性的研究进展[J].蜂蜜产品(蜂产品加工),2018,(4):51-54.Yin ZL,Yang L,Xi FG,et al.Research progress of honey composition and functional activity[J].Honey Prod(Bee Prod Process),2018,(4):51-54.
[3]岳锦萍,徐雨欣,范佳慧,等.蜂蜜的主要成分及其鉴别技术[J].食品安全质量检测学报,2018,4(9):5138-5142.Yue JP,Xu YX,Fan JH,et al.The main components of honey and its identification technology[J].J Food Saf Qual,2018,4(9):5138-5142.
[4]刘新迎,秦浩然,袁玉伟,等.山东省蜂蜜中铅含量调查与风险评估[J].浙江农业学报,2017,29(9):1570-1574.Liu XY,Qin HR,Yuan YW,et al.Investigation and risk assessment of lead content in honey in Shandong province[J].J Zhejiang Agric,2017,29(9):1570-1574.
[5]唐发有,易松强,江航,等.蜂蜜的抗菌作用机理及其应用[J].江西畜牧兽医杂志,2017,(4):29-32.Tang FY,Yi SQ,Jiang H,et al.Antibacterial mechanism of honey and its application[J].Jiangxi J Anim Husb Vet Med,2017,(4):9-32.
[6]陈赛果.蜂蜜化学成分及其主要生物学功能研究进展分析[J].营养健康,2018,(13):53-54,57.Chen SG.Analysis of chemical constituents and main biological functions of honey[J].Nutr Health,2018,(13):53-54,57.
[7]国家卫生计生委办公厅按照传统既是食品又是中药材物质目录[S].Office of national health and family planning commission-According to tradition,it is both a food and a catalogue of Chinese medicinal materials[S].
[8]国家食品药品检定研究院国家食品安全监督抽检实施细则(2018年版)[S].National institute of food and drug verification-Rules for the implementation of national food safety supervision and sampling inspection(2018 edition)[S].
[9]GB2763-2016食品安全国家标准食品中农药最大残留限量[S].GB2763-2016 National food safety standards-Maximum residue limits for pesticides in foods[S].
[10]钱永忠,李耘.农产品质量安全风险评估-原理法和应用[M].北京:中国标准出版社,2007.Qian YZ,Li Y.Agricultural product quality and safety risk assessment-principles,methods and applications[M].Beijing:China Standard Press,2007.
[11]《2018年食品安全抽检计划》,食药监食监三司[2018]1号文[Z].Food Safety Sample Inspection Plan 2018,Document No.1[2018]of the third division of food and drug supervision and food supervision[Z].
[12]雷鸣,何晋浙,孙培龙.掺假蜂蜜检测技术的研究综述[J].食品科技,2012,(7):283-287.Lei M,He JZ,Sun PL.Review on detection technology of adulterated honey[J].Food Sci Technol,2012,(7):283-287.
[13]赵立夫,姜宇懋,张清清,等.掺假蜂蜜识别技术的研究进展[J].经济动物学报,2012,16(2):115-118.Zhao LF,Jiang YC,Zhang QQ,et al.Research progress on identification technology of adulterated honey[J].J Econ Anim,2012,16(2):115-118.
[14]雷鸣.六种单花种蜂蜜掺假情况的分析检测研究[D].杭州:浙江工业大学,2013.Lei M.Analysis and detection of adulteration of kinds of single flower honey[D].Hangzhou:Zhejiang University of Technology,2013.
[15]朱威,胡福良,李英华,等.蜂蜜的抗菌机理及其抗菌效果的影响因素[J].天然产物研究与开发,2014,16(4):372-375.Zhu W,Hu FL,Li YH,et al.Antimicrobial mechanism of honey and its influencing factors on antibacterial effect[J].Nat Prod Res Dev,2014,16(4):372-375.
[16]Bucekova M,Valachova I,Kohutova L,et al.Honeybee glucose oxidase of its content and H2O2-mediated antibacterial activity in natural honeys[J].Die Naturwissenschaften,2014,101(8):661-670.
[17]Anthimidou E,Mossialos D.Antibacterial activity of Greek and Cypriot honeys against Staphylococcus aureus and Pseudomonas aeruginosa in comparison to manuka honey[J].J Med Food,2013,16(1):42-47.
[18]Wilkinson JM,Cabanagh HMA.Antibacterial activity of 13 honeys against Escherichia coli and Pseudomonas aeruginosa[J].J Md Food,2005,8(1):100-103.
[19]魏颖.蜂蜜国家标准探讨[J].食品与发酵工业,2015,4(10):235-239.Wei Y.Discussion on national standard of honey[J].Food Ferm Ind,2015,4(10):235-239.
[20]罗显来.蜂蜜中有害物质的研究[J].中国蜂业,2009,60(4):42-43.Luo XL.Study on harmful substances in honey[J].Chin Bee Ind,2009,60(4):42-43.
[21]平华,马智宏,王纪华,等.农产品质量安全风险评估研究进展[J].食品安全质量检测学报,2014,5(3):674-680.Ping H,Ma ZH,Wang JH,et al.Research progress on quality and safety risk assessment of agricultural products[J].J Food Saf Qual,2014,5(3):674-680.
[22]王凯,胡福良.蜂蜜中嗜渗酵母的来源及其与蜂蜜品质的关系[J].蜂蜜杂志,2012,(11):9-10.Wang K,Hu FL.Source of osmotic yeast in honey and its relationship with honey quality[J].J Bee,2012,(11):9-10.
[2]伊作林,杨柳,席芳贵,等.蜂蜜成分及功能活性的研究进展[J].蜂蜜产品(蜂产品加工),2018,(4):51-54.Yin ZL,Yang L,Xi FG,et al.Research progress of honey composition and functional activity[J].Honey Prod(Bee Prod Process),2018,(4):51-54.
[3]岳锦萍,徐雨欣,范佳慧,等.蜂蜜的主要成分及其鉴别技术[J].食品安全质量检测学报,2018,4(9):5138-5142.Yue JP,Xu YX,Fan JH,et al.The main components of honey and its identification technology[J].J Food Saf Qual,2018,4(9):5138-5142.
[4]刘新迎,秦浩然,袁玉伟,等.山东省蜂蜜中铅含量调查与风险评估[J].浙江农业学报,2017,29(9):1570-1574.Liu XY,Qin HR,Yuan YW,et al.Investigation and risk assessment of lead content in honey in Shandong province[J].J Zhejiang Agric,2017,29(9):1570-1574.
[5]唐发有,易松强,江航,等.蜂蜜的抗菌作用机理及其应用[J].江西畜牧兽医杂志,2017,(4):29-32.Tang FY,Yi SQ,Jiang H,et al.Antibacterial mechanism of honey and its application[J].Jiangxi J Anim Husb Vet Med,2017,(4):9-32.
[6]陈赛果.蜂蜜化学成分及其主要生物学功能研究进展分析[J].营养健康,2018,(13):53-54,57.Chen SG.Analysis of chemical constituents and main biological functions of honey[J].Nutr Health,2018,(13):53-54,57.
[7]国家卫生计生委办公厅按照传统既是食品又是中药材物质目录[S].Office of national health and family planning commission-According to tradition,it is both a food and a catalogue of Chinese medicinal materials[S].
[8]国家食品药品检定研究院国家食品安全监督抽检实施细则(2018年版)[S].National institute of food and drug verification-Rules for the implementation of national food safety supervision and sampling inspection(2018 edition)[S].
[9]GB2763-2016食品安全国家标准食品中农药最大残留限量[S].GB2763-2016 National food safety standards-Maximum residue limits for pesticides in foods[S].
[10]钱永忠,李耘.农产品质量安全风险评估-原理法和应用[M].北京:中国标准出版社,2007.Qian YZ,Li Y.Agricultural product quality and safety risk assessment-principles,methods and applications[M].Beijing:China Standard Press,2007.
[11]《2018年食品安全抽检计划》,食药监食监三司[2018]1号文[Z].Food Safety Sample Inspection Plan 2018,Document No.1[2018]of the third division of food and drug supervision and food supervision[Z].
[12]雷鸣,何晋浙,孙培龙.掺假蜂蜜检测技术的研究综述[J].食品科技,2012,(7):283-287.Lei M,He JZ,Sun PL.Review on detection technology of adulterated honey[J].Food Sci Technol,2012,(7):283-287.
[13]赵立夫,姜宇懋,张清清,等.掺假蜂蜜识别技术的研究进展[J].经济动物学报,2012,16(2):115-118.Zhao LF,Jiang YC,Zhang QQ,et al.Research progress on identification technology of adulterated honey[J].J Econ Anim,2012,16(2):115-118.
[14]雷鸣.六种单花种蜂蜜掺假情况的分析检测研究[D].杭州:浙江工业大学,2013.Lei M.Analysis and detection of adulteration of kinds of single flower honey[D].Hangzhou:Zhejiang University of Technology,2013.
[15]朱威,胡福良,李英华,等.蜂蜜的抗菌机理及其抗菌效果的影响因素[J].天然产物研究与开发,2014,16(4):372-375.Zhu W,Hu FL,Li YH,et al.Antimicrobial mechanism of honey and its influencing factors on antibacterial effect[J].Nat Prod Res Dev,2014,16(4):372-375.
[16]Bucekova M,Valachova I,Kohutova L,et al.Honeybee glucose oxidase of its content and H2O2-mediated antibacterial activity in natural honeys[J].Die Naturwissenschaften,2014,101(8):661-670.
[17]Anthimidou E,Mossialos D.Antibacterial activity of Greek and Cypriot honeys against Staphylococcus aureus and Pseudomonas aeruginosa in comparison to manuka honey[J].J Med Food,2013,16(1):42-47.
[18]Wilkinson JM,Cabanagh HMA.Antibacterial activity of 13 honeys against Escherichia coli and Pseudomonas aeruginosa[J].J Md Food,2005,8(1):100-103.
[19]魏颖.蜂蜜国家标准探讨[J].食品与发酵工业,2015,4(10):235-239.Wei Y.Discussion on national standard of honey[J].Food Ferm Ind,2015,4(10):235-239.
[20]罗显来.蜂蜜中有害物质的研究[J].中国蜂业,2009,60(4):42-43.Luo XL.Study on harmful substances in honey[J].Chin Bee Ind,2009,60(4):42-43.
[21]平华,马智宏,王纪华,等.农产品质量安全风险评估研究进展[J].食品安全质量检测学报,2014,5(3):674-680.Ping H,Ma ZH,Wang JH,et al.Research progress on quality and safety risk assessment of agricultural products[J].J Food Saf Qual,2014,5(3):674-680.
[22]王凯,胡福良.蜂蜜中嗜渗酵母的来源及其与蜂蜜品质的关系[J].蜂蜜杂志,2012,(11):9-10.Wang K,Hu FL.Source of osmotic yeast in honey and its relationship with honey quality[J].J Bee,2012,(11):9-10.