Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods
Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods
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DOI：
10.4315/0362-028x.jfp-11-082
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发表时间：
2011-11-01
影响因子：
2
通讯作者：
Hall, P. A.
中科院分区：
文献类型：
--
作者：
Anderson, N. M.;Larkin, J. W.;Hall, P. A.
随着现有技术的改进和新的微生物灭活技术的开发，越来越需要一种能够用来判断同等水平的危害控制严格程度的指标，以确保商业无菌食品的食品安全。食品安全目标(FSO)是一种以产出为导向的衡量标准，规定了在食用时食品供应链末端某一食品所能容忍的最大危害水平(例如，致病微生物或毒素)，但没有具体说明通过哪些措施来控制该危害水平。使用基于风险的方法，当控制初始水平(H-0)、降低水平(Sigma R)和防止水平增加(Sigma I)的总结果小于或等于目标FSO时，产品被认为是安全的。一个由工业界、学术界和政府的专家组成的跨学科国际联盟被组织起来，目的是制定一份文件，说明FSO控制商业无菌食品中的肉毒梭菌毒素的方法。本文概述了FSO风险管理框架的一般原则，以控制商业无菌食品中肉毒杆菌的生长和毒素生产。主题包括确定商业无菌的历史方法；关于建立适当的目标FSO的观点；关于初始水平的控制、水平的降低和防止危险水平增加的讨论；以及说明各种控制措施组合对公认的商业无菌产品的安全性的影响以及各种控制水平的可变性可以严重影响FSO风险管理框架中的估计的确定性和随机性的例子。这一以风险为基础的框架应鼓励创新技术的发展，使微生物安全水平与传统加工方法达到的水平相当。
As existing technologies are refined and novel microbial inactivation technologies are developed, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency to ensure food safety of commercially sterile foods. A food safety objective (FSO) is an output-oriented metric that designates the maximum level of a hazard (e.g., the pathogenic microorganism or toxin) tolerated in a food at the end of the food supply chain at the moment of consumption without specifying by which measures the hazard level is controlled. Using a risk-based approach, when the total outcome of controlling initial levels (H-0), reducing levels (Sigma R), and preventing an increase in levels (Sigma I) is less than or equal to the target FSO, the product is considered safe. A cross-disciplinary international consortium of specialists from industry, academia, and government was organized with the objective of developing a document to illustrate the FSO approach for controlling Clostridium botulinum toxin in commercially sterile foods. This article outlines the general principles of an FSO risk management framework for controlling C. botulinum growth and toxin production in commercially sterile foods. Topics include historical approaches to establishing commercial sterility; a perspective on the establishment of an appropriate target FSO; a discussion of control of initial levels, reduction of levels, and prevention of an increase in levels of the hazard; and deterministic and stochastic examples that illustrate the impact that various control measure combinations have on the safety of well-established commercially sterile products and the ways in which variability all levels of control can heavily influence estimates in the FSO risk management framework. This risk-based framework should encourage development of innovative technologies that result in microbial safety levels equivalent to those achieved with traditional processing methods.