Establishment of microbiological safety criteria for foods in international trade. International Commission on Microbiological Specifications for Foods.
Establishment of microbiological safety criteria for foods in international trade. International Commission on Microbiological Specifications for Foods.
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发表时间：
1997
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通讯作者：
M. V. Schothorst
中科院分区：
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作者：
M. V. Schothorst
通过在整个食物链“从农场到餐桌”采用良好的卫生做法，可实现微生物安全。政府的食品控制传统上是基于对食品处理设施的检查和对食品样品的测试。在没有关于某一批货物安全性的资料时，通常对进口食品进行检测。通过微生物学标准判断微生物安全性。在世贸组织/卫生和植物检疫措施的范围内，这些标准应当有科学依据，并根据食品法典所述的原则制定。然而，微生物检测并不是保护消费者的一个非常可靠的工具;目前的重点正在转向应用食品安全管理工具，如危害分析关键控制点系统。
Microbiological safety is achieved by applying good hygienic practices throughout the food chain, "from farm to fork". Governmental food control is traditionally based on inspection of the facilities where foods are handled, and on testing food samples. Testing is usually applied to imported foods, when no information concerning the safety of a consignment is available. The microbiological safety is judged by means of microbiological criteria. Such criteria should, in the context of the WTO/SPS measures, be scientifically justified, and established according to the principles described by the Codex Alimentarius. However, microbiological testing is not a very reliable tool for consumer protection; the emphasis is currently shifting to the application of food safety management tools such as the Hazard Analysis Critical Control Point system (HACCP).