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HACCP是一种预防性控制管理体系,通过运用HACCP原理对冰鲜猪肉的各个生产环节进行分析,确定了5个关键控制点:活猪验收、屠宰分割、宰后检验、金属探测、冷却排酸;并制定相应的控制和纠偏措施,最终确定并建立了行之有效的HACCP计划。主要探讨了HACCP体系在供港澳冰鲜猪肉生产过程中的应用,以期通过应用HACCP体系,能够更好地控制供港澳冰鲜猪肉的生产,确保食品安全。 相似文献
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Formato G Zilli R Condoleo R Marozzi S Davis I Smulders FJ 《The Veterinary quarterly》2011,31(2):87-97
In managing risks associated with the human consumption of honey, all sectors of the production chain must be considered, including the primary production phase. Although the introduction of the Hazard Analysis Critical Control Point (HACCP) system has not been made compulsory for purposes of quality and safety control in farming operations, European legislation makes many references to the key role of primary production in food safety management and the HACCP system has been indicated as the preferred tool to ensure that consumers are provided with safe foods. This article describes a systematic HACCP-based approach to identifying, preventing and controlling food safety hazards occurring in primary apicultural production. This approach serves as a useful tool for beekeepers, food business operators, veterinary advisors, and for Food and Veterinary Official Control Bodies in their planning and conducting of audits and for establishing priorities for the evaluation of training programmes in the apicultural sector. 相似文献
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Short communication: Progressive motility of frozen–thawed canine semen is highest five minutes after thawing 
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下载免费PDF全文 Progressive motility is usually estimated by visual inspection using a light contrast microscope at X 100 immediately after semen collection or immediately after thawing frozen semen. Standard operating procedures have never been established for this test. The objective of this experiment was to examine time‐dependent changes of motility after thawing cryopreserved canine semen. Semen of 35 dogs was collected, and volume, concentration, progressive motility, morphology, membrane integrity and HOS test were evaluated. For cryopreservation, CaniPRO® Freeze A&B was used. Semen was thawed and diluted using CaniPRO® culture medium. After thawing, semen was evaluated as before. In addition, every sample was evaluated for progressively motile sperm cells 0, 5, 20 and 60 min after thawing. Progressive semen motility was significantly highest five minutes after thawing. 相似文献
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Nham is a traditional Thai fermented pork sausage. The major ingredients of Nham are ground pork meat and shredded pork rind. Nham has been reported to be contaminated with Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Therefore, it is a potential cause of foodborne diseases for consumers. A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Nham process. Nham processing plants were observed and a generic flow diagram of Nham processes was constructed. Hazard analysis was then conducted. Other than microbial hazards, the pathogens previously found in Nham, sodium nitrite and metal were identified as chemical and physical hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing of the nitrite compound, stuffing, fermentation, and labeling. The chemical hazard of nitrite must be controlled during the weighing step. The critical limit of nitrite levels in the Nham mixture has been set at 100-200 ppm. This level is high enough to control Clostridium botulinum but does not cause chemical hazards to the consumer. The physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. The microbiological hazard in Nham could be reduced in the fermentation process. The critical limit of the pH of Nham was set at lower than 4.6. Since this product is not cooked during processing, finally, educating the consumer, by providing information on the label such as "safe if cooked before consumption", could be an alternative way to prevent the microbiological hazards of this product. 相似文献
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Artificial insemination is an effective technique for improving utilization of stallions in breeding programs. When proper semen handling and insemination procedures are used, optimal pregnancy rates are attainable. When AI techniques are employed for mares and stallions with marginal fertility, pregnancy rates may be improved in comparison with natural mating. Preservation of stallion semen in the liquid or frozen state reduces the costs and potential health hazards incurred by transporting mares and provides easier access to genetic material that may otherwise be unavailable. Acceptable pregnancy rates are consistently obtained with cooled semen. Conversely, techniques for cryopreservation of stallion semen will require more refinement before the procedure can be considered commercially viable on a wide scale. 相似文献
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Bell NJ Bell MJ Knowles TG Whay HR Main DJ Webster AJ 《Veterinary journal (London, England : 1997)》2009,180(2):178-188
This paper describes the development and testing of a lameness control programme (LCP) for heifers on dairy farms. The LCP, which is based on the analysis of hazards and critical control points (HACCP), was tested via a randomised intervention study on 60 farms. Tangible hazards for each farm were identified, allotted to 11 categories of proximate hazard and scored on each farm to quantify the risks presented by each hazard. Feet were inspected for signs of claw horn disease and infection, such as digital dermatitis. Intervention was generally ineffective, primarily through failure to implement the LCP. However, retrospective analysis was able to demonstrate highly significant associations between risks attached to proximate hazards and probabilities of lameness and foot lesions, allowing the severity of these hazards to be ranked. The most significant proximate hazards of environmental origin were prolonged standing on concrete, standing in wet slurry and factors that cause claw trauma. The most severe proximate hazards however were those associated with failures of management, especially poor claw condition and inadequate foot care. Overall farm risks (OFR) were estimated by summing the products of the generic severity for proximate hazards with on-farm risks. Changes in OFR were significantly related to changes in outcome (lameness and lesions). 相似文献
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A number of infectious agents including some viruses may be transmitted through semen. In methods for the processing and storage of frozen semen where liquid nitrogen has free access to the semen such as in the pellet method the possibility exists of infectious agents being transferred from one dose of semen to the other. The assumption that transmission may take place has been supported by Lorrmann (1968) who demonstrated that sperm could be transferred from one pellet to another. In other freezing procedures such as the straw method the processing is so that the vials (straws) may be contaminated on their outside surface from the semen for which they are used or otherwise, and the possibility exists, therefore, of contamination of the liquid nitrogen in the storage container with viruses and other infectious agents. 相似文献
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An outline of a risk assessment-based system of meat safety assurance and its future prospects 总被引：8，自引：0，他引：8
Discussed are the outlines of a risk assessment-based system of meat safety assurance to replace the current meat inspection. An example of a system that uses the Hazard Analysis of Critical Control Points (HACCP)-principles in the entire production chain from stable to table is also given. Continuous evaluation of risks is the main driving force of the new system. Only then the system has the means to remain flexible and provide for the data necessary to convince trade partners that the products they buy are safe. A monitoring system that keeps track of the important health hazards in the entire chain from stable to table is therefore necessary. This includes monitoring of cases of disease in the human population caused by the hazardous agents of concern. Coordination of the monitoring and control and processing of the information is done by an independent body. Furthermore, the system demands a production from stable to table that is based on the ideas of Integrated Quality Control (IQC), HACCP, and certification of production processes and quality control procedures. Clear legislation provides for criteria about acceptable or unacceptable health risks for the consumer and determines at what moments which risks should be controlled by the producers. Simultaneously, the legislation has to be flexible enough to be able to adapt quickly to any changes in risks, or in the way risks should be controlled. In the new system current meat inspection can easily be carried out by employees of the slaughter houses and is no longer a direct responsibility of the authorities. The authorities only demand certain safety levels and verify whether producers stick to these. Producers remain fully responsible for the safety and quality of their products, and fully liable in case of any damage to the consumers' health. However, it is to be expected that some EU Member-States miss the organizational and agricultural basis for a successful application of the new system. Consequences are that two parallel flows of meat and meat products may come to existence. One flow will exist of meat produced according to the new, and with respect to safety assurance, superior system. The other flow will consist of meat produced and inspected in the traditional way. However, this meat will contain all the flaws that required a revision of the system in the first place. This, and the fact that EU policy ordains that part-taking in an alternative meat inspection system should be voluntary, may very well result in a very slow start-up of the new system. One of the easiest solutions, however, would be to implement a decontamination step in the slaughtering process, provided that this is accompanied by strict codes of hygienic practices and good manufacturing practices. Not only would this lead to safer meat, but also result in the two separate flows of meat becoming one flow again as well as an easier to organize livestock production according to HACCP-principles. 相似文献
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HACCP在酸牛奶生产中的应用 总被引：1，自引：1，他引：1
本文主要探讨HACCP在酸奶生产中的应用，从质量卫生控制方面分析了生产过程中的危险因素，制定相应的控制方法和纠正措施，以取得高质量的酸牛奶。 相似文献
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在上海某大型鸡场所辖的5 个肉鸡场严格按照肉鸡生产SSOP程序基础之上制定并实施HACCP 程序,为了验证HACCP体系的应用效果,我们以出口禽肉中要求最严格的病原之一沙门氏菌为例,比较鸡场在应用HACCP程序之前和之后的沙门氏菌感染情况。2003年3月份和9 月份在5 个实施HACCP的鸡场和5 个相同规模的对照鸡场采集泄殖腔拭子,每个鸡场480 份样品,检测沙门氏菌的感染率。结果实施HACCP的鸡场沙门氏菌阳性率由实施HACCP 前的1.17%(28/2 400)下降到0.04%(1/2 400),而同期5个对照鸡场沙门氏菌阳性率分别为1.25%(30/2 400)、1.67% (40/2 400)。由此可见,HACCP程序的实施,对鸡场沙门氏菌的控制有明显的效果。 相似文献
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本文旨在建立保持原料奶优良风味的危害分析关键控制点(HACCP)体系并研究其可行性。以呼和浩特市郊区某奶牛养殖场1 000头泌乳牛为试验动物,试验期90 d,其中前30天为对照期,采用常规饲喂和管理方式,后60天为正试期,采用HACCP体系。测定和分析原料奶的理化指标、风味物质浓度和风味强度以及感官评分的变化。结果表明:1)执行HACCP体系后,原料奶的乳脂、乳蛋白、乳糖和干物质的比率以及酸度、抗生素指标变化均不显著(P>0.05),但其中酸度趋于降低,抗生素指标趋于增高;细菌总数显著降低(P<0.05);产奶量显著提高(P<0.05);2)执行体系前后在挥发性风味物质种类及浓度上存在差异,导致了原料奶风味的差异,感官评价均属于1级奶,执行体系后感官评分均有所提高(P>0.05);3)执行体系后各来源的风味强度指数均大于执行体系前;挤奶过程及贮藏过程对原料奶风味的影响较大。本文建立的保持原料奶优良风味的HACCP体系,该体系不仅可保持原料奶的良好风味,而且可提高原料奶的质量。 相似文献
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MA Cárdenas‐Gallegos JR Aké‐López F Centurión‐Castro JG Magaña‐Monforte 《Reproduction in domestic animals》2012,47(6):e92-e94
The aim of the present work was to evaluate the breed and season effects on scrotal circumference (SC) and semen characteristics of 28 mature hair sheep rams kept under tropical conditions. SCs, sperm concentration (SPC) and abnormal sperm were significantly affected by breed effect (p < 0.001). The season effect was significant in SPC (p < 0.0001) while ejaculate volume, mass motility and SPC were affected by breed × season interaction effect (p < 0.001). It can be concluded that the magnitude of the breed and season effects were not sufficient to affect the reproductive capacity of hair sheep rams throughout the year. 相似文献
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Application of Techniques for Sperm Selection in Fresh and Frozen-Thawed Stallion Semen 总被引：1，自引：0，他引：1
H Sieme G Martinsson H Rauterberg K Walter C Aurich R Petzoldt E Klug 《Reproduction in domestic animals》2003,38(2):134-140
The objective of this research was to improve the techniques in processing chilled and frozen‐thawed horse semen. In a preliminary experiment (Exp. I), different techniques for sperm selection and preparation [Swim‐up, Glass wool (GW) filtration, Glass wool Sephadex (GWS) filtration; Percoll] were tested for their suitability for equine spermatozoa and results were compared with the routine procedure by dilution (Exp. I). In the main experiment (Exp. II), two sperm preparation techniques (GWS, Leucosorb®) refering to the results of Exp. I and a previous study of our group (Pferdcheilkunde 1996 12, 773) were selected for processing complete ejaculates either for cooled‐storage or cryopreservation. In a third experiment (Exp. III), pregnancy rates from inseminations with semen processed according to the techniques tested in Exp. II were compared with those obtained with semen processed according to routine procedures. In Exp. I (six stallions, six ejaculates/stallion), between 48 and 92% of spermatozoa were lost following the different sperm selection procedures (p < 0.05). Preparation of sperm increased percentage of progressively motile spermatozoa (pms) [Swim‐up, GW, GWS vs dilution, Percoll (p < 0.05)] and decreased percentage of sperm head abnormalities [Swim‐up, GW, GWS vs dilution, Percoll (p < 0.05)] probably by not improving the quality of individual cells, but by elimination of spermatozoa of inferior quality. In Exp. II (eight stallions, three ejaculates/stallion) Leucosorb® and GWS procedures allowed the filtration of large volumes (extended ejaculates) for routine laboratory practice. GWS and Leucosorb® filtration resulted in increased motility, membrane integrity and sperm viability after storage of spermatozoa until 48 h at +5°C when compared with control (diluted) and centrifuged semen (p < 0.05). Significantly more spermatozoa were recovered after centrifugation (87.8 ± 15.4%) compared with GWS (63.5 ± 18.6%) and Leucosorb® filtration (53.6 ± 22.3%). GWS or Leucosorb® procedure resulted in successful cryopreservation of stallion semen without centrifugation for removal of seminal plasma. The per cycle conception rate of inseminated mares using 200 × 106 pms transferred within 8 h after collection of semen was not affected by GWS filtration or Leucosorb® separation when compared with centrifugation (n.s.; Exp. III). In conclusion, GWS and Leucosorb® filtration results in the improvement of semen quality and should be considered as a method for stallion semen processing. Additional studies are needed for the evaluation of potentially higher fertilizing ability of stallion spermatozoa separated by techniques for sperm selection. 相似文献