生乳干酪的安全争议  

Debate over the Safety of Raw Milk Cheese

作　　者：莫蓓红[1] 刘振民[1] 郭本恒[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司,上海乳业生物工程技术研究中心,上海200436

出　　处：《食品工业》2016年第1期250-254,共5页The Food Industry

基　　金：“十二五”国家科技支撑计划奶酪制品加工关键技术研究开发与产业化示范(2012BAD28B02)

摘　　要：乳制品安全问题一直以来都是政府和民众关注的焦点。干酪在国内处于起步阶段,不过近几年消费量和进口量增长迅猛。由于缺乏消费传统和生产经验,加上干酪体系远较其它乳制品复杂,国内对干酪,特别是生乳干酪的安全性研究、风险控制和相关食源性疾病爆发处理方面都缺乏相关经验。因此,对国外生乳干酪安全争议、产品安全记录、致病菌在生乳干酪中的走向以及目前生乳干酪的卫生现状进行了综述,并对这一极具价值体系的未来研究方向提出展望。以期对国内乳制品安全风险控制及安全性研究提供借鉴。Dairy safety is always the focus of government and public concerns.The cheese development is just beginning,but the consumption and importation volume grow rapidly in recent years.Since there is no production experience and tradition of consumption,because cheese system is far more complicated than other dairy products,China is lack of experience of safety studies,risk control and outbreak handling about cheese,especially raw milk cheese.In this review,the debate over the safety of raw milk cheese,safety record of this products,fate of pathogens in raw milk cheese and hygienic aspects currently are introduced.Future research directions are proposed.Provide references of risk control and safety research for domestic dairy industry.

关 键 词：生乳干酪 安全性 致病菌 风险评估 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]