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食品安全风险监测和风险评估 总被引：2，自引：0，他引：2
韦宁凯 《铜陵职业技术学院学报》2009,8(2):32-36
我国新颁布《食品安全法》专门增加食品安全风险监测和评估内容。食品安全风险评估是食品安全风险分析体系的核心和基础,分为四个步骤：危害识别、危害描述、暴露评估和风险描述。食品安全监测是风险评估和风险管理的基础性工作,监测系统主要包括食源性疾病监测、食品监测以及食品污染物的监测。 相似文献
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潘国英 《天津职业院校联合学报》2009,11(2)
食品安全是重要公共安全问题,是高职院校构建和谐校园的重要内容。要加大宣传力度,建立防范食源性疾病的运作机制与预案,进行病理分析,采取相关对策保障学生的健康安全和生命安全。 相似文献
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沙门氏菌(Salmonella)是一类无荚膜、无芽孢的革兰氏阴性细菌,大多数都有鞭毛、能运动,属于肠杆菌科。人和动物主要通过食用被污染的食物和水源而得病,主要症状以急性肠胃炎为主,并且经常伴有呕吐、腹泻、腹疼等并发症,严重可导致死亡。该病是目前各国公认的引发食源性疾病暴发的首要病原菌,也是我国食源性疾病的主要病原体。 相似文献
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《实验室研究与探索》2015,(5):67-70
在海洋可控源甲板监控系统中,需要通过工作站来设置位于海底的电磁采集站和发射机的初始参数,工作站通过接收铠装电缆传回的相关数据信息,对发射机工作状态进行实时的显示和监控。鉴于此,介绍了海洋可控源甲板监控系统和经纬度坐标转换算法,研究了在.NET Framework系统平台下应用Socket、多线程、GDI+和Open GL等相关技术对海洋可控源甲板监控系统中的实时数据信息进行动态的监测。基于以上方法的综合运用,利用模块化的编程设计方法,经过大量的测试实验和检测证明,海洋可控源甲板监控系统的运行情况稳定、显示和监测的效果良好,也可用于类似的工业场合。 相似文献
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在2011年教育部对义务教育阶段相关年级学生英语学习质量和体育健康状况抽样监测工作中,西藏自治区拉萨市城关区、谢通门县、昂仁县、普兰县等4个县（区）作为样本县被纳入监测范围。作为本次质量监测的工作人员,我被派往谢通门县开展巡视工作。参与本次巡视工作,让我对国家基础教育质量监测工作的意义、目标要求、主要任务和工作流程有了详细的了解;同时也感觉到,“普九”之后西藏的基础教育尤其需要尽快开展质量监测工作,以求全面把握全区基础教育的质量状况,科学诊断全区基础教育存在的主要问题及原因, 相似文献
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O157:H7大肠杆菌感染是一种食源性疾病,牛肉、猪肉、鸡肉、牛奶等许多食物和水均可传播病菌。自从1982年美国首次报道O157:H7大肠杆菌引起的食物中毒以来,加拿大、英国、意大利、日本及爱尔兰等10多个国家相继报道了O157:H7大肠杆菌引起的食物中毒。我国目前虽然尚未见爆发性流行的报 相似文献
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Chelsea C. Ferk Beth L. Calder Mary Ellen Camire 《Journal of Food Science Education》2016,15(1):14-22
Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well‐being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18‐ to 26‐year‐old Univ. of Maine students. Demographic questions and the previously validated Food Safety Knowledge Questionnaire (FSKQ) were placed online. Of 123 people who responded to the email recruitment notice, 104 Univ. of Maine undergraduates aged 18 to 26 years completed the survey. The average score among all participants was 60% correct (53 points out of a possible 89 points). Survey questions that required participants to identify common sources of foodborne pathogens had the lowest average percent correct (31%). Less than 50% of participants were able to correctly identify several high‐risk foods, including sliced melon, raw sprouts, and unpasteurized fruit juice. Our findings indicate a need for educational programs for 18‐ to 26‐year‐old Univ. of Maine students in regards to common sources of foodborne pathogens and proper handling of fresh produce and that food safety knowledge among university students has not improved since publication of a national survey using the FSKQ in 2006. Effective educational programs are needed to ensure that young adults understand food risks and appropriate food handling practices. 相似文献
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Mark S. Turner 《Journal of Food Science Education》2009,8(4):81-87
ABSTRACT: This study examined the experiences of students in an active learning group work exercise in an introductory food microbiology course involving the study of foodborne pathogens. Small groups were required to access, analyze, and present information regarding a single food poisoning bacterium. The presentations contained features and epidemiological information of the pathogen and also a review of a research journal article and a real food poisoning outbreak report involving the pathogen. Analysis of responses from a questionnaire that allowed direct comparisons to be made with other published group work studies revealed that this exercise was a positive learning experience. In particular, students noted improvements in communication, interaction, information acquisition, and organizational skills. 相似文献
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Adrienne E.H. Shearer O. Sue Snider Kalmia E. Kniel 《Journal of Food Science Education》2013,12(2):28-37
Abstract: With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To help integrate food science education across the high school curriculum, new educational materials on microbiological food safety were developed and then disseminated to and evaluated by educators of secondary basic and applied sciences. The materials present food safety concepts in the context of foodborne illness outbreaks to introduce basic concepts of food microbiology, epidemiology, and food safety strategies as well as their broad impact on economics, communication, and regulations. The ready‐to‐implement educational materials support educational content standards and various learning styles and encourage critical thinking skills. The materials include a presentation on food microbiology and foodborne illness surveillance, case studies on foodborne illness outbreaks, a video on the laboratory investigation of foodborne illness, interactive web‐based activities, and supporting materials for teachers and classroom display. Exposure to the materials in a 1‐d workshop positively impacted educator familiarity with general microbiology, food safety strategies, regulatory requirements, and associated terminology as measured by a test administered prior to and after use of the materials. Teachers of biology, chemistry, family and consumer sciences, and related sciences rated the materials favorably on applicability, anticipated ease of implementation, and anticipated reception by students. 相似文献
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《Early education and development》2013,24(3):279-289
Millions of children are cared for in child care centers or family day care homes. The care environment can be a significant source of foodborne pathogens if proper food safety practices are not followed by caregivers. To decrease children's risk of foodborne illness, caregivers must know and apply safe food handling practices. To identify what care providers need to know about safe food handling, and how they want to learn, needs assessment research was conducted with a random sample of child care centers and family day care homes in Michigan (n=335). Research Findings. Results indicate that persons who care for young children in licensed centers or homes wanted to know more about the relationship between food and illness. Specifically, they wanted information about what causes food to become unsafe and how to prevent foodborne illness in the child care environment. Providers in both centers and homes preferred print materials (booklets, fact sheets, and newsletters) to videotapes, audiotapes, workshops, teleconferences, or an informational hotline. Implications for Practice. Developing and providing food safety booklets, newsletters, and/or fact sheets which include application-oriented and understand- able food safety information consistent with licensing regulations could reduce the risk of contracting foodborne illness of young children cared for in child care centers or day care homes. 相似文献
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Anne S. Murphy Angela Fraser June P. Youatt Carol A. Sawyer Sandra L. Andrews 《Early education and development》1995,6(3):279-289
Millions of children are cared for in child care centers or family day care homes. The care environment can be a significant source of foodborne pathogens if proper food safety practices are not followed by caregivers. To decrease children's risk of foodborne illness, caregivers must know and apply safe food handling practices. To identify what care providers need to know about safe food handling, and how they want to learn, needs assessment research was conducted with a random sample of child care centers and family day care homes in Michigan (n=335). Research Findings. Results indicate that persons who care for young children in licensed centers or homes wanted to know more about the relationship between food and illness. Specifically, they wanted information about what causes food to become unsafe and how to prevent foodborne illness in the child care environment. Providers in both centers and homes preferred print materials (booklets, fact sheets, and newsletters) to videotapes, audiotapes, workshops, teleconferences, or an informational hotline. Implications for Practice. Developing and providing food safety booklets, newsletters, and/or fact sheets which include application-oriented and understand- able food safety information consistent with licensing regulations could reduce the risk of contracting foodborne illness of young children cared for in child care centers or day care homes. 相似文献
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该文利用2010年各月份吐曼河流域3个断面的水质监测资料,对吐曼河主要污染指标即石油类、NH4-N、COD、总磷等四个项进行分析。结果显示:(1)吐曼河水质存在一定的季节变化规律,整体呈现春冬季枯水期水质相对较差,夏季丰水期水质相对较好的变化趋势。(2)吐曼河主要超标污染物石油类、NH4-N的浓度自上游断面至下游断面逐步升高。(3)通过对吐曼河水质状况的综合分析,总结出污染变化趋势,并提出初步对策。 相似文献
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ABSTRACT: Decades of research have provided evidence that food irradiation is a safe technology that can decrease the incidence of foodborne diseases; however, adoption of this technology has been slow. The purpose of our study was to qualitatively explore the effectiveness of various components of a professional development training on family and consumer sciences county extension educators' understanding of food irradiation. This training included presentations by experts in the field, a tour of a food irradiation research facility and a meat processing facility, group activities, and a computer simulation model. Data were collected using qualitative research methodology through in-depth interviews conducted after the training. Results indicated that those components that allowed participants to visualize food irradiation processes seemed most beneficial to their understanding. Based on these data, implications for practice are discussed. 相似文献
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卜秀芹 《潍坊教育学院学报》2006,19(4):107-108
呼吸道传染疾病是冬季的多发疾病。大学生居住和学习环境相对集中,做好该类疾病的预防具有重要意义。本文针对呼吸道传染疾病的发生特点和有效可行的预防方法作了阐述。 相似文献
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Carol Byrd‐Bredbenner Jaclyn Maurer Abbot Virginia Quick 《Journal of Food Science Education》2010,9(1):19-30
ABSTRACT: To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food‐handling responsibilities of middle school youth and obstacles they face in practicing safe food handling and develop recommendations for the design of food safety interventions for youth. Most youth reported that they prepared food at least once weekly and rated learning to prevent foodborne illness as important. Youth knew that food could make them sick, described foodborne illness as resulting from “something” getting into food, not cooking food “right,” or the food going bad. Most responses lacked details, suggesting knowledge was basic. Nearly all were interested in learning about food safety. Barriers that deterred them from learning about food safety were time and feeling they were not susceptible to foodborne illness. To overcome barriers, youth suggested focusing on the seriousness of and risks for foodborne illness, using a serious but comical educational approach, and using hands‐on educational media. Parents highly rated the importance of and degree to which they wanted youth to learn about food safety. Parents felt that their children had moderate levels of food safety knowledge, but many questioned whether they practiced food safety procedures when unsupervised. Parents felt that food safety education needed to be taught and reinforced in school and at home. After having reviewed youth and parent data, food safety experts proposed recommendations for youth‐focused food safety education that paralleled current consumer food safety initiatives. 相似文献
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Kelly C. Wohlgenant Sheryl C. Cates Sandria L. Godwin Leslie Speller-Henderson 《Educational gerontology》2013,39(11):753-762
Adults aged 60 or older are more likely than younger adults to experience severe complications or even death as a result of foodborne infections. This study investigated which specific groups of healthcare providers or other caregivers are most receptive to providing food safety information to older adults. Telephone-based focus groups were conducted with health care providers and caregivers to determine their knowledge, attitudes, and behaviors regarding foodborne illness prevention for older adults. Focus groups identified a gap between older adults’ trust in healthcare providers as a credible source of food safety information and healthcare providers’ lack of training, knowledge, and willingness to provide food safety information to older adults. 相似文献