冷熏三文鱼与李斯特菌-CentreforFoodSafety.PDF

二 零 一 五 年 五 月 •第 一 百 零 六 期 May 2015•106th Issue ISSN 2224-6908 由食物環境衞生署食物安全中心於每月第三個星期三出版 Published by the Centre for Food Safety, Food and Environmental Hygiene Department on every third Wednesday of the month 本 期 內 容 冷熏三文魚與李斯特菌 IN THIS ISSUE 焦 點 個 案 焦點個案 Incident in Focus Cold-smoked Salmon and 冷熏三文魚與李斯特菌 Listeria monocytogenes 食物安全平台 甜味劑在減少糖攝取量方面的角色 (上篇) 食物安全中心 Reported by Ms. Janny MA, Scientific Officer, 食物事故點滴 風險評估組 Risk Assessment Section, 鹹魚含敵敵畏 科學主任馬嘉明女士報告 Centre for Food Safety 甲型肝炎與漿果類產品 風險傳達工作一覽 Incident in Focus 最近，食物安全中心(中心)在保發 Recently, the Centre for Food Safety (CFS) found that a Cold-smoked Salmon and 食品有限公司製造的一個冷熏三文魚樣 cold-smoked salmon sample from Polyfood Food Service Co Listeria monocytogenes 本中驗出小量李斯特菌。本文將探討冷 Ltd contained a small amount of Listeria monocytogenes. This Food Safety Platform 熏三文魚含李斯特菌的風險和在生產過 article discusses the risk of L. monocytogenes in cold-smoked Role of Sweeteners in Reduction of Sugar Intake (Part I) 程中採取有效控制措施的重要性。 salmon and the importance of effective control during the Food Incident Highlight