食品安全与动物食品中得抗生素残渣（英文PPT）Food Safety and Antimicrobial Residues in Food Animals.pptVIP

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食品安全与动物食品中得抗生素残渣（英文PPT）Food Safety and Antimicrobial Residues in Food Animals.ppt

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食品安全与动物食品中得抗生素残渣（英文PPT）Food Safety and Antimicrobial Residues in Food Animals

Food Safety and Antimicrobial Residuesin Food Animals B. P. Dey. DVM, Ph.D. USDA, FSIS, AEPFS Washington, D.C. Edna Negron, Ph.D. University of Puerto Rico, Mayaguez Food Safety (Definition) U.S. Department of Health and Human Services Public Health Service Food and Drug Administration 1999 Food Code **************** (27) Food means a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum. Food Safety (Definition) A suitable product which when consumed orally either by a human or an animal does not cause health risk to consumer. How Safe is Food (Meat) Increased Food Borne Illnesses of 1980’s National Research Council (Food Nutrition Board) Scientific Basis of the USDA’s Meat and Poultry Inspection Program (Risk Assessment Approach) Pathogen Reduction/Hazard Analysis Critical Control Points System PR/ HACCP Final Rule (9 CFR Chapter III) July 1996 PR/HACCP Preamble Overall Food Safety Strategy Regulatory Reform Flexibility and Encourage Industry Involvement Farm-To-Table Approach Pathogen Reduction/Hazard Analysis Critical Control Points System 1. Standard Sanitation Operating Procedure (SSOP) 2. Pathogen Reduction a. E.coli Testing b. Salmonella (Performance Standard) Testing 3. Hazard Analysis Critical Control Points (HACCP) Food Safety Hazard (Unsafe for Human Consumption) Biological (Bacteria, Viruses, Protozoa, BSE (?)) Physical Chemical (Agricultural Chemicals /Animal Drugs and Environmental Contaminants ) Food Safety Problem Farm -To-Table Continuum Hazard at Production, Distribution or Consumption Concept of Farm-to-Table Food Safety. IN Safe Raw Food Product for Production OUT Safe Processed Food Product Result Safe Food On Table