食品中致病菌限量详解
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A food is tested It is negative for a kind of pathogen (salmonella) Therefore salmonella is absent This is human logic, not microbiology.
We must improve the understanding of microbiology Consider how these organisms exist. Appreciate the diversity and variability.
The establishment of microbiological criteria should be based on scientific information and analysis and follow a structured and transparent approach.
But we must appreciate the nature of existence.
Strict specifications do not produce safe foods. Need strict process controls that elimination hazards Without process, the specification is meaningless
A microbiological criterion should be practical and feasible and established only when necessary.
The purpose of establishing and applying a microbiological criterion should be clearly articulated.
主要考虑的因素 致病菌对健康的危害 原料的致病菌状况 加工操作过程对 致病菌状况的影响 消费人群状况 其他因素（成本-效益）
肉制品
8
乳制品
6
蛋制品
1
水产品
3
果蔬（豆、菌） 5
粮食制品
6
婴幼儿食品 10
微生物限量，1981－2003，83
干果
2
调味品
11
饮料
9
酒
1
饮用水
wenku.baidu.com
2
糖果、小食品 9
油脂
4
其他
分布广泛、种类繁多
无孔不入 50-600万种（植物约50万种、动物约150万种）
生长繁殖快、代谢能力强
大肠杆菌：三代/小时；24小时可达47×1022个，绕地球一周 比表面积大，代谢反应快
遗传稳定性差、易发生变异
易受不良环境影响
Domenic Caravetta
People have a strong desire to treat microbiology results as very absolute and fully representing a food.
CAC/GL 21
A microbiological criterion should be appropriate to protect the health of the consumer and where appropriate, also ensure fair practices in food trade.
The required stringency of a microbiological criterion used should be appropriate to its intended purpose.
Periodic reviews of microbiological criteria should be conducted, as appropriate, in order to ensure that microbiological criteria continue to be relevant to the stated purpose under current conditions and practices.
Microbiological criteria should be established based on knowledge of the microorganisms and their occurrence and behavior along the food chain.
The intended as well as the actual use of the final product by consumers needs to be considered when setting a microbiological criterion.
6
10
致病菌限量，63
致病菌
0 （5）；不得检出（12）
肠道致病菌
30个/100g（1）；不得检出（23）
致病性球菌
30个/100g（1）；不得检出（23）
沙门氏（不得检出，62） 志贺氏菌（不得检出，62） 金黄色葡萄球菌（不得检出，61）
11
公共卫生现况
食源性疾病是真正需要关注的食品安全问题，致病菌是引起食源性疾 病的主要原因之一 在发达国家每年报告患食源性疾病的人数的比例高达30%。据美国CDC 的统计，美国每年约发生7600万例食源性疾病，其中约32.5万入院治 疗，有约5000人死亡。 全球每年仅5岁以下儿童的腹泻病例就达15亿例次，造成约300万儿童 死亡，其中70%是由各类致病微生物污染了食品或饮水所致。
Organisms in nature are not equally distributed.
It is easy so fail detecting pathogens in food simply because they not in the sample. We can improve testing and sampling methods. Human logic again, and helpful.
关于致病菌 微生物限量标准制定的主要原则 我国致病菌限量标准现状 GB29921制定的背景 GB29921的主要内容 与当前标准相比的主要变化 实施GB29921过程中的注意事项
微生物
致病菌
食品安全控 制指标之一
影响人 体健康
个体微小、结构简单，肉眼不可见或看不清楚
原核微生物 真核微生物 不具细胞结构的
We must improve the understanding of microbiology Consider how these organisms exist. Appreciate the diversity and variability.
The establishment of microbiological criteria should be based on scientific information and analysis and follow a structured and transparent approach.
But we must appreciate the nature of existence.
Strict specifications do not produce safe foods. Need strict process controls that elimination hazards Without process, the specification is meaningless
A microbiological criterion should be practical and feasible and established only when necessary.
The purpose of establishing and applying a microbiological criterion should be clearly articulated.
主要考虑的因素 致病菌对健康的危害 原料的致病菌状况 加工操作过程对 致病菌状况的影响 消费人群状况 其他因素（成本-效益）
肉制品
8
乳制品
6
蛋制品
1
水产品
3
果蔬（豆、菌） 5
粮食制品
6
婴幼儿食品 10
微生物限量，1981－2003，83
干果
2
调味品
11
饮料
9
酒
1
饮用水
wenku.baidu.com
2
糖果、小食品 9
油脂
4
其他
分布广泛、种类繁多
无孔不入 50-600万种（植物约50万种、动物约150万种）
生长繁殖快、代谢能力强
大肠杆菌：三代/小时；24小时可达47×1022个，绕地球一周 比表面积大，代谢反应快
遗传稳定性差、易发生变异
易受不良环境影响
Domenic Caravetta
People have a strong desire to treat microbiology results as very absolute and fully representing a food.
CAC/GL 21
A microbiological criterion should be appropriate to protect the health of the consumer and where appropriate, also ensure fair practices in food trade.
The required stringency of a microbiological criterion used should be appropriate to its intended purpose.
Periodic reviews of microbiological criteria should be conducted, as appropriate, in order to ensure that microbiological criteria continue to be relevant to the stated purpose under current conditions and practices.
Microbiological criteria should be established based on knowledge of the microorganisms and their occurrence and behavior along the food chain.
The intended as well as the actual use of the final product by consumers needs to be considered when setting a microbiological criterion.
6
10
致病菌限量，63
致病菌
0 （5）；不得检出（12）
肠道致病菌
30个/100g（1）；不得检出（23）
致病性球菌
30个/100g（1）；不得检出（23）
沙门氏（不得检出，62） 志贺氏菌（不得检出，62） 金黄色葡萄球菌（不得检出，61）
11
公共卫生现况
食源性疾病是真正需要关注的食品安全问题，致病菌是引起食源性疾 病的主要原因之一 在发达国家每年报告患食源性疾病的人数的比例高达30%。据美国CDC 的统计，美国每年约发生7600万例食源性疾病，其中约32.5万入院治 疗，有约5000人死亡。 全球每年仅5岁以下儿童的腹泻病例就达15亿例次，造成约300万儿童 死亡，其中70%是由各类致病微生物污染了食品或饮水所致。
Organisms in nature are not equally distributed.
It is easy so fail detecting pathogens in food simply because they not in the sample. We can improve testing and sampling methods. Human logic again, and helpful.
关于致病菌 微生物限量标准制定的主要原则 我国致病菌限量标准现状 GB29921制定的背景 GB29921的主要内容 与当前标准相比的主要变化 实施GB29921过程中的注意事项
微生物
致病菌
食品安全控 制指标之一
影响人 体健康
个体微小、结构简单，肉眼不可见或看不清楚
原核微生物 真核微生物 不具细胞结构的