华中科技大学：《营养与食品卫生学》课程教学资源（PPT课件）第六章 食品污染及其预防 Food Pollution And Prevention（1/2）Microbe Pollution And Prevention

THE ESSENTIAL

Part Two Food Hygiene The subject aims to study those possible factors threatening or harmful to human health in food and relevant preventive measures, improve the food hygiene quality for human safety. 食品卫生学是研究食品中可能存在的、威胁（危 害）人体健康的有害因素及其预防措施，提高食品卫 生质量，保护食用者安全的科学。 Harmful factors in food: all kinds of food pollutants

Part Two Food Hygiene The subject aims to study those possible factors threatening or harmful to human health in food and relevant preventive measures, improve the food hygiene quality for human safety. 食品卫生学是研究食品中可能存在的、威胁（危 害）人体健康的有害因素及其预防措施，提高食品卫 生质量，保护食用者安全的科学。 Harmful factors in food: all kinds of food pollutants

The Theme And Topic ① The variety, source, character, quantity, function, polluting level of food pollutants.食品污染物的种类、来源、性质、数量、 作用和污染程度； ② The effects of food pollutants on human health , its function mechanism and happening, developing, control rules. 食品污染物 对人体健康的影响和作用机理，以及这些影响的发生、发展和 控制规律； ③ Recognize and master the special hygiene problem of various food pollutants in multifarious foods. 食品污染物在各类食 品中引起的特殊卫生问题；

The Theme And Topic ① The variety, source, character, quantity, function, polluting level of food pollutants.食品污染物的种类、来源、性质、数量、 作用和污染程度； ② The effects of food pollutants on human health , its function mechanism and happening, developing, control rules. 食品污染物 对人体健康的影响和作用机理，以及这些影响的发生、发展和 控制规律； ③ Recognize and master the special hygiene problem of various food pollutants in multifarious foods. 食品污染物在各类食 品中引起的特殊卫生问题；

④ Provide effective preventive measures of foodborne disease.对食 源性疾病提出有效的预防措施； ⑤ Supply scientific foundation to establish the food hygiene standards and policy.为制定食品卫生 标准和法规提供科学依据； ⑥ Constitute measures and demands to ensure food hygiene quality.制定保证食品卫生质量的各项措 施和要求；

④ Provide effective preventive measures of foodborne disease.对食 源性疾病提出有效的预防措施； ⑤ Supply scientific foundation to establish the food hygiene standards and policy.为制定食品卫生 标准和法规提供科学依据； ⑥ Constitute measures and demands to ensure food hygiene quality.制定保证食品卫生质量的各项措 施和要求；

Chapter 6 Food Pollution And Prevention 第六章 食品污染及其预防 1．生物性污染(biological contaminants) : microbe, parasite, insect.微生物、寄生虫 和虫卵、昆虫等。 2 ．放射性 污染 (radiological contaminants): Mine, smelt, national defence, production and life lets.主要 来源于开采、冶炼、国防、生产及生活排放等。 Classification By Character:

Chapter 6 Food Pollution And Prevention 第六章 食品污染及其预防 1．生物性污染(biological contaminants) : microbe, parasite, insect.微生物、寄生虫 和虫卵、昆虫等。 2 ．放射性 污染 (radiological contaminants): Mine, smelt, national defence, production and life lets.主要 来源于开采、冶炼、国防、生产及生活排放等。 Classification By Character:

3．化学性污染(chemical contaminants) 来源复杂、种类繁多，主要有： ① Pollutants in product, living environment.生产、生活环境中的污染物； ② Food package container, material and substances, monomer, assistant solvent dissolved in food.食品包装容器具、 材料等溶于食品中的原料物质、单体及助剂 等； ③ Substances generating from food manufacture, process and storage .食品生 产、加工、贮存过程中产生的物质； ④ Food additive abuse.滥用食品添加 剂等

3．化学性污染(chemical contaminants) 来源复杂、种类繁多，主要有： ① Pollutants in product, living environment.生产、生活环境中的污染物； ② Food package container, material and substances, monomer, assistant solvent dissolved in food.食品包装容器具、 材料等溶于食品中的原料物质、单体及助剂 等； ③ Substances generating from food manufacture, process and storage .食品生 产、加工、贮存过程中产生的物质； ④ Food additive abuse.滥用食品添加 剂等

Microbe Pollution And Prevention 一、Bacteria Pollution and Spoilage 食品的细菌污染与腐败变质 （一）、Food Bacteria Pollution Definition: Non-pathogenic bacteria induced food pollution, one of the most common harmful factors in food hygiene, an important index to scale the pollution degree and estimate the possibility of food spoilage indirectly. Section 1 食品的细菌污染：主要指非致病性细菌对食品的污染，是 用以衡量食品污染程度，间接估测食品变质可能性及评估食品 卫生质量的重要指标，是食品卫生中最常见的有害因素之一

Microbe Pollution And Prevention 一、Bacteria Pollution and Spoilage 食品的细菌污染与腐败变质 （一）、Food Bacteria Pollution Definition: Non-pathogenic bacteria induced food pollution, one of the most common harmful factors in food hygiene, an important index to scale the pollution degree and estimate the possibility of food spoilage indirectly. Section 1 食品的细菌污染：主要指非致病性细菌对食品的污染，是 用以衡量食品污染程度，间接估测食品变质可能性及评估食品 卫生质量的重要指标，是食品卫生中最常见的有害因素之一

（二）Food bacteria pollution sources: 食品细菌污染的来源： ① Material pollution: 原料污染 （Collection and process pollution.采集 及加工前的污染）； ② Pollution in food manufacture, storage, transportation, sale processes. 食品生产、储存、运输、销售等过程 中的污染（Insanitary work and management不卫生的操作及管理）；

（二）Food bacteria pollution sources: 食品细菌污染的来源： ① Material pollution: 原料污染 （Collection and process pollution.采集 及加工前的污染）； ② Pollution in food manufacture, storage, transportation, sale processes. 食品生产、储存、运输、销售等过程 中的污染（Insanitary work and management不卫生的操作及管理）；

③ Pollution from practitioners.从业人员的污 染（不执行卫生制度）； ④ Pollution in cooking. 烹调加工过程中的污染 （Cross pollution between raw and ripe food.生熟食品 交叉污染）； ⑤ -

③ Pollution from practitioners.从业人员的污 染（不执行卫生制度）； ④ Pollution in cooking. 烹调加工过程中的污染 （Cross pollution between raw and ripe food.生熟食品 交叉污染）； ⑤ -

（三）The Aim Of Food Bacteria Study ① An ingredient index of evaluating food hygiene quality.食品细菌是评价食品卫生质量的重要指标； ② An object of studying the reason, process and control of food spoilage.食品细菌是研究食品腐败变质的 原因、过程和控制方法的重要对象； ③ Related with food sensory character and comparative pathogenicity. 食品细菌往往与食 品的感官性状及相对致病性有关

（三）The Aim Of Food Bacteria Study ① An ingredient index of evaluating food hygiene quality.食品细菌是评价食品卫生质量的重要指标； ② An object of studying the reason, process and control of food spoilage.食品细菌是研究食品腐败变质的 原因、过程和控制方法的重要对象； ③ Related with food sensory character and comparative pathogenicity. 食品细菌往往与食 品的感官性状及相对致病性有关