食品安全學(xué)-期末復(fù)習(xí)題

1、Food Deterioration (or/and spoilage)1.變質(zhì)(deterioration) ：食品在生產(chǎn)、加工、運(yùn)輸和貯藏過程中，由于生物、化學(xué)、物理作用使食品的化學(xué)組成、理化狀態(tài)和感官指標(biāo)等品質(zhì)改變的過程叫做變質(zhì)，如糧食的陳化。蔬菜水果的軟化，褐變等。 2.腐敗(spoilage) ：食品的變質(zhì)如伴有蛋白質(zhì)的分解，生成了新的有毒有害物質(zhì)并產(chǎn)生不良?xì)馕叮故称纷優(yōu)椴豢墒秤玫默F(xiàn)象稱為腐敗。食品腐敗在有氧條件下比厭氧條件快，如新鮮肉類和水產(chǎn)品的腐敗。 3.腐敗變質(zhì)：習(xí)慣上將食品的腐敗和變質(zhì)稱為腐敗變質(zhì)，是指食品受到以微生物為主的諸多內(nèi)外因素影響，造成其原有化學(xué)性質(zhì)。物理性質(zhì)及感

2、官性狀發(fā)生變化，降低和失去食用價值的變化。 如魚肉的腐敗、油脂的酸敗、水果蔬菜的腐爛和糧食的霉變。 4.食品腐敗變質(zhì)的實質(zhì)是食品中的蛋白質(zhì)、碳水化合物、脂肪等被微生物代謝分解作用或自身組織酶所發(fā)生的某些生物化學(xué)的變化過程。5.腐敗變質(zhì)與發(fā)酵的比較？1)區(qū)別 腐?。河泻?發(fā)酵：有益2) 聯(lián)系 都利用微生物物質(zhì)代謝6. Food deterioration may affect the following inspects:1)changes in organoleptic (感覺器官的) quality (how something is perceived by a sensory organ

3、) 2)nutritional value 3)food safety 4)aesthetic appeal 5)Color 6)texture 7)flavor7.Shelf life： is the time required for a food product to reach an unacceptable quality. This length of time depends on the food item (Table 1), the processing method, packaging and storage conditions. Food manufacturers

4、 put code dates on their products. "Pack date" is the date of manufacture. The date of display is called the "display date," and the "sell by date" is the last day to sell. Some foods have a "best used by date," or the last date of maximum quality. The "e

5、xpiration date" indicates when the food is no longer acceptable. 8. WHAT CAUSES FOOD DETERIORATION? 食品腐敗變質(zhì)的原因：(1).Food properties A、nutrient componentB、基質(zhì)條件： pH，water，osmotic pressutr (滲透壓)， integrality (完整性)，food enzymes,etc 2、 Type of food (2).Storage condition  Temp. , Humidity , oxygen

6、 , light(3).microorg-anisms:Microorganisms such as bacteria, yeast and molds; 或者：Microorganisms such as bacteria, yeast and molds; Activity of food enzymes; Infestations by insects, parasites and rodents; Inappropriate temperatures during processing and storage; Gain or loss of moisture; Reaction wi

7、th oxygen; Light; Physical stress or abuse; and Time. 9.食品的水分活性（ Water activity Aw or aw）凡只是能供微生物利用的那部分水稱水分活性。具體指在同一條件下（溫度、濕度、壓力等）下，食品水分蒸氣壓（P）與純水蒸汽壓（P0）之比，既 Aw=P/P0游離水 （自由水， free water）：指細(xì)胞間的水，它在組織間可以循環(huán)移動，在食物中形成汁液，當(dāng)壓榨或切斷食品時，游離水可以分離出來，加熱至水的沸點(diǎn)時，該游離水容易被蒸發(fā)脫出。結(jié)合水 （bond water）：是含于細(xì)胞內(nèi)原生質(zhì)的水、壓榨、加熱均不受影響。10.Sp

8、oilage bacteria - responsible for the decomposition of food.11. Pathogenic (病原性的) bacteria 【Foodborne (食物傳染)disease】 responsible for causing illness such as dysentery （痢疾）, typhoid （傷寒）and food poisoning.12. 引起腐敗變質(zhì)的細(xì)菌1）.假單胞菌屬：典型腐敗菌 多見于冷凍食品2）.微球菌屬、葡萄球菌屬 肉蛋水產(chǎn)多見3）. 芽胞桿菌與梭菌屬 罐頭食品腐敗菌4）. 腸桿菌科各屬

9、水產(chǎn)、肉蛋腐敗菌5）. 弧菌屬與黃桿菌屬 水產(chǎn)品腐敗菌6）.  嗜鹽菌 鹽腌制品7）. 乳桿菌屬 乳制品中產(chǎn)酸酸敗12感官評價：是以人們的感覺器官(眼、鼻、舌、手等)對食品的感官性狀(色、香、味、形)，進(jìn)行鑒定的一種簡便、靈敏、準(zhǔn)確的方法13. 菌落總數(shù)是指被檢樣品的單位重量（g）、容積（ml）或表面積內(nèi)（cm2）所含在嚴(yán)格規(guī)定的條件下（培養(yǎng)基及pH、培養(yǎng)溫度及時間、計數(shù)方法等）培養(yǎng)所生成的細(xì)菌菌落總數(shù)。以菌落形成單位（colony forming unit ）表示,簡寫：cfu.14.大腸菌群（表明了糞便污染的程度）：一般相當(dāng)于每100ml或100g食

10、品中的可能數(shù)來表示，簡稱大腸菌群最近似數(shù)(maximum probable number),簡寫：MPN。 15. 揮發(fā)性鹽基總氮（total volatile basic nitrogen,TVBN）：魚肉樣品浸出液在堿性條件下與水蒸氣一起蒸餾出來的總氮量 新鮮 5-10mg/100g; 普通15-25mg/100g； 初期腐敗 30-40mg/100g16牛乳中的優(yōu)勢微生物種類鮮牛乳中的微生物優(yōu)勢種類是細(xì)菌、酵母菌和少數(shù)霉菌 細(xì)菌：乳酸菌（乳鏈酸菌,乳脂鏈球菌,糞鏈球菌,液化鏈球菌,嗜熱鏈球菌,嗜酸乳桿菌 ），胨化細(xì)菌 （枯草芽孢桿菌、地衣芽孢桿菌、蠟狀芽孢桿菌，熒光假單胞菌、腐敗假單胞菌

11、），脂肪分解菌 （G-的無芽孢桿菌，如無色桿菌、假單胞菌等），酪酸菌，產(chǎn)生氣體的細(xì)菌 （分解糖類產(chǎn)酸產(chǎn)期，如大腸桿菌群），產(chǎn)堿菌（糞產(chǎn)堿桿菌、粘乳產(chǎn)堿桿菌）胨化菌（芽孢桿菌屬中的枯草芽孢桿菌、地衣芽孢桿菌、蠟狀芽孢桿菌；假單胞菌屬中的熒光假單胞菌、腐敗假單胞菌）n 霉菌和酵母菌16鮮乳變質(zhì)時的微生物變化n 抑菌期：鮮乳中含有來源于動物體的抗體物質(zhì)等抗菌因素，在微生物數(shù)量較少的情況下，這種抑菌作用可維持36小時左右（1314），此期為抑菌期。n 乳酸鏈球菌：乳中抗菌物質(zhì)減少或消失后，首先看到乳酸鏈球菌的成為優(yōu)勢類群，使乳液酸度不斷升高，出現(xiàn)乳凝塊。當(dāng)酸度達(dá)到一定時，乳酸鏈球菌的生長也被抑制，不再

12、繼續(xù)繁殖，數(shù)量開始下降。n 乳酸桿菌期：當(dāng)pH下降到6左右時，乳酸桿菌開始生長，當(dāng)pH下降到4時，乳鏈球菌受到抑制，乳酸桿菌 成為優(yōu)勢繼續(xù)產(chǎn)酸，此時大量的乳凝塊、乳清出現(xiàn)。n 真菌期： pH值達(dá)33.5時絕大多數(shù)細(xì)菌被抑制，甚至死亡，耐酸的酵母菌和霉菌利用乳酸和其他有機(jī)酸開始生長，使乳液的pH逐升高，接近中性。n 胨化細(xì)菌期：經(jīng)過以上變化，乳中乳糖含量被大量消耗，蛋白質(zhì)和脂肪含量相對增高，分解蛋白質(zhì)和脂肪的細(xì)菌大量生長，乳凝塊逐漸消失，乳的pH值不斷上升，向堿性轉(zhuǎn)化，并有腐敗菌生長（芽孢桿菌屬、假單胞桿菌屬、變形桿菌屬），牛乳出現(xiàn)腐敗臭味。食品污染食品污染：食品在生產(chǎn)、加工、包裝、儲存、運(yùn)輸、

13、銷售、烹調(diào)等環(huán)節(jié)（非故意加入）食品中有毒有害物質(zhì)?；騀ood contamination: harmful things are present in food. Food can become unsafe through production, process, package, storage, transport, selling, cooking1.Classification of Food Contamination1.Chloropropanols (MCPD)：The chloropropanols generally refers to the hydroxyl group

14、s on the glycerol is substituted by a chlorine atom by 1 to 2 constitutes, which are a series of homologues and isomers 2.Sources of MCPD（1）Hydrolyzed vegetable protein，HVP（2）. Another method 3-MCPD can also occur in foods which have been in contact with materials containing epichlorohydrin-based we

15、t-strength resins - used in the production of some tea bags and sausage casings （3）soybean sauce 4）No HYP food 5）. family cooking 6）packing 7）Water3. Types and sources of HCAs in foods(1)氨基咪唑氮雜芳烴(aminoimidazo azaaren, AIA)： Typs and Original sources 喹啉類(quinoline congeners, IQ) : Grilled sardines 喹喔

16、類(quinoxaline congeners, IQx): fried beef 炸牛肉； pyrolysis of ground beef with creatinine(肌酐), threonine creatinine (蘇氨酸肌酐)and glucose 吡啶類(pyridine congeners): fried beef 炸牛肉； pyrolysis of ground beef with creatinine(肌酐(2)苯并噁嗪類氨基咔啉(amino-carboline congener)： Name original sources -咔啉(AC) 大豆蛋白熱解產(chǎn)物 -咔啉

17、色氨酸熱解產(chǎn)物 -咔啉 谷氨酸熱解產(chǎn)物 苯并吡啶 苯丙氨酸熱解產(chǎn)物4. Measures for reducing the exposure and risk of heterocyclic amine（1）during meat processing, do not using high cooking temperature to prevent burnt, while the charred section should be removed as much as possible (2) Minimize frying and open flame baking (3) Using

18、microwave to cook food 5. Sources of N-Nitroso-compounda. N-Nitroso-compound contamination in food 1） Nitrosamine(亞硝胺) in fish and meat products 2）Dimethyl nitrosamine (二甲基亞硝胺) in vegetables and fruits 3） Dimethyl nitrosamine in beer b. Formation of Endogenous nitrosamines7. Prevention measures of N

19、-nitroso compound hazards1） The blocking or reduction of the synthesis of the N-nitroso compound A.Prevent food mold and other microbial contamination B. Control nitrate and nitrite usage in food processing C. Substitute by Molybdenum fertilizer（鉬肥） D. Improve the food processing technology 2） Preve

20、nt or reduce the harmful effects of the nitroso compounds A increase the intake of Vc B eating more fresh foods rather than salted food3）making the limited standard of N-nitroso compounds in foods 8. The pollutants generated during food processing:1) trans fat: Trans fat: is the common name for unsa

21、turated fat with trans-isomer (E-isomer) fatty acid(s). Formation of trans fat: a. The process of hydrogenation adds hydrogen atoms to unsaturated fats, eliminating double bonds and making them into partially or completely saturated fats. However, partial hydrogenation converts a part of cis-isomers

22、 into trans-unsaturated fats instead of hydrogenating them completely. b. Trans fats also occur naturally in a limited number of cases: Vaccenyl and conjugated linoleyl (CLA) containing trans fats occur naturally in trace amounts in meat and dairy products from ruminants, although the latter also co

23、nstitutes a cis fat. 2) AcrylamideaAcrylamide are mainly formed during the heating in plant food of high carbohydrate and low protein. Over 120 °C： acrylamide generated； 140-180: optimum acrylamide forming temperature3) Chloropropanols (MCPD)Sources of MCPDa.Hydrolyzed vegetable protein，HVPb. A

24、nother method 3-MCPD can also occur in foods which have been in contact with materials containing epichlorohydrin-based wet-strength resins - used in the production of some tea bags and sausage casings （3）soybean sauce 4）No HYP food 5）. family cooking 6）packing 7）Water3)Heterocyclic amines (HCAs)Het

25、erocyclic amines: are a class of mutagenic, carcinogenic substances, which generates by pyrolysis of protein and amino acid in food processing or cooking processMycotoxins9.細(xì)菌的致病性和毒力 致病性： 一定種類的病原菌在一定的條件下，能在宿主體內(nèi)引起感染的能力稱為致病性。 致病性是細(xì)菌種的特征之一。 毒力：病原菌致病力的強(qiáng)弱程度，是量的概念，同一細(xì)菌的不同菌株，其毒力不一樣。 毒力是菌株的特征。 毒力因子：構(gòu)成細(xì)菌毒力的物

26、質(zhì)稱為毒力因子 侵襲力：病原菌在機(jī)體內(nèi)定殖，突破機(jī)體的防御屏障，內(nèi)化作用，繁殖和擴(kuò)散，這種能力稱為侵襲力。 毒素：外毒素內(nèi)毒素 內(nèi)毒素（endotoxin）：是G-菌細(xì)胞壁脂多糖，菌體崩解時釋放，性質(zhì)穩(wěn)定。外毒素（exotoxin） 概念：是病原菌的合成代謝產(chǎn)物，由G+和部分G-產(chǎn)生并釋放到菌體外，化學(xué)成分是蛋白質(zhì)，具有損害易感細(xì)胞正常生理功能的毒性作用。 Exotoxins usually secreted by bacteria but in some cases they are released by lysis of the bacterial cell. 1.Application

27、 of mould in food（1） Production of traditional foods: soybean source, cheese, stick soybean source（2） In biological control: sewage treatment, and biometrics(生物測定學(xué)) （3）Industrial usage:a) Production of organic acids (such citric acid, gluconic acid),b) Producing enzyme (such as amylase, protease, an

28、d cellulase), antibiotics (such as penicillin青霉素, cephalosporins頭孢霉素), c) vitamins, alkaloids, fungal polysaccharides, d) plant growth stimulating factors (such asgibberellin赤霉素), e) the production of steroid hormone drugs f) brewing food2. Hazard of mould（1）Cause mildew(霉變): mildew can be found in

29、food, daily necessities, as well as some of the tools, instrumentation and industrial raw materials（2）Cause plant diseases: fungi can cause about 30,000 kinds of plant diseases. Such as fruits, vegetables, grain and other plant diseases. Such as potato late blight （馬鈴薯晚疫病）, the wheat rust （ 麥銹?。゛nd

30、rice blast （稻瘟病 ）.（3）cause human and animal disease： n shallow lesions such as skin moss bacteria (皮膚蘚菌) caused, n deep lesions as either against the skin, mucous membranes（粘膜）, muscles, bones and internal organs（內(nèi)臟） n currently about 50,000 kinds of fungi are known, in which more than 200 species (

31、including yeast）are recognized as opportunistic pathogen or pathogenic fungi for human or livestock pathogens)（3） Mycotoxins: more than 400 mycotoxins have been identified3.Contamination Typesa. Field fungi : fungi that attack plants that grow in the field (occurring prior to harvest) grow under spe

32、cial conditions. (Fusarium)b. Storage fungi : Storage fungi usually invade grain or seed during storage and are generally not present in large quantities before harvest in the field. The most common storage fungi are species of Aspergillus and Penicillium. Contamination occurs through spores contami

33、nating the grain as it is going into storage from the harvest. 1.Persistent Organic Pollutants (POPs)：they stay in the environment for a long time and travel long distances。2. 12 Key POPs the dirty dozenAldrin：Crop insecticide (corn, cotton)Chlordane：Crop insecticide (vegetables, citrus, cotton, pot

34、atoes)DDT (dichloro-diphenyl-trichloroethane)：Crop insecticide (cotton)Dieldrin ：Crop insecticide (cotton)Dieldrin ：Crop insecticide (cotton, corn)Endrin： Crop insecticide (cotton, corn)Heptachlor：Insecticide (termites and soil insects) Hexachlorobenzene：Fungicide for seed treatmentMirex：Fungicide f

35、or seed treatmentToxaphene： Insecticide (livestock, crops)PCBs：Industrial chemical (paint and plastic additive)Dioxins：Unintentionally produced during combustionFurans：Unintentionally produced during combustion3. Dioxin：Dioxin and dioxin-like compounds, a diverse range of chemical compounds which ar

36、e known to exhibit “dioxin-like” toxicity4. introduce the Sources of PAHs-1（1）Released from : Volcanoes， Forest Fires， Some plants, algae and microorganism can produce a little PAHs （2）Formed during incomplete burning of :Coal， Oil， Gas，Garbage， Tobacco，And Exhaust（3） In food，PAHs can be found in BB

37、Q or smoked meat or fish5. PAH Formation during food processingDuring heating or other processing, food nutrient were splitting decomposed or hot polymerized to PAHs.(1)Methods: more PAH can be detected in food produced through open fire 如烤羊肉串中PAH的含量為木柴>木炭明火炙烤> 電爐烤>電熱板烤 (2)Temperature： PAHs

38、 increased with rising temp.： 如淀粉加熱至390產(chǎn)生0.7 ug/kg苯并a芘，加熱至650產(chǎn)生17 ug/kg苯并a芘。 (3)Fat contatents：more PAHs can be generated in high fat food ,如烤羊肉串中PAH的含量>烤牛肉，烤鴨皮>烤鴨肉； Note：在烤制過程中動物食品所滴下的油滴中苯并a芘的含量是其食品本身的10-70倍6. Poisoning mechanism of heavy metalsHeavy metals may reaction with the active compou

39、nds such as protein, nucleic acid, amino acid，vitamin, hormone, fatty acid, sugar. Therefore may lead to the following alterations: 1).Losing their bioactivity or enhancing their bioactivity2).Blocking the functional groups of biological molecules3). Replacement of the necessary metal ions of biomol

40、ecule 4). Change the conformation or the high-level structure of biological molecules 7.BioaccumulationThe process by which a contaminant accumulates in the tissues of an individual organism E.g. certain chemicals in food eaten by a fish tend to accumulate in its liver and other tissues the chemical

41、s are taken in faster than the individual can get rid of them PCBs are stored in fat Cadmium is stored in the kidneys Mercury is stored in the liver8. Biomagnification Increase in concentration of certain stable chemicals (for example, heavy metals or fat-soluble pesticides) in successively higher t

42、rophic levels of a food chain or web. E.g. metals such as mercury, persistent organic pollutants (POPs) such as PCBs, pesticides, dioxins9. What are the chemical and physical properties of polychlorinated biphenyls (PCBs)?1）Thermally and chemically inert, slow degradation Low flammability, flashpoin

43、t: 195 2）Melting point: PCB3：-19-15；PCB4：-8-5；PCB5：812；PCB6：2933 liquid at RT because PCB commercially available as mixtureGenerally higher degree of chlorination leads to higher melting points.3）Low vapor pressure: 100-10-2 PaGenerally higher degree of chlorination leads to lower vapor pressure4）Hi

44、gh lipophilicity, log KOW: 3.9-8.2bioaccumulation has to be expected.Generally higher degree of chlorination leads to higher log KOW. Poorly soluble in water，soluble in most organic solvents, oils and fat10. sources of PCBs：Synthesized chemicals from petro-chemical industry used as lubricants and in

45、sulators in heavy industry11. PCB were Used because Low reactivity Non-flammable High electrical resistanceStable when exposed to heat and pressure12.What were PCBs used for?1）Closed applications (emission during regular use inhibited): Dielectric fluids for capacitors and transformers Heat transfer

46、 fluids Hydraulic fluids2） Opened applications (emission during regular use not inhibited):3） Additives in Pesticides Paints Adhesives Sealants Plastics Reactive flame retardants 13 Why are PCB dangerous? Mutagenic、 teratogenic and carcinogenic effect1）At low level in food à can affect the repr

47、oductive system and thyroid, may damage the immune and nervous system2）Prenatal infants exposed to PCBs tend to have a higher incidence of upper respiratory-tract infections3） Suspected to cause liver, skin, and intestinal cancers4.Mycotoxins are secondary metabolites (secondary metabolite: 

48、60;A compound that is not necessary for growth or maintenance of cellular functions but is synthesized, generally, for the protection of a cell or micro-organism, during the stationary phase of the growth cycle. Many are used in foods, pharmaceuticals, and other industrial applications.) of fungi th

49、at are recognized as toxic to other life forms.5. Main mycotoxins（1） 黃曲霉毒素 Aflatoxins （2） 鐮刀菌毒素 Fusariumtoxin 包括：a.單端孢霉烯族化合物： T-2毒素和嘔吐毒素 ；b.玉米赤霉烯酮 ；c.丁烯酸內(nèi)酯 ；d.串珠鐮刀菌毒素 - 伏馬菌素（3） 青霉菌毒素 Penicillium toxins ：a. 島青霉素和黃天精 ；b.展青霉素 橘青霉素 黃綠青霉毒素6.黃曲霉毒素的控制及脫毒方法n 1.預(yù)防霉菌污染為根本措施：降低溫度；降低糧食水分；通風(fēng)干燥，控制環(huán)境濕度；減少氧氣含量；減少糧粒

50、損傷程度；培育抗霉新品種 n 2.去毒措施：挑選霉粒；碾壓水洗；油堿煉去毒；油吸附（白陶土或活性炭）去毒；紫外線照射去毒; (6)化學(xué)品如過氧化氫、氨水、臭氧和氯氣曾被用于降解食物中的黃曲霉毒素 (7)較為有效的化學(xué)去毒方法是使用氨水，可用于玉米和粗棉籽的脫毒 (8)生物解毒法： 霉菌和細(xì)菌 (9) 堿處理法：加堿形成香豆素鈉鹽，再用水洗掉1. 食品安全:食品（食物）的種植、養(yǎng)殖、加工、包裝、貯藏、運(yùn)輸、銷售、消費(fèi)等活動符合國家強(qiáng)制標(biāo)準(zhǔn)和要求，不存在可能損害或威脅人體健康的有毒有害物質(zhì)以導(dǎo)致消費(fèi)者病亡或者危及消費(fèi)者及其后代的隱患。該概念表明，食品安全既包括生產(chǎn)安全，也包括經(jīng)營安全；既包括結(jié)果安

51、全，也包括過程安全；既包括現(xiàn)實安全，也包括未來安全。2. 感官評定感官評定是指一組經(jīng)過培訓(xùn)的專家對食品通過視覺、嗅覺、味覺、觸覺而評價食品等級和可接受度的一門學(xué)科.3. 食品危害:食品中產(chǎn)生的潛在的有健康危害的生物、化學(xué)或物理因子或狀態(tài)。4. 游離水：指細(xì)胞間的水，它在組織間可以循環(huán)移動，在食物中形成汁液，當(dāng)壓榨或切斷食品時，游離水可以分離出來，加熱至水的沸點(diǎn)時，該游離水容易被蒸發(fā)脫出。5. 請簡要說明三種能降低水分活度的方法。（1）通過烘干除去水分（2）通過結(jié)晶（冷凍）減少水分（3）利用鹽、糖這些親水試劑與水分子的結(jié)合減少水分6. 引起腐敗變質(zhì)的細(xì)菌有哪些？（1）假單胞菌屬：典型腐敗菌 多見

52、于冷凍食品（2）微球菌屬、葡萄球菌屬 肉蛋水產(chǎn)多見（3） 芽胞桿菌與梭菌屬 罐頭食品腐敗菌（4） 腸桿菌科各屬 水產(chǎn)、肉蛋腐敗菌（5） 弧菌屬與黃桿菌屬 水產(chǎn)品腐敗菌（6）  嗜鹽菌 鹽腌制品（7）乳桿菌屬 乳制品中產(chǎn)酸酸敗  1. GMP of water supply and disposal including:（A）Water supply with safe and adequate sanitary quality be sufficient from an adequate source.(B)Plumbing be o

53、f adequate size and design and adequately installed and maintained to:(1) Carry sufficient quantities of water; (2) Convey sewage and liquid disposal; (3) Avoiding constitute a sources of contamination; (4) Adequate floor drainage;(5) No backflow and cross-connection between discharge and water supp

54、ly piping systems(6) Sewage disposal in to an adequate sewage system4. Transmission tracts of bacteria in Soil and Water. soil organisms atmosphere (air) water bodieswind rainsoil organisms (rain water) water bodies flowAquatic organisms atmosphere (air) soil Cloud rainfallSome aquatic organisms (Al

55、teromonas spp.交替單胞菌) are marine water (salinity) required and not persist in soils.5.Tell some limitations of HACCP. （1）Education of nonprofessional food handlers, housewives (in the food service and in homes)（2）the accept of public (processors, inspectors, housewives, service handlers)（3）The differ

56、ent understanding and procedures for setting up CCPs or monitoring such steps giving a false assurance to consumers6. Whats the pollution sources of milk by Animal Hides(動物皮)? Milk cow (奶牛)-raw milk-the types of organisms found in the raw milk can be a reflection of the flora of the udder-improper procedures Organisms in the udder and hides-contaminate the general environment, milk containers, and the hands of the handler7. Tell the sources of Hazards Analysis in food processing. (1) microbiological hazards (salmonella, S.