食品伙伴網(wǎng)訊  據(jù)英國(guó)食品標(biāo)準(zhǔn)署（FSA）消息，3月12日英國(guó)食品標(biāo)準(zhǔn)署公布了近期開展的8項(xiàng)科研工作。這包括：降低牛所遭受的大腸桿菌污染，邊境口岸對(duì)食品的快速檢測(cè)，真空低溫烹調(diào)食品（sous vide）的安全性，控制食源性疫情的新方法，屠宰場(chǎng)社會(huì)科學(xué)工程，食品鏈信息以及檢驗(yàn)結(jié)果的評(píng)估，肉品外觀尸檢的安全性評(píng)估，室外育肥豬的外觀檢驗(yàn)試驗(yàn)。

    部分原文報(bào)道如下：

    Potential for rapid on-site testing at border inspection posts

    This project reviewed the current systems of residue and contaminant control of imported food, focusing on the use of rapid diagnostics. It questioned whether the routine use of rapid screening at border inspection posts （BIPs） was a viable option. A questionnaire and mini-demonstration exercise drew attention to the issues that need to be addressed. The report includes recommendations for further work to highlight the necessary steps to implement this type of screening on a range of food and feed commodities and products of animal origin.

    Safety of sous vide food

    Sous vide is a method of cooking food vacuum packed in a sealed plastic pouch, then cooked by submersion in a water bath. Recent years have seen an increase in the number of sous vide foods being cooked at low temperatures （e.g. 42°C to 70°C）。 This study involved a feasibility study on extending models in the database called 'Combase Predictor' . It allowed the calculation of the lethal effect, normally associated with heat treatments at relatively low temperatures, on the reduction of food pathogens.

    原文鏈接：<http://www.food.gov.uk/news-updates/news/2013/mar/researchmarch13>