CAC_RCP 65-2008 防止和减少干无花果中黄曲霉毒素污染的的操作守则
|
ID： |
D616E7CC046C4ACB86FEF851281B243E |
|
文件大小(MB)： |
0.09 |
|
页数： |
7 |
|
文件格式： |
|
|
日期： |
2009-10-31 |
|
购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/RCP 65-2008 Page 1 of 7,CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF AFLATOXIN CONTAMINATION IN DRIED FIGS,CAC/RCP 65-2008,INTRODUCTION,1.The elaboration and acceptance of a Code of Practice for dried figs by Codex will provide uniform guidance for all countries to consider in attempting to control and manage contamination by various mycotoxins, specifically aflatoxins. It is of high importance in order to ensure protection from aflatoxin contamination in both producer and importer countries. All dried figs should be prepared and handled in accordance with the Recommended International Code of Practice – General Principles of Food Hygiene1 and Recommended International Code of Hygienic Practice for Dried Fruits2 which are relevant for all foods being prepared for human consumption and specifically for dried fruits. It is important for producers to realize that Good Agricultural Practices (GAP) represent the primary line of defence against contamination of dried figs with aflatoxins, followed by the implementation of Good Manufacturing Practices (GMP) and Good Storage Practices (GSP) during the handling, processing, storage and distribution of dried figs for human consumption. Only by effective control at all stages of production and processing, from the ripening on the tree through harvest, drying, processing, packaging, storage, transportation and distribution can the safety and quality of the final product be ensured. However, the complete prevention of mycotoxin contamination in commodities, including dried figs, has been very difficult to achieve.,2.This Code of Practice applies to dried figs (Ficus carica L.) of commercial and international concern, intended for human consumption. It contains general principles for the reduction of aflatoxins in dried figs that should be sanctioned by national authorities. National authorities should educate producers, transporters, storage keepers and other operators of the production chain regarding the practical measures and environmental factors that promote infection and growth of fungi in dried figs resulting in the production of aflatoxin in orchards. Emphasis should be placed on the fact that the planting, pre-harvest, harvest and post-harvest strategies for a particular fig crop depends on the climatic conditions of a particular year, local production, harvesting and processing practices followed in a particular country or region.,3.National authorities should support research on methods and techniques to prevent fungal contamination in the orchard and during the harvesting, processing and storage of dried figs. An important part of this is the understanding of the ecology of Aspergillus species in connection with dried figs.,4.Mycotoxins, in particular aflatoxins are secondary metabolites produced by filamentous fungus found in soil, air and all plant parts and can be toxic to human and animals through consumption of contaminated food and feed entering into food chain. There are a number of different types of aflatoxin, particularly aflatoxin B1 have been showed toxigenic effects i.e. it can cause cancer by reacting with genetic material. Aflatoxins are produced by mould species that grow in warm, humid conditions. Aflatoxins are found mainly in commodities imported from tropical and subtropical countries with in particular peanuts (groundnuts) and other edible nuts and their products, dried fruit, spices and maize. Milk and milk products may also be contaminated with aflatoxin M1 owing to the consumption of aflatoxin contaminated feed by ruminants.,5.Aflatoxigenic fungi are spread on fig fruits during fruit growth, ripening and drying but thrive especially during the ripening and overripening phase. The formation of aflatoxins in dried figs is mainly due to contamination by Aspergillus species and particularly A. flavus and A. parasiticus. The presence and spread of such fungus in fig orchards are influenced by environmental and climatic factors, insects, (insect abundance or control in an orchard is related to the applied plant protection measures so could be included,1 Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1- 1969),2 Recommended International Code of Hygienic Practice for Dried Fruits (CAC/RCP 3- 1969),CAC/RCP 65-2008 Page 2 of 7,in cultural practices but to point out its significance can be left as another factor), cultural practices, floor management and susceptibility of fig varieties.,6.The aflatoxin-producing Aspergillus species and consequently dietary aflatoxin, contamination is ubiquitous in areas of the world with hot humid climates. A. flavus/A. paras……
……