Food safety evaluation Detection and confirmation of chloramphenicol in milk by HPLC tandem mass

卫生管理制度英文IntroductionIn today's dynamic and fast-paced world, a well-designed health management system is crucial for ensuring the health and well-being of individuals and communities. The health management system involves the coordination and integration of various components to ensure the delivery of quality healthcare services and the effective management of public health issues. This paper aims to discuss the key components of a health management system and the important role it plays in the health sector.Components of a Health Management System1. Public Health Policies and RegulationsPublic health policies and regulations are a critical component of the health management system. These policies and regulations are designed to protect and promote the health of individuals and communities by addressing various public health issues such as communicable diseases, environmental health, food safety, and vaccinations. Additionally, public health policies and regulations also ensure the implementation of preventive health measures and the regulation of healthcare practices to maintain quality standards.2. Healthcare InfrastructureThe healthcare infrastructure includes the physical and organizational structures that provide healthcare services to individuals. This component of the health management system involves hospitals, clinics, laboratories, pharmacies, and other healthcare facilities. The effective management of healthcare infrastructure ensures the availability and accessibility of healthcare services to the population.3. Health Information SystemsHealth information systems play a crucial role in the management and coordination of healthcare services. These systems gather, store, and manage health-related data and information, which can be utilized for decision-making, monitoring, and evaluation of healthcare programs. Health information systems also support the communication and exchange of clinical and administrative information among healthcare providers, which is essential for the provision of coordinated and continuous care.4. Human Resources ManagementThe management and development of human resources in the health sector are vital for ensuring the delivery of quality healthcare services. This component involves the recruitment, training, and retention of healthcare professionals such as doctors, nurses, pharmacists, and other allied health professionals. Human resources management also includes the development of leadership and management skills among healthcare professionals to enhance the efficiency and effectiveness of healthcare organizations.5. Healthcare Financing and InsuranceHealthcare financing and insurance are important components of the health management system that ensure the financial sustainability of healthcare services. This involves the allocation of funds for healthcare programs, the management of healthcare budgets, and the implementation of health insurance schemes to provide financial protection to individuals against healthcare costs. Effective healthcare financing and insurance systems are essential for promoting equity and accessibility in healthcare services.6. Quality Assurance and Patient SafetyQuality assurance and patient safety are integral components of the health management system that ensure the delivery of safe and effective healthcare services. This involves the implementation of quality standards, protocols, and guidelines for healthcare practices, as well as the monitoring and evaluation of healthcare services to identify and address quality and safety issues. Quality assurance and patient safety measures are essential for building trust and confidence among the population in the healthcare system.7. Health Promotion and Disease PreventionHealth promotion and disease prevention are essential components of the health management system that aim to improve the health and well-being of the population. This involves the implementation of health education and promotion programs, as well as the development of preventive health measures such as immunization, screening, and early detection of diseases. Health promotion and disease prevention initiatives are important for reducing the burden of illness and promoting healthy lifestyles.Role of Health Management SystemThe health management system plays a crucial role in ensuring the delivery of quality healthcare services and the effective management of public health issues. The following are some of the key roles of the health management system:1. Coordination and IntegrationThe health management system facilitates the coordination and integration of various healthcare components to ensure the delivery of comprehensive and coordinated healthcare services. This involves the alignment of healthcare policies, infrastructure, information systems, human resources, financing, and quality assurance measures to optimize the efficiency and effectiveness of healthcare services.2. Monitoring and EvaluationThe health management system plays a key role in the monitoring and evaluation of health programs and services to assess their impact and effectiveness. This involves the collection and analysis of health-related data and information to identify trends, patterns, and areasfor improvement in healthcare delivery. Monitoring and evaluation activities are essential for ensuring accountability and continuous improvement in the health sector.3. Policy Development and ImplementationThe health management system plays a vital role in the development and implementation of public health policies and programs to address various health issues. This involves the formulation of evidence-based policies, regulations, and guidelines to promote health, prevent diseases, and improve healthcare services. The health management system also supports the implementation of these policies through effective coordination and collaboration among healthcare stakeholders.4. Resource ManagementThe health management system ensures the efficient and effective management of resources in the health sector to optimize the delivery of healthcare services. This involves the allocation and utilization of financial, human, and infrastructure resources to meet the health needs of the population. Resource management activities also focus on promoting equity and accessibility in healthcare services to ensure that all individuals have access to essential healthcare services.5. Disaster and Emergency ManagementThe health management system plays a crucial role in the management of disasters and emergencies to ensure the delivery of timely and effective healthcare services. This involves the development of preparedness and response plans, as well as the coordination of healthcare services during emergencies. The health management system also supports the deployment of healthcare resources and personnel to provide immediate medical assistance to affected populations.Challenges in Health Management SystemDespite its importance, the health management system faces several challenges that affect its effectiveness and efficiency. Some of the key challenges include:1. Limited ResourcesThe health sector often faces constraints in terms of financial, human, and infrastructure resources, which can affect the delivery of healthcare services. Limited resources can lead to gaps in healthcare coverage, inadequate staffing, and poor infrastructure, which can compromise the quality and accessibility of healthcare services.2. Healthcare Workforce ShortageThe shortage of healthcare professionals, especially in rural and remote areas, presents a significant challenge for the health management system. This shortage can result in a lack ofaccess to essential healthcare services, longer waiting times, and increased workload for healthcare providers, which can affect the quality and effectiveness of healthcare delivery.3. Technological AdvancementsThe rapid pace of technological advancements in the healthcare sector presents challenges for the health management system. This includes the need for continuous investment in health information systems, digital health technologies, and cybersecurity measures to ensure the secure and efficient management of health-related data and information.4. Health InequalitiesHealth inequalities, including disparities in access to healthcare services, health outcomes, and social determinants of health, present a significant challenge for the health management system. Addressing health inequalities requires the implementation of targeted and tailored healthcare interventions to ensure equitable access to healthcare services for all individuals and communities.ConclusionIn conclusion, a well-designed health management system is essential for ensuring the delivery of quality healthcare services and the effective management of public health issues. The health management system encompasses various components, including public health policies, healthcare infrastructure, health information systems, human resources management, healthcare financing and insurance, quality assurance, patient safety, and health promotion. The health management system plays a crucial role in the coordination and integration of healthcare services, monitoring and evaluation of health programs, policy development and implementation, resource management, and disaster and emergency management. However, the health management system also faces several challenges, including limited resources, healthcare workforce shortage, technological advancements, and health inequalities, which can affect its effectiveness and efficiency. Addressing these challenges requires continuous investment and innovation in the health sector to ensure the delivery of equitable and high-quality healthcare services to all individuals and communities.。

食品评价标准Food evaluation standards are an important part of ensuring the safety and quality of the food we eat. 食品评价标准是确保我们所吃食物的安全和质量的重要部分。

These standards help to establish criteria for judging the taste, freshness, and nutritional value of food products. 这些标准帮助建立评判食品口味、新鲜度和营养价值的标准。

They also play a crucial role in regulating the food industry and protecting consumers from potential harm. 它们还在监管食品行业和保护消费者免受潜在危害方面发挥着至关重要的作用。

One of the primary functions of food evaluation standards is to ensure food safety. 食品评价标准的主要功能之一是确保食品安全。

These standards help to set limits on contaminants, such as pesticides, food additives, and microbiological organisms, that may pose a risk to human health. 这些标准有助于设定对农药、食品添加剂和微生物有害物质等的限制，这些物质可能对人类健康构成风险。

By adhering to these standards, food producers can ensure that their products are safe for consumption. 遵守这些标准，食品生产商可以确保其产品适合食用。

食品科技食品中重金属污染的风险评估及其检测技术秦敬波1，苗春雨2（1.斯坦德科创医药科技（青岛）有限公司，山东青岛 266000；2.青岛海润农大检测有限公司，山东青岛 266000）摘 要：随着工业化进程的加快和环境污染的日益严重，食品中重金属污染问题引起了广泛关注。

重金属污染物不仅影响食品安全，也对公众健康构成了潜在威胁。

通过对食品样品中的重金属含量进行检测和分析，可以明确重金属对人体健康的潜在风险。

对食品中的重金属污染进行风险评估，对于保障食品安全、维护公众健康具有重要意义，不仅能够帮助政府和相关部门制定更加有效的食品安全标准和管理措施，还能提高公众对食品安全的认知，从而采取适当的预防措施，减少重金属暴露风险。

本文论述了各种检测技术的效率和准确性，并提出了降低安全风险的建议，旨在为食品安全监管提供科学依据和技术支持。

关键词：重金属污染；食品安全；风险评估；检测技术Risk Assessment and Detection Techniques for Heavy MetalPollution in FoodQIN Jingbo1, MIAO Chunyu2(1.Standard Sci-Tech Innovation (Qingdao) Pharmaceutical Technology Co., Ltd., Qingdao 266000, China;2.Qingdao HR-QAU Inspection Co., Ltd., Qingdao 266000, China)Abstract: With the acceleration of industrialization and the increasing severity of environmental pollution, the problem of heavy metal pollution in food has attracted widespread attention. Heavy metal pollutants not only affect food safety, but also pose a potential threat to public health. By detecting and analyzing the heavy metal content in food samples, the potential risks of heavy metals to human health can be identified. Risk assessment of heavy metal pollution in food is of great significance for ensuring food safety and maintaining public health. It can not only help the government and relevant departments formulate more effective food safety standards and management measures, but also enhance public awareness of food safety, so as to take appropriate preventive measures and reduce the risk of heavy metal exposure. This article discusses the efficiency and accuracy of various detection technologies, and proposes suggestions to reduce safety risks, aiming to provide scientific basis and technical support for food safety supervision.Keywords: heavy metal pollution; food safety; risk assessment; detection technology重金属由于其持久性、生物富集性和潜在的毒性，已成为全球性的环境污染问题。

食品相关词汇的中英对照!（持续更新）food flavour 食品香味；食品香精，食品香料；食品调味料food flavouring 食用调味料，调味品，食品香精food fortification 食品强化food fortifier 食品强化剂food grade mineral oil 食品级矿物油food grade(FG) 食品级food green S 食品绿Sfood handling 食品加工food hygiene 食品卫生学food hygiene law 食品卫生法food hygienic quality detection 食品卫生质量鉴定food industry 食品工业food infection 食品（带菌）传染food ingredient 食品成分，食品配料Food Ingredients Asia(FIA) 亚洲食品配料展览会Food Ingredients China(FIC) 中国食品配料展览会Food Ingredients Europe(FIE) 欧洲食品配料展览会Food Ingredients of South American(FISA) 南美食品配料展览会food inspection 食品检验food inspection rules 食品卫生检验规则food irrdiation 食物照射，食品辐照food labelling 食品标志food laws 食品法规food legislation 食品立法food microbiology 食品微生物学food nutrition 食品营养food of animal origin 动物性食品food of plant orgin 植物性食品food packaged 食品包装food packing 食品包装food preservation 食品保藏food preservative 食品保存剂，食品防腐剂food processing 食品加工；食品热杀菌food processing aide 食品加工助剂food processing industry 食品加工工业food processing plant 食品加工厂food product 食物产品，食品food products regulations 食品法规food regulation 食品法规food requirements 对食品的需要food safety 食品安全性Food Safety and Quality Service(FSQS) 食品安全与质量管理处Food Safety Council of U.S. 美国食品安全性协会Food Safey and Inspeciton Service (FSIS) 食品安全检验处food sanitation law 食品卫生法规food science 食品科学food spoilage 食物腐败，食品败坏food stability 食品稳定性，食品耐贮性food stamp 食品券food standard 食品标准food standard committee 食品标准委员会food starch, modified 食品用改性淀粉food starch, unmodified 食品用未改性淀粉food sterilization equipment 食品杀菌设备food storage 食品贮存food substance 食品food supervisions 食品卫生监督food supplement 食品增补剂food supplementation 食品增补food surveillance 食品监督food tainer 食品包装（纸板）箱food technologist 食品工艺师，食品工艺学家food technology 食品工艺学food texture 食品组织Food toxicology 食品毒理学Food, Drug, and Cosmetic Act 食品，药物与化妆品法food-grade gelatin 食品级明胶foodpack 食品包装food-packaging 食品包装food-related 与食品相关的fortification of foods 食品强化fortified food 强化食品freezed food 冷冻食品frozen food 冷冻食品frozen storage （食品的）冷冻贮存frozen storage hold 冷冻食品的贮存FSIS(Food Safety and Inspection Service) 食品安全检验处FSQS(Food Safety and Quality Service) 食品安全与质量管理处functional foods 功能性食品gelled food 凝胶食品gelled foodstuff 凝胶食品generally recognized as safe(GRAS) （食品添加剂的）公认安全，一般认为安全genetically modified food,GMF 转基因食品geriatric food 老年食品GM food (genetically modified food) 转基因食品gourmet food 鲜美食品，珍贵食品grading food quality 食品质量分级GRAS(generally recognized as safe) （食品添加剂的）公认安全，一般认为安全green food 绿色食品grocery 食品杂货；食品杂货店；小酒馆Health food 健康食品，保健食品Health Ingredients Europe(HIE) 欧洲健康（保健）食品配料展览会health-care food 保健食品heat-and-eat food pack 加热即食的包装食品，快速食品heat-and-eat frozen food 加热即食的冷冻食品，速冻快速食品HIE(Health Ingredients Europe) 欧洲健康（保健）食品配料展览会hyposite 低热量食品ICMSF 国际食品微生物标准鉴定委员会；ICMSFIFAC(International Food Additives Council) 国际食品添加剂委员会IFIS(Iternational Food Information Service) 国际食品咨询服务处EEC serial No. 欧共体（食品添加剂）顺序号EFEMA(European Food Emulsifer Manufacturers Association) 欧洲食品乳化剂制造者协会encapsulating agent for food additives and vitamins 食品添加剂和维生素用包囊剂engineering food 工程食品enrich （食品）增补（营养素），强化；富集，浓缩；加料enriched food 强化（营养素）食品Expert Committee on Food Additive 食品添加剂专家委员会extruded food 挤压食品Fabricated food 合成食品，组合食品FAC(Food Advisory Committee) (英国)食品咨询委员会fad food 应时食品FAO/WHO Joint Committee of Alimentary Codex(CA-C) FAO/WHO食品卫生法规联合委员会FAP(Food Additive Petition)(U.S.) 食品添加剂申请书FAS（Food Additives Seriser）食品添加剂丛书FASS(Food Additives and Comtaminants Committee) (英国)食品添加剂及污染物委员会FCC(Food Chemicals Codex) 食品用化学品法规，食品用化学品法典FD&C (Food,Drug and Cosmetic Act) 食品、药物及化妆品条例（法）FDA 美国食品与药物管理局；美国FDAFDA(U.S.Food and Drug Adinistration) 美国食品与药物管理局FDD(Food and Drug Directorate) 食品和药物理事会fecala [由葛根、木薯等植物淀粉制成的食品]Federal Food Drugs and Cosmetic Act 联邦食品药品化妆品法(美国)Federal food standards （美国）联邦食品标准Federal Food,Drug,and Cosmetic Act(FFDCA) 联邦食品、药物和化妆品条例（法）fermentating food 发酵食品，酿造食品fermented goods 发酵制品，发酵食品FFDCA(Federal Food , Drug ,and Cosmetic Act) 联邦食品、药物和化妆品条例（法）FG(food grade) 食品级FIA(Food Ingredients Asia) 亚洲食品配料展览会FIC(Food Ingredients China) 中国食品配料展览会FIE(Food Ingredients Europe) 欧洲食品配料展览会finished food 制成的食品FISA(Food Ingradients of South American) 南美食品配料展览会flavology （食品）风味学flavor food 风味食品flavor industry 食品香料工业，调味料工业flavor-dependent food 依赖香精的食品；与香味有关的食品flavor-independent food 不依赖香精的食品；与香味无关的食品flavorings 食品香精[表示多数]flavour aditive 香味添加剂，食品香精添加剂flavour adjunct 食品香精辅助物flavouring foods 调味食品flavouring industry 食品香料香精工业flavouring matter 食品香料FMF(Food Manufacturer’s Federation(London)) (伦敦)食品制造商联合会FNP(Food and Nutrition Paper) （联合国粮农组织）食品与营养文集FNS(Food and Nutrition Serise) （联合国粮农组织）食品与营养丛书fold flavor 浓缩过的食品香精(香料)food 食品，食物，粮食，养料food additive 食品添加剂Food Additive Petition (U.S.) (FAP) 食品添加剂申请书food additives 食品添加剂Food Additives Amendment 食品添加剂修正案Food Additives Series(FAS) 食品添加剂丛书food adjunct 食品附加剂food adulteration 食品修假Food Advisory Committee(FAC) 食品咨询委员会food allergy 食品过敏food analysis 食品分析Food and Drug Administration (FDA) of U.S. 美国食品与药物管理局Food and Drug Administration(U.S.)(FDA) 美国食品与药物管理局Food and Nutrition Board(FNB) 食品与营养委员会Food and Nutrition Paper(FNP) （联合国粮农组织）食品与营养文集Food and Nutrition Series(FNS) （联合国粮农组织）食品与营养丛书food antiseptics 食品防腐剂food chemicals 食品用化学品Food Chemicals Codex Committee 食品用化学品法典（规）委员会Food Chemicals Codex(FCC) 售用化学品法典；食品用化学品法规food chemistry 食品化学food color 食品（用）色素food constituent 食品成分food contamination 食品污染food control 食品质量控制，食品质量检查food distribution center （美）食品分销中心，批发站food dye 食品（用）色素food engineer 食品工程师food engineering 食品工程（学）food enricher 食品强化剂food factory 食品厂food fermentation 食品发酵C.I. Food orange 7(beta-apo-8’-carotenoic acid,methyl and ethyl esters) C.I. 食品橙7；β-阿朴-8’-胡萝卜素酸，甲酯及乙酯C.I. Food orange 8(canthaxanthin) C.I. 食品橙8；斑蝥黄质C.I. Food red 1(ponceau SX) C.I. 食品红1；丽春红SXC.I. Food red 10(red 2G) C.I. 食品红10；红色2GC.I. Food red 12(red 10B) C.I. 食品红12；红色10BC.I. Food red 14(erythrosine) C.I. 食品红14；赤藓红C.I. Food red 15(Rhodamine B) C.I. 食品红15；罗丹明BC.I. Food red 16(sudan red G) C.I. 食品红16；苏丹红GC.I. Food red 17(allura red AC) C.I.食品红17；诱惑红C.I. Food red 2 (scarlet GN) C.I. 食品红2；猩红GNC.I. Food red 3(azorubine ) C.I. 食品红；偶氮玉红C.I. Food red 4(fast red E) C.I. 食品红4；坚牢红EC.I. Food red 5(ponceau 2R) C.I. 食品红5；丽春红2RC.I. Food red 7(ponceau 4R) C.I. 食品红7；丽春红4R；胭脂红C.I. Food red 8(ponceau 6R) C.I. 食品红8；丽春红6RC.I. Food red 9(amaranth) C.I. 食品红9；苋菜红C.I. Food violet 1(violet 5 BN) C.I. 食品紫1；紫色5BNC.I. Food yellow 1(naphthol yellow S) C.I. 食品黄1；萘酚黄SC.I. Food yellow 13 (uqinoline yellow) C.I. 食品黄13；喹啉黄C.I. Food yellow 2(fast yellow AB) C.I. 食品黄2；坚牢黄ABC.I. Food yellow 4 (tartrazin) C.I. 食品黄4；柠檬黄C.I. Food yellow 5(yellow 2G) C.I. 食品黄金；黄色2GC.I. Food yellow 7(yellow 27175N) C.I. 食品黄7；黄色27175NCAC （联合国）食品法典委员会；CACCAC(Codex Alimentarius Commission) (联合国)食品法典（规）委员会can goods 罐头食品canned food 罐头食品canned goods 罐头食品；罐头货品cannery 罐头食品厂CCFA(Codex Committee on Food Additive) 食品添加剂法规委员会CCFAC(Codex Committee on Food Additive and Contaminant) 食品添加剂和污染物法规委员会CCFH(Codex Committee on Food Hygiene) 食品卫生法规委员会CCFL(Codex Committee on Food Labelling) 食品标签法规委员会CCRVDF 食品（中）兽药残留法典委员会；CCRVDFCCRVDF(Codex Committee on Residues of Veterinary Drugs in Food) 食品中兽药残留法规委员会CFAA(China Food Additive Production and Application Indastry Association) 中国食品添加剂生产应用工业协会CFN(Council on Food and Nutrition)(Americal Medical Association) 食品和营养委员会[美国医学协会]cheese food 干酪食品chelled food 冷藏食品chilled food 冷藏食品China Food Additive Production and Application Industry Association(CFAA) 中国食品添加剂生产应用工业协会China Technical Committee of Standardization on Food Additives(CTCSFA) 中国食品添加剂标准化技术委员会code of practice 食品广告法规codex alimentarius 食品法典，食品法规，食品规范Codex Alimentarius Commission （联合国）食品法典委员会；CACCodex Alimentarius Commission (CAC) （联合国）食品法典（规）委员会Codex Committee on Food Additive (CCFA) 食品添加剂法规委员会Codex Committee on Food Additive and Contaminant (CCFAC) 食品添加剂和污染物法规委员会Codex Committee on Food Hygiene (CCFH) 食品卫生法规委员会Codex Committee on Food Labelling (CCFL) 食品标签法规委员会Codex Committee on Residues of Veterinary Drugs in Food 食品（中）兽药残留法典委员会；CCRVDFCodex Committee on Residues of Veterinary Drugs in Food (CCRVDF) 食品中兽药残留法规委员会codex of food chemicals 食品用化学品法规，食品添加剂法规color FD&C 食品、药品和化妆品着色剂contaminants in food 食品污染物control organ of food hygiene 食品卫生监督机构control system of food hygiene 食品卫生监督制convenience food 方便食品Council on Food and Nutrition(American Medical Association) (CFN) 食品和营养委员会[美国医疗协会]CTCSFA(China Technical Committee of Standardization on Food Additives) 中国食品添加剂标准化技术委员会cure food 腌制食品curing 食品加工（腌、熏等）；腌制；熏制；熟成curry 咖喱，咖喱粉，咖喱食品，咖喱米粉肉；上咖喱粉deep-frozen food 深冻食品defrostation 除霜，融霜，冲霜；（食品）解冻defrosting 除霜，融霜，冲霜；（食品）解冻dehydrated food 脱水食品，人工加热干制食品dehydrated food industry 脱水食品工业Dehyrated Foods Industry Council (DFIC) 脱水食品工业委员会delicacies of season 时鲜食品delicacy 美味食品，鲜美食物designer food 防癌（特制）食品DFIC (Dehyrated Foods Industry Council) 脱水食品工业委员会diabetic food 糖尿病患者食品diabetic product 糖尿病人食品dietary food 疗效食品dietetic food 疗效食品direct food additive 直接食品添加剂eatable 可食用的；食物，食品edible 可食的；食品的食品英文abimentary toxicisis 食品中毒ablactational food 断奶食品，离乳食品accessary food 辅助食品；食品（中添加的）辅料，佐料；附件acelerated freeze drying(AFD) （食品的）加速冷冻干燥acetic acid preserves 酸渍(保藏)食品acid foods 酸性食品acid forming foods 成酸性食品acid-forming food 成酸性食品Act for preventing the adulteration of articles ex food and drink 防止饮食品掺假法adulterated food 掺杂（假）食品aerated food 充气食品aerospace food 肮空航天食品AFD(acelerated freeze drying) （食品的）加速冷冻干燥airsol food 气密包装食品alimentary codex 食品法规alimentary products 食品animal food 动物性食品，肉食，荤食，动物饲料artificial flavoring agent 人工食品香料，人造风味剂artificial food 人造食品baby food 婴儿食品baked food 焙烤食品baked goods 焙烤食品baked product 焙烤制品，焙烤食品bakery filling 焙烤食品馅bakery product 焙烤食品，面包房产品bakery spices 面包石用得辛料；焙烤食品用香辛料baking food 焙烤食品baking ingredient 焙烤食品配料baking product 焙烤食品bar 棒，杆；方条状食品；长条形面包；巴[压力单位]base former 成碱食品；产碱物base-forming food 成碱性食品basic food 主食；大宗食物；碱性食品，产碱食物，形成碱基的食物BFMIRA(British Food Manufacturing Industries Research Association) 英国食品制造工业研究协会biofood 生物食品biological food 生物食品blind testing,for flavor evaluation （不指明产品名称、生产单位等的）食品香精评价法boilable bag 可煮（聚酯）塑料薄膜食品袋bottled foods 瓶装食品breakfast cereal 早餐谷物食品British Food Manufacturing Industries Research Association(BFMIRA) 英国食品制造工业研究协会bromatology 食品学，食物学，饮食学，膳食学bromatotoxismus 食物中毒，食品中毒butter flavoring 奶油（白脱）食品香精butter flavour 奶油（白脱）食品香精；奶油香味C.I. Food black 1 (briliant black PN) C.I. 食品黑1；亮黑PNC.I. Food blue 1(indigotin) C.I. 食品蓝1，靛蓝C.I. Food blue 2 (brilliant blue FCF) C.I. 食品蓝图；亮蓝C.I. Food blue 4(blue VRS) C.I.食品蓝4；蓝色VRSC.I. Food brown 1(brown FK) C.I. 食品棕1；棕色FKC.I. Food brown 3 (brown HT) C.I. 食品棕3；棕色HTC.I. Food green 1(guinea green B) C.I. 食品绿1；基尼绿C.I. Food green 2(light green SF yellowish) C.I. 食品绿2；微黄的浅绿SFC.I. Food green 3 (fast green FCF) C.I. 食品绿`3；坚牢绿C.I. Food green 4(green S) C.I. 食品绿4；绿色SC.I. Food orange 2(orange GGN) C.I. 食品橙2；橙色GGNC.I. Food orange 3 (sudan G) C.I. 食品橙3；苏丹GC.I. Food orange 4(orange G) C.I. 食品橙4；橙色GC.I. Food orange 5(beta-carotene,synthelic；carotenes,natural；carotens,vegetable) C.I. 食品橙5；合成β-胡萝卜素，天然胡萝卜素，植物胡萝卜素C.I. Food orange 6( beta-apo-8’-carotenal) C.I. 食品橙6；β-阿朴-8’-胡萝卜素醛面粉类食品专业英语粉／中筋麵粉 Plain flour /all-purpose flour低筋麵粉／低根粉 cake flour / soft flour / weak flour / low protein flour高筋麵粉／筋麵／根麵／高根粉 gluten flour / strong flour / bread flour / baker’s flour / high protein flour小麦面粉 Whole meal flour全麥麵粉 whole wheat flour澄麵粉／澄粉／澄麵 non-glutinous flour / wheat flour / wheat starch自發麵粉 self- raising flour粗玉米豆粉 polenta / yellow cornmeal粟粉／粟米粉／玉米粉／玉米澱粉(太白粉?) corn flour / cornstarch生粉／太白粉／地瓜粉 potato starch / potato flour薯粉／木薯粉／茨粉／菱粉／泰國生粉／太白粉／地瓜粉 Tapioca starch / tapioca flour蕃薯粉／地瓜粉 sweet potato flour臭粉／胺粉／阿摩尼亞粉／嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn 粉／泡打粉／泡大粉／速發粉／蛋糕發粉 baking powder打粉／小蘇打／梳打粉／小梳打／食粉／重曹 baking soda / bicarb ofsoda塔塔粉／他他粉 cream of tartar卡士達粉／蛋黃粉／吉士粉／吉時粉／ custard powder卡士達／克林姆／奶皇餡／蛋奶餡 custard / pastry cream蛋白粉 egg white powder粘米粉／黏米粉／在來米粉／在萊米粉／再來米粉 rice flour糕仔粉 cooked rice flour米粉 glutinous rice flour / sweet rice flour片粉／熟糯米粉／糕粉／加工糕粉 fried sweet rice flour / fried glutinous rice flour豆粉 mung bean flour / tepung hun kwee小麥胚芽／麥芽粉 wheat germ小麥蛋白／麵筋粉 wheat gluten酵母／酒餅 yeast／ibu roti包糠／麵包屑 breadcrumbs拌粉 multi-grain flour糖类食品专业英语黑蔗糖漿／糖蜜／甘蔗糖蜜 molasses金黃糖漿 golden syrup楓糖漿／楓樹糖漿／楓糖 maple syrup玉米糖漿 corn syrup／karo syrup葡萄糖漿 glucose syrup麥芽糖漿 barley maltsyrup／maltsyrup麥芽糖 maltose／malt sugar焦糖 carmael果糖 fructos乳糖 lactose轉化糖 invert sugar日式糙米糖漿 amazake綿花糖霜 marshmallow cream cream冰糖 rock sugar椰糖／爪哇紅糖 palm sugar／gula malacca黃砂糖 brown sugar紅糖／黑糖 dark brown sugar粗糖／黑砂糖 muscovado sugar金砂糖 demerara sugar原蔗糖 raw sugar／raw cane sugar／unrefined cane sugar白砂糖／粗砂糖 white sugar／refined sugar／refined cane sugar／coarse granulated sugar細砂糖／幼砂糖/ 幼糖 castor sugar / caster sugar（适用于做糕点）糖份混合物 icing sugar mixture糖粉 icing sugar／confectioners’ sugar糖霜／點綴霜 icing／frosting蜜葉糖／甜葉菊 stevia／honey leaf代糖／阿斯巴甜 aspartame／sweetener／sugar substitute什色糖珠巧克力米／朱古力米 chocolate vermicelli巧克力削／朱古力削 chocolate curls巧克力珠／朱古力珠 choc bits／chocolate chips耐烤巧克力豆 choc bits (澳洲的英文名) / chocolate chips (美國、加拿大的英文名)烘培业英语小汇编烘焙业英语土司盒 loaf pan瓦片酥 stemcil不粘布 non-stick baking mats标价用具 tag holder面包夹 food tong托盘 display tray毛刷 brush刀具 chef knife刮平刀 flexible spatulas轮刀 roller docker刮板 scraper series打蛋器 whisk & mixing bowl蛋糕塔 cake stand慕司圈 mousse ring烙印模系列 burned mould披萨盘 pizza pan花嘴 pastry tip挤花袋 pastry bag木杆 rolling pole棍子面包 baguette镀铝烤盘 aluminized steel sheet pan冲孔烤盘 perforated Al.Alloy sheet盘式尾架 face pate tail stock餐包 rolls or buns硬式面包 hard bread软式面包 soft bread甜面包 sweet rolls油炸面包 fried bread蒸面包 steamed bread裹油面包 margarine or butter roll-in bread 杂类面包 grain bread全麦面包 whole wheat bread麦皮面包 wheat bran bread胚芽面包 wheat germ bread平板面包 flat bread特定材料面包 special ingredients硬质面包 hard biscuits小西饼 cookies脆饼类 cracker煎饼 wafers松饼 puff-pastries夹心类 filling and decorate type/forum.php?mod=viewthread&tid=202067&ordertype=1&pa ge=23。

食品安全监管体制英语作文Title: Food Safety Regulatory System。

Food safety is a critical concern for governments, consumers, and food producers worldwide. The regulatory framework governing food safety plays a pivotal role in ensuring the quality and safety of food products available in the market. In this essay, we will delve into the components and effectiveness of the food safety regulatory system.First and foremost, the food safety regulatory system comprises legislative measures enacted by government bodies to establish standards, guidelines, and protocols for food production, processing, distribution, and consumption. These regulations aim to prevent foodborne illnesses, contamination, adulteration, and other hazards that may jeopardize public health.One of the primary components of the food safetyregulatory system is the establishment of food safety standards. These standards specify the permissible levels of contaminants, additives, pesticides, and other substances in food products. They are developed based on scientific research, risk assessments, and input from various stakeholders, including food industry experts, health professionals, and consumer advocacy groups.Furthermore, regulatory agencies are tasked with monitoring and enforcing compliance with food safety standards. These agencies conduct inspections, audits, and sampling of food products to ensure they meet regulatory requirements. They have the authority to impose sanctions, such as fines, product recalls, and facility closures, on non-compliant food businesses.Another crucial aspect of the food safety regulatory system is risk assessment and management. Regulatory agencies continually evaluate emerging risks and hazards associated with food production and consumption. They employ risk analysis techniques to assess the likelihood and severity of potential food safety incidents, allowingthem to prioritize resources and interventions effectively.Moreover, the food safety regulatory system includes mechanisms for surveillance and outbreak response. Regulatory agencies collaborate with public health authorities, laboratories, and other stakeholders to monitor trends in foodborne illnesses and investigate outbreaks. Prompt detection and containment of foodborne outbreaks are essential to prevent further harm to consumers and identify the root causes of contamination.In addition to government oversight, the food safety regulatory system often involves partnerships with industry stakeholders. Food producers, processors, distributors, and retailers are responsible for implementing good manufacturing practices (GMPs) and hazard analysis critical control point (HACCP) systems to ensure the safety of their products. Regulatory agencies may provide guidance, training, and technical assistance to support industry compliance efforts.Furthermore, consumer education and engagement areintegral components of the food safety regulatory system. Regulatory agencies disseminate information about safe food handling practices, dietary guidelines, and recalls to empower consumers to make informed choices. Public awareness campaigns raise awareness about food safety issues and promote responsible behavior among consumers.Overall, the effectiveness of the food safety regulatory system depends on collaboration, transparency, and accountability among all stakeholders. Continuous evaluation and improvement of regulatory processes and standards are essential to adapt to evolving food safety challenges and protect public health. By fostering aculture of compliance, vigilance, and innovation, the food safety regulatory system can mitigate risks and ensure the availability of safe and wholesome food for all.。

食品品质检测英语Food Quality TestingFood quality testing refers to the process of analyzing and evaluating the quality of food products to ensure they meet established standards and regulations. It involves various testing methods and techniques to assess the safety, nutritional content, and sensory characteristics of food items. Here are some commonly used terms related to food quality testing:1. Microbiological testing: This involves the analysis of food samples for the presence of harmful microorganisms such as bacteria, fungi, and viruses. It helps in determining if the food is safe for consumption and free from foodborne illnesses.2. Chemical testing: This involves the analysis of food samples for the presence of chemical contaminants such as pesticides, heavy metals, additives, and preservatives. It ensures that the food is free from potentially harmful substances.3. Nutritional testing: This involves the analysis of food samples to determine their nutritional composition, including the levels of macronutrients (carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), and dietary fibers. It helps in assessing the nutritional value and health benefits of the food.4. Sensory evaluation: This involves the assessment of the sensory characteristics of food products, such as taste, texture, aroma, and appearance. It helps in determining the overall quality and consumer acceptability of the food.5. Shelf-life testing: This involves testing the microbiological and chemical stability of food products over a certain period to determine their shelf-life or expiration date. It ensures that the food remains safe and maintains its quality for a specified period.6. Allergen testing: This involves the analysis of food samples to detect the presence of allergenic substances, such as gluten, nuts, soy, and dairy products. It helps in ensuring that the food is safefor individuals with specific allergies or dietary restrictions.7. GMO testing: This involves the analysis of food samples to detect the presence of genetically modified organisms (GMOs). It helps in ensuring compliance with labeling requirements and assessing the potential health and environmental impacts of GMOs.8. Authenticity testing: This involves the analysis of food samples to determine their authenticity and prevent food fraud. It helps in detecting the presence of counterfeit or adulterated products and ensures that consumers receive genuine and safe food.These are some of the key terms and concepts related to food quality testing. By conducting thorough and comprehensive testing, food manufacturers and regulatory authorities can ensure that the food products available to consumers are safe, nutritious, and of high quality.。

课程名称（中文）：转基因食品的检测及安全性评价课程名称（英文）：Detection and Risk Assessment of genetically modified (GM) Food学分数/学时数：2/40开课单位/开课学期：生物工程研究中心/三年级的第二学期课程类别：选修面向专业：生物防治与食品安全(必修)课程负责人：徐增富教授袁美妗讲师课程内容简介（中文）：主要介绍转基因食品的检测方法及其安全性评价的原理、方法和实例; 并介绍了全球公众对转基因食品的认识、各国对转基因食品的管理法规、政策及发展趋势。

”转基因食品的检测及安全性评价”包括十三章。

第1章概述转基因生物和转基因食品研究和开发的历史、现状和发展趋势。

第2、3、4章分别具体介绍获得转基因微生物、转基因植物和转基因动物的方法，以及用这些转基因微生物和动植物为原料生产的各种食品。

第5章介绍转基因食品检测的原理和方法。

第6章介绍转基因食品安全性评价的内容及其方法。

第7章介绍各国对转基因食品的管理法规和政策。

第8章讨论目前转基因食品的检测及安全性评价研究中存在的主要问题及其对策。

课程内容简介（英文）：Detection and Risk Assessment of genetically modified (GM) Food will introduce the analytical methods for the identification and determination of genetically modified organisms (GMOs) in food and food ingredients, and the principles, methods and examples for risk assessment of GM Food. Public opinion around the world on GM food, legislation on the authorization and labeling of GM food and the future of GM food will be included in this course. This course comprises eight chapters. In chapter 1, the history, current status and trends in detection and risk assessment of GM food will be outlined. Chapters 2, 3 and 4 will describe the methods to obtain transgenic microbes, plants and animals, and various food made from these GMOs. In chapter 5, the principles and methods for the detection of GMOs in food and food ingredients will be presented. Chapter 6 willdiscuss the theoretical and practical aspects of risk assessment of GM food. The legislation and regulatory system for GM food in different countries will be introduced in chapter 7. Finally, chapter 8 will address the problems and approaches related to the detection and risk assessment of GM Food.课程编号：33103856课程名称（中文）：《鱼病学》课程名称（英文）：Diseases of Fishes学分数/学时数：2/2开课单位/开课学期：生命科学学院/6课程类别：专业选修面向专业：生物科学课程负责人：吴金英，吕军仪课程内容简介（中文）：鱼病学以鱼类形态学、鱼类组织学、鱼类生理学和鱼类免疫学为基础，涉及寄生虫学、微生物学、流行病学、病因学、毒理学、药物学和药理学等领域，是一门理论联系生产实际密切性强的综合性学科，直接为水产养殖和渔业生产服务的。

ICP-MS法测定食品级二甲基硅油中的As、Cd、Hg、Pb毒理性元素聂西度1，符靓2（1.湖南工学院材料与化学工程学院，湖南衡阳421002）（2.长江师范学院化学化工学院，重庆涪陵 408100）229230含硅有机化合物，其样品的预处理方法主要采用高温灰化法或湿化微波消解法，在处理过程中为防止待测元素存在于硅晶格中，两种预处理方法均需使用多种消解试剂，带入的样品空白值大，高温过程中存在丢失待测元素的风险，影响了分析结果的准确性[1~3]。

采用样品稀释法处理二甲基硅油需选用合适的有机溶剂为稀释剂，而痕量元素的分析主要采用具有极低检出限的电感耦合等离子体质谱（ICP-MS ）法[4~6]，高浓度有机碳的直接进样在质谱分析中会冷凝沉积在质谱锥接口和离子透镜上，从而导致分析元素灵敏度的降低，因此，采用直接稀释进样法，利用ICP-MS 准确分析含硅有机物中的痕量元素具有较大的挑战性。

目前，有关二甲基硅油中无机元素的分析研究尚未见文献报道，本文首次采用煤油稀释二甲基硅油，利用带碰撞/反应池（CRC ）技术的ICP-MS 法测定了其中的As 、Cd 、Hg 、Pb 等4个毒理性元素，为了解食品级二甲基硅油中毒理性元素的含量、正确评价其安全性进行基础研究。

1 材料与方法 1.1 材料与试剂1000 μg/g 的As 、Cd 、Hg 、Pb 、Si 、Au 有机金属标准溶液，美国Spex Certiprep 公司，根据实验的要求用煤油配制不同浓度的混合标准溶液；煤油为优级纯。

1.2 仪器和设备7500cx 电感耦合等离子体质谱仪，美国Agilent 公司。

优化后质谱仪工作参数为：功率1500 W ，等离子气流量14.5 L/min ，辅助气流速0.95 L/min ，氦气流量 5.2 mL/min ，氧气流速（氩气中混入20%）0.2 mL/min ，采样深度8.2 mm ，重复采样3次，分析同位素75As 、111Cd 、202Hg 、208Pb 。