Mycotoxins in food 食品中的霉菌毒素 Moud零菌 Product产品 Toxin(s)泰素 Aspergillus flavus cereals, nuts aflatoxin 黄曲霉 谷类,坚果黄曲霉毒素 Aspergillus parasiticus peanuts 寄生曲霉 花生 Fusarium graminearum cereals deoxynivalenol(DON) 镰刀菌 谷类 脱氧瓜姜镰菌醇 Fusarium moniliforme cereals fumonism 串珠镰刀菌 谷类 串珠镰刀菌毒素 Aspergillus ochraceus cereals ochratoxin 赫曲霉 谷类 赭曲霉素 Penicillium verrucosum coffee 疣孢青霉 咖啡 Fusarium graminearum cereals zearalenone 禾谷镰刀菌 谷类 玉來烯酮
21 Mycotoxins in food 食品中的霉菌毒素 Mould 霉菌 Product 产品 Toxin(s) 毒素 Aspergillus flavus cereals, nuts aflatoxin 黄曲霉 谷类，坚果 黄曲霉毒素 Aspergillus parasiticus peanuts 寄生曲霉 花生 Fusarium graminearium cereals deoxynivalenon (DON) 镰刀菌 谷类 脱氧瓜蒌镰菌醇 Fusarium moniliforme cereals fumonism 串珠镰刀菌 谷类 串珠镰刀菌毒素 Aspergillus ochraceus cereals, ochratoxin 赫曲霉 谷类 赭曲霉素 Penicillium verrucosum coffee 疣孢青霉 咖啡 Fusarium graminearum cereals zearalenone 禾谷镰刀菌 谷类 玉米烯酮
Temperature zones 温度范圆 Boiling point 沸点 SAFETY Pasteurising Temperature 安全温度 72 巴氏天菌温度 60 Body Temperature S DANGEI 体温 5 乙危险温度 Fridge冷藏箱 10° SAFETY Freezer冷冻 安全温度
22 0° 10° 36.5° 60° 72° 100° BoilingPoint 沸点 PasteurisingTemperature 巴氏灭菌温度 Freezer 冷冻 Fridge 冷藏箱 BodyTemperature 体温 Temperature zones 温度范围 SAFETY 安全温度 SAFETY 安全温度 DANGER 危险温度
Psychro trophic pathogens 嗜冷致病菌 > L. monocytogenes 单核细胞增生李斯特菌 y enterocolitica 小肠结肠炎耶尔森氏菌 C. botulinum type 肉毒梭状芽孢杆菌
23 Psychro trophic pathogens 嗜冷致病菌 ➢ L . monocytogenes 单核细胞增生李斯特菌 ➢ Y . enterocolitica 小肠结肠炎耶尔森氏菌 ➢ C . botulinum type 肉毒梭状芽孢杆菌
Water activit 2、水分话度 Water is required for the growth and metabolism of microorganisms 水是微生物生长和新陈代谢必需的物质 All the water in foods is not available for microorganisms 并非食品中的水分都能被微生物利用 the degree of availability of water is measured by water activity (aw) 用水分活度aw衡量有效水分的含量 Chemical and enzymatic reactions are also affected by availability of water 化学反应和酶反应也受有效水分的影响
24 ➢ Water is required for the growth and metabolism of microorganisms 水是微生物生长和新陈代谢必需的物质 ➢ All the water in foods is not available for microorganisms 并非食品中的水分都能被微生物利用 ➢ The degree of availability of water is measured by water activity (a w ) 用水分活度a w 衡量有效水分的含量 ➢ Chemical and enzymatic reactions are also affected by availability of water 化学反应和酶反应也受有效水分的影响 Water activity 2、水分活度
Water activity (definition) 水分活度a的定义 aw is the ratio of water vapour pressure of food(p) to that of pure water(po) at the same temperature. aw指相同温度下,食品的水蒸汽压P和纯水的蒸 汽压P之比。 p/ po 0< a< 1
25 a w is the ratio of water vapour pressure of food (p) to that of pure water (po ) at the same temperature. a w指相同温度下，食品的水蒸汽压P和纯水的蒸 汽压P0之比。 a w = p/ po 0 < a w < 1 Water activity (definition) 水分活度a w的定义