该指南文件旨在降低即食熏鱼产品微生物污染风险。这些风险是由于潜在的污染和/或某种食源性致病菌的生长,例如肉毒杆菌与李斯特菌、/div>
部分原文报道如下9/div>
The purpose of this co
nsultation is to solicit feedback on guidance proposed by the Food Directorate's Bureau of Microbial Hazards to reduce the potential microbiological risks associated with ready-to-eat smoked fish and multi-ingredient products co
ntaining smoked fish. These risks are due to the potential co
ntamination and/or growth of certain foodborne pathogens of concern, i.e., Clostridium botulinum and Listeria monocytogenes. This docu
ment also provides guidance on inactivation methods for parasites that may co
ntaminate the fish tissue.
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日期9a href="//www.sqrdapp.com/news/2017-04-07.html">2017-04-07
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