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首页> 外文会议>奶牛营养与牛奶质量国际研讨会(ist International Symposium on Dairy Cow Nutrition and Milk Quality) >Testing of Dairy Products: Milk Components and Safety
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Testing of Dairy Products: Milk Components and Safety

机译：乳制品测试：牛奶成分和安全性

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From raw ingredients to finished products, dairy foods are routinely inspected and tested to ensure that specifications are met for compositional, performance and safety requirements. The federal government and many state governments create, promulgate and enforce laws designed to meet these requirements. First established over 100 years ago, US food laws can be divided into two broad areas of focus. One main focus area deals with the adulteration of food with harmful or unwholesome components. Examples of such harmful components include pathogenic bacteria, toxic chemicals, antibiotic residues, heavy metals, unapproved food additives, and physical hazards such as broken glass. The second main focus area deals with the misbranding of foods. For many dairy foods, the federal government has established standards of identity designed to ensure that consumers can have confidence that the products they are purchasing are authentic and consistent regardless of manufacturer or regional origin. For example, to legally apply the term Butter to a consumer product label in the US, demands that the product meet certain minimum compositional and safety standards. Additionally, the federal government requires that the label accurately display the identities of all ingredients contained in the food, including all main ingredients, food additives, processing aids and added nutrients, such as vitamins used for fortification. This second area of food law also requires that manufacturers declare the presence or even possible presence of al possible food allergens such a milk, peanut or wheat proteins. To be in compliance with both food laws, the manufacturer must document that the product has met the standards for both adulteration and misbranding concerns. The required documents are available upon request by a regulatory agent and contain data from microbiological, chemical and physical properties of the raw and finished products as well as process compliance records. While the main obligation for compliance with the regulations and data collection resides with the industry, governmental regulatory agencies randomly select and test products as a means of verification. Products found out of compliance with either set of regulations may be put on hold, recalled or destroyed at the authority of the regulatory agent. In many cases, the disposition of the products in question, the company involved, and the final outcome are deemed public knowledge and made available to the news media, providing further motivation to companies to work in compliance with the regulations and this avoid damaging publicity. Companies involved in violating these laws are also subject to legal action at both the government and civil level with outcomes such as property seizure, financial penalties and jail sentences.
机译：从原料到制成品，乳制品都应进行例行检查和测试，以确保满足有关成分，性能和安全性要求的规格。联邦政府和许多州政府制定，颁布和执行旨在满足这些要求的法律。美国食品法最早建立于100多年前，可分为两个重点领域。一个主要重点领域是处理带有有害或不健康成分的食品掺假。此类有害成分的示例包括病原细菌，有毒化学物质，抗生素残留，重金属，未经批准的食品添加剂以及诸如碎玻璃的物理危害。第二个主要重点领域涉及食品的品牌错误。对于许多乳制品，联邦政府已经建立了身份识别标准，旨在确保消费者可以放心，无论所购买的产品是来自哪个制造商或地区，其所购买的产品都是真实可靠的。例如，为了在美国合法地将黄油一词应用到消费产品标签上，要求该产品符合某些最低成分和安全标准。此外，联邦政府要求标签准确显示食品中包含的所有成分的身份，包括所有主要成分，食品添加剂，加工助剂和添加的营养成分，例如用于强化的维生素。食品法的第二个领域还要求制造商声明是否存在或什至可能存在食物过敏原，例如牛奶，花生或小麦蛋白。为了符合两个食品法，制造商必须证明该产品同时符合掺假和贴错标签的标准。监管机构可应要求提供所需文件，其中包含来自原始和成品的微生物，化学和物理特性的数据以及过程合规记录。虽然遵守法规和数据收集的主要义务在于行业，但政府监管机构会随机选择和测试产品，以作为验证的手段。如果发现不符合任何一套法规的产品，则可以由监管机构授权暂停，召回或销毁产品。在许多情况下，相关产品的处置，所涉及的公司以及最终结果均被视为公众知识，并可以提供给新闻媒体，这为公司遵守法规开展工作提供了更多动力，并且可以避免破坏宣传。涉及违反这些法律的公司也将受到政府和民事法律诉讼，其结果包括财产扣押，经济处罚和监禁。

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