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crawfish
    Study on risk management measures of biological hazards existing in exported crawfish products
    出口淡水小龙虾产品生物危害风险管理措施研究
    Risk Analysis Study of Exported Crawfish Products
    出口淡水小龙虾产品风险分析研究
    HAZARD ANALYSIS AND ITS MEASURES OF PREVENTION AND CONTROL OF CHLORAMPHENICOL IN CRAWFISH
    淡水小龙虾氯霉素残留的危害分析和预防控制措施
    In order to provide scientific basis for inspection of exported crawfish, the author, according to risk analysis principle of WHO/CAC, collects and analyzes the data of exported crawfish products inspection and the Residue Monitoring Plan on Animal and Animal Originated Foods of China to conduct a risk assessment on biological and chemical hazard of exported crawfish products.
    为了给淡水小龙虾出口检验工作提供科学的依据,作者运用世界卫生组织和食品卫生法典组织(WHO/CAC)的风险分析原理,收集和分析出口小龙虾检验相关数据和国家出口动物源性食品残留监控数据,对出口淡水小龙虾产品进行了生物危害和化学危害的风险评估,得出以下结果:
    At the aspect of chemical hazard, low dose of Chloramphenicol residue still exists in crawfish, and Chloramphenicol residue can cause consumer aplastic anemia , which have turned into one of the critical factors that stand in the way of the international trade in crawfish.
    在化学危害方面,小龙虾中低剂量的氯霉素残留依然存在,低剂量的残留能引起人的再生障碍性贫血,氯霉素问题已经成为制约淡水小龙虾出口的重要因素之一;
    In view of marked biological hazards existing in exported crawfish products, risk management measures were put forward and evaluated in many ways. Establishing and implementing HACCP system on the basis of synthetically using above-mentioned risk management measures is also suggested.
    针对出口淡水小龙虾产品存在的生物显著危害,从多方面对风险管理措施进行了评价研究,并提出了在综合运用各种风险管理措施的基础上建立和运行HACCP体系的建议。
    This is to suggest prevention and control measures of chloramphenicol residue in crawfish.
    〔目的〕提出科学、可行的淡水小龙虾中氯霉素残留危害的预防与控制措施。
    According to function to disease and uses of chloramphenicol,and considering its mainly physical and chemical characteristics,the hazard analysis of the chloramphenicol through the whole commodity flow chart of crawfish from farm to table has been studied systematically.
    〔方法〕根据氯霉素的功效、用途以及其主要的理化特性,并结合淡水小龙虾生物学特性,运用HACCP原理对淡水小龙虾“从农田到餐桌”的整个商品流程图进行了氯霉素残留危害分析。
    The control of the chloramphenicol pollution in growing water can be the most important factor for controlling chloramphenicol residue in crawfish.
    〔结论〕从生长水域控制氯霉素污染,是控制淡水小龙虾产品氯霉素污染的主要措施;
    Controlling of the raw material and the follow-up processing can be the critical measures to prevent and control the chloramphenicol residue in the crawfish.
    加强原料来源控制和生产加工预防,是淡水小龙虾出口企业预防和控制氯霉素危害的关键措施。
 

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