评估葡萄酒厂在管理,和污染风险的关键控制点方面的表现:以调查为基础的分析,使用绩效指标作为结果工具
Jesús López-Santiago1, Ana Isabel García García1, Alejandro Gómez Villarino2
1Agroforestry Engineering Department, School of Agricultural, Food and Biosystems Engineering, Universidad Politécnica de Madrid, Spain.
Heliyon
|January 1, 2024
概括
葡萄酒生产面临着,和等重金属的健康危害. 葡萄酒厂在控制这些风险方面表现不佳,特别是在立法和分析方面,影响食品安全管理系统.
科学领域:
- 食品科学 食品科学 食品科学
- 环境科学 环境科学
- 毒理学 毒理学 毒理学
背景情况:
- 葡萄酒生产中存在人类健康的危害.
- 酒厂实施食品安全管理系统,包括危险分析关键控制点 (HACCP),以控制危险.
- (As), (Cd) 和 (Pb) 的潜在污染是葡萄酒制作中控制不充分的关键控制点 (CCP).
研究的目的:
- 分析葡萄酒厂在控制与葡萄酒制作过程中As,Cd和Pb污染风险相关的CPC方面的绩效水平.
- 根据CPC控制的培训,立法和分析组件来评估葡萄酒厂的业绩.
主要方法:
- 为了评估葡萄酒厂的业绩,开发了一个由16个问题组成的问卷.
- 计算了三个指标来衡量培训,立法和分析组件的表现.
- 数据分析的重点是识别与重金属污染有关的CPC控制中的缺陷.
主要成果:
- 葡萄酒厂在CCP控制的分析和立法部分存在重大缺陷.
- 较小的葡萄酒厂 (<25万升/年) 处于识别和更新As,Cd和Pb风险立法的初始阶段.
- 分析性能显著低,只有三分之一的葡萄酒厂拥有关于土壤重金属度的数据,对土壤溶液度的数据更少.
结论:
- 葡萄酒厂需要在管理,和污染风险方面大幅度改进.
- 加强立法和分析能力对于葡萄酒生产中有效的食品安全至关重要.
- 实施强有力的重金属监测和控制措施对于减轻葡萄酒行业对人类健康的危害至关重要.
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