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绿色食品的产地,必须达到一定的环境质量标准,故生产基地环境质量研究是生产绿色食品的关键。主要环境要素有:土壤、水质、大气环境以及绿色食品基地现产食品中农药残留量。 相似文献
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绿色食品系指遵循可持续发展原则,按照特定的生产方式生产,经专门机构认定,许可使用绿色食品标志的无污染的安全、优质、营养类食品。我国现阶段的绿色食品分为A级和AA级两个等级。两者的区别是:A级即是我们通常所称的“绿色食品”,在生产过程中允许限量、限品种使用化学合成物质;AA级即是有机食品,则在生产过程中不能使用任何化学合成物质。 相似文献
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采用中国绿色食品生态环境质量标准,对辽宁省辽南地区,瓦房店市老虎屯经济开发区蔬菜生产基地生态环境进行了监测和评价,结果表明,该蔬菜生产基地大气,水质,土壤各种污染物的污染指数均小于1,符合绿色食品生产基地环境质量标准,可以作为绿色食品蔬菜生产基地。 相似文献
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发展绿色食品生产,是我国经济可持续发展的重要组成部分.本文从防治水污染的角度,为绿色食品基地的建设提供良好的水质保证. 相似文献
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通过对国内外不同甲醇合成生产工艺技术概况及能耗指标的分析,探讨合成氨化肥企业利用现有工艺技术进行改造的可行性,以提高企业对市场的适应性。 相似文献
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Qing Wang Marilyn Erickson Ynes R. Ortega Jennifer L. Cannon 《Food and environmental virology》2013,5(1):52-60
Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and honeydew melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for honeydew melons, while transfer of HAV to knives was greater for tomatoes and honeydew melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment. 相似文献
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针对一次给料稳定运行污泥热解系统制取三相产物的工艺展开分析,并基于能流图、能源回收率、能耗比等方法和衡算指标讨论该工艺的能量平衡关系。研究发现:热解产物的产率和热值高低受热解终温影响最大,反应时间次之,升温速率最小。不同工况条件下热解过程热量损失具有明显差别,热解停留时间长、升温速率低都造成输入能量、热损失增大。热解过程能量平衡分析也验证了以制取气相产物为目标的污泥热解工艺条件的回收率和能耗比最高,分别为0.94和1.73;与高产出液相油的热解过程相比,产物总能量相差不多而系统消耗的能量能够减少35%。从能源回收、节约能源角度分析,污泥低温热解制取可燃性气相产物的工艺系统具有较高应用价值。 相似文献
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柴油加氢装置清洁生产技术改造与措施 总被引:2,自引:0,他引:2
陈峰 《石油化工环境保护》2004,27(3):8-12
福炼柴油加氢精制装置通过各项技术改造,充分利用氢源,在提高柴油产品质量的同时,减少装置的三废排放,顺应国家清洁生产的需要。 相似文献
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Elisabet Marti Monique Ferrary-Américo Célia Regina Monte Barardi 《Food and environmental virology》2017,9(4):444-452
Foodborne illnesses associated with contaminated fresh produce are a common public health problem and there is an upward trend of outbreaks caused by enteric viruses, especially human noroviruses (HNoVs) and hepatitis A virus (HAV). This study aimed to assess the use of DNase and RNase coupled to qPCR and RT-qPCR, respectively, to detect intact particles of human adenoviruses (HAdVs), HNoV GI and GII and HAV in fresh produce. Different concentrations of DNase and RNase were tested to optimize the degradation of free DNA and RNA from inactivated HAdV and murine norovirus (MNV), respectively. Results indicated that 10 µg/ml of RNase was able to degrade more than 4 log10 (99.99%) of free RNA, and 1 U of DNase degraded the range of 0.84–2.5 log10 of free DNA depending on the fresh produce analysed. The treatment with nucleases coupled to (RT)-qPCR was applied to detect potential infectious virus in organic lettuce, green onions and strawberries collected in different seasons. As a result, no intact particles of HNoV GI and GII were detected in the 36 samples analysed, HAdV was found in one sample and HAV was present in 33.3% of the samples, without any reasonable distribution pattern among seasons. In conclusion, RT-qPCR preceded by RNase treatment of eluted samples from fresh produce is a good alternative to detect undamaged RNA viruses and therefore, potential infectious viruses. Moreover, this study provides data about the prevalence of enteric viruses in organic fresh produce from Brazil. 相似文献
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N. Cook I. Bertrand C. Gantzer R. M. Pinto A. Bosch 《Food and environmental virology》2018,10(3):253-262
Although information is limited, it is evident that prolonged persistence of infectious Hepatitis A virus (HAV) is a factor in the transmission of the virus via fresh produce. Consequently, data on persistence of the virus on produce, and in environments relevant to production, such as soils, water and surfaces, are required to fully understand the dynamics of transmission of HAV via foods. Furthermore, information on effective disinfection procedures is necessary to implement effective post-harvest control measures. This review summarises current information on HAV persistence in fresh produce and on relevant disinfection procedures. On vegetables, HAV can remain infectious for several days; on frozen berries, it can persist for several months. HAV can remain infectious on surfaces for months, depending on temperature and relative humidity, and can survive desiccation. It can survive for several hours on hands. Washing hands can remove the virus, but further data are required on the appropriate procedure. Chlorination is effective in water, but not when HAV is associated with foodstuffs. Bleach and other sodium hypochlorite disinfectants at high concentrations can reduce HAV on surfaces, but are not suitable for use on fresh produce. There is only limited information on the effects of heating regimes used in the food industry on HAV. HAV is resistant to mild pasteurisation. Some food components, e.g. fats and sugars, can increase the virus’ resistance to higher temperatures. HAV is completely eliminated by boiling. Quantitative prevalence data are needed to allow the setting of appropriate disinfection log reduction targets for fresh produce. 相似文献
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以天然气-氢氰酸-羟基乙腈-亚胺基二乙腈-亚胺基二乙酸-双甘膦-草甘膦工艺路线正以其良好的经济性得到推广和发展,而其中的关键中间原料亚氨基二乙腈(IDAN)由于规模化生产装置较少,污染物的产生情况及治理措施尚有待于探讨,结合四川省拟建的和已有部分同类项目及装置的经验,在进行污染物源点、源强调查的基础上,分析、归纳和总结了已有治理技术,提出了较为完整亚氨基二乙腈生产的污染治理措施。本研究对草甘膦产业的污染物有效治理具有一定的指导意义。 相似文献
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新型消毒剂二氧化氯的开发与应用 总被引:5,自引:0,他引:5
从保护饮用水的安全与卫生出发,介绍了替代液氯和其它氯制品的新型消毒剂——二氧化氯所具有的优点,特别是可有效抑制三卤代烷(THMS)的产生;讨论了二氧化氯的最佳投放方式及ClO-2和ClO-3等有害副产物生成的机理和控制方法 相似文献