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アフラトキシンの概要について - fsc.go.jp
《最終更新日：平成23年3月31日》 《作 成 日：平成20年9月 5日》 アフラトキシンの概要について 1． アフラトキシンとは
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PART I An Overview and Framework Manual - fsc.go.jp
www.fsc.go.jpFood Safety Risk Analysis - Part I - An Overview and Framework Manual - Provisional Edition vii Acknowledgements This Manual was prepared by FAO and WHO …
「食品に含まれるトランス脂肪酸の 評価基礎資料調査報告書」
www.fsc.go.jpSupelco）を用いて，トランス脂肪酸の分画を行った。 あらかじめ4ml アセトン及び8ml ヘキサンでコンディショニングを行ったカート リッジカラムに，4.2.3 で得られた試験溶液を脂肪酸メチルエステルとして1mg 相 当量負荷した。
Food Safety Risk Analysis - 食品安全委員会
www.fsc.go.jpThe Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have played a leading role in the development of food safety risk analysis. In 1991, the Joint FAO/WHO Conference on Food Standards, Chemicals in Food, and Food Trade recommended that the Codex Alimentarius Commission (CAC) incorporate
リステリア・モノサイトゲネス ～ （改訂版）
www.fsc.go.jp本リスクプロファイルで対象とする微生物はListeria monocytogenes （以下 「LM」という。）とする。 ① リステリア属菌の分類 リステリア属は、グラム陽性、無芽胞、カタラ−ゼ陽性、運動性を有する小桿菌 で、6菌種からなる。
食品 まれる多環芳香族炭化水素 - fsc.go.jp
www.fsc.go.jpベンゾ[a]ピレン(BaP)※1など、 30種類程度の化合物があります。 PAHsは食品を焼くなどの調理の 過程や乾燥・加熱などの製造過程 で生成されるので、肉・魚介類のく ん製、網焼きなど直火で調理した 肉、植物油、穀物製品などに多く含 まれます。
食べ物による窒息事故を防ぐために - fsc.go.jp
www.fsc.go.jp平成20 年 5月 2日作成 平成21 年12 月17 日更新 食べ物による窒息事故を防ぐために 1 乳幼児、高齢者などでは食べ物による窒息がおきやすい
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