據(jù)歐盟食品安全局（EFSA）消息，應(yīng)歐委會(huì)的要求，11月13日歐盟食品安全局就毛蛋作為生產(chǎn)沼氣與肥料的原料時(shí)，所采用的加工方法對(duì)人與動(dòng)物健康的風(fēng)險(xiǎn)進(jìn)行了評(píng)估。
專家組經(jīng)評(píng)估發(fā)現(xiàn)，肉毒桿菌是毛蛋加工過(guò)程中最為頑固的病菌。圓環(huán)病毒、細(xì)小病毒、屎腸球菌被認(rèn)為是最耐熱的病毒與非產(chǎn)孢菌。專家組評(píng)估了加工方法對(duì)抗這些危害因素的功效。評(píng)估發(fā)現(xiàn)，沙門(mén)氏菌與禽流感病毒等熱敏感物質(zhì)經(jīng)過(guò)加工后基本上不會(huì)存活，然而其他耐熱菌與病毒不能很好的滅活。
部分原文報(bào)道如下：
In 2011, EFSA assessed the risk posed by the possible use of dead-in-shell chicks for the production of processed pet food. In 2014, the European Commission asked for an updat on the risk posed by the same material but as raw material for the production of biogas and compost according to standard transformation parameters normally used for Category 3 material. According to current European unio legislation, the following processing method was considered: maximum particle size before entering the processing unit: 12 mm; minimum temperature in all material in the unit: 70°C; and minimum time in the unit without interruption: 60 minutes.
原文鏈接：ments/4306.pdf">http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/4306.pdf
日期：2015-11-16
