112 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 2 2TAYLOR D NKIEHLBAUCH J ATEE W et al. Isolation of group 2 aerotolerant Campylobacter species from Thai children with diarrheaj. J Infect Dis 1991 163 1062-1067. 3VANDENBERG ODEDISTE AHOUF Ket al. Arcobacter Species in HumansJ. Emerg Infect Dis 2004 10 10 1864-1867. 4STEPHEN L W. Danish veterinary laboratorydk-1790 copenhagen Videntification methods for campylobacters helicobacters and related organisms J. Denm Clin Microl Rev 1996 9 3 405-422. 5IBRAHIM ATABAYA HWAIN B MMADSENB M. Detection and diversity of various Arcobacter species in Danish poultryj. Inter J Food Microbiol2006109 139-145. 6FERA M T MAUGERI T L GUGLIANDOLO Cet al. Detction of Arcobacter spp. in the coastal environment of the Mediterranean Sea J. Appl Environ Microbiol2004 70 3 1271-1276. 1 2 2 1 1. 510623 2. 100088 3 INS E-Number CI CAC 10 R15 TS251 A 1004-8456 2010 02-0112-10 Usage Status and Comparison Analysis of the Food Colour in Some Countries Regions ZOU Zhi-feiPU MinLI Jian-junCHEN Yong-hong Inspection and Quarantine Technology Center of GDCIQGuangdong Guangzhou 510623China Abstract Food colour was divided into three categoriesthat was tar pigmentsnatural pigments and others. Edible tar pigment was classified to azotriarylmethanexanthenefluorescent ketonequinoline derivatives and indigo dyeand natural pigment was classified to tetrapyrroles porphyrins derivativesisoprene derivativesanthocyanin derivatives ketone derivativesquinone derivatives and the others according to their chemical structure. There are INSE-number C. I. and the code about synthetic pigment in some countries regions in food color. The regulations and the use varieties about food colour of ChinaCACRussiaEUUSCanadaJapanHongKong ChinaMacao China and Taiwan China were introduced respectively. Comparison analysis about differences in formulation of food additicve standardprohibition about colour varietyattitude about usage of edible tar colourand colour variety tar colournatural colour and others scope and limits about colour usage were performed with comparative analysis. Colour usage in the produce of export food in accordance with standard of destinationfocus on variety and limit of colour in import food according to their sources was proposedand trends about usage of food colour was Prospected also. 2009-06-04 2007IK068 2005GDK26 10-54 E-mail zouzhifei@ 126. com
113 Key words Food Colour Standard for Uses Difference Comparison 3 2007 ph 350 22. 1% 1. 2. 2 29. 43% 26. 00% 1-4 1. 2. 3 1-37. 43% 4 2007 168 1. 3 39 25 1. 3. 2 1. 3. 3 121 Ⅰ Ⅱ Ⅲ Codex Ⅳ 4 Alimentarius CommissionCAC 2 2. 1 1 6 1 azo R 1 N N R 2 1. 1 FK HT 2G 2 triarylmethane 5 4 3 V S 3 xanthene 4 100 6 1. 2 1. 3. 1 2. 1. 1 5 mono-azo di-azo polyazo fluorone 5 quinoline 6 1. 2. 1 indigoid 1 2. 1. 2 6 6
114 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 2
115 1 2. 2. 5 GB 2760 2007 2 GB β- 3 12493 1990 FAO / WHO CAC / VolⅩⅣ 1983 4 5 CAC 6 3 2. 2 2. 2. 1 INS FAO / WHO 1989 7 CAC 18 E-number International Numbering System INS INS CAC CCFA INS 100 182 100 150a 102 113 150b 012 131 125 / i ii iii 141 141 i 141 ii 160d 160d i 1 11 1 160d ii 2 56 2. 2. 2 E-number European Union Inventory Number E-number e-code E100 E999 E-number 300 25 2. 2. 3 Colour Index C. I. 7 1992 1987 CI 19140 3. 1 GB 2760 2007 GB 7718 2004 β- 2. 2. 4 FD & No. 2008 12 12 EEC No. 5 Ⅰ Ⅱ B 4 17 4 3. 2 CCFA FAO WHO 1 JECFA
116 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 2 2 mg / kg B acceptable daily 150 mg / kg intake estimationadi CCFA JECFA CAC β- -8 - β- 1992 CCFAC 24 GSFA GSFA Phaffia CODEX STAN 192-1995 1995 2009 10 21 CFR 189 GSFA 1 5 1 2 13 1 1956 2 1960 B 1978 1 1961 2 1976 4 1976 32 1956 1 1919 1 Ⅰ- Ⅲ- 1973 1 1959 2 1959 3 Ⅳ- 1959 4 1959 5-3. 4 β- 16 CCFA 3 4B 2 B SS XO AB OB 3R SX Ⅰ 8 3. 3 1938 β- -8 - β- -8 - FFDCA FDA 3. 5 1960 FD&C 30 94 / FDA 36 / EC1996 1 1 94 /36 / EC CFR 21 70 ~ 74 2 30 3 B 2 1919 1 1965 2 1965 1 10 1 2 25 89 /107 / EEC 1994 6 80 ~ 82 74 5 E 6 FD&C + 1 9 1 E102 2 1 15 1
117 2 32 30 5 - β- β- -8 - β- -8-27 16 8 1959. 12. 28 101 2008 2G 3. 6 1965. 7. 5 4 5 1 2 1 2 3 1967. 1. 23 1 101 3 1970. 5. 29 2 1971. 2. 26 103 4 2005 21 2 3. 7 2003 4 18 59 СанПиН 14 2. 3. 2. 1293-03 3 2 43 5-9 10 Ⅰ- 1 1 12 Ⅱ- Ⅲ- Ⅳ- 12 7 β- β -5-2 40 3. 8 132 55 16 Ⅰ Ⅱ 2G Ⅲ Ⅳ 1965. 4. 1 1 101 1972. 12. 13 1 1 14 1 β- - β- -8-1 16 1 2 16 3
118 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 2 β--8 '- β--8 '- GSFA 3. 9 2005 6 16 223 /2005 GSFA 1 2 1 2006 6 16 2 1 11 1 2 46 β- NP 3. 10 FFDCA 401 2008 11 20 1 8 1 2 14 β- β- -8 - β--8-4-4 - - β- KINAKO KONBU / WAKAME 4 Wantan NORI 4. 1 GB 2760 2007 4. 1. 2 GSFA Kasutera / pulses MISO 94 /36 / 4. 1. 1 EC Ⅱ 4. 1. 3 100 1960 35
119 JECFA ADI ADI 0. 05 mg / kg ADI 0 ~ 2. 5 mg / kg FAO / WHO 2001 ADI 0 ~ 7. 5 mg / kg FAO / WHO 2001 ADI GSFA β- CCFA 8 4. 2 4. 2. 1 80 7 40 30 56 43 32 30 9 2 B 2 25 CAC 13 46 14 16 SX B 10 2G GSFA FK 4. 2. 3 10 10 GSFA 4. 2. 2 GSFA 2000 100 4. 3 β-
120 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 2 3B 2G S HT SX 2 5. 3 0. 025 ~ 0. 5 g / kg GSFA 0. 05 ~ 0. 3 g / kg 0. 125 ~ 0. 3 g / kg 100 mg / L 0. 1 ~ 0. 5 g / kgcac 0. 05 ~ 0. 5 g / kg 0. 3 N N g / kg 100 R 1 N N R 2 mg / L 0. 1 ~ 0. 5 g / kg N = N 0. 1g / kg Americano α- β- α- β- EEC No1601 /91 N- 1967 1973 5 5. 1 1984 1 5. 2 1 FDA. Import Alerts EB / OL. 2009-09-01. http / / www. 2 B accessdata. fda. gov / scripts / ImportRefusals / ir _ months. cfm S PN FK HT WHO LType = C. 2. EB / OL. 2009-09-01. http / /
121 www. mhlw. go. jp / topics / yunyu / ihan / index. html. 3 RAPEX. Rapid Alert System for Food and Feed EB / OL. 2009-09-01. http / / ec. europa. eu / food / food / rapidalert / index_en. htm. 4 KFDA. EB / OL. 2009-09-06. http / / www. kfda. go. kr / index. kfda mid = 383. 5. J. 2006 6 90-95. M.. 3. 2005. 2004 12. 7. M. 4. 2004 454-470. 8. J. 2004 6 6. M. jp / zaidan / FFCRHOME. nsf / pages / e-foodadditives. 32-35. 9. 10Food additiveseb / OL. 2009-08-06. http / / www. ffcr. or. 100021 F768. 205 X9-65 A 1004-8456 2010 02-0121-09 Deeply Overviewing the Codex Alimentarius and the Proposals on Constructing National Food Safety Standards System in China FAN Yong-xiang National Institute of Nutrition and Food SafetyChina CDCBeijing 100021China Abstract The main purpose of this article is to show a general idea of the real role of the Codex Alimentarius and the impact of the Codex to member countriesby which some reference and experience can be given to the construction of national food safety standards system. An overview of the Codex Alimentarius was presented in this article. The backgroundpurposerole and mechanism of the Codex were introduced briefly. Some issues currently faced by the Codex were raised consequently based on the short analysis. Several points on enhancing national food safety standard system in China were provided at the second part of the article emphasizing horizontal standards developing more practical code of practice improving the correspondence between commodity standards and horizontal standards fully use of test method standards available from outside developing integrated nutrition standards improving the capability of building risk analysis. A constructive mechanism on the effective participation of China to international affairs including the Codex Alimentarius Committee was suggested as well. Key words Codex Alimentarius Food Safety Standard 2009-11-18 WP /2008 / CHN /01 E-mail afantiii@ gmail. com