PDF(Pubmed)
Abstract：
Human health hazards appear in wine production. Wineries have implemented food safety management systems to control food hazards through Hazard Analysis Critical Control Point (HACCP). Wine-making industry applies HACCP by evaluating Critical Control Points (CCPs). One of the CCPs that exhibits inadequate control is the potential contamination risk of arsenic, cadmium, and lead throughout the winemaking procedure. Wineries performance level about controlling CCPs related to contamination risk by arsenic, cadmium and lead in the winemaking were analyzed. A sixteen-question questionnaire was made to achieve this research. Three indicators were calculated for training, legislation, and analysis performance components in CCPs control. Results revealed that wineries fault in analysis and legislation components. Identification and updating of legislation about As, Cd and Pb contamination risk is in starting performance level for wineries that produce less than 250,000 L/year wineries. Analysis performance level is even lower than legislation. Only one out of every three wineries possess information regarding the concentrations of arsenic, cadmium, and lead in the soils of vineyards where grapes are cultivated. Furthermore, the availability of data on their available concentrations in the soil solution is even more limited. Those wineries that controlled As, Cd and Pb concentrations make it according to official recommendations using techniques based on atomic absorption spectrometry. However, there is a lack of this spectrometry equipment in the wineries own laboratories.
摘要：
葡萄酒生产中会出现对人体健康的危害。酒厂实施了食品安全管理体系，通过危害分析关键控制点（HACCP）控制食品危害。酿酒行业通过评估关键控制点（CCP）来应用HACCP。表现出控制不足的CCP之一是砷的潜在污染风险，镉,并在整个酿酒过程中发挥领导作用。关于控制与砷污染风险相关的CCP的酒厂绩效水平，分析了酿酒中的镉和铅。为完成这项研究，制作了16个问题的问卷。为培训计算了三个指标，立法,并分析CCP控制中的性能成分。结果表明，酒厂在分析和立法构成方面存在缺陷。关于As的立法的确定和更新，Cd和Pb污染风险是生产低于250,000升/年的酿酒厂的初始性能水平。分析绩效水平甚至低于立法。每三个酒庄中只有一个拥有关于砷浓度的信息，镉,和铅在种植葡萄的葡萄园土壤中。此外，关于它们在土壤溶液中可用浓度的数据的可用性甚至更加有限。那些控制As的酿酒厂，使用基于原子吸收光谱法的技术，Cd和Pb的浓度使其符合官方建议。然而,酒厂自己的实验室缺乏这种光谱设备。
