食品伙伴網(wǎng)訊   據(jù)歐盟食品安全局（EFSA）消息，應歐委會的要求，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，所采用的加工方法對人與動物健康的風險進行了評估。

    專家組經(jīng)評估發(fā)現(xiàn)，肉毒桿菌是毛蛋加工過程中最為頑固的病菌。圓環(huán)病毒、細小病毒、屎腸球菌被認為是最耐熱的病毒與非產(chǎn)孢菌。專家組評估了加工方法對抗這些危害因素的功效。評估發(fā)現(xiàn)，沙門氏菌與禽流感病毒等熱敏感物質經(jīng)過加工后基本上不會存活，然而其他耐熱菌與病毒不能很好的滅活。

    部分原文報道如下：

    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：http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/4306.pdf