Comments on Perfection of Food Safety System of Civil Liability
———and Relevant Provisions of Newly Revised “Food Safety Law冶
LIU Junjun,摇 CHEN Hengping
(
School of Law
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: In this paper, the civil liability system about food safety is researched based on the revised
“Food Safety Law冶 . Revised “Food Safety Law冶 reflects the country蒺s determination to punish illegal acts
of food, and unremitting efforts to create a good environment of food safety. The new “Food Safety Law冶
strengthens the administrative supervision of food safety, which can help the government to better control
all aspects of food production and operation. At the same time, the administrative liability and criminal li鄄
ability are closer, which will have more deterrent forces for food business criminals. For Chinese food
safety problems, much more attentions are paid on executive not civil and the role of civil liability has not
been given enough attentions. We should realize the necessity of reconstruction of the food safety civil lia鄄
bility system. From the respect of revised “Food Safety Law冶, problems in our existing civil liability sys鄄
tem are surveyed. We suggest that civil liability should be added in “Food Safety Law冶 and the fault鄄pre鄄
suming principle should be applied. Meanwhile, the detailed rules of public litigation should be definite.
Key words
: food safety; civil liability system; improving measures
(
责任编辑
:
檀彩莲
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
49
页
)
Optimization of Fermentation Conditions of
Lactobacillus Plantarum
YW11 for Exopolysaccharides Production
CAO Yongqiang,摇 WANG Ji,摇 ZHAO Xiao,摇 YANG Zhennai
*
(
School of Food and Chemical Engineering / Beijing Laboratory of Food Quality and Safety
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: The fermentation conditions for producing exopolysaccharides by
Lactobacillus plantarum
YW11 isolated from Tibetan Kefir were optimized. The experiment factors and levels were firstly selected
by the single鄄factor test. And then, the influences of significant factors were evaluated using a fractional
factorial design. Using the yield of exopolysaccharides as the optimization index, a quadratic polynomial
regression equation forecasting model was set up by designing a Box鄄Behnken design involving of three
factors and three levels and the method of response surface analysis,thus the optimized extraction condi鄄
tions were obtained. The optimized results by the single factor test showed that:fermentation time 18 h,
carbon source of lactose (15 g / L), nitrogen source of soy peptone (15 g / L), fermentation temperature of
32 益, inoculation rate of 3% and pH of 6郾 0. The significant factors at the analysis range were: soy pep鄄
tone, pH and inoculation rate ,and the fermentation conditions optimized by response surface analysis
were as follows: soy peptone concentration of 13郾 50 g / L, inoculation rate of 2郾 70% , and pH of 6郾 27.
The exopoly saccharides yield under the optimal condition was 131郾 26 mg / L, near the theoretical value
(129郾 915 mg / L) .
Key words
:
Lactobacillus plantarum
; exopolysaccharides; fermentation conditions; response surface
analysis
(
责任编辑
:
李
摇
宁
)
87
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2016
年
1
月
