兽药残留分析检测技术的开发与创新是动物源性食品安全监测的重要研究内容。作为系统生物学的重要组成部分,代谢组学研究及其检测技术在动物源性食品安全领域发挥了不可或缺的作用

教学目标： • 1、了解骨骼的功能、力杠杆、关节的作用、肌肉的力学特性； • 2、知道手和脚的作用力的特点、人的作业姿势与操纵力的关系以及其对安全生产的影响； 教学内容： 一、人体生物力学的一般知识 二、人体各部分的操纵力 三、人体活动的速度和准确度

第四章 职业有害因素的识别与评价 第一节 职业性有害因素的识别 第二节 职业环境监测 第三节 生物监测 第五章 职业卫生法律法规与监督管理 第六章 职业伤害与安全

第一节 概述 第二节 化学性污染 第三节 生物性污染 第四节 食源性疾病与食品安全

The Laboratory biosafety manual has in the past focused on traditional biosafety guidance for laboratories. The manual emphasizes the use of good microbiological work practices, appropriate containment equipment, proper facility design, operation and maintenance, and administrative considerations to minimize the risk of worker injury or illness. In following these recommendations, the risk to the environment and surrounding community-at-large is also minimized

Chapter 6. Laboratory animal facilities Those who use animals for experimental and diagnostic purposes have a moral obligation to take every care to avoid causing them unnecessary pain or suffering. The animals must be provided with comfortable, hygienic housing and adequate wholesome food and water At the end of the experiment they must be dealt with in a humane manner

As aerosols are important sources of infection, care should be taken to reduce the extent of their formation and dispersion Hazardous aerosols can be generated by many laboratory operations, e.g. blending, mixing, grinding, shaking, stirring, sonicating and centrifuging of infectious materials. Even when safe equipment is used, it is best to carry out these operations in an approved biological safety cabinet whenever possible

A basic knowledge of disinfection and sterilization is crucial for biosafety in the laboratory. Since heavily soiled items cannot promptly be disinfected or sterilized, it is equally important to understand the fundamentals of cleaning prior to disinfection (precleaning). In this regard, the following general principles apply to all known classes of microbial pathogens

Brucellosis is an infectious disease caused by the bacteria of the genus Brucella These bacteria are primarily passed among animals, and they cause disease in many different vertebrates Various Brucella species affect sheep, goats, cattle, deer, elk, pigs, dogs, and several other animals Humans become infected by coming in contact witl animals or animal products that are contaminated with these bacteria

食品生物技术是食品科学与工程专业及食品质量与安全专业的专业选修课程本课程的 任务是阐述食品生物技术的基本理论和该领域国内外的最新研究进展,使学生了解食品生物 技术的主要研究内容、研究方法,掌握几种在食品生产中应用的重要技术原理。充分认识食 品生物技术在食品工业发展史中的地位及其对食品工业发展的推动作用