食品伙伴网讯 据英国食品标准局消息，7月9日英国食品标准局发布了修订后的控制大肠杆菌交叉污染指南。该指南在于确保企业规避大肠杆菌引起的消费者健康风险。修订后的指南为企业管理食品安全风险提供了更大的灵活性。
2005年英国南威尔士地区爆发大肠杆菌疫情，对此2011年英国食品标准局发布了交叉污染控制方法。
部分原文报道如下：
The revised guidance clarifies that:
Businesses do not have to have separate areas for handling raw and ready-to-eat foods （RTE） where they can demonstrate that separation by time with effective cleaning and disinfection will manage the risk of cross-contamination.
Less complex equipment, such as temperature probes, mixers and weighing scales, may be used for both raw and RTE foods subject to the business being able to demonstrate that such equipment will be effectively cleaned and disinfected between uses.
More complex equipment such as vacuum packers, slicers and mincers, may also be effectively cleaned and disinfected between uses so long as such machines are completely dismantled to allow all surfaces to be thoroughly cleaned.
原文链接：http://www.food.gov.uk/news-updates/news/2014/jul/ecoli#.U73cUD96WWg <http://www.food.gov.uk/news-updates/news/2014/jul/ecoli>
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