4食品的風(fēng)險(xiǎn)評(píng)估-文庫(kù)吧
2025-02-26 05:20 本頁(yè)面
【正文】 Hazard charac terization 危害特征 Exposure Assessment 暴露評(píng)估 Chance of getting accident: Estimate: 事故發(fā)生的幾率計(jì)算： P=% 177。 MRA 25 Hazard Identification (1) 危害定義（ 1） Determination of the pathogen / food bination that will be the subject of the MRA MRA的主題：測(cè)定致病源 /食品的結(jié)合物 Purpose 目的 Normally Risk Managers will include this in their briefing of the Risk Assessors 一般地說(shuō)，風(fēng)險(xiǎn)經(jīng)理會(huì)要求他的風(fēng)險(xiǎn)評(píng)估員在簡(jiǎn)報(bào)中能反映出這一點(diǎn) MRA 26 Hazard identification 危害定義 Normally microbiological hazards are identified as a consequence of a case or an outbreak of foodborne disease 一般根據(jù)食源性疾病爆發(fā)的結(jié)果來(lái)定義微生物危害 Hazard Analysis as part of HACCP is not the same as Hazard Identification in MRA 作為 HACCP的一部分，危害分析不同于 MRA中的危害定義 MRA 27 The qualitative and/or quantitative evaluation of the nature of the adverse effects associated with one or different levels (numbers, sizes) of biological, chemical and physical agents that may be present in a food 對(duì)與食品中的生物、化學(xué)和物理危害有關(guān)的天然不利因素進(jìn)行定性、定量評(píng)價(jià) Hazard Characterisation (1) 危害特征（ 1） Purpose 目的 MRA 28 Factors influencing risk（ 風(fēng)險(xiǎn)的影響因素） : ?the food ( fatty, liquid ) 食品（脂肪狀、流體） ? the pathogen ( number, pathogenicity )病菌（數(shù)目、致病性） ? the consumer ( age, health ) 消費(fèi)者（年齡、健康） Hazard Characterisation (2) 危害特征（ 2） MRA 29 Hazard (Impact) Characterisation 危害（影響）特征 Two categories of consumers have to be distinguished: 消費(fèi)者分成兩類(lèi)： “normal” population 普通人群 “susceptible” individuals 敏感個(gè)體 MRA 30 Susceptible consumers 敏感消費(fèi)者 Young 小孩 Old 老年人 Diseased 病人 Immunopromised 免疫力低下者 Malnourished 營(yíng)養(yǎng)不良者 Tourists 旅游者 MRA 31 Effect 影響 ? . infection with diarrhea腹瀉 Dynamics of infection 影響動(dòng)力學(xué) ? . loglinear doseeffect curve 線性劑量 — 反應(yīng)曲線 Host 宿主 ? Sensitive 敏感性 . hazardous level: 100 cells/serving 危害水平 Is the assumption of loglinearity correct? What is the hazardous level? Hazard Characterisation 危害特征 MRA 32 Hypothetical Hazard Characterisation curve 1 假設(shè)的危害特征曲線 1 0 10 100 1000 abs. in 100 g abs. in 10 g abs. in 1 g 10 / g 100 /g No. of cases/ Effect Dose 影響劑量 Exposure 暴露量 MRA 33 Hypothetical Hazard Characterisation curve 2 假設(shè)的危害特征曲線 2 0 10 100 1000 abs. in 100 g abs. in 10 g abs. in 1 g 10 / g 100 / g No. of cases / / year Effect Dose Hazard with MID ~ 1 Exposure MRA 34 Hypothetical Hazard Characterisation curve 3 假設(shè)的危害特征曲線 3 0 10 100 1000 abs. in 100 g abs. in 10 g abs. in 1 g 10 / g 100 / g No. of cases / / year Effect Dose Hazard more virulent than in curve 1 and / or Food less protective and / or Population more susceptible Exposure MRA 35 Hypothetical Hazard Characterisation curve 4 假設(shè)的危害特征曲線 4 0 10 100 1000 abs. in 100 g abs. in 10 g abs. in 1 g 10 / g 100 / g No. of cases / / year Effect Dose Exposure Hazard less virulent than in curve 1 and / or Food more
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