【正文】 0 186。 What is chemical hazard? 化學(xué)危害 ? Chemical hazards exit any step of the food procedure 化學(xué)污染可以發(fā)生在食品生產(chǎn)和加工的任何階段 . ? Main ponent, foe example, pesticide, veterinary drugs and food additives are no harmful at a suitable level, but if exceed the limit level, they are harmful. 化學(xué)品 ， 例如：農(nóng)藥 、 獸藥和食品添加劑等適當?shù)?、 有控制地使用是沒有危害的 ， 而一旦使用不當或超量就會對消費者形成危害 。 Biological hazard 生物危害 ? Biological hazard including bacterial, virus, and parasite 生物危害包括致病菌、病毒、寄生蟲。 廣西首次劃定高風(fēng)險食品 ?把食品及食品用產(chǎn)品的風(fēng)險水平分為 “低風(fēng)險、中風(fēng)險、高風(fēng)險 ”３類。 ? 根據(jù)風(fēng)險程度，該局把食品分為高風(fēng)險、中風(fēng)險、低風(fēng)險三類。 ? 國家質(zhì)量監(jiān)督檢驗檢疫總局近日下發(fā) 《 關(guān)于進一步加強食品質(zhì)量安全監(jiān)管工作的通知 》 ，乳制品、肉制品、醬腌菜、食醋、飲料等 5類產(chǎn)品被列為高風(fēng)險食品。 食用數(shù)量是否適當 169。 （ 2）食物中某些微量有害成分的影響，也往往往對該成分敏感的人群中表現(xiàn)出來。 如：食鹽攝入過量會中毒，過度飲酒傷身體。 ? Definition of Hazard 危害的定義 It refers to the contamination which were harmful to human health. 指能引起人類致病或傷害的污染或情況 Contamination 污染 ? The situation exist naturally or by manmade, which may be harmful to people 可能會造成危害的人為或自然存在情況 造成污染的各環(huán)節(jié) 污染的來源 其他污染來源 ?哪些物質(zhì)或成分應(yīng)劃作有毒、有害類 ? ? “不應(yīng)”或“不能”代表的界限是什么？ ?除明顯致病的以外，所謂慢性毒害、慢性病、健康隱患、對后代的后效等，如何解釋？ ?美國學(xué)者 Jones曾建議區(qū)分： 絕對安全性 相對安全性 絕對安全性： 被認為是指確保不可能因食用某種食品而危及健康或造成傷害的一種承諾，也就是食品應(yīng)絕對沒有風(fēng)險。 ? 1984年，世界衛(wèi)生組織文件 《 食品安全在衛(wèi)生和發(fā)展中的作用 》 “食品安全”與“食品衛(wèi)生”作為同義語，定義為： 生產(chǎn)、加工、儲存、分配和制作食品過程中確保食品安全可靠，有益于健康并適合人消費的種種必要條件和措施。 The degree of confidence that food will not cause sickness or harm to the consumer when it is prepared,served and eaten according to its intended use.* Define:Food Safety ?Protecting the food supply from microbial, chemical (ie rancidity, browning) and physical (ie drying out, infestation) hazards or contamination that may occur during all stages of food production and handlinggrowing, harvesting, processing, transporting, preparing, distributing and storing. The goal of food safety monitoring is to keep food wholesome. ? Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food, or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish. ... ? Access to safe food supplies continues to be a major issue in world public health. ? Despite substantial progress in the knowledge and application of food safety techniques, contaminated food is the direct cause of a high proportion of disease. ? The majority of disease agents that contaminate food are biological, posing a wide range of health consequences, but chemical contamination has also bee a cause for public health concern. ? Researchers in these disciplines have interacted to minimize the potential health hazards to consumers, by establishing standards that both guarantee the safety and nutritional value of food items consumed and permit regulatory and control measures to be implemented, thereby recognizing that good science is imperative for effective regulations, and that adequate control must be based on these regulations. Codex Alimentarius 食品安全的現(xiàn)代內(nèi)涵 食品安全 ?至今尚缺乏一個明確的、統(tǒng)一的定義。 不符合社會的發(fā)展 ? Despite substantial progress in the knowledge and application of food safety techniques, contaminated food is the direct cause of a high proportion of disease. 隨著科技的進步 ， 我們認識到污染食物造成了大部分的人類疾病 。 任何食物成分，盡管是對人體有益的成分或其毒性極低，若食用數(shù)量過多或食用條件不當，都可能引起毒害或損害健康。 某些食品的安全性又因人而異 如：（ 1） 魚、蟹類水產(chǎn)品經(jīng)合理的加工制作及適量食用，對多數(shù)人是安全的，但對少數(shù)有魚類過敏癥的人可能帶來危險。 食用方式是否合理 169。 食品風(fēng)險等級 ?安全食品 Safety food ?常規(guī)食品 Conventional food ?無公害食品 Freepollutant food ?綠色食品 Green Food ?有機食品 Organic food 各地各級高風(fēng)險食品 ? 國家質(zhì)檢總局 ? 浙江實行食品風(fēng)險分級管理 ? 美國警惕：七種“風(fēng)險食品” ? 廣西首次劃定高風(fēng)險食品 ? 福州食品小作坊將禁產(chǎn) 11類產(chǎn)品 ? 北京將糕點、乳制