食品安全及評價體系研討(編輯修改稿)
2025-02-02 19:43 本頁面
【文章內容簡介】 述Risk CharacterizationHazard (CAC, 1997)危害n A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. ?食品中可能存在的影響人體健康的生物、化學、物理因素，或 狀況 。Hazards in Foodn Microanisms?細菌n Fungi and mycotoxins?真菌和真菌毒素n Viruses and parasites?病毒和寄生蟲n Toxic plants and animals?有毒動植物n Potential environmental toxicants?潛在的環(huán)境有毒化學污染物Hazard characterisation (CAC, 1997)危害特征的描述n The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with the hazard. For the purpose of Microbiological Risk Assessment the concerns relate to microanisms and their toxins. ?微生物危害的定性（半定量）、定量評估Exposure Assessment (CAC, 1997)暴露評估n The qualitative and/or quantitative evaluation of the likely intake of biological, chemical and physical agents via food as well as exposures from other sources if relevant. ?從食物或相關來源攝入生物、化學和物理因子的定性、定量評估Risk Characterization(CAC,1997)危險性特征的描述n The process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. ? 在危害的識別、危害的特征描述和暴露評估的基礎上確定事件暴發(fā)的概率和嚴重性，或對健康產(chǎn)生潛在不良影響的定性和 /定量評估的過程。危險性分析n 危險性管理（ risk management）低風險（健康） 高風險（疾?。┛山邮艿娘L險更高目標 政治、經(jīng)濟、科技等因素公共衛(wèi)生政策Risk Management (CAC, 1997) 危險性管理n The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options.?在危險性評估的科學基礎上，為保護消費者健康、促進國際食品貿(mào)易而采取的預防和控制措施。 危險性分析n 危險性交流（ risk munication）危險性評估者 危險性管理者其他利益相關者危險性信息和觀點消除分歧，促進和諧，提高危險管理水平Risk Communication危險性信息交流n The interactive exchange of information and opinions throughout the risk analysis process concerning hazards and risks, risk related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic munity and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions?在危險性評估者，危險性管理者，消費者，企業(yè)，學術團體和其他組織間就危害、危險性，與危險性相關的因素和理解等進行廣泛的信息和意見溝通，包括危險性評估的結論和危險性管理決策。 食品中化學物質危險性評價舉例食品安全標準的制定? 歐盟提出的黃曲霉毒素 B1限量標準修訂案n 修訂案： 20ug/kg
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