食品安全及評(píng)價(jià)體系研討(編輯修改稿)
2025-02-02 19:43 本頁面
【文章內(nèi)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(xué)、物理因素，或 狀況 。Hazards in Foodn Microanisms?細(xì)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(dòng)植物n Potential environmental toxicants?潛在的環(huán)境有毒化學(xué)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(píng)估Exposure Assessment (CAC, 1997)暴露評(píng)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(guān)來源攝入生物、化學(xué)和物理因子的定性、定量評(píng)估Risk Characterization(CAC,1997)危險(xiǎn)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(shí)別、危害的特征描述和暴露評(píng)估的基礎(chǔ)上確定事件暴發(fā)的概率和嚴(yán)重性，或?qū)】诞a(chǎn)生潛在不良影響的定性和 /定量評(píng)估的過程。危險(xiǎn)性分析n 危險(xiǎn)性管理（ risk management）低風(fēng)險(xiǎn)（健康） 高風(fēng)險(xiǎn)（疾?。┛山邮艿娘L(fēng)險(xiǎn)更高目標(biāo) 政治、經(jīng)濟(jì)、科技等因素公共衛(wèi)生政策Risk Management (CAC, 1997) 危險(xiǎn)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(xiǎn)性評(píng)估的科學(xué)基礎(chǔ)上，為保護(hù)消費(fèi)者健康、促進(jìn)國際食品貿(mào)易而采取的預(yù)防和控制措施。 危險(xiǎn)性分析n 危險(xiǎn)性交流（ risk munication）危險(xiǎn)性評(píng)估者 危險(xiǎn)性管理者其他利益相關(guān)者危險(xiǎn)性信息和觀點(diǎn)消除分歧，促進(jìn)和諧，提高危險(xiǎn)管理水平Risk Communication危險(xiǎn)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(xiǎn)性評(píng)估者，危險(xiǎn)性管理者，消費(fèi)者，企業(yè)，學(xué)術(shù)團(tuán)體和其他組織間就危害、危險(xiǎn)性，與危險(xiǎn)性相關(guān)的因素和理解等進(jìn)行廣泛的信息和意見溝通，包括危險(xiǎn)性評(píng)估的結(jié)論和危險(xiǎn)性管理決策。 食品中化學(xué)物質(zhì)危險(xiǎn)性評(píng)價(jià)舉例食品安全標(biāo)準(zhǔn)的制定? 歐盟提出的黃曲霉毒素 B1限量標(biāo)準(zhǔn)修訂案n 修訂案： 20ug/kg
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