食品安全与卫生 5天津科技大学教材

提供信息，以便评议危险性管理决议及是否需 要危险性评估
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Risk Analysis-who uses it

A tool for use primarily by governments 各国政府

protect consumer health 保护消费者健康 maintain confidence in internationally traded food (market maintenance) harmonization, mutual recognition, equivalence 维持在国际食品贸易中的信心-一体、共识、平等
Risk Communication
Interactive exchange of information and opinions
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Risk Assessment
(CAC, 1997)
危险性评估

A scientifically based process

科学评估的程序

The evaluation of the potential for adverse effects on human or animal health arising from the presence of additives, contaminants, toxins or disease-causing organisms in food, beverages or feedstuffs. (WTO) 评估食品、饮料、饲料中的添加剂、污染物、毒素 或病原菌对人群或动物潜在副作用的科学程序。
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CAC 常遇到的问题

Different opinions on methods or outputs of assessment, eg., using “As low as reasonably achievable (ALARA) ” for contaminants 对专家评价方法或结果有不同看法，如污染物达到尽可 能低的水平

从食物或相关来源摄入生物、化学和物理因子的定 性、定量评估
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Risk Characterization(CAC,1997)
危险性特征的描述

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.

Implementation will take different forms depending what decisions have been taken

执行将根据已定的决议采取不同形式

MRA may be useful in implementation information on product pathogen pathway in particular exposure assessment can be a valuable information source
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Hazards in Food

Microorganisms

细菌

Fungi and mycotoxins

真菌和真菌毒素
病毒和寄生虫 有毒动植物 潜在的环境有毒化学污染物
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Viruses and parasites


Toxic plants and animals


Potential environmental toxicants

At international level

国际水平

WTO - use risk assessment techniques developed by relevant international organizations 国际贸易中采用由相关国际组织建立的危险性评估技术 used by standard setting bodies (Codex) 被国际标准指定团体所采用

食品安全被广为关注

Move towards a risk based approach

趋向于对危险性的研究

Decision making based on sound science

基于科学基础上的决策
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Risk Analysis - what is it?
A process consisting of 3 components:
危险性管理选项评估


Implementation
执行


Monitoring and review
监测和回顾
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Implementation 执行

Can be done by both government officials and the food industry

可被政府官方和食品企业执行
3

WHO要求各会员国：
在食品安全行动之下，重点制定和评估国家的控 制战略，支持发展评估与食品相关风险的科学，

包括分析与食源性疾病相关的高危因素；要最大 可能利用发展中国家在食源性因素危险性评估方 面的信息以制定国际标准。
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Risk analysis – why ?
为什么要进行危险性分析

Food safety of increasing concern

食物原料和产品来源于世界各地 各地的食品安全控制措施不同

Food control measures not the same everywhere


Food safety may be perceived differently in different parts of the world

不同地域对食品安全的认识不同 国际贸易受阻
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Can obstruct international trade

CAC & WTO

SPS和TBT协议是WTO成员在国际贸易中必 须遵循的多边协定

应用卫生与植物卫生措施协定, SPS Sanitary / Phytosanitary Measures Agreement 贸易技术壁垒协议, TBT The Agreement on Technical Barriers to Trade



risk assessment risk management risk communication
危险性评估
危险性管理
危险性信息交流
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Risk Analysis Paradigm
Risk Assessment
Science based
Risk Management
Policy based

Hazard characterisation
(CAC, 1997)
危害特征的描述

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 microorganisms and their toxins.
泛的信息和意见沟通，包括危险性评估的结论和危险性管理决策。
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Risk Assessment
危害的确定
Hazard Identification
危险性评估程序
危害的特征描述 Hazard Characterization
暴露量评估 Exposure Assessment
危险特征的描述 Risk Characterization

在危险性评估的科学基础上，为保护消费者健康、促 进国际食品贸易而采取的预防和控制措施。
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Risk Communication 危险性信息交流

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 community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions 在危险性评估者，危险性管理者，消费者，企业，学术团体和其 他组织间就危害、危险性，与危险性相关的因素和理解等进行广
General Principle & Application of Risk Analysis on Food Safety
危险性分析的原则及其在食品 安全中的应用
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Food safety – a global concern
பைடு நூலகம்
Food ingredients and products sourced around the world

微生物危害的定性（半定量）、定量评估
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Exposure Assessment (CAC, 1997)
暴露评估

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.
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Risk Management
(CAC, 1997)
危险性管理

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.

在危害的识别、危害的特征描述和暴露评估的基础上确定事件 暴发的概率和严重性，或对健康产生潜在不良影响的定性和/ 定量评估的过程。
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Risk management
危险性管理
4 Elements：


Risk evaluation
危险性评价


Risk management options assessment

MRA在执行中的作用

病原菌产生的途径 特别是暴露评估可作为有价值的信息来源
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Monitoring and Review 监测与评议

Assess effectiveness of measures taken

评估所用方法的效率 提供更多数据

provides more data


provides information need to review risk management decision and if needed risk assessment
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Hazard
(CAC, 1997)
危害

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响人体健康的生物、化学、 物理因素，或状况。