食品安全與衛(wèi)生 天津科技大學(xué)教材PPT課件

1、1Food safety a global concern Food ingredients and products sourced around the world 食物原料和產(chǎn)品來(lái)源于世界各地 Food control measures not the same everywhere 各地的食品安全控制措施不同 Food safety may be perceived differently in different parts of the world 不同地域?qū)κ称钒踩恼J(rèn)識(shí)不同 Can obstruct international trade 國(guó)際貿(mào)易受阻第1頁(yè)/共40頁(yè)2CAC

2、& WTO SPS和TBT協(xié)議是WTO成員在國(guó)際貿(mào)易中必須遵循的多邊協(xié)定 應(yīng)用衛(wèi)生與植物衛(wèi)生措施協(xié)定, SPS Sanitary / Phytosanitary Measures Agreement 貿(mào)易技術(shù)壁壘協(xié)議, TBT The Agreement on Technical Barriers to Trade第2頁(yè)/共40頁(yè)3WHO要求各會(huì)員國(guó)： 在食品安全行動(dòng)之下，重點(diǎn)制定和評(píng)估國(guó)家的控制戰(zhàn)略，支持發(fā)展評(píng)估與食品相關(guān)風(fēng)險(xiǎn)的科學(xué)，包括分析與食源性疾病相關(guān)的高危因素；要最大可能利用發(fā)展中國(guó)家在食源性因素危險(xiǎn)性評(píng)估方面的信息以制定國(guó)際標(biāo)準(zhǔn)。第3頁(yè)/共40頁(yè)4Risk analysis

3、 why ?為什么要進(jìn)行危險(xiǎn)性分析 Food safety of increasing concern 食品安全被廣為關(guān)注 Move towards a risk based approach 趨向于對(duì)危險(xiǎn)性的研究 Decision making based on sound science 基于科學(xué)基礎(chǔ)上的決策第4頁(yè)/共40頁(yè)5Risk Analysis - what is it?A process consisting of 3 components: risk assessment 危險(xiǎn)性評(píng)估危險(xiǎn)性評(píng)估 risk management 危險(xiǎn)性管理危險(xiǎn)性管理 risk communicat

4、ion 危險(xiǎn)性信息交流危險(xiǎn)性信息交流第5頁(yè)/共40頁(yè)6Risk Analysis ParadigmRisk AssessmentRisk ManagementRisk Communication Science based Policy based Interactive exchange of information and opinions 第6頁(yè)/共40頁(yè)7Risk Assessment (CAC, 1997)危險(xiǎn)性評(píng)估 A scientifically based process 科學(xué)評(píng)估的程序 The evaluation of the potential for adverse e

5、ffects on human or animal health arising from the presence of additives, contaminants, toxins or disease-causing organisms in food, beverages or feedstuffs. (WTO) 評(píng)估食品、飲料、飼料中的添加劑、污染物、毒素或病原菌對(duì)人群或動(dòng)物潛在副作用的科學(xué)程序。第7頁(yè)/共40頁(yè)8Risk Management (CAC, 1997) 危險(xiǎn)性管理 The process, distinct from risk assessment, of weig

6、hing 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)

7、者健康、促進(jìn)國(guó)際食品貿(mào)易而采取的預(yù)防和控制措施。 第8頁(yè)/共40頁(yè)9Risk Communication危險(xiǎn)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 commun

8、ity 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(jiàn)溝通，包括危險(xiǎn)性評(píng)估的結(jié)論和危險(xiǎn)性管理決策。 第9頁(yè)/共40頁(yè)10危險(xiǎn)性評(píng)估程序Risk Assessment危害的確定危害的確定Hazard Identification 危害的特征描述危害的特征描述Hazar

9、d Characterization暴露量評(píng)估暴露量評(píng)估Exposure Assessment危險(xiǎn)特征的描述危險(xiǎn)特征的描述Risk Characterization第10頁(yè)/共40頁(yè)11Hazard (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響人體健康的生物、化學(xué)、物理因素，或狀況。第11頁(yè)/共40頁(yè)12Hazards in Food Microorg

10、anisms 細(xì)菌 Fungi and mycotoxins 真菌和真菌毒素 Viruses and parasites 病毒和寄生蟲(chóng) Toxic plants and animals 有毒動(dòng)植物 Potential environmental toxicants 潛在的環(huán)境有毒化學(xué)污染物第12頁(yè)/共40頁(yè)13Hazard 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

11、 with the h a z a r d . F o r t h e p u r p o s e o f Microbiological Risk Assessment the concerns relate to microorganisms and their toxins. 微生物危害的定性（半定量）、定量評(píng)估第13頁(yè)/共40頁(yè)14Exposure Assessment (CAC, 1997)暴露評(píng)估 The qualitative and/or quantitative evaluation of the likely intake of biological, chemical a

12、nd physical agents via food as well as exposures from other sources if relevant. 從食物或相關(guān)來(lái)源攝入生物、化學(xué)和物理因子的定性、定量評(píng)估第14頁(yè)/共40頁(yè)15Risk Characterization(CAC,1997)危險(xiǎn)性特征的描述 The process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurren

13、ce 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(guò)程。第15頁(yè)/共40頁(yè)16 Risk management 危險(xiǎn)性管理4 Elements：nRisk evaluationn危險(xiǎn)性評(píng)價(jià)Risk man

14、agement options assessment危險(xiǎn)性管理選項(xiàng)評(píng)估Implementation 執(zhí)行Monitoring and review監(jiān)測(cè)和回顧第16頁(yè)/共40頁(yè)17Implementation執(zhí)行 Can be done by both government officials and the food industry 可被政府官方和食品企業(yè)執(zhí)行 Implementation will take different forms depending what decisions have been taken 執(zhí)行將根據(jù)已定的決議采取不同形式 MRA may be useful

15、in implementation information on product pathogen pathway in particular exposure assessment can be a valuable information source MRA在執(zhí)行中的作用病原菌產(chǎn)生的途徑特別是暴露評(píng)估可作為有價(jià)值的信息來(lái)源第17頁(yè)/共40頁(yè)18Monitoring and Review監(jiān)測(cè)與評(píng)議 Assess effectiveness of measures taken 評(píng)估所用方法的效率 provides more data 提供更多數(shù)據(jù) provides information n

16、eed to review risk management decision and if needed risk assessment 提供信息，以便評(píng)議危險(xiǎn)性管理決議及是否需要危險(xiǎn)性評(píng)估第18頁(yè)/共40頁(yè)19Risk Analysis-who uses it A tool for use primarily by governments 各國(guó)政府 protect consumer health保護(hù)消費(fèi)者健康 maintain confidence in internationally traded food (market maintenance) - harmonization, mut

17、ual recognition, equivalence 維持在國(guó)際食品貿(mào)易中的信心-一體、共識(shí)、平等 At international level 國(guó)際水平 WTO - use risk assessment techniques developed by relevant international organizations 國(guó)際貿(mào)易中采用由相關(guān)國(guó)際組織建立的危險(xiǎn)性評(píng)估技術(shù) used by standard setting bodies (Codex)被國(guó)際標(biāo)準(zhǔn)指定團(tuán)體所采用第19頁(yè)/共40頁(yè)20CAC 常遇到的問(wèn)題 Different opinions on methods or ou

18、tputs of assessment, eg., using “As low as reasonably achievable (ALARA) ” for contaminants 對(duì)專(zhuān)家評(píng)價(jià)方法或結(jié)果有不同看法，如污染物達(dá)到盡可能低的水平 黃曲霉毒素（總量、B1、M1） When there is scientifically uncertainty 當(dāng)存在科學(xué)不確定性時(shí) 食品中的單增李斯特菌（100cfu/g） 氯丙醇第20頁(yè)/共40頁(yè) JECFA，Joint FAO/WHO Expert Committee on Food Additives FAO/WHO聯(lián)合食品添加劑專(zhuān)家委員會(huì) J

19、MPR，Joint FAO/WHO Meeting on Pesticide Residues FAO/WHO聯(lián)合農(nóng)藥殘留專(zhuān)家委員會(huì) JEMRA, Joint FAO/WHO Expert Consultation on Microbiological Risk Assessment FAO/WHO聯(lián)合微生物危險(xiǎn)性評(píng)估專(zhuān)家咨詢委員會(huì)第21頁(yè)/共40頁(yè)22FAO/WHO專(zhuān)家咨詢組織與CAC有關(guān)委員會(huì)關(guān)系 Relationship between expert consultation and Codex relevant committees 專(zhuān)家咨詢（評(píng)估） 制定標(biāo)準(zhǔn)（管理） Expert c

20、onsultation Standard formulation (assessment) (management) JECFA CCFAC CCRVDF JMPR CCPR JEMRA CCFH第22頁(yè)/共40頁(yè)23FAO/WHO activities on risk analysisFAO/WHO召開(kāi)的危險(xiǎn)性分析專(zhuān)家咨詢會(huì)議1995 - Expert Consultation on Risk Analysis and Food Safety 危險(xiǎn)性分析與食品安全1997 - Expert Consultation on Risk Management and Food Safety 危險(xiǎn)性

21、管理與食品安全1998 - Expert Consultation on the Application of Risk Communication to Food Standards and Safety Matters 危險(xiǎn)性信息交流在食品標(biāo)準(zhǔn)和安全中的應(yīng)用第23頁(yè)/共40頁(yè)241999 - Expert Consultation on Risk Assessment of Microbiological Hazards in Foods 食品中微生物危害的危險(xiǎn)性評(píng)估2000 - Expert Consultation on Interaction between Risk assesso

22、rs and risk managers of Microbiological Hazards in Food 食品中微生物危害的危險(xiǎn)性評(píng)估者與管理者間的相互作用2001 - Expert Consultation on Exposure Assessment of Microbiological Hazards in foods 食品中微生物危害的暴露評(píng)估食品中微生物危害的暴露評(píng)估2002 - Expert Consultation on Incorporating Quantitative Risk Assessment in the Development of Microbiologi

23、cal Food Hygiene Standards 運(yùn)用定量微生物危險(xiǎn)性評(píng)估制訂食品衛(wèi)生標(biāo)準(zhǔn)運(yùn)用定量微生物危險(xiǎn)性評(píng)估制訂食品衛(wèi)生標(biāo)準(zhǔn)第24頁(yè)/共40頁(yè)25危險(xiǎn)性評(píng)估(專(zhuān)家)添加劑 ADIRisk Assessment污染物 PTWI獸藥殘留 ADI 危險(xiǎn)性管理(政府政府) 添加劑 范圍,用量Risk Management污染物 限量 危險(xiǎn)性管理(政府政府) 獸藥殘留 限量 Risk ManagementRelationship between JECFA and CCFAC or CCRVDCCRVD第25頁(yè)/共40頁(yè)26CCFAC & JECFA Example: Aflatoxi

24、n B1 1994, CCFAC asked JECFA: (26th Session) to provide estimates of the toxicological potency of aflatoxins and to derive estimates of the potential risks for different populations 1996, JECFA (46th meeting): Aflatoxins were considered 1997, JECFA (49th meeting): Aflatoxins were carried over 第26頁(yè)/共

25、40頁(yè)27 Quantitative risk assessment at 49th JECFA Meeting in 1997JECFA 49次會(huì)議的定量危險(xiǎn)性評(píng)價(jià)致癌作用強(qiáng)度： HBsAg() :0.3個(gè)肝癌/年/10萬(wàn)人/ ng AF/ kg bw/天 HBsAg () :0.01個(gè)肝癌/年/10萬(wàn)人/ng AF/kg bw/天 人群危險(xiǎn)度 = 作用強(qiáng)度 攝入量第27頁(yè)/共40頁(yè)28例1. HBsAg() 1%; 歐洲污染水平/歐洲膳食結(jié)構(gòu) 攝入量 人群危險(xiǎn)度 (ng/人/天) (個(gè)肝癌/年/10萬(wàn)人)限量20 g/kg 19 0.0041 (0.0006-0.01)限量10 g/kg

26、18 0.0039 (0.0006-0.01) 相差 2個(gè)肝癌/年/億人第28頁(yè)/共40頁(yè)29例2. HBsAg() 25%; 中國(guó)污染水平/遠(yuǎn)東膳食結(jié)構(gòu) 攝入量 人群危險(xiǎn)度 (ng/人/天) (個(gè)肝癌/年/10萬(wàn)人)限量20 g/kg 125 0.17 (0.03-0.3)限量10 g/kg 103 0.14 (0.02-0.3) 相差 300個(gè)肝癌/年/億人*1990-92年全國(guó)肝癌死亡率20/10萬(wàn)第29頁(yè)/共40頁(yè)30CCFH ACTIVITIES 32nd CCFH （1999） Decided to proceed in MRA on the basis of pathogen/c

27、ommodity combinations；Elaborated and agreed on tentative priority list of pathogen / commodity combinations 決定對(duì)病原食品組合進(jìn)行微生物危險(xiǎn)性評(píng)估，并提出暫定優(yōu)先組合第30頁(yè)/共40頁(yè)31CCFH Drafting groups食品衛(wèi)生法典委員會(huì)起草工作組L. monocytogenes in ready-to-eat food(Germany) 即食食品中的單增李斯特菌Salmonella spp. in poultry (Sweden) 禽肉中的沙門(mén)氏菌Campylobacter s

28、pp. in poultry (Netherlands) 禽肉中的空腸彎曲菌Vibrio spp. in seafood(United States) 海產(chǎn)品中的副溶血性弧菌Enterohemorrhagic E. coli in meat(United States) 肉食品中的出血性大腸桿菌第31頁(yè)/共40頁(yè)32Why RA is needed in China？我國(guó)為什么要進(jìn)行危險(xiǎn)性分析？ WTO CODEX / GB FOOD INDUSTRY FOOD SAFETY CONTROL Government Consumers HEALTH PROTECTION Life quality

29、 knowledge 國(guó)際貿(mào)易 食品法典 / 國(guó)家標(biāo)準(zhǔn)體系 食品工業(yè) 食品安全控制 政府 消費(fèi)者 保護(hù)消費(fèi)者健康 生活質(zhì)量的提高 對(duì)食品安全知識(shí)的需求第32頁(yè)/共40頁(yè)33Case in China The Control of the Deteriorated Sugarcane Food Poisoning Fresh sugarcane grown in southern area of China Shipped, stored and sold through the winter season in the northern parts of China Contaminated

30、sugarcane could cause fatal food poisoning when sold in the next spring第33頁(yè)/共40頁(yè)34Sugarcane poisoning The first outbreak of unknown causes sugarcane poisoning occurred in Henan Province in 1972 From 1972 to 1989: No. of outbreak: 217 No. of cases: 884 No. of deaths: 88 Average fatality: 10% Identifi

31、ed as a priority to assess and control by MOH第34頁(yè)/共40頁(yè)35Etiology and risk assessment Etiology and causes study were been carried out by the Chinese Academy of Preventive Medicine in 1980sArthrinium spp. was the pathogenic fungus; 3-nitropropionic acid (3-NPA) produced by A. spp. was proved to be the

32、 causative compound Assessment was made according to case-based studies, epidemiological and laboratory studies第35頁(yè)/共40頁(yè)36Decision making and management activities Based on discovery and assessment, MOH promulgated: Diagnostic criteria and principles for the management of deteriorated sugarcane poisoning (WS/T10-1996); Methods for the isolation and identification of Arthrinium