食品致病菌風(fēng)險(xiǎn)評(píng)估ppt課件

1、食品致病菌風(fēng)險(xiǎn)評(píng)估黃顯宗 微生物有很多是人類重要的病原菌，影響人類安康 微生物風(fēng)險(xiǎn)評(píng)估含：Risk Assessment, Risk Management, and Risk Communication Overall objective to ensure public health protection 落實(shí)？ Since Microbiological Risk Assessment is a developing science, implementation of these guidelines may require a period of time and may also r

2、equire specialized training in the countries that consider it necessary. ReferencesAnonymous. 2019. Principles and guidelines for the conduct of microbiological risk assessment. CAC/GL-30 - 2019 Anonymous. 2019. Risk assessment of Vibrio parahaemolyticus in seafood. World Health Organization/Food an

3、d Agriculture Organization of the United Nations. Anonymous. 2000. Draft risk assessment on the public health impact of Vibrio parahaemolyticus in raw molluscan shellfish. Food and Drug Administration, USA.Iwahori J, Yamamoto A, Suzuki H, Yamamoto T, Tsutsui T, Motoyama K, Sawada M, Matsushita T, Ha

4、segawa A, Osaka K, Toyofuku H, Kasuga F. 2019. Quantitative risk assessment of Vibrio parahaemolyticus in finfish: a model of raw horse mackerel consumption in Japan. Risk Anal. 30:1817-1832. 名詞定義 Dose-Response Assessment劑量反應(yīng)評(píng)估 - The determination of the relationship between the magnitude of exposur

5、e (dose) to a chemical, biological or physical agent and the severity and/or frequency of associated adverse health effects (response). Exposure Assessment暴露評(píng)估 - The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as expos

6、ures from other sources if relevant.名詞定義 Hazard危害 - A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Hazard Characterization危害特徵描畫 - The qualitative and/or quantitative evaluation of the nature of the adverse health effects asso

7、ciated with the hazard. For the purpose of Microbiological Risk Assessment the concerns relate to microorganisms and/or their toxins.名詞定義 Hazard Identification危害鑑定 - The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in

8、a particular food or group of foods. Quantitative Risk Assessment量化風(fēng)險(xiǎn)評(píng)估 - A Risk Assessment that provides numerical expressions of risk and indication of the attendant uncertainties (stated in the 2019 Expert Consultation definition on Risk Analysis).名詞定義 Qualitative Risk Assessment 質(zhì)化風(fēng)險(xiǎn)評(píng)估- A Risk A

9、ssessment based on data which, while forming an inadequate basis for numerical risk estimations, nonetheless, when conditioned by prior expert knowledge and identification of attendant uncertainties permits risk ranking or separation into descriptive categories of risk. Risk風(fēng)險(xiǎn) - A function of the pr

10、obability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food.名詞定義 Risk Analysis風(fēng)險(xiǎn)分析 - A process consisting of three components: risk assessment, risk management and risk communication. Risk Assessment風(fēng)險(xiǎn)評(píng)估 - A scientifically based process consisting of t

11、he following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization.名詞定義 Risk Characterization風(fēng)險(xiǎn)特徵描畫 - The process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability o

12、f occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. Risk Communication風(fēng)險(xiǎn)溝通 - The interactive exchange of information and opinions concerning risk and risk management among risk a

13、ssessors, risk managers, consumers and other interested parties.名詞定義 Risk Estimate 風(fēng)險(xiǎn)特徵描畫結(jié)果- Output of Risk Characterization. Risk Management風(fēng)險(xiǎn)管理 - The process of weighing policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate cont

14、rol2 options, including regulatory measures. Sensitivity analysis敏感性分析 - A method used to examine the behaviour of a model by measuring the variation in its outputs resulting from changes to its inputs.名詞定義 Transparent透明度 - Characteristics of a process where the rationale, the logic of development,

15、constraints, assumptions, value judgements, decisions, limitations and uncertainties of the expressed determination are fully and systematically stated, documented, and accessible for review. Uncertainty analysis 不確定性分析- A method used to estimate the uncertainty associated with model inputs, assumpt

16、ions and structure/form.微生物風(fēng)險(xiǎn)評(píng)估準(zhǔn)則 1. Microbiological Risk Assessment should be soundly based upon science. 2. There should be a functional separation between Risk Assessment and Risk Management. 3. Microbiological Risk Assessment should be conducted according to a structured approach that includes H

17、azard Identification, Hazard Characterization, Exposure Assessment, and Risk Characterization. 4. A Microbiological Risk Assessment should clearly state the purpose of the exercise, including the form of Risk Estimate that will be the output.微生物風(fēng)險(xiǎn)評(píng)估準(zhǔn)則 5. The conduct of a Microbiological Risk Assessm

18、ent should be transparent. 6. Any constraints that impact on the Risk Assessment such as cost, resources or time, should be identified and their possible consequences described. 7. The Risk Estimate should contain a description of uncertainty and where the uncertainty arose during the Risk Assessmen

19、t process. 8. Data should be such that uncertainty in the Risk Estimate can be determined; data and data collection systems should, as far as possible, be of sufficient quality and precision that uncertainty in the Risk Estimate is minimized.微生物風(fēng)險(xiǎn)評(píng)估準(zhǔn)則 9. A Microbiological Risk Assessment should expl

20、icitly consider the dynamics of microbiological growth, survival, and death in foods and the complexity of the interaction (including sequelae) between human and agent following consumption as well as the potential for further spread. 10. Wherever possible, Risk Estimates should be reassessed over t

21、ime by comparison with independent human illness data. 11. A Microbiological Risk Assessment may need reevaluation, as new relevant information becomes available.腸炎弧菌風(fēng)險(xiǎn)評(píng)估風(fēng)險(xiǎn)分析與管理腸炎弧菌風(fēng)險(xiǎn)評(píng)估 Anonymous. 2019. Risk assessment of Vibrio parahaemolyticus in seafood. WHO/FAO of the United Nations. Anonymous.

22、2000. Draft risk assessment on the public health impact of Vibrio parahaemolyticus in raw molluscan shellfish. FDA, USA.日本W(wǎng)ahori J, Yamamoto A, Suzuki H, Yamamoto T, Tsutsui T, Motoyama K, Sawada M, Matsushita T, Hasegawa A, Osaka K, Toyofuku H, Kasuga F. 2019. Quantitative risk assessment of Vibrio

23、 parahaemolyticus in finfish: a model of raw horse mackerel consumption in Japan. Risk Anal. 30:1817-1832.Hara-Kudo Y, Saito S, Ohtsuka K, Yamasaki S, Yahiro S, Nishio T, Iwade Y, Otomo Y, Konuma H, Tanaka H, Nakagawa H, Sugiyama K, Sugita-Konishi Y, Kumagai S. 2019. Characteristics of a sharp decre

24、ase in Vibrio parahaemolyticus infections and seafood contamination in Japan. Int.J.Food Microbiol. 157:95-101. 降低緣由 10oC以下冷藏保管 運(yùn)用衛(wèi)生的海水或清水處理 設(shè)定腸炎弧菌的限量25g熟鱆魚螃蟹零檢出，生食海產(chǎn)低於100 MPN/g等 海產(chǎn)離冷藏後兩小時(shí)內(nèi)食用 2019年後四分一的廚房換了新冰箱，半數(shù)廚房運(yùn)用時(shí)直接從冷藏取海產(chǎn) 半數(shù)以上海產(chǎn)賣場與餐廳檢驗(yàn)員工糞便中腸炎弧菌聯(lián)合國報(bào)告 To estimate risk of illness from VP due to con

25、sumption of oysters in Australia, Canada, Japan and New Zealand The Bloody clam risk assessment：A case study of performing a quantitative risk assessment in a developing country using local data. It focused on one city in Thailand The purpose of the finfish risk assessment was to estimate the risk o

26、f V. parahaemolyticus infection from raw horse mackerel consumption in Japan, and to estimate the risk reduction from washing this fish after harvest or during preparation.風(fēng)險(xiǎn)評(píng)估限制Constraints 大部分缺乏在地?cái)?shù)據(jù)，只得援用美國數(shù)據(jù)Hazard identification 致病情形 病人與案件 病人與案件數(shù)Exposure assessment for raw oysters Four factors were

27、 used to model exposure: level of pathogenic VP in seafood at harvest effect of post-harvest handling and processing ability of the organism to multiply to an infective dose number of pathogenic VP consumedHarvest Module of the V. parahaemolyticusExposure assessment for raw oysters Factors considere

28、d as influencing the numbers of pathogenic V. parahaemolyticus at consumption include: ambient air temperatures at time of harvest time from harvest until oysters are placed under refrigeration time it takes for oysters to cool once under refrigeration length of refrigeration time until consumptionP

29、ost-harvestModule of the V. parahaemolyticusExposure assessment for horse mackerelHazard characterizationRisk characterization 牡蠣，基於各地生產(chǎn)與溫度狀況，預(yù)測年度病例：Risk characterization Horse mackerel The risk assessment model estimated that the probability of becoming ill per serving of raw horse mackerel was 8.77 10-7 (best scenar