江南大學(xué)概述食品安全基本知識

第一章緒論2

第1頁ContentIntroductionEconomicandsocialimpactoffoodcontaminationBiologicalcontaminationChemicalsandtoxicantsinfood第2頁

知識預(yù)測

了解你對食品安全基本知識有多少認識？第3頁是或非？污染是指存在食品中天然有害物質(zhì)（）兩位或以上人士進食一樣食物后出現(xiàn)相同疾病便確定是集體食物中毒（）潛在危害性食品通常是干、含蛋白質(zhì)，以及酸性非常高食品（）學(xué)齡前兒童可能比成人更輕易因進食污染食物而生?。ǎ〧oodSafetyfromFarmtoTable是指整個食品加工過程安全性（）第4頁基本概念食品安全FoodSafety污染Contamination危害Hazard絕對安全性Absolutesafety相對安全性Relativesafety第5頁Whatisfoodsafety?

Thetoxicantandinjurantcouldnotexistinfood,whichmayharmorthreatenthehealthofpopulationandtheiroffspring.食品中不應(yīng)含有可能損害或威脅人體健康有毒、有害物質(zhì)或原因，從而造成消費者急性或慢性毒害或感染疾病，或產(chǎn)生危及消費者及其后代健康隱患。Thedegreeofconfidencethatfoodwillnotcausesicknessorharmtotheconsumerwhenitisprepared,servedandeatenaccordingtoitsintendeduse.*

第6頁Define:FoodSafetyProtectingthefoodsupplyfrommicrobial,chemical(ierancidity,browning)andphysical(iedryingout,infestation)hazardsorcontaminationthatmayoccurduringallstagesoffoodproductionandhandling-growing,harvesting,processing,transporting,preparing,distributingandstoring.Thegoaloffoodsafetymonitoringistokeepfoodwholesome.

第7頁Foodborneillnessorfoodpoisoningiscausedbyconsumingfoodcontaminatedwithpathogenicbacteria,toxins,viruses,prionsorparasites.Suchcontaminationusuallyarisesfromimproperhandling,preparationorstorageoffood.Foodborneillnesscanalsobecausedbyaddingpesticidesormedicinestofood,orbyaccidentallyconsumingnaturallypoisonoussubstanceslikepoisonousmushroomsorreeffish....

第8頁Accesstosafefoodsuppliescontinuestobeamajorissueinworldpublichealth.Despitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.Themajorityofdiseaseagentsthatcontaminatefoodarebiological,posingawiderangeofhealthconsequences,butchemicalcontaminationhasalsobecomeacauseforpublichealthconcern.第9頁

Researchersinthesedisciplineshaveinteractedtominimizethepotentialhealthhazardstoconsumers,byestablishingstandardsthatbothguaranteethesafetyandnutritionalvalueoffooditemsconsumedandpermitregulatoryandcontrolmeasurestobeimplemented,therebyrecognizingthatgoodscienceisimperativeforeffectiveregulations,andthatadequatecontrolmustbebasedontheseregulations.Codex

Alimentarius第10頁食品安全當代內(nèi)涵食品安全至今尚缺乏一個明確、統(tǒng)一定義。第11頁1984年，世界衛(wèi)生組織文件

《食品安全在衛(wèi)生和發(fā)展中作用》“食品安全”與“食品衛(wèi)生”作為同義語，定義為：生產(chǎn)、加工、儲存、分配和制作食品過程中確保食品安全可靠，有益于健康并適合人消費種種必要條件和辦法。第12頁l996年世界衛(wèi)生組織文件《加強國家級食品安全性計劃指南》食品安全性：對食品按其原定用途進行制作和／或食用時不會使消費者受害一個擔保。食品衛(wèi)生：為確保食品安全性和適合性在食物鏈全部階段必須采取一切條件和辦法。不符合社會發(fā)展第13頁Despitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.伴隨科技進步，我們認識到污染食物造成了大部分人類疾病。第14頁DefinitionofHazard危害定義Itreferstothecontaminationwhichwereharmfultohumanhealth.指能引發(fā)人類致病或傷害污染或情況第15頁

Contamination污染Thesituationexistnaturallyorbyman-made,whichmaybeharmfultopeople可能會造成危害人為或自然存在情況第16頁造成污染各步驟第17頁污染起源第18頁其它污染起源第19頁第20頁哪些物質(zhì)或成份應(yīng)劃作有毒、有害類?“不應(yīng)”或“不能”代表界限是什么？除顯著致病以外，所謂慢性毒害、慢性病、健康隱患、對后代后效等，怎樣解釋？第21頁美國學(xué)者Jones曾提議區(qū)分：絕對安全性相對安全性第22頁絕對安全性：被認為是指確保不可能因食用某種食品而危及健康或造成傷害一個承諾，也就是食品應(yīng)絕對沒有風(fēng)險。第23頁因為在客觀上人類任何一個飲食消費甚至其它行為總是存在一些風(fēng)險，絕對安全性或零風(fēng)險是極難到達?！昂葲鏊既馈钡?4頁相對安全性：一個食物或成份在合理食用方式和正常食量情況下不會造成對健康損害實際確定性。第25頁1、任何食物成份，盡管是對人體有益成份或其毒性極低，若食用數(shù)量過多或食用條件不妥，都可能引發(fā)毒害或損害健康。如：食鹽攝入過量會中毒，過分飲酒傷身體。第26頁2、飲食風(fēng)險不但來自生產(chǎn)過程中人為施用農(nóng)藥、獸藥、添加劑等，還大量來自食品本身含有天然毒素。第27頁3、過分偏食可能使食品中一些化學(xué)成份在人體超量積累到達有害程度。第28頁4、一些食品安全性又因人而異如：（1）魚、蟹類水產(chǎn)品經(jīng)合理加工制作及適量食用，對多數(shù)人是安全，但對少數(shù)有魚類過敏癥人可能帶來危險。（2）食物中一些微量有害成份影響，也往往往對該成份敏感人群中表現(xiàn)出來。第29頁一個食品是否安全，取決于：

?制作過程

?食用方式是否合理

?食用數(shù)量是否適當

?食用者本身一些內(nèi)在條件第30頁毒性：物質(zhì)在任何條件下對有機體產(chǎn)生任何種類(慢性或急性)損害或傷害一個能力包含：損害正在發(fā)育胎兒(致畸胎)

改變遺傳密碼(致突變)

引發(fā)癌癥(致癌)能力等。“三致”第31頁傳統(tǒng)看法：評價一個食物或成份是否安全，并不是依據(jù)其內(nèi)在固有毒性，而是看其是否會造成實際危害。第32頁食品風(fēng)險等級安全食品Safetyfood常規(guī)食品Conventionalfood無公害食品Free-pollutantfood綠色食品GreenFood有機食品Organicfood第33頁各地各級高風(fēng)險食品1、國家質(zhì)檢總局2、浙江實施食品風(fēng)險分級管理3、美國警覺：七種“風(fēng)險食品”4、廣西首次劃定高風(fēng)險食品5、福州食品小作坊將禁產(chǎn)11類產(chǎn)品6、北京將糕點、乳制品列為“高風(fēng)險食品”

第34頁1、國家質(zhì)檢總局五類食品被掛牌高風(fēng)險食品分別是乳制品、肉制品、醬腌菜、食醋、飲料，國家將對食品實施分類管理,被國家重點監(jiān)管。國家質(zhì)量監(jiān)督檢驗檢疫總局近日下發(fā)《關(guān)于深入加強食品質(zhì)量安全監(jiān)管工作通知》，乳制品、肉制品、醬腌菜、食醋、飲料等5類產(chǎn)品被列為高風(fēng)險食品。增加發(fā)證檢驗項目詳細包含：乳制品增檢微生物、肉制品增檢胭脂紅、苯甲酸；對醬腌菜增檢蘇丹紅、工業(yè)鹽和對羥基苯甲酸酯；食醋增檢工業(yè)冰醋酸；飲料增檢香精香料和甜味劑。重點檢驗包括人身安全健康項目，如食品添加劑、重金屬和微生物等。第35頁2、浙江實施食品風(fēng)險分級管理浙江省質(zhì)量監(jiān)督管理局經(jīng)過對食品風(fēng)險程度分析后，于日前公布了《食品及食品用產(chǎn)品質(zhì)量安全分級目錄(試行)》，把食品分為高風(fēng)險、中風(fēng)險和低風(fēng)險三類進行管理。第36頁依據(jù)風(fēng)險程度，該局把食品分為高風(fēng)險、中風(fēng)險、低風(fēng)險三類。其中高風(fēng)險食品包含肉制品、乳制品、食品添加劑、嬰幼兒食品、配制酒、發(fā)酵酒等7類；中風(fēng)險食品包含飲料、禽蛋、蜂產(chǎn)品等15類食品和編制物品、木制品、食品用紙制品等9類食品用產(chǎn)品；低風(fēng)險食品包含加工或保藏蔬菜、水果和堅果等4類食品和鐵、鋼或鋁等金屬罐、桶和容器等3類食品用產(chǎn)品。第37頁3、美國警覺：七種“風(fēng)險食品”依據(jù)美國科學(xué)家最新研究結(jié)果，有7種食物是能夠攜帶傳染病菌“風(fēng)險食品”。加利福尼亞州衛(wèi)生服務(wù)部公共衛(wèi)生碩士維斯等研究者近日公布了他們研究匯報，向人們發(fā)出警告，有7種食物是能夠攜帶傳染病“風(fēng)險食品”：制作過于精巧漢堡、牛肉醬、生魚、牡蠣、生或未經(jīng)高溫處理牛奶、半生不熟雞蛋、紫花苜蓿芽。第38頁4、廣西首次劃定高風(fēng)險食品把食品及食品用產(chǎn)品風(fēng)險水平分為“低風(fēng)險、中風(fēng)險、高風(fēng)險”３類。其中，“高風(fēng)險”食品包含肉類加工制品、乳制品、食品添加劑、嬰幼兒食品、白酒５類食品。第39頁5、北京將糕點、乳制品列為“高風(fēng)險食品”肉制品、乳制品、飲料、蜜餞、嬰幼兒配方乳粉、豆制品、糕點制品及醬腌菜被確定為“高風(fēng)險食品”。第40頁Whoisthehighergroup？第41頁第42頁食品污染和危害原因分析第43頁Wherecomesfromthehazards?危害來自何方？Biological生物危害Chemical化學(xué)危害Physical物理危害第44頁第45頁Themajorityofdiseaseagentsthatcontaminatefoodarebiological,posingawiderangeofhealthconsequences,butchemicalcontaminationhasalsobecomeacauseforpublichealthconcern.

主要危害是生物危害，但化學(xué)危害也威脅著人類健康。第46頁Biologicalhazard

生物危害第47頁Biologicalhazardincludingbacterial,virus,andparasite生物危害包含致病菌、病毒、寄生蟲。Resource:foodmaterialandfoodprocessing

食品中生物危害現(xiàn)有可能來自于原料，也有可能來自于食品加工過程。第48頁DiarrheaWhiletraditionallyitwasthoughtthatcontaminatedwatersupplieswerethemainsourceofpathogenscausingdiarrhea,itisnowshownthatupto70%ofdiarrhealepisodesmaybefoodborne.25%ofalldiarrhealepisodesininfantsandchildrenwerecausedbyE.coli,5-15bycampylobacteriosisand10-15%byShigellosis;ThediarrheaillnessduetoCyclosyporacayetanensiswasattributedtoconsumptionofimportedfreshraspberries,probablycontaminatedthroughwater.Theparasitesmaybetransmittedthroughthefecal-oralroute.第49頁HepatitisAHepatitisAiscommonallovertheworld:some10-50personsper100,000areaffectedannually.Shellfishgrownincontaminatedwaterhaveoftenbeenrecognizedasasourceofthisdisease.FoodinfectedbyfoodhandlersandnotsubsequentlysufficientlyheatedandrestaurantareknowntotransmithepatitisA.第50頁E.ColiO157:H7OutbreaksofE.ColiO157:H7arecausingconcerninmanycountries(suchasAustralia,Canada,Japan,theUnitedStates,ScotlandandAfrica),becausethepathogencausedseveredamagetohealth,andevendeath,particularlyinchildren.Drinkingwater,cookedmaize,freshradishsproutsandcoldcookedmeatwerethevehiclefortransmission.第51頁SalmonellaenteritidisInmanycountries,poultrymeat,eggs,andfoodscontainingeggshavebeenidentifiedasthepredominantsourcesofthispathogen.Incertaincountries,upto60-100%ofpoultrymeatiscontaminatedwithSalmonellaspp.andCampylobacter,andmeat,frogslegs,chocolate,andmilkhavealsobeenimplicated.In1985,some170,000-,000personswereinvolvedinanoutbreakofsalmonellosisinChicago,whichwascausedbycontaminatedpasteurizedmilk.第52頁ChronichealthproblemSomefoodbornediseases(e.g.,listeriosisandtoxoplasmosis)areparticularlydangerousduringpregnancy,astheycaneitherbefataltothefetusorcauseseveredeformation.About3fetus/infantofevery1,000pregnanciesareaffectedbytoxoplasmosis.Chronicconditionssuchasjointdisease,immunesystemdisorders,cardiovasculardisease,disordersoftherenalsystem,andpossiblyevencancer.第53頁MycotoxinsMycotoxins,thetoxicmetabolitesofcertainmicroscopicalfungi(molds),maycauseseriousadverseeffectsinhumansandinanimals,besidesacuteintoxication,whicharecapableofcausingcarcinogenic,mutagenic,andteratogeniceffects.Currentlyseveralhundredmycotoxinshavebeenidentified.Aflatoxinisthemostwell-knownandimportantmycotoxinfromaneconomicpointofview.第54頁PlanttoxicantsToxicantsinedibleplants,andpoisonousplantsthatresemblethem(mushrooms,certainwildgreenplants),areimportantcausesofillhealthinmanyareasoftheworld.Insomeplaces,thepoorersectionsofthepopulationeatgrainsknowntobepotentiallytoxicoutofhunger.Seedsofplantsproducingpyrrolizidinealkaloidshaveaccidentlycontaminatedwheatandmillet,leadingtoacuteandchronicliverdisease.InEuropemisidentificationoftoxicmushroomsisbyfartheleadingcauseofillnessandhealthinthiscategory.第55頁Wheredothebiologicalcontaminantscomefrom?第56頁FactorsresponsibleforthehighprevalenceoffoodbornediseasescausedbybiologicalcontaminantsIndevelopingcountries,foodanddrinkingwaterarefrequentlycontaminatedwithpathogens.1.Lackofbasicsanitation,lackoffuelforcooking,inappropriatefoodstoragefacilities,anduseofofuntreatednight-soilasfertilizercontributetotheintroductionofpathogensintothefoodchain.2.Peopledonotknowthatdiseasessuchasdiarrhea,hepatitisA,andpoliomyelitisaretoagreatextentfoodborne.Thatis,lackofknowledgeaboutbasicfood-safetymeasures.第57頁Howtopreventandcontrolthebiologicalhazard?

生物危害控制辦法第58頁Thehealthproblemsrelatedtofoodcontaminantoftendifferbetweencountriesandregionsoftheworld.Butthebasicprinciplesforpreventionandcontrolaresimilar.1.Improvingthehygieneicqualityofrawfoodstuffsattheagriculturelevel,byapplyingtheprinciplesofgoodagriculturalpracticeandanimalhusbandryandimprovingtheenvironmentalconditionsunderwhichanimalsareraised.第59頁2.Applicationoffood-processingtechnologies.Pasteurization,sterilization,fermentation,orirradiationcanincreasetheavailabilityoffoodsbyextendingtheirshelflifeandcancontributetotheirsafetybyreducingoreliminatingthepathogenicmicroorganisms.Applicationofagoodfoodsafetyassurancesystemduringoperationsareessential.HACCPisimportant,whichwouldensuresafetyofprocessedandmanufacturedfoods.第60頁3.Whentheabovetwomethodsfail,thethirdlineneedapply.

Educationoffoodhandlersintheprinciplesofsafefoodpreparation.Forexample:(1)Insufficientcookingorreheatingoffood.(2)Preparationoffoodseveralhourspriortoconsumption,combinedwithinadequatestorageconditions(3)Useofcontaminatedrawfoodmaterial(4)Cross-contaminationinthefoodpreparationpremises(5)InfectedorcolonizedpersonschargedwiththepreparationofmealsEspeciallythewomenandchildren第61頁(1).

Microbiologicalhazards

致病菌危害和預(yù)防辦法Control控制辦法:TimeandTemperature(heatingandcooking,coolingandfrozen時間/溫度控制（加熱和蒸煮，冷卻和冷凍）Fermentation/pH發(fā)酵/或PH值控制SaltandAntisepticreagent鹽或其它防腐劑添加Drying干燥Material起源控制第62頁(2).

Virus病毒危害及其預(yù)防

Control控制辦法:Cooking蒸煮(3).

Parasite寄生蟲危害極其預(yù)防

Control控制辦法:

Controllingthediet飲食控制inactive/remove失活/去除。第63頁Whatischemicalhazard?

化學(xué)危害第64頁Chemicalhazardsexitanystepofthefoodprocedure化學(xué)污染能夠發(fā)生在食品生產(chǎn)和加工任何階段.Maincomponent,foeexample,pesticide,veterinarydrugsandfoodadditivesarenoharmfulatasuitablelevel,butifexceedthelimitlevel,theyareharmful.化學(xué)品，比如：農(nóng)藥、獸藥和食品添加劑等適當?shù)亍⒂锌刂频厥褂檬菦]有危害，而一旦使用不妥或超量就會對消費者形成危害。第65頁Classified分類：Existednaturally:Environmentalchemical天然存在化學(xué)物質(zhì)：環(huán)境中污染物多氯聯(lián)苯，重金屬等第66頁EnvironmentalchemicalPolychlorinatedbiphenyls(PCBs),maycausedacuteandcarcinogeniceffects,LevelsofPCBSfoundinadiposetissueofwomenintheunitedStateshavebeenassociatedwithdevelopmentalandbehavioraldeficitsintheirinfants.Twolarge-scaleincidentsoccurredinJapanandinTaiwan,China,afterconsumptionofcontaminatededibleoil..DDThasbeenshowntobeassociatedwithanincreasedriskofpancreaticcancerandbreastcancer,whichwaswidelyusedasaninsecticideforagriculturalpurposesandforthecontrolofvectorbornediseases.第67頁Addedintentionally:foodadditive有意加入化學(xué)物質(zhì)：食品添加劑（防腐劑、如：亞硝酸鹽和亞硫酸鹽；營養(yǎng)強化劑、色素等）第68頁加工過程中產(chǎn)生化學(xué)污染物多環(huán)芳烴氯丙醇第69頁Addedunintentionally:pesticide,PCBs,chemical無意或偶然進入食品化學(xué)物質(zhì)VeterinarydrugresiduesPesticideresidues第70頁Howtocontrolchemicalhazard?

化學(xué)危害及預(yù)防辦法

Material起源控制Process生產(chǎn)控制Label標示控制第71頁thequantitiesofaddedchemicalsliewithinthelimitspermittedbycurrentlegislation.Forthispurpose,theprimaryindustry(producersoftheagricultural,animal,andfisheryproducts)andtheprocessingindustrieshavetocomplywithlawsandregulationsandmustobservetheprinciplesoffoodagricultural,animalhusbandry,andmanufacturingpractices.第72頁Thesecondlineofdefenseistheapplicationoftechnologiesthatcanpreventorreducetheuseofchemicalsinfood.Forexample,bydryingcropstopreventmoldgrowthandtheproductionofmycotoxinsinfoodduringstorage.Biotechnologycanbeusedfortheselectionofplantsresistanttodiseasesandinthiswaydecreasetheneedforpesticideuse.Foodirradiationcanreplacetheuseofpotentiallyharmfulchemicalsforinsectdisinfestationandinhibitionofsprouting.第73頁3.Thethirdlineofdefenseistherigorouscontrolandmonitoringofchemicallevelsinfood,theresponsibilityfoewhichlieswithgovernmentsandtheirfoodcontrolagencies.Theworkofthefoodcontrolagenciesmustbesupportedbyup-to-datefoodlegislation.第74頁WhatisandHowtocontrolthePhysicalhazard?

物理危害及預(yù)防辦法第75頁Materialfoundinfoodunnaturallyandinherentharmfully,forexample:metal,glass物理危害包含任何在食品中發(fā)覺不正常有潛在危害外來物。比如：金屬、碎玻璃。第76頁木頭木頭第77頁Metalisdetectedbymetaldetector對金屬采取金屬探測器探測

Control控制辦法:

material起源控制process生產(chǎn)控制第78頁Howtoensurethefoodsafeinourdailylife?日常生活中我們怎樣確保食品安全？第79頁TheWHOGoldenRulesforSalefoodPreparation

世界衛(wèi)生組織(WHO)對食品安全食用提出十大提議，告誡消費者進行自我保護，十大提議為：

第80頁(1)Choosefoodsprocessedforsafety應(yīng)選擇已加工處理過食品，比如已加工消毒過牛奶而不是生牛奶；Whilemanyfoods,suchasfruitsandvegetables,arebestintheirnaturalstate,otherssimplyarenotsafeunlesstheyhavebeenprocessed.Forexample:第81頁*Alwaysbuypasteurisedasopposedtorawmilkand,ifyouhavethechoice,selectfreshorfrozenpoultrytreatedwithionizingradiation.*Whenshopping,keepinmindthatfoodprocessingwasinventedtoimprovesafetyaswellastoprolongshelf-life.*Certainfoodseatenraw,suchaslettuce,needthoroughwashing.第82頁(2)Cookedfoodthoroughly食物須徹底煮熟食用，尤其是家禽、肉類和牛奶；Manyrawfoods,mostnotablypoultry,meats,andunpasturisedmilk,areveryoftencontaiminatedwithdisease-causingpathogens.Thoroughcookingwillkillthepathogens,butrememberthatthetemperatureofallpartsofthefoodmustreachatleast70oC.第83頁Ifcookedchickenisstillrawnearthebone,putitbackintheovenuntilit’sdone----allthewaythrough.Frozenmeat,fish,andpoultrymustbethoroughlythawedbeforecooking.第84頁(3)Eatcookedfoodsimmediately食物一旦煮好就應(yīng)馬上吃掉，食用煮后在常溫下已存放4-5h食物最危險；Whencookedfoodscooltoroomtemperature,microbesbegintoproliferate.Thelongerthewait,thegreatertherisk.Tobeonthesafeside,eatcookedfoodsjustassoonastheycomeofftheheat.第8