中国食品污染监测体系的研究

目的 掌握我国食源性疾病流行及食品污染状况.方法 在"十五"国家重大科技专项的支持下,覆盖16个省(市)、自治区的食品污染监测网和食源性疾病监测网,连续对29类食品中的36种化学污染物、10种食品添加剂、6种食源性致病菌的污染状况进行监测分析,对食源性疾病报告个案信息进行病因和病原的综合分析.结果 我国食品中砷、汞污染状况已基本得到控制,但铅、镉的污染突出,全国鲜奶和皮蛋铅含量平均值超过国家标准;水产品中软体类和猪肾的铅污染水平较高;我国成人,特别是2岁儿童膳食铅摄入量远远超过世界卫生组织规定的耐受摄入量.7种添加剂存在过量添加问题,危险性评估结果表明我国的食品添加剂卫生使用标准规定的限量是安全的.我国出口的天然发酵酱油中氯丙醇含量符合我国行业标准和欧盟标准,但国内个别地区市场的酱油氯丙醇污染水平较高.部分食品存在高毒农药(甲胺磷、对硫磷、甲基对硫磷)违规使用的现象,茶叶污染菊酯类农药和有机氯类农药严重.国家食源性疾病监测网个案报告的资料分析表明,微生物性病原占46.4%,其次为化学物(占24.1%)和有毒动植物(14.7%).食源性疾病发生场所以公共餐饮单位、食堂为主.食源性致病菌(沙门菌、副溶血性弧菌、单增李斯特菌、大肠杆菌O157:H7、空肠弯曲菌及阪崎肠杆菌)的监测分析发现,生肉类、水产类食品的病原菌分离率最高.在数百个沙门菌分离株中,20%以上对至少3种以上的抗生素耐药,并发现了对8类15种抗生素耐药的鼠伤寒沙门菌株,其耐药谱与国外暴发流行的超级耐药鼠伤寒沙门菌DT104接近.结论 该研究为控制我国食品中主要化学性和微生物性危害的污染及其对人群健康的影响,为制修订食品卫生法规和标准提供了重要科学依据.

Studies on National Surveillance System for Food Contaminations and Foodborne Diseases in China

Objective To understand the current situation of foodborne diseases prevalence and food contaminants in food in China. Methods Following the Tenth-five Years Plan, Food Safety Key Technology Program started up, the National Surveillance Network for Food Contamination and foodborne diseases have been strengthened and consummated. During the last three years, the surveillance regions have been extended to 16 provinces, which covered about 65.58 percent Chinese populations. There were 36 chemical contaminants, 10 food additives and 6 foodborne pathogens in 29 various food commodities were detected and analyzed. Results The contamination of arsenic and mercuric have basic controlled, but the lead and cadmium contamination seriously. The average levels of lead in fresh milk products and preserved eggs exceed the National Limits, and higher levels in sea food and swine kidney product. The diet intakes of lead in Chinese population, especially in 2 years young children, are higher than the ADI recommended by WHO. Seven of the ten kind food additives were over added in some food products. The result of the risk assessment indicated that all the limits of food additives set in the National Standards on Food Additives are safe. The chloropropanols levels detected in export natural fermented soy sauce products meet with China Industry Standard and Europe limits,but the higher levels were found in the individual regional markets. The residues of the highness toxicity pesticides were detected, especially, the tea products were seriously contaminated by the pyrethroid and orangophosphorus pesticides. National Surveillance Network for Foodborne Diseases has been developed. The data of foodborne diseases were collected and analyzed. There are 46.4% cases reported caused by foodborne pathogens, 24.1% by chemical contaminants and 14.7% by the toxic animal or plant foods. The main foodborne pathogens, such as Salmonella, Vibrio parahaemolyticus, Listeria monotocygenes, E.coli O157:H7, Campylabacter and Enterbacter sakazakii were isolated from various food especially meat and seafood products. Among hundreds Salmonella isolates from food, 20% of them are multiple antimicrobial resistant. A multiple antimicrobial resistant strain of Salmonella typhimurium was fund. The charaterization of antimicrobial resistant is quite similar to Salmonella typhimurium DT104. Conclude The results will be scientifically contributed for controlling the chemical and microbial hazards in food and their impact for human health, as well as for revising of food hygiene legislation and criteria in China.