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我国食品微生物定量风险评估的研究进展 总被引:3,自引:0,他引:3
近10余年来,我国政府重视食品安全并逐渐加强风险分析体系的构建和实施。根据历年来国家卫生与计生委的统计数据,表明由致病微生物导致的食物中毒发病率一直高于其他危害。食源性致病菌引起的食品安全风险是全球性问题,发展中国家面临的情况更为严峻,因此加强我国微生物定量风险评估以减少与发达国家的差距,从国家层面上势在必行。特别是2009年我国颁布实施《食品安全法》和2011年成立国家食品安全风险评估中心(ChinaNational Center for Food Safety Risk Assessment,CFSA)以来,已有不少针对国内具体食品致病菌情况开展的食品微生物定量风险评估(quantitative microbial risk assessment,QMRA)研究。本文对2000年至今我国已开展的QMRA研究,包括涉及的食品、致病菌、微生物预测模型、剂量-效应模型等进行详细综述。同时指出我国开展QMRA面临的技术性难题及解决方法,并对采用QMRA结果用于构建危害分析与关键控制点(Hazard Analysis and CriticalControl Point,HACCP)和食品安全目标( food safety objective,FSO)以及执行目标(performance objective,PO)的应用前景进行探讨。建议加强风险评估与风险管理的互动交流、进一步完善风险监测、微生物限量制定和国际合作,在完善实施指南的基础上针对我国具体国情开展更多具有科学性和系统性的QMRA研究。 相似文献
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通过研究南方某市液态乳中黄曲霉毒素M1(aflatoxin M1,AFM1)污染水平及量化该市居民AFM1急性膳 食摄入风险,为其液态乳安全生产、消费及质量安全监管提供依据。基于不同品种奶源采集的379 份液态乳样品, 运用风险评估软件@Risk,构建基于Monte Carlo模拟法的非参数概率评估模型,对AFM1膳食摄入风险进行概率评 估。结果表明:采用高效液相色谱法检测的自2015年12月至2016年5月期间采集的379 份液态乳样品中,AFM1检 出率为19.79%(共75 份),污染平均值为0.19 μg/kg,最高污染水平为0.62 μg/kg。5 种不同品种的乳样中AFM1污 染平均值依次为样品D(0.22 μg/kg)>样品A(0.21 μg/kg)>样品C(0.20 μg/kg)>样品E(0.18 μg/kg)>样品B (0.13 μg/kg)。运用@Risk软件对不同液态乳中AFM1污染水平检测值进行Pareto、Expon、Laplace等分布拟合, 运用赤池信息量准则、贝叶斯信息准则、Chi-Squared、Anderson-Darling和Kolmogorov-Smirnov 5 种统计方法进 行拟合度检验。结果显示,不同液态乳样品中AFM1污染分布均符合Pareto分布,分别记为Risk Pareto(2.661 5, 0.029)、Risk Pareto(3.765 2,0.029)、Risk Pareto(3.370 8,0.029)、Risk Pareto(2.854 6,0.029)和Risk Pareto(2.423 5,0.029)。基于Monte Carlo模拟和Bootstrap抽样技术,根据液态乳AFM1污染分布特征,结合相关 的暴露参数,用@Risk软件进行模拟,当迭代次数为10 000 次时,通过饮用不同品种液态乳对AFM1日暴露量的平 均值依次为0.000 23、0.000 20、0.000 21、0.000 22、0.000 25 μg/(kg·d),第99百分位数的AFM1暴露量分别为 0.000 82、0.000 49、0.000 57、0.000 73、0.000 97 μg/(kg·d)。根据暴露评估模型,分别用联合暴露边界比和危 害指数表征不同人群通过饮用液态乳暴露AFM1的致癌和非致癌风险。结果表明不同人群通过饮用不同品种液态乳 暴露AFM1的致癌风险值均显著大于100,而当每日耐受摄入量为0.005 μg/(kg·d)时,非致癌风险危害指数均大 于1,说明针对同一奶源液态乳,虽然不同人群之间致癌和非致癌风险评估结果均存在显著差异,但不同人群通过 饮用液态乳摄入AFM1对健康的风险很小。本研究可为液态乳质量安全监管和今后系统开展液态乳质量安全风险评 估提供有益借鉴和参考。 相似文献
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In Bangladesh, fishes are adulterated by hazardous chemicals at different steps from farm to consumers. Formalin (FA) is reported to be frequently added as preservative either by dipping or spraying to the fresh fishes by the fish traders while transporting to domestic marketing chain to prevent spoilage and extend shelf life. Thus, the objective of the present study was toconduct quantitative risk assessment (QRA) for formalin treated fish in Bangladesh. The probabilistic QRA of formalin treated fish was performed based on available secondary data. Available data on concentration of formalin in fish, daily fish consumption by the consumer and their body weight were used to estimate the risk of residual formalin to the consumers. Based on the data, three different scenarios (average consumption, two and four times of average consumption considered as scenarios 1, 2 and 3, respectively) were used for exposure analysis using @Risk program version 6.0.FA concentration in consumedfresh and cooked (boiling) fish was 5.34x10-02 and 2.340x10-02 (mg/kg bw/day), respectively and national average fish consumption was 200 g/day. QRA reveals that FA intake under scenario1 and 2 was lower than acceptable daily intake (ADI 0.2 mg/kg bw/day set by the United States Environmental Protection Agency) thus lower risk observed for both fresh and cooked fish. However, scenario 3 revealed that 0.01% population was at risk (FA intake 0.21 mg/kg bw/day higher than ADI) upon the fresh fish consumption, where cooked fish (FA 9.38x10-02 mg/kg bw/day) consumer remains safe at the same scenario. The result confirmed that cooking has significant effect to reduction of formalin. Therefore, probabilistic quantitative risk assessment of formalin treated fish could provide important risk information to the risk manager (government), whether the population is at risk or not? The result could be applied to establish effective risk management strategy in Bangladesh. 相似文献
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农药残留急性膳食风险评估研究进展 总被引:18,自引:0,他引:18
农药残留急性膳食风险评估直到最近才引起大家的关注。目前,JMPR研究国际范围农药急性膳食风险评估;美国、英国、荷兰、澳大利亚和新西兰也开始进行国家农药急性膳食风险评估。农药残留急性膳食风险是急性或短期接触毒性与农药残留急性膳食摄入量的函数。急性膳食风险评估包括设定急性毒性参考剂量、急性膳食摄入量评定和急性膳食风险描述。急性毒性参考剂量是根据现有的认知水平,在24h或少于24h的期间,人体摄入的食品或水中某物质对消费者不产生可察觉的健康危险的量,单位为毫克/公斤体重(mg/kgbw)。急性膳食接触量评估常用的方法有:定点或确定性方法和概率模型法。在确定性方法中选取食物的大部分人群消耗量和高残留量来计算膳食摄入量,为了解决混合样品中食品个体之间的残留差异,在计算中引入了变异因子。概率模型法是将食品中农药残留分布曲线与膳食摄入食品分布曲线进行整合得到农药膳食摄入量的分布曲线。目前最常用的是蒙特卡洛分析法。使用该方法需要收集个体在每天或每顿饭的食品膳食消耗数据和田间残留试验、市场残留检测数据以及关于加工、削皮、清洗、烹饪等行为对农药残留影响的研究数据。我国应该尽快建立健全膳食结构和农产品性状数据库,建立健全市场中农产品的农药残留数据库,并在高毒和中等毒性农药登记前,进行急性膳食风险评估,提高农药膳食摄入的安全性。首先应采用JMPR的确定性方法,然后再开发适合我国使用的概率模型法。 相似文献
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随着生鲜畜禽产品消费需求的增加,食源性致病菌在冷鲜肉加工、贮藏和消费过程中的存在与消长规律及其消费者健康的影响逐渐进入公众视野,其引发的食品安全风险逐渐受到重视。微生物定量风险评估(quantitative microbialriskassessment,QMRA)是此类食品安全风险分析的核心,为冷鲜肉加工过程中危害分析与关键控制点、食品安全目标与法规的制定提供了理论依据。我国自《食品安全法》颁布、食品安全风险评估中心成立以来,QMRA工作已取得一定进展。本文对近年来在畜禽肉制品中已开展的常见的食源性致病菌的定量风险评估进行归纳,并对过程风险模型、模块化过程风险模型与组学技术在QMRA中的研究进展进行综述,总结了QMRA在生鲜肉食品安全管理中的应用现状,以期为冷鲜肉中的致病菌定量风险评估发展应用提供参考。 相似文献
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食品中转基因表达蛋白的危险性评估 总被引:1,自引:0,他引:1
随着转基因技术的商业化发展,直接或间接来源于转基因作物的食品日益增多。对食品中外源性基因表达蛋白质的研究是转基因食品安全性评价工作中的重要部分。本文从安全食用历史、生物信息学分析、体外稳定性研究、作用方式研究、毒理学试验等方面,对目前常见转基因表达蛋白的危险性评估进行了综述。 相似文献
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福建省零售生食牡蛎中副溶血性弧菌的定量危险性评估 总被引:10,自引:7,他引:10
为模拟生牡蛎消费引起副溶血性弧菌(VP)疾病的危险性,在福建省开展了定量微生物危险性评估。评估遵循广泛认可的危险性评估程序,涉及危害识别、危害特征描述、暴露评估和危险性特征描述。结合暴露评估模块的结果与贝塔-泊松剂量反应模型,推测由消费VP污染的生牡蛎导致疾病发生的危险性分别是6.9×10-7(冬)、1.7×10-5(春)、5.9×10-5(夏)、4.6×10-6(秋)。敏感性分析结果表明,零售期间牡蛎的未冷藏时间、零售带壳牡蛎体VP密度的对数值、冷却持续时间和气温等因素,与疾病发生的危险性显著相关。采取缩短零售期间牡蛎的未冷藏时间、快速冷却、微热处理和冷冻贮存等控制措施,能够明显降低疾病发生的人数。该研究为我国制定减少VP对公众健康影响的政策提供了理论依据。 相似文献
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Animals are carriers of biohazards including foodborne pathogens Clostridium perfringens, Campylobacter jejuni, Salmonella, enterohaemorrhagic Escherichia coli. Chemical and physical hazards can be present in meat and ingredients or occur during processing. Food safety management system is of particular importance with implementation of the Customs Union documents, TR CU - 021/2011, 022/2001 and 034/2013. HACCP is obligatory in Russia since July 2014. The meat industry is the most prepared for HACCP implementation because scientific research on hazard analysis and risk assessment have been conducted since 2005. The results of assessments for chemical hazard, PAHs, and microbiological hazard, S. aureus, are presented. 相似文献
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对虾副溶血弧菌的风险评估 总被引:8,自引:0,他引:8
对虾作为一种营养美味的食物频繁地出现在大众的餐桌上,但因为食用了不洁对虾而造成的食物中毒现象屡有发生.副溶血弧菌作为对虾体内最常见的细菌成为食物中毒的重点检测对象.我们参照国际上风险评估的经验,在查阅大量资料的基础上,对对虾的生长、捕捞、运输、销售、加工食用等5个环节进行暴露量评估,得出结论:对虾确实会感染副溶血弧菌,但只要食用方法得当,就不会造成食物中毒. 相似文献
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ABSTRACT: Egg and egg preparations are important vehicles for Salmonella enteritidis infections. The influence of time-temperature becomes important when the presence of this microorganism is found in commercial shell eggs, particularly in countries where refrigeration is not mandatory as in Chile. The objective of this research was to develop a mathematical model to analyze the Salmonella enteritidis risk under variable ambient temperatures. Breakdown of vitelline egg membrane was assumed to be required for initiation of bacterial growth. When the critical factor concerning safety is the vitelline membrane breakdown, 15 °C was found to be the storage threshold temperature for a 30-d shelf life. This computer based tool can be used as a contribution in current regulation adjustments or modifications. 相似文献
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多效唑是蔬菜种植中常用的延缓类生长调节剂。为明确蔬菜中多效唑残留的膳食摄入风险,开展了马铃薯、番茄和茄子3个蔬菜品种的规范残留试验和市场抽样监测,并基于以上数据对蔬菜中多效唑残留进行了膳食摄入慢性风险和急性风险评估,提出了蔬菜中多效唑的推荐MRL值。结果表明,蔬菜中多效唑的国家估计每日摄入量为0.040~0.21μg/(kg bw·d),仅占ADI的0.04%~0.21%,国家估计短期摄入量为0.070~0.95μg/(kg bw·d),仅占ARf D的0.07%~0.95%,基于规范残留试验和市场监测得到的评估结果相一致,蔬菜中多效唑残留对我国各类人群的膳食摄入慢性风险极低,急性风险水平虽在不同人群和不同蔬菜品种中有差异,但整体风险也非常低,均在可接受范围内;蔬菜中多效唑残留的建议MRL值为0.5 mg/kg,该值对我国各类人群多效唑暴露的保护水平为12.5~50倍。 相似文献
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目的:评估即食生菜金黄色葡萄球菌(Staphylococcus aureus)引起食物中毒的风险,为风险管理措施的选择提供理论支持。方法:排查生菜在大棚和露地两种种植方式下各环境样本的污染率及污染水平,结合居民消费习惯和生菜中金黄色葡萄球菌的生长模型,描述生菜从农田到餐桌过程中金黄色葡萄球菌的变化,从危害识别、危害特征描述、暴露评估和风险特征描述4 方面评估我国即食生菜导致金黄色葡萄球菌中毒的风险。结果:大棚生菜的土壤中有金黄色葡萄球菌检出,检出率为0.04%,污染水平为-8.72~3.01(lg(CFU/g)),经过灌溉、采收、运输、销售、购买、贮藏及清洗等过程,生菜中金黄色葡萄球菌在食用前的污染平均值为-1.95(lg(CFU/g)),90%置信区间为-8.98~4.40(lg(CFU/g))。评估结果表明,我国因即食生菜导致金黄色葡萄球菌中毒的概率为2.72×10-4,每年因此引发的食物中毒病例约为77万 人。敏感性分析结果显示,土壤中金黄色葡萄球菌的初始污染水平对生菜中金黄色葡萄球菌的污染水平影响最大,其次为家庭贮藏温度及食用前清洗过程;控制生菜种植卫生环境、合理使用冰箱及清洗生菜可有效降低即食生菜引起金黄色葡萄球菌中毒的风险。 相似文献
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为定量分析低温乳化香肠加工中斩拌和灌装过程单增李斯特菌的交叉污染水平,将1 mL单增李斯特菌菌悬液接种于25 g肉样中,模拟香肠加工过程,分别测定斩拌和灌装场景下单增李斯特菌在不同介质间的转移率。基于斩拌和灌装过程中交叉污染结果,构建香肠加工过程中的暴露评估模型,比较指数模型、Beta-Poisson模型、Weibull-Gamma模型和Log-Logistic模型4 种剂量效应模型拟合健康人群和易感人群食用污染香肠后的发病率大小。结果表明:单增李斯特菌由设备至肉样的转移率显著高于由肉样至设备的转移率(P<0.05)。基于高估风险的角度,建议选用Weibull-Gamma模型进行消费者食用污染香肠后的发病率预测。对比未考虑斩拌和灌装过程中单增李斯特菌交叉污染的发病率结果,整合交叉污染后的发病率结果显著提高。 相似文献
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本文旨在研究欧盟GAP标准体系,并在此基础上引入在农产品种植养殖环节仍待推广的HACCP原理,拟根据蜜蜂生产过程及食品安全的影响度,对危害发生的可能性、严重性及控制措施进行分类,以促进对我国蜜蜂良好农业规范的研究工作. 相似文献
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Food safety should accomplish food and nutrition security. A key challenge to scale up food safety globally is to better leverage existing capacity and research working towards evidence-based decisions. At Ghent University since 2009 an annual 3-months international Intensive Training Program on Food Safety, Quality Assurance and Risk Analysis has been organized (www.itpfoodsafety.UGent.be). The trainees were asked to express their opinion on food safety concerns in their country and to select a case study to work on throughout the course. Main food safety issues had to do with bacterial pathogens, pesticide residues and mycotoxins which were challenged by lack of food safety knowledge and appropriate legislation and enforcement by government. They welcomed education and training on these topics in particular to elaborate on control measures including good hygienic practices, implementation of certified food safety management systems and setting of appropriate criteria. A number of topics are highlighted here in particular as these topics were shown to have a common ground of interest by several participants in several countries and throughout the years. These topics include among others safety of street foods, safe milk and cheese production, and risk assessment to control Salmonella and pathogenic E. coli in meat (and other foods). Although some recurring food safety issues could be identified, other topics are of particular concern in selected countries because of specific cultural appropriate eating habits. The world is changing fast. Problems change and the information stream is very intense. Leaders in food security should be aware about food safety as well, and will have to develop an attitude of continuous learning, critical thinking and be given the right tools(“know how”) to develop local solutions to address the emerging societal and environmental challenges to provide sufficient, safe, healthy, nutritious and sustainable produced food to the world's population. 相似文献