| 调味品氯丙醇污染状况与各国的危险性管理 |
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| 引用本文： | 傅武胜,吴永宁,赵云峰. 调味品氯丙醇污染状况与各国的危险性管理[J]. 中国调味品, 2003, 0(8): 14-19,28 |
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| 作者姓名： | 傅武胜 吴永宁 赵云峰 |
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| 作者单位： | 1. 福建省卫生防疫站,福建,福州,350001
2. 中国疾病预防控制中心营养与食品安全所,北京,100050 |
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| 摘 要： | 概述了氯丙醇(3—MCPD，1，3—DCP)污染物在调味品的污染状况，综合了世界各地区根据危险性评估结果，所制定的降低酱油、HVP氯丙醇污染的危险性管理措施。
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| 关 键 词： | 调味品 氯丙醇 污染状况 危险性管理 酱油 危险性评估 |
| 文章编号： | 1000-9973(2003)08-0014-06 |
Contamination of condiment and risk management in the world |
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| Fu Wusheng,Wu Yongning,Zhao Yunfeng. Contamination of condiment and risk management in the world[J]. China Condiment, 2003, 0(8): 14-19,28 |
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| Authors: | Fu Wusheng Wu Yongning Zhao Yunfeng |
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| Abstract: | This paper reviewed the contamination of the new food contaminant-chloropropanols in some countries and regions.The main risk management measures around the world,which depended on the current risk assessment,were also summed up in the paper. |
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| Keywords: | monoch1oro-1 2-propanedio1 3-MCPD ch1oropropano1s 1 3-DCP risk management risk assessment contamination |
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