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化学性危害限量标准中危险性评估技术的应用

The Application of Risk Assessment Technology in the Establishment of Limit Standards for Chemical Hazards
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摘要 目的探讨危险性评估技术在化学性危害的危险性评估中的合理应用,为进一步制定有关限量标准提供科学依据。方法结合国内外危险性评估技术的应用,按照危险性评估的框架对不同种类的化学性危害的危险性评估技术进行分析。结果从危害的识别、危害特征的描述、暴露量评估、危险性特征的描述四个方面系统地论述了不同类别的化学性危害的危险性评估技术的选择与应用。结论危险性评估技术已经在世界范围内得到广泛认可,在实际工作中针对特定的化学危害采用适宜的评估技术是为食品安全决策提供科学依据的基础和保障。 Objective To explore the correct appheation of risk assessment technology and provide scientific evidence for the establishment of limit standards for chemical hazards. Methods Based on the national and international latest progresses in this area, the risk assessment technology according to the risk assessment framework for different kinds of chemical hazards was analyzed. Results Based on the detailed introduction of the four aspects including hazard identification, hazard characterization, exposure assessment and risk characterization, this article fia'ther described the selection and application of risk assessment technology for different kinds of chemical hazards. Conclusion Risk assessment technology has been internationally recognized. In practice, appropriate risk assessment technology should be applied to specific chemical hazard to provide scientific evidence for food safety related decision - making.
作者 王君
出处 《中国自然医学杂志》 CAS 2007年第2期122-125,共4页 Chinese Journal of Natural Medicine
关键词 化学性危害 限量标准 危险性评估 Chemical hazard Limit standard Risk assessment
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参考文献6

  • 1[1]Application of Risk Analyse in Food Standards.Report of the Joint FAO/WHO Expert Committee on Food Additives.World Health Organization:Geneva,1995.
  • 2[2]Principles for modelling low-dose response for risk assessment of chemicals,IPCS workshop,2004.
  • 3[3]Report of Joint FAO/WHO Expert Committee on Food Additives.Sixty-fourth Meeting,Rome,2005.
  • 4陈君石.危险性评估与食品安全[J].中国食品卫生杂志,2003,15(1):3-6. 被引量:51
  • 5[5]Environmental Health Criteria-Principles for Modelling Dose-response for the Risk Assessment of Chemicals(Draft),Prepared by the WHO Task Group,International Programme on Chemical Safety,WHO:Geneva,2004.
  • 6[6]Sixty-Fourth Report of Joint FAO/WAO Expert Committee on Food Addi-tives,World Health Organization:Rome,2005.

二级参考文献1

  • 1陈君石 高俊全.1990年中国总膳食研究I.化学污染物[J].卫生研究,1993,22:1-12.

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