摘要
综述了农产品中微生物风险评估(MRA)的研究方法,分别总结了其中4个步骤:危害识别、危害特征描述、暴露评估、风险特征描述在实施过程中的重要因素及各自特点。对比了微生物风险评估与危害分析和关键控制点(HACCP)体系的关系,最后分析比较了微生物风险评估区别于其他物理、化学因素风险评估的难点。
Microbiological risk assessment （MRA） in agricultural products were summarized in this paper. We also discussed the important factors and characteristics of four phases in risk assessment： hazard identification, hazard characterisation, exposure assessment and risk characterisation. Relationships between MRA and HACCP in MRA was analyzed. Finally, we distinguished the difficulty of MRA from other types of physical and chemical risk assessment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第4期118-121,共4页
Food and Fermentation Industries
基金
农业部948重大专项课题"农产品质量安全风险分析准则的引进与建立"资助。
关键词
微生物
风险评估
危害
HACCP
microbiological , risk assessment, hazard, HACCP
