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Methodology and Application for Health Risk Classification of Chemicals in Foods Based on Risk Matrix 被引量：11

Methodology and Application for Health Risk Classification of Chemicals in Foods Based on Risk Matrix
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摘要 The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence and likelihood of adverse effects based on risk matrix.Score definitions and classification for the consequence and the likelihood of adverse effects are proposed.The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors：‘low＇,‘medium＇,‘high＇.Its use in an actual case is shown. The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence and likelihood of adverse effects based on risk matrix.Score definitions and classification for the consequence and the likelihood of adverse effects are proposed.The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors：‘low＇,‘medium＇,‘high＇.Its use in an actual case is shown.
作者 ZHOU Ping Ping LIU Zhao Ping ZHANG Lei LIU Ai Dong SONG Yan YONG Ling LI Ning
机构地区 China National Center for Food Safety Risk Assessment Key Laboratory of Food Safety Risk Assessment
出处 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2014年第11期912-916,共5页 生物医学与环境科学（英文版）
基金 supported by the Health and Family Planning Commission&National Major Scientific and Technological Special Project(2014ZX09304307)
关键词 likelihood consequence intersection colors toxicity intake magnitude Medium judgment chemicals likelihood consequence intersection colors toxicity intake magnitude Medium judgment chemicals
分类号 F203 [经济管理—国民经济] F426.82 [经济管理—产业经济]
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参考文献10

  • 1Ross T, Sumner J. A simple, spreadsheet-based, food safety risk assessment tool. ICFMH, 2002; 77, 39-53.
  • 2Newsome R, Tran N, Paoli GM, et al. Development of a risk-ranking framework to evaluate potential high-threat microorganisms, toxins, and chemicals in food. Journal of Food Science, 2009; 74, R39-45.
  • 3The U.S. Food and Drug Administration. Risk Ranking Tool User's Guide. 2009. Available at: http://foodrisk.org/default/ assets/File/RRT_Users_Guide.pdf, [2014-04-03].
  • 4Pamela AE, Zachary FL. Risk matrix user's guide version 2.2. 1999; 1-52. Available at: http://www2.mitre.org/work/sepo/ toolkits/risk/ToolsTechniques/files/UserGuide220.pdf, [2014-04- 03].
  • 5European Food Safety Authority. Scientific Opinion on the development of a risk ranking framework on biological hazards. EFSA Journal, 2012; 10, 2724.
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  • 7Health and Family Planning Commission of the People's Republic of China. China's GB15193. 3 Acute Oral Toxicity Test (draft for comment). 2011; Available at: http://www.moh. gov.cn/mohwsjdj/s10602/201112/53726.shtml, [2014-04-03].
  • 8FAO and WHO. Food safety risk analysis - a guide for national food safety authorities (FAO Food and Nutrition Paper No.87). 2006. Available at: http://www.fao.org/ag/agn/fsqu/49.htm, [2014-04-03].
  • 9Bos PM, Boon PE, van der Voet H, et al. A semi-quantitative model for risk appreciation and risk weighing. FCT. 2009; 47, 2941-50.
  • 10The national food safety risk assessment expert committee. Risk assessment of dietary trans fatty acids intake in Chinese population. Technique Report No.2012-002. (In Chinese).

同被引文献156

引证文献11

二级引证文献38

Biomedical and Environmental Sciences
2014年 第11期

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