食源性致病微生物风险管理与控制

Risk Management and Control of Foodborne Pathogens

介绍食品安全管理的框架方法,包括采样和微生物检验,概述良好卫生规范及危害分析关键控制点系统如何达到某一食品或加工过程的特定食品安全目标(food safety objective,FSO)。FSO是企业在特定食品或食品操作中选择并实施控制危害的措施,为管理机构制定并实施监督程序以评估企业采纳管理措施的适当性,以及在不同国家监督程序的等同性方面的定量提供了科学基础。微生物检验是食品安全管理的有效手段,然而应在了解其局限性及其应用的益处和目的的情况下选择和应用微生物检验。食品工业制定有效的管理系统控制食品中特定的危害,其对于负有评估企业是否已经建立并充分实施食品安全管理系统职责的管理机构来说同样有效。

The purpose of this article is to introduce the reader to a structured approach for managing food safety, including sampling and microbiological testing. In addition, the text outlines how to meet specific food safety goals for a food or process using good hygienic practices（GHP） and the hazard analysis critical control point（HACCP） systems. FSOs（food safety objectives） can provide the scientific basis for industries to select and implement the measures that can control the hazard（s） of concern in specific foods or food operations and for control authorities to develop and implement inspection procedures to assess the adequacy of control measures adopted by industries, as well as to quantify the equivalence of inspection procedures in different countries. Microbiological testing can be a useful tool in the management of food safety. However, microbiological tests should be selected and applied taking into consideration their limitations, benefits and purposes. This study is expected to provide guidance to the food industry on how to establish effective management systems to control specific hazards in foods. This approach will similarly be of interest to inspection authorities with responsibility for assessing whether industries have developed and implemented adequate food safety management systems.