食品中的化学性风险及预防措施

Chemical risk and its preventive measures in food

食品的化学性污染分为内源性和外源性。初级农产品中可能含有某些对人体不利的成分;农作物在生长过程中也有可能受到外来化学物质的污染,包括环境中的污染物、生长过程中使用的农药和肥料等;食物在从农场到餐桌的过程中经过加工也可能会发生一系列衍生性反应,产生新的有害物质;另外,不法商贩的非法添加和成品的包装污染也会给食品带来化学性风险。本文分析和总结了我国食品化学性风险现状,并提出了预防食品化学性污染的措施。建议有关部门制订完善的法律法规,形成多部门统一联动的监管队伍,增加风险监测频次和扩大覆盖范围,并及时公布检测结果,必要时可以根据风险评估对食品企业提出预警。同时应加强宣传,普及科学知识,让全民参与到维护食品安全中来,实施食品安全战略,全面提升食品质量安全。

The chemical contaminations in food can be divided into endogenous and exogenous. Primary agricultural products may contain certain adverse ingredients to human. The crops may also be polluted from chemical substances in the growing process, including environment pollutants, pesticides and fertilizers, etc. At the same time, the process of food processing from the farm to the table may also produce a series of derivative reactions that produces new and harmful substances. In addition, the illegal addition of illegal traders and the packaging pollution of finished products will also bring chemical risks to the food. This paper analyzed and summarized the present situation of food chemical risk in China, and put forward some measures to prevent food chemical contaminations. The relevant departments should formulate the perfect laws and regulations and formlinkage supervision team of many departments. If necessary, the food enterprises can be warned according to the risk assessment. At the same time, we should strengthen publicity, popularize scientific knowledge, engage the whole people in the maintenance of food safety, implement the food safety strategy, and fully improve food quality and safety.