我国食品用菌种安全性管理现状及国内外管理方式对比研究

Safety Management of Microbial Food Cultures in China and Comparison of National and International Management Mode

食品用菌种通常作为发酵剂或食品原料(即益生菌)使用,在食品工业生产中占有非常重要的地位。为实现食品用菌种的规范化管理,尤其是确保菌种在食品中使用的安全性,不同国家和地区根据本国情况和管理体制特点,建立了各具特色的管理模式。通过总结和梳理我国食品用菌种管理的相关标准和规定,横向对比国际组织,以及欧盟、美国、澳大利亚和新西兰、加拿大等国家和地区食品用菌种管理的相关规定,分别阐述和分析了不同管理模式下的管理机构和职能、管理权限、管理方式以及安全性评价的内容、流程和要求等。结合我国食品用菌种管理情况,对比和分析了不同国际组织、国家和地区对"新菌种"的界定及管理模式,以及菌种安全性评估一般要求等具体管理措施的差异及特点。我国已经初步建立了较为完善的食品用菌种管理制度,但对食品用菌种的管理仍面临诸多挑战。结合菌种管理工作遇到的问题,提出了完善菌种评价要求,建立上市后跟踪评价机制,完善标签标识标准等建议,为进一步完善食品用菌种的管理模式,提升管理效率,促进我国相关产业的可持续发展提供参考。

Microbial food cultures(MFC) usually used as starter cultures or food raw materials(also known as probiotics) plays highly significant roles in food industry. In order to establish standardization for MFC management, especially to ensure the safety of MFC used in food,different countries and regions have developed various management models based on their unique conditions and management system characteristics.The standards and regulations of MFC in China were summarized. Different management agencies, their responsibilities and extent of competence, distinguishing features of management models, as well as contents, procedures and requirements on risk assessment were elaborated and analyzed respectively through horizontal comparison of management regulations in European Union, United States of America, Australia, New Zealand, Canada, etc. Based on the administration situation of MFC management in China, the definition and management of "novel MFC"and characteristics of specific management measures such as general requirements for safety assessment in different international organizations, countries and regions were compared.The system of MFC management had been established but still faced many challenges in China. In order to provide references for the improvement of management model and promote management efficiency, the advices encountered in the MFC management were put forward, including suggestions of improving requirements for risk assessment, establishing a post-market follow-up evaluation mechanism, and improving food labeling standards.