食品安全的前沿进展

Leading edge development of food safety

中国的食品安全状况,自2008年三聚氰胺事件和2009年发布第一版《食品安全法》以来,取得了长足的进步。然而食品安全是一个长久的话题,因为中国农业和食品业的生产结构落后、地域辽阔、发展不平衡。为了将中国食品安全水平进一步提升,更上一层楼,必须就前沿发展达成共识,包括理念和实践。当前,食品安全的前沿理念应是“以风险为基础”来预防和应对潜在的和已发生的食品安全问题,而与之相对应的则是“以危害为基础”的理念。而实践则是根据理念确定需要优先解决的重点问题。文章阐述了两种理念导致的不同食品安全管理策略和措施,并列举了几个根据“以风险为基础”理念确定的重点食品安全问题(重要性、解决方案)。这些例子包括:致病性微生物引起的食源性疾病;抗生素的耐药性;食物过敏原的管控;化学性危害混合暴露的风险评估;以及毒理学替代方法。

Food safety in China has been significantly improved since the melamine crisis in 2008 and the promulgation of the first Food Safety Law in 2009.However,food safety is a long standing issue in China due to the backward productive structure of agriculture and food business.In order to further improve the food safety in China,it is critical to reach a consensus on the leading edge concept of food safety and the identification of priority areas based on the concept.The leading edge concept of food safety aims to prevent potential issues and deal with current issues based on the risk,i.e.risk-based approach,as opposed to the concept based on the hazard,i.e.hazard-based approach.Practice is to determine the key problems that need to be solved first according to the concept.This paper expounds the different food safety management strategies and measures caused by the two concepts,and lists several key food safety problems(importance and solutions)determined according to the concept of“risk-based”.These examples include foodborne diseases caused by pathogenic microorganisms,antimicrobial resistance,food allergen control,risk assessment of multiple chemical hazards exposure and alternative methods in food toxicology.