食品微生物危险性评估被引量：19

Food microbiological risk assessment

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摘要食品中来自微生物性危害的危险性密切关系到人类的健康。国际食品法典委员会确定的微生物危险性评估框架包括四个主要步骤 :危害的确定、危害特征的描述、暴露评估和危险性特征的描述。这些步骤构成了评估食用可能污染致病菌或和微生物毒素的食品而对人产生不良健康后果及其发生概率的系统过程。本文结合这一领域的研究进展 ,对微生物危害危险性评估框架的各个部分及其相关因素作了综述性介绍。 The risk caused by microbiological hazards in food is very concerned to human health.Codex Alimentarius Commission(CAC) has constructed a framework on conducting microbial risk assesment,which involves four main steps:Hazard Identification,Hazard Characterization,Exposure Assessment and Risk Characterization.Risk assessment applied to microbial food safety is a scientifically based methodology to estimate the probability and severity of a health disturbance as a consequence of consumption of food contaminated by microorganism or microbial toxins.Each step of the framework and the related influence factors were summarized in the article.

作者赵志晶刘秀梅

机构地区中国疾控中心营养与食品安全所

出处《中国食品卫生杂志》 2003年第4期341-345,共5页 Chinese Journal of Food Hygiene

基金科技部国家自然科学基金社会公益基金项目~~

关键词微生物危害危险性评估食品微生物学评估原则 Risk Assessment Food Microbiology Risk Factors

分类号 R155 [医药卫生—营养与食品卫生学]

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