国内外食品质量安全状况评价体系分析  

The safety assessment system of food quality in the domestics and overseas

作　　者：潘静娴[1] 许建军[2] 王元风[1] 魏新林[1] 

机构地区：[1]上海师范大学生命与环境学院,上海200234 [2]中国标准化研究院,北京100088

出　　处：《食品工业科技》2009年第11期265-267,270,共4页Science and Technology of Food Industry

基　　金：中央基本科研业务费支持项目[56077Z-1582(2011706)];上海师范大学资助项目(SK200901)

摘　　要：从系统评估产生出发,简述了食品安全状况评价的发展历史和国内外现状,重点分析了国外的评价方法和数学模型。食品安全状况系统评价创立于20世纪90年代末,评价框架思路基于CAC创导的食品风险分析,评价方法和数学模型多样化,国内以模糊综合评判为主,注重整体状况的安全评价;国外主要有剂量-反应关系的生物学模型、概率暴露评估模型、决策评估法和相对潜力因素评估模型,注重化学物和生物危害物的暴露风险评估;实质等同原则用于新食品和遗传修饰食品安全性评估。From the history of system assessment, the development and situation of food safety assessment were summarized on the domestic and overseas, and the assessment methods and mathematics models were emphasized to the overseas.The food safety assessment system was founded in the end of the twentieth century, and its framed thought was based on the food risk analysis advocated by CAC.In the assessment system, many methods and mathematics models were established, but the fuzzy mathematics was mainly applied and the comprehensive assessment was focused on several foods in China. In overseas, such methods as biologically based dose response models, probabilistic approach, deterministic approach and relative potency factor approach were generally used, moreover, dietary risk assessments of exposure to chemicals and organisms were concernedly performed.To novel foods and foods derived from genetically modified organisms,the approach was referred to as the concept of substantial equivalence.

关 键 词：食品 质量安全 评价体系 食品风险分析 

分 类 号：TS201.6[轻工技术与工程—食品科学]