突发食品安全风险的早期识别  

Early identification of emerging food safety risk

作　　者：罗季阳[1] 张晓娟[2] 王欣[1] 杨倩[1] 孟兆祥[1] 李经津[1] 罗袆[1] 

机构地区：[1]中国检验检疫科学研究院食品风险管理与应用研究所,北京100123 [2]总后军需装备研究所,北京100010

出　　处：《食品工业科技》2012年第20期53-55,59,共4页Science and Technology of Food Industry

基　　金：国家质检公益性行业科研专项(201110019)

摘　　要：综述了突发食品安全风险的定义、分类、早期识别的机理和一般程序。突发食品安全风险是未预料到的偶发或自然产生的食品安全风险,同时也包括了食品生产者的欺诈和恶意行为所导致的风险。突发食品安全风险的早期识别是控制该类风险的关键,一般的早期识别是通过监测、收集和分析不同来源的数据、信息,根据相关专家对风险因素发展和变化趋势的评估来探寻食品供应链中新的潜在危害,其中风险信息的选择和设置对于突发食品安全风险的识别非常重要。The research progress of emerging food safety risk was reviewed,including its definition,category, early identification mechanism and procedure. Emerging food safety risk can be defined as unanticipated risks that occur accidently or naturally,as well as those arising from deliberate fraud or acts of malevolence. In order to prevent emerging risks,it is key to identify emerging risks in early stage. The early identification is procedure that explore novel issue and potential new threats in food supply chain by the monitoring,collection and analysis of data and information from different types of sources,with a view to identifying trends and developments of risk factors. The selection and settings of risk informations is very important in this procedure.

关 键 词：突发风险 食品 安全 识别 

分 类 号：TS201.6[轻工技术与工程—食品科学]