国内外食品工业用菌种致病性评价法规比较研究  

Comparison on regulations for pathogenicity evaluation of microorganisms used in food industry domestic and overseas

作　　者：刘明 李凤琴[1] LIU Ming;LI Fengqin(NHC Key Laboratory of Food Safety Risk Assessment,China National Center for Food Safety Risk Assessment,Beijing 100021,China;China National Research Institute of Food&Fermentation Industries,National Standardization Centre of Food&Fermentation Industry,Beijing 100015,China)

机构地区：[1]国家食品安全风险评估中心国家卫生健康委员会食品安全风险评估重点实验室 [2]中国食品发酵工业研究院全国食品发酵标准化中心

出　　处：《中国食品卫生杂志》2018年第6期606-611,共6页Chinese Journal of Food Hygiene

基　　金：保健食品用菌种致病性评价方法研究;保健食品原料目录研究专项课题(GXTC-18700106-06)

摘　　要：食品工业用菌种广泛应用于食品及食品添加剂的生产,菌种的安全性直接关系到食品安全和公众健康。致病性是菌种安全性的重要评价指标之一,我国对涉及微生物的新食品原料和添加剂新品种的申报,明确要求提供相关材料,但目前尚无致病性的标准评价方法 ,给食品安全带来潜在危害。本文就目前国内外食品、饲料等领域菌种致病性评价方法进行概述,为我国制定科学合理的食品工业用菌种评价方法提供参考和依据。Microorganisms are widely used in food industry during the production process of food and food additives.The safety of the strains are directly related to food safety and public health.Pathogenicity is one of the important evaluation indicators for the safety of the strains.It is also required in the application of novel food and new food additives related to microorganisms in China,but there is no standard method for safety evaluation so far.This paper reviews the regulations in pathogenicity evaluation of strains from international organizations and other countries in food,feed,etc.which will provide useful informations for the development of appropriate safety evaluation method in China.

关 键 词：食品工业用菌种 安全性评价 致病性 标准法规 

分 类 号：R155[医药卫生—营养与食品卫生学]