食品微生物风险分级研究进展  

Progress of risk ranking for food microbiological hazards

作　　者：朱江辉[1] 宋筱瑜[1] 王晔茹[1] 徐海滨[1] 宫丹阳 贺复生 梁亮 王金龙 闫连富 

机构地区：[1]国家食品安全风险评估中心卫生部食品安全风险评估重点实验室,北京100022 [2]北京华宇软件股份有限公司,北京100086

出　　处：《中国食品卫生杂志》2015年第3期322-329,共8页Chinese Journal of Food Hygiene

基　　金：食品安全科技监管追溯体系的构建及示范应用(D131100004813002)

摘　　要：通过开展食品中微生物危害的风险分级研究,筛选高危食品和微生物危害进行重点监管是国际上控制食品微生物危害的通行策略,但是目前尚无国际通用的食品微生物风险分级模型。本研究对国际上已经开展的食品微生物风险分级研究进行回顾,指出了存在的问题,并提出了基于风险监测的定量风险分级模型的构想。It is widely accepted in the world to prioritize the food, microbiological hazards and its combinations using risk ranking techniques before food safety supervisions and quantitative microbiological risk assessments were performed, however there is no universal methodology available for risk ranking. The present study reviewed the published risk ranking framework for food microbiological hazards, figured out their disadvantages and put forward an opinion to build a quantitative risk ranking model for microbiological hazards based on risk surveillance data.

关 键 词：食源性疾病 微生物危害 风险分级 风险分析 

分 类 号：TS201.6[轻工技术与工程—食品科学]