食品中化学物危害风险分级研究进展  

Research progress on hazardous risk ranking of chemical substances in food

作　　者：陈尚[1] 周少君[2] 邓小玲[2] 吴炜亮[2] 

机构地区：[1]中山大学公共卫生学院,广东广州510080 [2]广东省疾病预防控制中心,广东广州511430

出　　处：《中国食品卫生杂志》2017年第3期374-378,共5页Chinese Journal of Food Hygiene

基　　金：广东省省级科技计划项目社会发展领域(2015A020218002)

摘　　要：食品风险分级是风险评估的形式之一,主要通过综合分析污染物浓度水平、消费者的膳食暴露量以及公众健康危害程度等因素,对风险危害进行量化分级排序,以达到快速识别和筛选高危食品和化学物危害组合的目的。本文综述了国内外常用的风险矩阵、优先指数、半定量食品风险分级模型等食品风险分级方法,阐述了各种方法的原理、指标,旨在为建立食品中化学物危害风险管理的优先次序提供方法学参考,协助监管部门制定有针对性的风险管理措施。Risk ranking is one of the most effective risk assessment approaches, which is employed to proceed quantitative classification of risks from different chemical hazards to give a rapid identification and screen the high-risk food and chemical hazards through comprehensive analysis and consideration of the factors including the levels of contamination,dietary exposures,and hazardous effects to public health. This paper reviews the primary published risk ranking frameworks and models including risk ranking matrix,priority index and semi-quantitative food risk classification model,and integrally analyzed the theories of risk ranking,methods and characteristics of different approaches to offer the references of methodology for setting the priority of the chemical hazards in food during the risk management to solve the ranking problem of food risk hazards in practical work and to assiste formulate the specific risk management measures.

关 键 词：食品安全 化学物 风险分级 风险评估 综述 

分 类 号：R155[医药卫生—营养与食品卫生学]