重大活动中食源性疾病的食品安全风险评估分级研究  

Food safety risk assessment and risk rating study for foodborne disease at major events

作　　者：刘明 曹梦思 彭雪菲 魏麟 郭新光 李春雷[3] 徐进 张建中[4] 李凤琴 LIU Ming;CAO Mengsi;PENG Xuefei;WEI Lin;GUO Xinguang;LI Chunlei;XU Jin;ZHANG Jianzhong;LI Fengqin(China National Center for Food Safety Risk Assessment,Beijing 100021,China;China National Research Institute of Food&Fermentation Industries Co.,Ltd.,Beijing 100015,China;People's Public Security University of China,Beijing 100038,China;National Institute for Communicable Disease Control and Prevention Chinese Center for Disease Control and Prevention,Beijing 102206,China)

机构地区：[1]国家食品安全风险评估中心,北京100021 [2]中国食品发酵工业研究院有限公司,北京100015 [3]中国人民公安大学,北京100038 [4]中国疾病预防控制中心传染病预防控制所,北京102206

出　　处：《中国食品卫生杂志》2021年第6期657-665,共9页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划项目(2018YFC1602700);北京市自然科学基金(7212145)。

摘　　要：目的基于我国历年食源性疾病事件发生的食品类别、风险类型及风险因子数据统计和特征分析,开展重大活动中的食品安全风险评估理论分级方法研究,为构建科学高效的预防控制体系提供理论指导。方法整理我国2002—2017年发生的食源性疾病数据,统计分析风险因子的发生可能性及风险结局的严重性,参考澳新风险评估方法评估重大活动中食品安全风险级别。结果食源性疾病涉及高风险食品类别和发生占比主要是蔬菜及其制品(29%)、肉及肉制品(26%)、水产及其制品(17%)、粮食及其制品(10%)、菌类及其制品(8%)。微生物性中毒事件是引发食源性疾病事件的主要因素,化学性中毒事件发生起数和致死人数逐年呈明显下降趋势,误食有毒动植物和毒蘑菇是致死最主要因素。对34种风险因子的风险评估基本集中在极严重风险(E级)、高危险度(H级)和中危险度(M级)风险等级,占比分别为56%、21%、23%。细菌性事件风险大部分处于极严重风险水平(E级),病毒和真菌毒素处于高危险度风险水平(H级),寄生虫性处于中危险度风险(M级)。除瘦肉精、组胺中毒外,发芽马铃薯、亚硝酸盐中毒、有毒动植物和毒蘑菇属于极严重风险水平(E级)。结论重大活动中食源性疾病风险整体较高,建议相关部门结合风险食品和因子评估分级结果,在食品采购贮存、加热灭菌、交叉污染、人员健康等关键环节开展监测和防控,并立项制定食源性疾病风险分级及防控的相关标准,为监管或保障部门提供执行依据。Objective Based on the food categories, risk types and statistical and characteristic analysis of risk factors of foodborne diseases incidents that occurred in China in previous years, rating method of food safety risk assessment in major events were researched in order to provide theory guidance for scientific prevention and control system. Methods Combining data of foodborne diseases in China from 2002 to 2017, the probability of occurrence of risk factors and the severity of risk outcomes were statistically analyzed, and food safety risk rating in major events was carry out according to Australia and New Zealand risk assessment method. Results Foodborne diseases involving high risk food categories and the proportion of occurrence were mainly vegetables and their products(29%), meat and meat products(26%), aquatic and its products(17%), grains and their products(10%), fungi and its products(8%). Microbial poisoning were the main factor of foodborne disease incidents. The number of chemical poisoning incidents and the number of deaths showed a significant decline year by year. Ingestion of poisonous animals, plants and poisonous mushrooms had become the main cause of deaths. The risk assessment of 34 risk factors was basically concentrated on extremely serious risk(level E), high risk(level H) and medium risk(level M), accounting for 56%, 21% and 23% of the 34 risk factors, respectively. The risk of bacterial incidents was mostly at a very serious risk level(level E), viruses and mycotoxins were at a high risk level(level H), and parasites were at a medium risk level(level M). In addition to clenbuterol poisoning, histamine poisoning and germinating potato poisoning, nitrite poisoning, poisonous plants and animals, and poisonous mushrooms belonged to the extremely serious risk level(level E). Conclusion The overall risk of foodborne diseases in major events is relatively high. It is recommended that relevant departments combine the result of risk food and factor assessment and classification to carry out monitor

关 键 词：重大活动 食源性疾病 食物中毒 食品安全 风险评估 风险分级 

分 类 号：R155[医药卫生—营养与食品卫生学]