植物类新食品原料安全性评估申报材料常见问题及浅析  

Common issues and analysis of application materials for safety assessment of novel food ingredients from plants

作　　者：卢昊[1] 曲敏[1] 黎炎梅[1] LU Hao;QU Min;LI Yanmei(Hubei Center for Disease Control and Prevention,Hubei Wuhan 430079,China)

机构地区：[1]湖北省疾病预防控制中心,湖北武汉430079

出　　处：《中国食品卫生杂志》2024年第12期1373-1376,共4页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划项目子课题(2023YFF1104002-01)。

摘　　要：近年来,植物类原料作为一种可再生资源,其开发利用成为食品工业发展中的一股重要新兴力量。原料安全性评估涉及环境资源利用和食品安全的内容,本文简述了植物类新食品原料安全性评估申报材料的常见问题并进行分析,介绍提交申报材料时需要重点关注的内容,以期为申请企业科学有效提供评审材料提供参考。In recent years,as a renewable resource,the development and utilization of plant-based ingredients have become an important emerging force in the development of the food industry.The safety assessment of ingredients involves the utilization of environmental resources and food safety.This paper briefly summarizes and analyzes the common issues in the application materials for the safety assessment of novel food ingredients from plants,introducing the key points that need to be focused on when submitting the application materials,in order to provide reference for scientific and effective evaluation materials for application enterprises.

关 键 词：新食品原料 安全性评估 申报 

分 类 号：R155[医药卫生—营养与食品卫生学]