江南大学第1章绪论2食品安全基本知识

第一章绪论2

ContentIntroductionEconomicandsocialimpactoffoodcontaminationBiologicalcontaminationChemicalsandtoxicantsinfood

知识预测

了解你对食品安全基本知识有多少认识？是或非？污染是指存在食品中的天然有害物质（）两位或以上人士进食同样的食物后出现相同的疾病便确定是集体食物中毒（）潜在危害性食品通常是干的、含蛋白质，以及酸性非常高的食品（）学龄前的儿童可能比成人更容易因进食污染食物而生病（）FoodSafetyfromFarmtoTable是指整个食品加工过程的安全性（）基本概念食品安全FoodSafety污染Contamination危害Hazard绝对安全性Absolutesafety相对安全性RelativesafetyWhatisfoodsafety?

Thetoxicantandinjurantcouldnotexistinfood,whichmayharmorthreatenthehealthofpopulationandtheiroffspring.食品中不应含有可能损害或威胁人体健康的有毒、有害物质或因素，从而导致消费者急性或慢性毒害或感染疾病，或产生危及消费者及其后代健康的隐患。Thedegreeofconfidencethatfoodwillnotcausesicknessorharmtotheconsumerwhenitisprepared,servedandeatenaccordingtoitsintendeduse.*

Define:FoodSafetyProtectingthefoodsupplyfrommicrobial,chemical(ierancidity,browning)andphysical(iedryingout,infestation)hazardsorcontaminationthatmayoccurduringallstagesoffoodproductionandhandling-growing,harvesting,processing,transporting,preparing,distributingandstoring.Thegoaloffoodsafetymonitoringistokeepfoodwholesome.

Foodborneillnessorfoodpoisoningiscausedbyconsumingfoodcontaminatedwithpathogenicbacteria,toxins,viruses,prionsorparasites.Suchcontaminationusuallyarisesfromimproperhandling,preparationorstorageoffood.Foodborneillnesscanalsobecausedbyaddingpesticidesormedicinestofood,orbyaccidentallyconsumingnaturallypoisonoussubstanceslikepoisonousmushroomsorreeffish....

Accesstosafefoodsuppliescontinuestobeamajorissueinworldpublichealth.Despitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.Themajorityofdiseaseagentsthatcontaminatefoodarebiological,posingawiderangeofhealthconsequences,butchemicalcontaminationhasalsobecomeacauseforpublichealthconcern.

Researchersinthesedisciplineshaveinteractedtominimizethepotentialhealthhazardstoconsumers,byestablishingstandardsthatbothguaranteethesafetyandnutritionalvalueoffooditemsconsumedandpermitregulatoryandcontrolmeasurestobeimplemented,therebyrecognizingthatgoodscienceisimperativeforeffectiveregulations,andthatadequatecontrolmustbebasedontheseregulations.Codex

Alimentarius食品安全的现代内涵食品安全至今尚缺乏一个明确的、统一的定义。1984年，世界卫生组织文件

《食品安全在卫生和发展中的作用》“食品安全”与“食品卫生”作为同义语，定义为：生产、加工、储存、分配和制作食品过程中确保食品安全可靠，有益于健康并适合人消费的种种必要条件和措施。l996年世界卫生组织文件《加强国家级食品安全性计划指南》食品安全性：对食品按其原定用途进行制作和／或食用时不会使消费者受害的一种担保。食品卫生：为确保食品安全性和适合性在食物链的所有阶段必须采取的一切条件和措施。不符合社会的发展Despitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.随着科技的进步，我们认识到污染食物造成了大部分的人类疾病。DefinitionofHazard危害的定义Itreferstothecontaminationwhichwereharmfultohumanhealth.指能引起人类致病或伤害的污染或情况

Contamination污染Thesituationexistnaturallyorbyman-made,whichmaybeharmfultopeople可能会造成危害的人为或自然存在情况造成污染的各环节污染的来源其他污染来源哪些物质或成分应划作有毒、有害类?“不应”或“不能”代表的界限是什么？除明显致病的以外，所谓慢性毒害、慢性病、健康隐患、对后代的后效等，如何解释？美国学者Jones曾建议区分：绝对安全性相对安全性绝对安全性：被认为是指确保不可能因食用某种食品而危及健康或造成伤害的一种承诺，也就是食品应绝对没有风险。由于在客观上人类的任何一种饮食消费甚至其他行为总是存在某些风险，绝对安全性或零风险是很难达到的。“喝凉水都塞牙”相对安全性：一种食物或成分在合理食用方式和正常食量的情况下不会导致对健康损害的实际确定性。1、任何食物成分，尽管是对人体有益的成分或其毒性极低，若食用数量过多或食用条件不当，都可能引起毒害或损害健康。如：食盐摄入过量会中毒，过度饮酒伤身体。2、饮食的风险不仅来自生产过程中人为施用的农药、兽药、添加剂等，还大量来自食品本身含有的天然毒素。3、过度偏食可能使食品中某些化学成分在人体超量积累达到有害程度。4、某些食品的安全性又因人而异如：（1）鱼、蟹类水产品经合理的加工制作及适量食用，对多数人是安全的，但对少数有鱼类过敏症的人可能带来危险。（2）食物中某些微量有害成分的影响，也往往往对该成分敏感的人群中表现出来。一种食品是否安全，取决于：

©制作过程

©食用方式是否合理

©食用数量是否适当

©食用者自身的一些内在条件毒性：物质在任何条件下对有机体产生任何种类(慢性或急性)损害或伤害的一种能力包括：损害正在发育的胎儿(致畸胎)

改变遗传密码(致突变)

引发癌症(致癌)的能力等。“三致”传统的看法：评价一种食物或成分是否安全，并不是根据其内在的固有毒性，而是看其是否会造成实际危害。食品风险等级安全食品Safetyfood常规食品Conventionalfood无公害食品Free-pollutantfood绿色食品GreenFood有机食品Organicfood各地各级高风险食品1、国家质检总局2、浙江实行食品风险分级管理3、美国警惕：七种“风险食品”4、广西首次划定高风险食品5、福州食品小作坊将禁产11类产品6、北京将糕点、乳制品列为“高风险食品”

1、国家质检总局五类食品被挂牌高风险食品分别是乳制品、肉制品、酱腌菜、食醋、饮料，国家将对食品实行分类管理,被国家重点监管。国家质量监督检验检疫总局近日下发《关于进一步加强食品质量安全监管工作的通知》，乳制品、肉制品、酱腌菜、食醋、饮料等5类产品被列为高风险食品。增加的发证检验项目具体包括：乳制品增检微生物、肉制品增检胭脂红、苯甲酸；对酱腌菜增检苏丹红、工业盐和对羟基苯甲酸酯；食醋增检工业冰醋酸；饮料增检香精香料和甜味剂。重点检验涉及人身安全健康的项目，如食品添加剂、重金属和微生物等。2、浙江实行食品风险分级管理浙江省质量监督管理局经过对食品风险程度分析后，于日前发布了《食品及食品用产品质量安全分级目录(试行)》，把食品分为高风险、中风险和低风险三类进行管理。根据风险程度，该局把食品分为高风险、中风险、低风险三类。其中高风险食品包括肉制品、乳制品、食品添加剂、婴幼儿食品、配制酒、发酵酒等7类；中风险食品包括饮料、禽蛋、蜂产品等15类食品和编制物品、木制品、食品用纸制品等9类食品用产品；低风险食品包括加工或保藏的蔬菜、水果和坚果等4类食品和铁、钢或铝等金属的罐、桶和容器等3类食品用产品。3、美国警惕：七种“风险食品”根据美国科学家的最新研究成果，有7种食物是能够携带传染病菌的“风险食品”。加利福尼亚州卫生服务部的公共卫生硕士维斯等研究者近日公布了他们的研究报告，向人们发出警告，有7种食物是能够携带传染病的“风险食品”：制作过于精致的汉堡、牛肉酱、生鱼、牡蛎、生的或未经高温处理的牛奶、半生不熟的鸡蛋、紫花苜蓿芽。4、广西首次划定高风险食品把食品及食品用产品的风险水平分为“低风险、中风险、高风险”３类。其中，“高风险”食品包括肉类加工制品、乳制品、食品添加剂、婴幼儿食品、白酒５类食品。5、北京将糕点、乳制品列为“高风险食品”肉制品、乳制品、饮料、蜜饯、婴幼儿配方乳粉、豆制品、糕点制品及酱腌菜被确定为“高风险食品”。Whoisthehighergroup？食品污染和危害因素分析Wherecomesfromthehazards?危害来自何方？Biological生物危害Chemical化学危害Physical物理危害Themajorityofdiseaseagentsthatcontaminatefoodarebiological,posingawiderangeofhealthconsequences,butchemicalcontaminationhasalsobecomeacauseforpublichealthconcern.

主要危害是生物危害，但化学危害也威胁着人类健康。Biologicalhazard

生物危害Biologicalhazardincludingbacterial,virus,andparasite生物危害包括致病菌、病毒、寄生虫。Resource:foodmaterialandfoodprocessing

食品中的生物危害既有可能来自于原料，也有可能来自于食品的加工过程。DiarrheaWhiletraditionallyitwasthoughtthatcontaminatedwatersupplieswerethemainsourceofpathogenscausingdiarrhea,itisnowshownthatupto70%ofdiarrhealepisodesmaybefoodborne.25%ofalldiarrhealepisodesininfantsandchildrenwerecausedbyE.coli,5-15bycampylobacteriosisand10-15%byShigellosis;ThediarrheaillnessduetoCyclosyporacayetanensiswasattributedtoconsumptionofimportedfreshraspberries,probablycontaminatedthroughwater.Theparasitesmaybetransmittedthroughthefecal-oralroute.HepatitisAHepatitisAiscommonallovertheworld:some10-50personsper100,000areaffectedannually.Shellfishgrownincontaminatedwaterhaveoftenbeenrecognizedasasourceofthisdisease.FoodinfectedbyfoodhandlersandnotsubsequentlysufficientlyheatedandrestaurantareknowntotransmithepatitisA.E.ColiO157:H7OutbreaksofE.ColiO157:H7arecausingconcerninmanycountries(suchasAustralia,Canada,Japan,theUnitedStates,ScotlandandAfrica),becausethepathogencausedseveredamagetohealth,andevendeath,particularlyinchildren.Drinkingwater,cookedmaize,freshradishsproutsandcoldcookedmeatwerethevehiclefortransmission.SalmonellaenteritidisInmanycountries,poultrymeat,eggs,andfoodscontainingeggshavebeenidentifiedasthepredominantsourcesofthispathogen.Incertaincountries,upto60-100%ofpoultrymeatiscontaminatedwithSalmonellaspp.andCampylobacter,andmeat,frogslegs,chocolate,andmilkhavealsobeenimplicated.In1985,some170,000-2000,000personswereinvolvedinanoutbreakofsalmonellosisinChicago,whichwascausedbycontaminatedpasteurizedmilk.ChronichealthproblemSomefoodbornediseases(e.g.,listeriosisandtoxoplasmosis)areparticularlydangerousduringpregnancy,astheycaneitherbefataltothefetusorcauseseveredeformation.About3fetus/infantofevery1,000pregnanciesareaffectedbytoxoplasmosis.Chronicconditionssuchasjointdisease,immunesystemdisorders,cardiovasculardisease,disordersoftherenalsystem,andpossiblyevencancer.MycotoxinsMycotoxins,thetoxicmetabolitesofcertainmicroscopicalfungi(molds),maycauseseriousadverseeffectsinhumansandinanimals,besidesacuteintoxication,whicharecapableofcausingcarcinogenic,mutagenic,andteratogeniceffects.Currentlyseveralhundredmycotoxinshavebeenidentified.Aflatoxinisthemostwell-knownandimportantmycotoxinfromaneconomicpointofview.PlanttoxicantsToxicantsinedibleplants,andpoisonousplantsthatresemblethem(mushrooms,certainwildgreenplants),areimportantcausesofillhealthinmanyareasoftheworld.Insomeplaces,thepoorersectionsofthepopulationeatgrainsknowntobepotentiallytoxicoutofhunger.Seedsofplantsproducingpyrrolizidinealkaloidshaveaccidentlycontaminatedwheatandmillet,leadingtoacuteandchronicliverdisease.InEuropemisidentificationoftoxicmushroomsisbyfartheleadingcauseofillnessandhealthinthiscategory.Wheredothebiologicalcontaminantscomefrom?FactorsresponsibleforthehighprevalenceoffoodbornediseasescausedbybiologicalcontaminantsIndevelopingcountries,foodanddrinkingwaterarefrequentlycontaminatedwithpathogens.1.Lackofbasicsanitation,lackoffuelforcooking,inappropriatefoodstoragefacilities,anduseofofuntreatednight-soilasfertilizercontributetotheintroductionofpathogensintothefoodchain.2.Peopledonotknowthatdiseasessuchasdiarrhea,hepatitisA,andpoliomyelitisaretoagreatextentfoodborne.Thatis,lackofknowledgeaboutbasicfood-safetymeasures.Howtopreventandcontrolthebiologicalhazard?

生物危害的控制措施Thehealthproblemsrelatedtofoodcontaminantoftendifferbetweencountriesandregionsoftheworld.Butthebasicprinciplesforpreventionandcontrolaresimilar.1.Improvingthehygieneicqualityofrawfoodstuffsattheagriculturelevel,byapplyingtheprinciplesofgoodagriculturalpracticeandanimalhusbandryandimprovingtheenvironmentalconditionsunderwhichanimalsareraised.2.Applicationoffood-processingtechnologies.Pasteurization,sterilization,fermentation,orirradiationcanincreasetheavailabilityoffoodsbyextendingtheirshelflifeandcancontributetotheirsafetybyreducingoreliminatingthepathogenicmicroorganisms.Applicationofagoodfoodsafetyassurancesystemduringoperationsareessential.HACCPisimportant,whichwouldensuresafetyofprocessedandmanufacturedfoods.3.Whentheabovetwomethodsfail,thethirdlineneedapply.

Educationoffoodhandlersintheprinciplesofsafefoodpreparation.Forexample:(1)Insufficientcookingorreheatingoffood.(2)Preparationoffoodseveralhourspriortoconsumption,combinedwithinadequatestorageconditions(3)Useofcontaminatedrawfoodmaterial(4)Cross-contaminationinthefoodpreparationpremises(5)InfectedorcolonizedpersonschargedwiththepreparationofmealsEspeciallythewomenandchildren(1).

Microbiologicalhazards

致病菌危害和预防措施Control控制措施:TimeandTemperature(heatingandcooking,coolingandfrozen时间/温度控制（加热和蒸煮，冷却和冷冻）Fermentation/pH发酵/或PH值控制SaltandAntisepticreagent盐或其他防腐剂的添加Drying干燥Material来源控制(2).

Virus病毒危害及其预防

Control控制措施:Cooking蒸煮(3).

Parasite寄生虫的危害极其预防

Control控制措施:

Controllingthediet饮食控制inactive/remove失活/去除。Whatischemicalhazard?

化学危害Chemicalhazardsexitanystepofthefoodprocedure化学污染可以发生在食品生产和加工的任何阶段.Maincomponent,foeexample,pesticide,veterinarydrugsandfoodadditivesarenoharmfulatasuitablelevel,butifexceedthelimitlevel,theyareharmful.化学品，例如：农药、兽药和食品添加剂等适当地、有控制地使用是没有危害的，而一旦使用不当或超量就会对消费者形成危害。Classified分类：Existednaturally:Environmentalchemical天然存在的化学物质：环境中的污染物多氯联苯，重金属等EnvironmentalchemicalPolychlorinatedbiphenyls(PCBs),maycausedacuteandcarcinogeniceffects,LevelsofPCBSfoundinadiposetissueofwomenintheunitedStateshavebeenassociatedwithdevelopmentalandbehavioraldeficitsintheirinfants.Twolarge-scaleincidentsoccurredinJapanandinTaiwan,China,afterconsumptionofcontaminatededibleoil..DDThasbeenshowntobeassociatedwithanincreasedriskofpancreaticcancerandbreastcancer,whichwaswidelyusedasaninsecticideforagriculturalpurposesandforthecontrolofvectorbornediseases.Addedintentionally:foodadditive有意加入的化学物质：食品添加剂（防腐剂、如：亚硝酸盐和亚硫酸盐；营养强化剂、色素等）加工过程中产生的化学污染物多环芳烃氯丙醇Addedunintentionally:pesticide,PCBs,chemical无意或偶尔进入食品的化学物质VeterinarydrugresiduesPesticideresiduesHowtocontrolchemicalhazard?

化学危害及预防措施

Material来源控制Process生产控制Label标示控制thequantitiesofaddedchemicalsliewithinthelimitspermittedbycurrentlegislation.Forthispurpose,theprimaryindustry(producersoftheagricultural,animal,andfisheryproducts)andtheprocessingindustrieshavetocomplywithlawsandregulationsandmustobservetheprinciplesoffoodagricultural,animalhusbandry,andmanufacturingpractices.Thesecondlineofdefenseistheapplicationoftechnologiesthatcanpreventorreducetheuseofchemicalsinfood.Forexample,bydryingcropstopreventmoldgrowthandtheproductionofmycotoxinsinfoodduringstorage.Biotechnologycanbeusedfortheselectionofplantsresistanttodiseasesandinthiswaydecreasetheneedforpesticideuse.Foodirradiationcanreplacetheuseofpotentiallyharmfulchemicalsforinsectdisinfestationandinhibitionofsprouting.3.Thethirdlineofdefenseistherigorouscontrolandmonitoringofchemicallevelsinfood,theresponsibilityfoewhichlieswithgovernmentsandtheirfoodcontrolagencies.Theworkofthefoodcontrolagenciesmustbesupportedbyup-to-datefoodlegislation.WhatisandHowtocontrolthePhysicalhazard?

物理危害及预防措施Materialfoundinfoodunnaturallyandinherentharmfully,forexample:metal,glass物理危害包括任何在食品中发现的不正常的有潜在危害的外来物。例如：金属、碎玻璃。木头木头Metalisdetectedbymetaldetector对金属采用金属探测器探测

Control控制措施:

material来源控制process生产控制Howtoensurethefoodsafeinourdailylife?日常生活中我们如何保证食品安全？TheWHOGoldenRulesforSalefoodPreparation

世界卫生组织(WHO)对食品安全食用提出十大建议，告诫消费者进行自我保护，十大建议为：

(1)Choosefoodsprocessedforsafety应选择已加工处理过的食品，例如已加工消毒过的牛奶而不是生牛奶；Whilemanyfoods,suchasfruitsandvegetables,arebestintheirnaturalstate,otherssimplyarenotsafeunlesstheyhavebeenprocessed.Forexample:*Alwaysbuypasteurisedasopposedtorawmilkand,ifyouhavethechoice,selectfreshorfrozenpoultrytreatedwithionizingradiation.*Whenshopping,keepinmindthatfoodprocessingwasinventedtoimprovesafetyaswellastoprolongshelf-life.*Certainfoodseatenraw,suchaslettuce,needthoroughwashing.(2)Cookedfoodthoroughly食物须彻底煮熟食用，特别是家禽、肉类和牛奶；Manyrawfoods,mostnotablypoultry,meats,andunpasturisedmilk,areveryoftencontaiminatedwithdisease-causingpathogens.Thoroughcookingwillkillthepathogens,butrememberthatthetemperatureofallpartsofthefoodmustreachatleast70ºC.Ifcookedchickenisstillrawnearthebone,putitbackintheovenuntilit’sdone----allthewaythrough.Frozenmeat,fish,andpoultrymustbethoroughlythawedbeforecooking.(3)Eatcookedfoodsimmediately食物一旦煮好就应立即吃掉，食用煮后在常温下已存放4-5h食物最危险；Whencookedfoodscooltoroomtemperature,microbesbegintoproliferate.Thelongerthewait,thegreatertherisk.Tobeonthesafeside,eatcookedfoodsjustassoonast