第一章-食品安全风险分析概论.pptVIP

* How do we approach ensuring the safety, wholeness and nutritional integrity of the food supply to protect public health and safety? ? We essentially use two paradigms. The conventional paradigm applies to food a long history of safe consumption. In principle, these foods are presumed to be safe unless a significant hazard was identified. If hazards are identified restrictions or controls are put in place. Eg pathogens in meat ??So conventional food is not inherently safe, but we, as a community, have developed methods for the preparation and handling of food that results in safe food. Alternative paradigm:An explicitly cautious approach is applied to foods and food ingredients and substances in food that do not have an established history of safe. The philosophy applied to these foods within the regulatory system is that, these foods raise potential health concerns. Therefore they should be prohibited from the food supply unless expressly permitted. Such foods are only permitted following an evaluation of the scientific evidence about their safety that demonstrates their safety. These foods are subject to a premarket approval process. Examples * * * Milk is used as an example of a raw material because the hazards it may contain can be controlled by the dairy industry as well as at home. The following example can also be applied to coconut milk, which is widely used in tropical countries. 因为牛奶中可能含有的危害可以在乳品工业和家庭中得到控制，所以常把牛奶看作是一种未加工的原料。下述例子也可用于椰子汁中，这是热带国家广泛食用的一种产品。 * The raw material may contain a number of microbiological hazards such as Salmonella and Campylobacter. 未加工原料中可能存在着许多微生物危害，如沙门氏菌和弯曲杆菌。 * These microbiological organisms are destroyed by heat: this means that they can be eliminated or reduced to acceptable levels by heating the milk. 加热可以杀死这些微生物：这意味着通过加热可将牛奶中的微生物消除或降低到可接受水平。 * In the home, milk is heated by boiling it in a pan, so this is the Critical Control Point. 在家中，牛奶可在锅中煮沸，所以这就是一个关键控制点。 * Reaching the boiling point assures that the po