江南大学概述食品安全基本知识

第一章绪论2

第1页ContentIntroductionEconomicandsocialimpactoffoodcontaminationBiologicalcontaminationChemicalsandtoxicantsinfood第2页

知识预测

了解你对食品安全基本知识有多少认识？第3页是或非？污染是指存在食品中天然有害物质（）两位或以上人士进食一样食物后出现相同疾病便确定是集体食物中毒（）潜在危害性食品通常是干、含蛋白质，以及酸性非常高食品（）学龄前儿童可能比成人更轻易因进食污染食物而生病（）FoodSafetyfromFarmtoTable是指整个食品加工过程安全性（）第4页基本概念食品安全FoodSafety污染Contamination危害Hazard绝对安全性Absolutesafety相对安全性Relativesafety第5页Whatisfoodsafety?

Thetoxicantandinjurantcouldnotexistinfood,whichmayharmorthreatenthehealthofpopulationandtheiroffspring.食品中不应含有可能损害或威胁人体健康有毒、有害物质或原因，从而造成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隐患。Thedegreeofconfidencethatfoodwillnotcausesicknessorharmtotheconsumerwhenitisprepared,servedandeatenaccordingtoitsintendeduse.*

第6页Define:FoodSafetyProtectingthefoodsupplyfrommicrobial,chemical(ierancidity,browning)andphysical(iedryingout,infestation)hazardsorcontaminationthatmayoccurduringallstagesoffoodproductionandhandling-growing,harvesting,processing,transporting,preparing,distributingandstoring.Thegoaloffoodsafetymonitoringistokeepfoodwholesome.

第7页Foodborneillnessorfoodpoisoningiscausedbyconsumingfoodcontaminatedwithpathogenicbacteria,toxins,viruses,prionsorparasites.Suchcontaminationusuallyarisesfromimproperhandling,preparationorstorageoffood.Foodborneillnesscanalsobecausedbyaddingpesticidesormedicinestofood,orbyaccidentallyconsumingnaturallypoisonoussubstanceslikepoisonousmushroomsorreeffish....

第8页Accesstosafefoodsuppliescontinuestobeamajorissueinworldpublichealth.Despitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.Themajorityofdiseaseagentsthatcontaminatefoodarebiological,posingawiderangeofhealthconsequences,butchemicalcontaminationhasalsobecomeacauseforpublichealthconcern.第9页

Researchersinthesedisciplineshaveinteractedtominimizethepotentialhealthhazardstoconsumers,byestablishingstandardsthatbothguaranteethesafetyandnutritionalvalueoffooditemsconsumedandpermitregulatoryandcontrolmeasurestobeimplemented,therebyrecognizingthatgoodscienceisimperativeforeffectiveregulations,andthatadequatecontrolmustbebasedontheseregulations.Codex

Alimentarius第10页食品安全当代内涵食品安全至今尚缺乏一个明确、统一定义。第11页1984年，世界卫生组织文件

《食品安全在卫生和发展中作用》“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种种必要条件和办法。第12页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一个担保。食品卫生：为确保食品安全性和适合性在食物链全部阶段必须采取一切条件和办法。不符合社会发展第13页Despitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.伴随科技进步，我们认识到污染食物造成了大部分人类疾病。第14页DefinitionofHazard危害定义Itreferstothecontaminationwhichwereharmfultohumanhealth.指能引发人类致病或伤害污染或情况第15页

Contamination污染Thesituationexistnaturallyorbyman-made,whichmaybeharmfultopeople可能会造成危害人为或自然存在情况第16页造成污染各步骤第17页污染起源第18页其它污染起源第19页第20页哪些物质或成份应划作有毒、有害类?“不应”或“不能”代表界限是什么？除显著致病以外，所谓慢性毒害、慢性病、健康隐患、对后代后效等，怎样解释？第21页美国学者Jones曾提议区分：绝对安全性相对安全性第22页绝对安全性：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一个承诺，也就是食品应绝对没有风险。第23页因为在客观上人类任何一个饮食消费甚至其它行为总是存在一些风险，绝对安全性或零风险是极难到达。“喝凉水都塞牙”第24页相对安全性：一个食物或成份在合理食用方式和正常食量情况下不会造成对健康损害实际确定性。第25页1、任何食物成份，尽管是对人体有益成份或其毒性极低，若食用数量过多或食用条件不妥，都可能引发毒害或损害健康。如：食盐摄入过量会中毒，过分饮酒伤身体。第26页2、饮食风险不但来自生产过程中人为施用农药、兽药、添加剂等，还大量来自食品本身含有天然毒素。第27页3、过分偏食可能使食品中一些化学成份在人体超量积累到达有害程度。第28页4、一些食品安全性又因人而异如：（1）鱼、蟹类水产品经合理加工制作及适量食用，对多数人是安全，但对少数有鱼类过敏症人可能带来危险。（2）食物中一些微量有害成份影响，也往往往对该成份敏感人群中表现出来。第29页一个食品是否安全，取决于：

©制作过程

©食用方式是否合理

©食用数量是否适当

©食用者本身一些内在条件第30页毒性：物质在任何条件下对有机体产生任何种类(慢性或急性)损害或伤害一个能力包含：损害正在发育胎儿(致畸胎)

改变遗传密码(致突变)

引发癌症(致癌)能力等。“三致”第31页传统看法：评价一个食物或成份是否安全，并不是依据其内在固有毒性，而是看其是否会造成实际危害。第32页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第33页各地各级高风险食品1、国家质检总局2、浙江实施食品风险分级管理3、美国警觉：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”

第34页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，国家将对食品实施分类管理,被国家重点监管。国家质量监督检验检疫总局近日下发《关于深入加强食品质量安全监管工作通知》，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。增加发证检验项目详细包含：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。重点检验包括人身安全健康项目，如食品添加剂、重金属和微生物等。第35页2、浙江实施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，于日前公布了《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。第36页依据风险程度，该局把食品分为高风险、中风险、低风险三类。其中高风险食品包含肉制品、乳制品、食品添加剂、婴幼儿食品、配制酒、发酵酒等7类；中风险食品包含饮料、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；低风险食品包含加工或保藏蔬菜、水果和坚果等4类食品和铁、钢或铝等金属罐、桶和容器等3类食品用产品。第37页3、美国警觉：七种“风险食品”依据美国科学家最新研究结果，有7种食物是能够携带传染病菌“风险食品”。加利福尼亚州卫生服务部公共卫生硕士维斯等研究者近日公布了他们研究汇报，向人们发出警告，有7种食物是能够携带传染病“风险食品”：制作过于精巧汉堡、牛肉酱、生鱼、牡蛎、生或未经高温处理牛奶、半生不熟鸡蛋、紫花苜蓿芽。第38页4、广西首次划定高风险食品把食品及食品用产品风险水平分为“低风险、中风险、高风险”３类。其中，“高风险”食品包含肉类加工制品、乳制品、食品添加剂、婴幼儿食品、白酒５类食品。第39页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”。第40页Whoisthehighergroup？第41页第42页食品污染和危害原因分析第43页Wherecomesfromthehazards?危害来自何方？Biological生物危害Chemical化学危害Physical物理危害第44页第45页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。第46页Biologicalhazard

生物危害第47页Biologicalhazardincludingbacterial,virus,andparasite生物危害包含致病菌、病毒、寄生虫。Resource:foodmaterialandfoodprocessing

食品中生物危害现有可能来自于原料，也有可能来自于食品加工过程。第48页DiarrheaWhiletraditionallyitwasthoughtthatcontaminatedwatersupplieswerethemainsourceofpathogenscausingdiarrhea,itisnowshownthatupto70%ofdiarrhealepisodesmaybefoodborne.25%ofalldiarrhealepisodesininfantsandchildrenwerecausedbyE.coli,5-15bycampylobacteriosisand10-15%byShigellosis;ThediarrheaillnessduetoCyclosyporacayetanensiswasattributedtoconsumptionofimportedfreshraspberries,probablycontaminatedthroughwater.Theparasitesmaybetransmittedthroughthefecal-oralroute.第49页HepatitisAHepatitisAiscommonallovertheworld:some10-50personsper100,000areaffectedannually.Shellfishgrownincontaminatedwaterhaveoftenbeenrecognizedasasourceofthisdisease.FoodinfectedbyfoodhandlersandnotsubsequentlysufficientlyheatedandrestaurantareknowntotransmithepatitisA.第50页E.ColiO157:H7OutbreaksofE.ColiO157:H7arecausingconcerninmanycountries(suchasAustralia,Canada,Japan,theUnitedStates,ScotlandandAfrica),becausethepathogencausedseveredamagetohealth,andevendeath,particularlyinchildren.Drinkingwater,cookedmaize,freshradishsproutsandcoldcookedmeatwerethevehiclefortransmission.第51页SalmonellaenteritidisInmanycountries,poultrymeat,eggs,andfoodscontainingeggshavebeenidentifiedasthepredominantsourcesofthispathogen.Incertaincountries,upto60-100%ofpoultrymeatiscontaminatedwithSalmonellaspp.andCampylobacter,andmeat,frogslegs,chocolate,andmilkhavealsobeenimplicated.In1985,some170,000-,000personswereinvolvedinanoutbreakofsalmonellosisinChicago,whichwascausedbycontaminatedpasteurizedmilk.第52页ChronichealthproblemSomefoodbornediseases(e.g.,listeriosisandtoxoplasmosis)areparticularlydangerousduringpregnancy,astheycaneitherbefataltothefetusorcauseseveredeformation.About3fetus/infantofevery1,000pregnanciesareaffectedbytoxoplasmosis.Chronicconditionssuchasjointdisease,immunesystemdisorders,cardiovasculardisease,disordersoftherenalsystem,andpossiblyevencancer.第53页MycotoxinsMycotoxins,thetoxicmetabolitesofcertainmicroscopicalfungi(molds),maycauseseriousadverseeffectsinhumansandinanimals,besidesacuteintoxication,whicharecapableofcausingcarcinogenic,mutagenic,andteratogeniceffects.Currentlyseveralhundredmycotoxinshavebeenidentified.Aflatoxinisthemostwell-knownandimportantmycotoxinfromaneconomicpointofview.第54页PlanttoxicantsToxicantsinedibleplants,andpoisonousplantsthatresemblethem(mushrooms,certainwildgreenplants),areimportantcausesofillhealthinmanyareasoftheworld.Insomeplaces,thepoorersectionsofthepopulationeatgrainsknowntobepotentiallytoxicoutofhunger.Seedsofplantsproducingpyrrolizidinealkaloidshaveaccidentlycontaminatedwheatandmillet,leadingtoacuteandchronicliverdisease.InEuropemisidentificationoftoxicmushroomsisbyfartheleadingcauseofillnessandhealthinthiscategory.第55页Wheredothebiologicalcontaminantscomefrom?第56页FactorsresponsibleforthehighprevalenceoffoodbornediseasescausedbybiologicalcontaminantsIndevelopingcountries,foodanddrinkingwaterarefrequentlycontaminatedwithpathogens.1.Lackofbasicsanitation,lackoffuelforcooking,inappropriatefoodstoragefacilities,anduseofofuntreatednight-soilasfertilizercontributetotheintroductionofpathogensintothefoodchain.2.Peopledonotknowthatdiseasessuchasdiarrhea,hepatitisA,andpoliomyelitisaretoagreatextentfoodborne.Thatis,lackofknowledgeaboutbasicfood-safetymeasures.第57页Howtopreventandcontrolthebiologicalhazard?

生物危害控制办法第58页Thehealthproblemsrelatedtofoodcontaminantoftendifferbetweencountriesandregionsoftheworld.Butthebasicprinciplesforpreventionandcontrolaresimilar.1.Improvingthehygieneicqualityofrawfoodstuffsattheagriculturelevel,byapplyingtheprinciplesofgoodagriculturalpracticeandanimalhusbandryandimprovingtheenvironmentalconditionsunderwhichanimalsareraised.第59页2.Applicationoffood-processingtechnologies.Pasteurization,sterilization,fermentation,orirradiationcanincreasetheavailabilityoffoodsbyextendingtheirshelflifeandcancontributetotheirsafetybyreducingoreliminatingthepathogenicmicroorganisms.Applicationofagoodfoodsafetyassurancesystemduringoperationsareessential.HACCPisimportant,whichwouldensuresafetyofprocessedandmanufacturedfoods.第60页3.Whentheabovetwomethodsfail,thethirdlineneedapply.

Educationoffoodhandlersintheprinciplesofsafefoodpreparation.Forexample:(1)Insufficientcookingorreheatingoffood.(2)Preparationoffoodseveralhourspriortoconsumption,combinedwithinadequatestorageconditions(3)Useofcontaminatedrawfoodmaterial(4)Cross-contaminationinthefoodpreparationpremises(5)InfectedorcolonizedpersonschargedwiththepreparationofmealsEspeciallythewomenandchildren第61页(1).

Microbiologicalhazards

致病菌危害和预防办法Control控制办法: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盐或其它防腐剂添加Drying干燥Material起源控制第62页(2).

Virus病毒危害及其预防

Control控制办法:Cooking蒸煮(3).

Parasite寄生虫危害极其预防

Control控制办法:

Controllingthediet饮食控制inactive/remove失活/去除。第63页Whatischemicalhazard?

化学危害第64页Chemicalhazardsexitanystepofthefoodprocedure化学污染能够发生在食品生产和加工任何阶段.Maincomponent,foeexample,pesticide,veterinarydrugsandfoodadditivesarenoharmfulatasuitablelevel,butifexceedthelimitlevel,theyareharmful.化学品，比如：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，而一旦使用不妥或超量就会对消费者形成危害。第65页Classified分类：Existednaturally:Environmentalchemical天然存在化学物质：环境中污染物多氯联苯，重金属等第66页EnvironmentalchemicalPolychlorinatedbiphenyls(PCBs),maycausedacuteandcarcinogeniceffects,LevelsofPCBSfoundinadiposetissueofwomenintheunitedStateshavebeenassociatedwithdevelopmentalandbehavioraldeficitsintheirinfants.Twolarge-scaleincidentsoccurredinJapanandinTaiwan,China,afterconsumptionofcontaminatededibleoil..DDThasbeenshowntobeassociatedwithanincreasedriskofpancreaticcancerandbreastcancer,whichwaswidelyusedasaninsecticideforagriculturalpurposesandforthecontrolofvectorbornediseases.第67页Addedintentionally:foodadditive有意加入化学物质：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）第68页加工过程中产生化学污染物多环芳烃氯丙醇第69页Addedunintentionally:pesticide,PCBs,chemical无意或偶然进入食品化学物质VeterinarydrugresiduesPesticideresidues第70页Howtocontrolchemicalhazard?

化学危害及预防办法

Material起源控制Process生产控制Label标示控制第71页thequantitiesofaddedchemicalsliewithinthelimitspermittedbycurrentlegislation.Forthispurpose,theprimaryindustry(producersoftheagricultural,animal,andfisheryproducts)andtheprocessingindustrieshavetocomplywithlawsandregulationsandmustobservetheprinciplesoffoodagricultural,animalhusbandry,andmanufacturingpractices.第72页Thesecondlineofdefenseistheapplicationoftechnologiesthatcanpreventorreducetheuseofchemicalsinfood.Forexample,bydryingcropstopreventmoldgrowthandtheproductionofmycotoxinsinfoodduringstorage.Biotechnologycanbeusedfortheselectionofplantsresistanttodiseasesandinthiswaydecreasetheneedforpesticideuse.Foodirradiationcanreplacetheuseofpotentiallyharmfulchemicalsforinsectdisinfestationandinhibitionofsprouting.第73页3.Thethirdlineofdefenseistherigorouscontrolandmonitoringofchemicallevelsinfood,theresponsibilityfoewhichlieswithgovernmentsandtheirfoodcontrolagencies.Theworkofthefoodcontrolagenciesmustbesupportedbyup-to-datefoodlegislation.第74页WhatisandHowtocontrolthePhysicalhazard?

物理危害及预防办法第75页Materialfoundinfoodunnaturallyandinherentharmfully,forexample:metal,glass物理危害包含任何在食品中发觉不正常有潜在危害外来物。比如：金属、碎玻璃。第76页木头木头第77页Metalisdetectedbymetaldetector对金属采取金属探测器探测

Control控制办法:

material起源控制process生产控制第78页Howtoensurethefoodsafeinourdailylife?日常生活中我们怎样确保食品安全？第79页TheWHOGoldenRulesforSalefoodPreparation

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

第80页(1)Choosefoodsprocessedforsafety应选择已加工处理过食品，比如已加工消毒过牛奶而不是生牛奶；Whilemanyfoods,suchasfruitsandvegetables,arebestintheirnaturalstate,otherssimplyarenotsafeunlesstheyhavebeenprocessed.Forexample:第81页*Alwaysbuypasteurisedasopposedtorawmilkand,ifyouhavethechoice,selectfreshorfrozenpoultrytreatedwithionizingradiation.*Whenshopping,keepinmindthatfoodprocessingwasinventedtoimprovesafetyaswellastoprolongshelf-life.*Certainfoodseatenraw,suchaslettuce,needthoroughwashing.第82页(2)Cookedfoodthoroughly食物须彻底煮熟食用，尤其是家禽、肉类和牛奶；Manyrawfoods,mostnotablypoultry,meats,andunpasturisedmilk,areveryoftencontaiminatedwithdisease-causingpathogens.Thoroughcookingwillkillthepathogens,butrememberthatthetemperatureofallpartsofthefoodmustreachatleast70ºC.第83页Ifcookedchickenisstillrawnearthebone,putitbackintheovenuntilit’sdone----allthewaythrough.Frozenmeat,fish,andpoultrymustbethoroughlythawedbeforecooking.第84页(3)Eatcookedfoodsimmediately食物一旦煮好就应马上吃掉，食用煮后在常温下已存放4-5h食物最危险；Whencookedfoodscooltoroomtemperature,microbesbegintoproliferate.Thelongerthewait,thegreatertherisk.Tobeonthesafeside,eatcookedfoodsjustassoonastheycomeofftheheat.第8