[精选]江南大学第1章绪论2食品安全基本知识.pptx

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1、食品安全基本知识Contentn nIntroductionn nEconomicandsocialimpactoffoodcontaminationn nBiologicalcontaminationn nChemicalsandtoxicantsinfood知识预测知识预测了解你对食品安全基本知识有多少认识？了解你对食品安全基本知识有多少认识？是或非？是或非？1.1.污染是指存在食品中的天然有害物质污染是指存在食品中的天然有害物质2.2.两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3.3.潜在危害性食品通常

2、是干的、含蛋白质，以及酸性非常高的食品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4.4.学龄前的儿童可能比成人更容易因进食污染食物而生病学龄前的儿童可能比成人更容易因进食污染食物而生病5.5.Food Safety from Farm to Table Food Safety from Farm to Table 是指整个食品加工过程的安全性是指整个食品加工过程的安全性基本概念基本概念v食品安全食品安全 Food Safetyv污染污染 Contaminationv危害危害 Hazardv绝对安全性绝对安全性 Absolute safetyv相对安全性相对安全性 Relative

3、 safetyWhatisfoodsafety?TheThe toxicanttoxicant andand injurantinjurant couldcould notnot existexist ininfood,whichfood,which maymay harmharm oror threatenthreaten thethe healthhealth ofofpopulationandtheiroffspring.populationandtheiroffspring.食食品品中中不不应应含含有有可可能能损损害害或或威威胁胁人人体体健健康康的的有有有有毒毒毒毒、有有有有害害害害物

4、物质质或或因因素素，从从而而导导致致消消费费者者急急性性或或慢慢性性毒毒毒毒害害害害或或感感染染疾病疾病疾病疾病，或产生危及消费者及其后代健康的，或产生危及消费者及其后代健康的隐患隐患隐患隐患。TheThe degreedegree ofof confidenceconfidence thatthat foodfood willwill notnot causecausesicknesssickness oror harmharm toto thethe consumerconsumer whenwhen itit isisprepared,servedprepared,served anda

5、nd eateneaten accordingaccording toto itsitsintendedintendeduse.*use.*Define:FoodSafetyProtectingthefoodsupplyfrommicrobial,chemicalierancidity,browningandphysicaliedryingout,infestationhazardsorcontaminationthatmayoccurduringallstagesoffoodproductionandhandling-growing,harvesting,processing,transpo

6、rting,preparing,distributingandstoring.Thegoaloffoodsafetymonitoringistokeepfoodwholesome.FoodborneillnessorfoodpoisoningiscausedbyFoodborneillnessorfoodpoisoningiscausedbyconsumingfoodcontaminatedwithpathogenicconsumingfoodcontaminatedwithpathogenicbacteria,toxins,viruses,prionsorparasites.Suchbact

7、eria,toxins,viruses,prionsorparasites.Suchcontaminationusuallyarisesfromimpropercontaminationusuallyarisesfromimproperhandling,preparationorstorageoffood.handling,preparationorstorageoffood.FoodborneillnesscanalsobecausedbyaddingFoodborneillnesscanalsobecausedbyaddingpesticidesormedicinestofood,orby

8、accidentallypesticidesormedicinestofood,orbyaccidentallyconsumingnaturallypoisonoussubstanceslikeconsumingnaturallypoisonoussubstanceslikepoisonousmushroomsorreeffish.poisonousmushroomsorreeffish.n nAccess to safe food supplies continues tobeamajorissueinworldpublichealth.n nDespitesubstantialprogre

9、ssintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproportionofdisease.n nThe majority of disease agents thatcontaminatefoodarebiological,posingawide range of health consequences,butchemicalcontaminationhasalsobeeacauseforpublichealthconcern.n nResearchers in

10、 these disciplines haveinteracted to minimize the potentialhealthhazardstoconsumers,byestablishingstandardsthatbothguarantee the safety and nutritionalvalueoffooditemsconsumedandpermitregulatory and control measures to beimplemented,thereby recognizing thatgood science is imperative for effectivereg

11、ulations,and that adequate controlmustbebasedontheseregulations.CodexAlimentarius食品安全的现代内涵食品安全食品安全n n至今尚缺乏一个明确的、统一的定义。至今尚缺乏一个明确的、统一的定义。n n1984年，世界卫生组织文件年，世界卫生组织文件食品安全在卫生和开展中的作用食品安全在卫生和开展中的作用“食品安全与食品安全与“食品卫生作为同义语，食品卫生作为同义语，定义为：定义为：生产、加工、储存、分配和制作食品过生产、加工、储存、分配和制作食品过程中确保食品安全可靠，有益于健康并程中确保食品安全可靠，有益于健康并适合

12、人消费的种种必要条件和措施。适合人消费的种种必要条件和措施。n nl996l996年世界卫生组织文件年世界卫生组织文件年世界卫生组织文件年世界卫生组织文件加强国家级食品安全性方案指南加强国家级食品安全性方案指南加强国家级食品安全性方案指南加强国家级食品安全性方案指南食品安全性：对食品按其原定用途进行制作和食品安全性：对食品按其原定用途进行制作和食品安全性：对食品按其原定用途进行制作和食品安全性：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。或食用时不会使消费者受害的一种担保。或食用时不会使消费者受害的一种担保。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

13、合性在食物链食品卫生：为确保食品安全性和适合性在食物链食品卫生：为确保食品安全性和适合性在食物链食品卫生：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。的所有阶段必须采取的一切条件和措施。的所有阶段必须采取的一切条件和措施。的所有阶段必须采取的一切条件和措施。不符合社会的开展不符合社会的开展不符合社会的开展不符合社会的开展n nDespitesubstantialprogressintheknowledgeandapplicationoffoodsafetytechniques,contaminatedfoodisthedirectcauseofahighproporti

14、onofdisease.随随着着科科技技的的进进步步，我我们们认认识识到到污污染染食食物物造造成成了了大局部的人类疾病。大局部的人类疾病。n nDefinitionofHazard危害的定义危害的定义It refers to the contamination which wereharmfultohumanhealth.指能引起人类致病或伤害的污染或情况Contamination污染n nThesituationexistnaturallyorbyman-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n n

15、哪些物质或成分应划作有毒、有害类哪些物质或成分应划作有毒、有害类?n n“不应或不应或“不能代表的界限是什么？不能代表的界限是什么？n n除明显致病的以外，所谓慢性毒害、慢除明显致病的以外，所谓慢性毒害、慢性病、健康隐患、对后代的后效等，如性病、健康隐患、对后代的后效等，如何解释？何解释？n n学者学者Jones曾建议区分：曾建议区分：绝对安全性绝对安全性相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。是食品应绝对没有风险。n n由于在客观上人类的任

16、何一种饮食消费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到达的。安全性或零风险是很难到达的。“喝凉水都塞牙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，假设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到达有害程度

17、。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：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：n n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n n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n n

18、安全食品Safetyfoodn n常规食品Conventionalfoodn n无公害食品Free-pollutantfoodn n绿色食品GreenFoodn n有机食品Organicfood各地各级高风险食品n n1、国家质检总局n n2、浙江实行食品风险分级管理n n3、警惕：七种“风险食品n n4、广西首次划定高风险食品n n5、福州食品小作坊将禁产11类产品n n6、北京将糕点、乳制品列为“高风险食品1、国家质检总局、国家质检总局n n五类食品被挂牌高风险食品五类食品被挂牌高风险食品五类食品被挂牌高风险食品五类食品被挂牌高风险食品n n分别是乳制品、肉制品、酱腌菜、食醋、饮料，国家分

19、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将对食品实行分类管理,被国家重点监管。被国家重点监管。n n国家质量监督检验检疫总局近日下发国家质量监督检验检疫总局近日下发关于进一步加关于进一步加强食品质量安全监管工作的通知强食品质量安全监管工作的通知，乳制品、肉制品、，乳制品、肉制品、酱腌菜、食醋、饮料等酱腌菜、食醋、饮料等5 5类产品被列为高风险食品。类产品被列为高风险食品。n n增加的发证检验工程具体包括：乳制品增检微生物、增加的发证检验工程具体包括：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、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

20、基苯甲酸酯；食醋增检工业冰醋酸；饮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料增检香精香料和甜味剂。重点检验涉及人身安全健康的工程，如食品添加剂、重金属和微生物等。康的工程，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、浙江实行食品风险分级管理n n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。n n根据风险程度，该局把食品分为高风险、中风根据风险程度，该局把食品分为高风险、中风险、低风险三类。其中险、低风险三类。其中高风险高风险高风

21、险高风险食品包括肉制品、食品包括肉制品、乳制品、食品添加剂、婴幼儿食品、配制酒、乳制品、食品添加剂、婴幼儿食品、配制酒、发酵酒等发酵酒等7 7类；中风险食品包括饮料、禽蛋、类；中风险食品包括饮料、禽蛋、蜂产品等蜂产品等1515类食品和编制物品、木制品、食品类食品和编制物品、木制品、食品用纸制品等用纸制品等9 9类食品用产品；低风险食品包括类食品用产品；低风险食品包括加工或保藏的蔬菜、水果和坚果等加工或保藏的蔬菜、水果和坚果等4 4类食品和类食品和铁、钢或铝等金属的罐、桶和容器等铁、钢或铝等金属的罐、桶和容器等3 3类食品类食品用产品。用产品。3、警惕：七种“风险食品n n根据根据 科学家的最新

22、研究成果，有科学家的最新研究成果，有7 7种食物是能种食物是能够携带传染病菌的够携带传染病菌的“风险食品。风险食品。n n加利福尼亚州卫生效劳部的公共卫生硕士维斯加利福尼亚州卫生效劳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，向人们等研究者近日公布了他们的研究报告，向人们发出警告，有发出警告，有7 7种食物是能够携带传染病的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、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。生不熟的鸡蛋、紫花苜蓿芽。4、广西首次划定高风险食品n

23、n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、白酒类食品。5、北京将糕点、乳制品列为“高风险食品n n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食品污染和危害因素分析Whereesfromthehazards?危害来自何方？n nBiological生物危害n nChemical化学危害n nPhysical物理危害n nThe majority of disease agents thatcontam

24、inatefoodarebiological,posingawide range of health consequences,butchemicalcontaminationhasalsobeeacauseforpublichealthconcern.主主要要危危害害是是生生物物危危害害，但但化化学学危危害害也也威威胁胁着着人人类健康类健康。Biologicalhazard生物危害生物危害n nBiologicalhazardincludingbacterial,virus,andparasite生物危害包括致病菌、病毒、寄生虫。n nResource:foodmaterialandfood

25、processing 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。Diarrhean nWhiletraditionallyitwasthoughtthatWhiletraditionallyitwasthoughtthatcontaminatedwatersupplieswerethemaincontaminatedwatersupplieswerethemainsourceofpathogenscausingdiarrhea,itisnowsourceofpathogenscausingdiarrhea,itisnowshownthatupto70%ofdiarrhe

26、alepisodesshownthatupto70%ofdiarrhealepisodesmaybefoodborne.maybefoodborne.n n25%ofalldiarrhealepisodesininfantsand25%ofalldiarrhealepisodesininfantsandchildrenwerecausedbychildrenwerecausedbyE.coliE.coli,5-15by,5-15bycampylobacteriosisand10-15%byShigellosis;campylobacteriosisand10-15%byShigellosis;

27、n nThediarrheaillnessduetoThediarrheaillnessduetoCyclosypora Cyclosypora cayetanensiscayetanensiswasattributedtoconsumptionofwasattributedtoconsumptionofimportedfreshraspberries,probablyimportedfreshraspberries,probablycontaminatedthroughwater.Theparasitescontaminatedthroughwater.Theparasitesmaybetr

28、ansmittedthroughthefecal-oralmaybetransmittedthroughthefecal-oralroute.route.HepatitisAn nHepatitisAismonallovertheworld:someHepatitisAismonallovertheworld:some10-50personsper100,000areaffected10-50personsper100,000areaffectedannually.annually.n nShellfishgrownincontaminatedwaterhaveShellfishgrownin

29、contaminatedwaterhaveoftenbeenrecognizedasasourceofthisoftenbeenrecognizedasasourceofthisdisease.disease.n nFoodinfectedbyfoodhandlersandnotFoodinfectedbyfoodhandlersandnotsubsequentlysufficientlyheatedandsubsequentlysufficientlyheatedandrestaurantareknowntotransmithepatitisA.restaurantareknowntotra

30、nsmithepatitisA.E.ColiO157:H7n nOutbreaksofE.ColiO157:H7arecausingconcerninmanycountriessuchasAustralia,Canada,Japan,theUnitedStates,ScotlandandAfrica,becausethepathogencausedseveredamagetohealth,andevendeath,particularlyinchildren.n nDrinkingwater,cookedmaize,freshradishsproutsandcoldcookedmeatwere

31、thevehiclefortransmission.Salmonella enteritidisn nInmanycountries,poultrymeat,eggs,andInmanycountries,poultrymeat,eggs,andfoodscontainingeggshavebeenidentifiedasfoodscontainingeggshavebeenidentifiedasthepredominantsourcesofthispathogen.thepredominantsourcesofthispathogen.n nIncertaincountries,upto6

32、0-100%ofpoultryIncertaincountries,upto60-100%ofpoultrymeatiscontaminatedwithmeatiscontaminatedwithSalmonella spp.Salmonella spp.andandCampylobacter,Campylobacter,andmeat,frogslegs,chocolate,andmeat,frogslegs,chocolate,andmilkhavealsobeenimplicated.andmilkhavealsobeenimplicated.n nIn1985,some170,000-

33、2000,000personswereIn1985,some170,000-2000,000personswereinvolvedinanoutbreakofinvolvedinanoutbreakofsalmonellosissalmonellosisininChicago,whichwascausedbycontaminatedChicago,whichwascausedbycontaminatedpasteurizedmilk.pasteurizedmilk.Chronichealthproblemn nSomefoodbornediseasesSomefoodbornediseases

34、e.g.,listeriosisande.g.,listeriosisandtoxoplasmosistoxoplasmosisareparticularlydangerousareparticularlydangerousduringpregnancy,astheycaneitherbefatalduringpregnancy,astheycaneitherbefataltothefetusorcauseseveredeformation.Abouttothefetusorcauseseveredeformation.About3fetus/infantofevery1,000pregnan

35、ciesare3fetus/infantofevery1,000pregnanciesareaffectedbytoxoplasmosis.affectedbytoxoplasmosis.n nChronicconditionssuchasjointdisease,Chronicconditionssuchasjointdisease,immunesystemdisorders,cardiovascularimmunesystemdisorders,cardiovasculardisease,disordersoftherenalsystem,anddisease,disordersofthe

36、renalsystem,andpossiblyevencancer.possiblyevencancer.Mycotoxinsn nMycotoxins,thetoxicmetabolitesofcertainMycotoxins,thetoxicmetabolitesofcertainmicroscopicalfungimicroscopicalfungimoldsmolds,maycause,maycauseseriousadverseeffectsinhumansandinseriousadverseeffectsinhumansandinanimals,besidesacuteinto

37、xication,whichareanimals,besidesacuteintoxication,whicharecapableofcausingcarcinogenic,mutagenic,capableofcausingcarcinogenic,mutagenic,andteratogeniceffects.Currentlyseveralandteratogeniceffects.Currentlyseveralhundredmycotoxinshavebeenidentified.hundredmycotoxinshavebeenidentified.n nAflatoxinAfla

38、toxinisthemostwell-knownandisthemostwell-knownandimportantmycotoxinfromaneconomicpointimportantmycotoxinfromaneconomicpointofview.ofview.Planttoxicantsn nToxicantsinedibleplants,andpoisonousToxicantsinedibleplants,andpoisonousplantsthatresemblethemplantsthatresemblethemmushrooms,mushrooms,certainwil

39、dgreenplantscertainwildgreenplants,areimportant,areimportantcausesofillhealthinmanyareasoftheworld.causesofillhealthinmanyareasoftheworld.n nInsomeplaces,thepoorersectionsoftheInsomeplaces,thepoorersectionsofthepopulationeatgrainsknowntobepotentiallypopulationeatgrainsknowntobepotentiallytoxicoutofh

40、unger.Seedsofplantsproducingtoxicoutofhunger.Seedsofplantsproducingpyrrolizidinealkaloidshaveaccidentlypyrrolizidinealkaloidshaveaccidentlycontaminatedcontaminatedwheatandmilletwheatandmillet,leadingto,leadingtoacuteandchronicliverdisease.acuteandchronicliverdisease.n nInEuropeInEuropemisidentificat

41、ionmisidentificationoftoxicoftoxicmushroomsisbyfartheleadingcauseofmushroomsisbyfartheleadingcauseofillnessandhealthinthiscategory.illnessandhealthinthiscategory.Wheredothebiologicalcontaminantsefrom?Factorsresponsibleforthehighprevalenceoffoodbornediseasescausedbybiologicalcontaminantsn nInIndevelo

42、pingdevelopingcountries,foodanddrinkingcountries,foodanddrinkingwaterarefrequentlycontaminatedwithwaterarefrequentlycontaminatedwithpathogens.pathogens.1.Lackofbasicsanitation,lackoffuelfor1.Lackofbasicsanitation,lackoffuelforcooking,inappropriatefoodstoragefacilities,cooking,inappropriatefoodstorag

43、efacilities,anduseofofuntreatednight-soilasfertilizeranduseofofuntreatednight-soilasfertilizercontributetotheintroductionofpathogenscontributetotheintroductionofpathogensintothefoodchain.intothefoodchain.2.Peopledonotknowthatdiseasessuchas2.Peopledonotknowthatdiseasessuchasdiarrhea,hepatitisA,andpol

44、iomyelitisaretodiarrhea,hepatitisA,andpoliomyelitisaretoagreatextentfoodborne.Thatis,lackofagreatextentfoodborne.Thatis,lackofknowledgeaboutbasicfood-safetymeasures.knowledgeaboutbasicfood-safetymeasures.Howtopreventandcontrolthebiologicalhazard?生物危害的控制措施生物危害的控制措施n nThehealthproblemsrelatedtofoodThe

45、healthproblemsrelatedtofoodcontaminantoftencontaminantoftendifferdifferbetweencountriesandbetweencountriesandregionsoftheworld.Butthebasicprinciplesregionsoftheworld.Butthebasicprinciplesforpreventionandcontrolareforpreventionandcontrolaresimilarsimilar.1.1.ImprovingImprovingthethehygieneicqualityhy

46、gieneicqualityofrawofrawfoodstuffsattheagriculturelevel,byapplyingfoodstuffsattheagriculturelevel,byapplyingtheprinciplesofgoodagriculturalpracticeandtheprinciplesofgoodagriculturalpracticeandanimalhusbandryandimprovingtheanimalhusbandryandimprovingtheenvironmentalconditionsunderwhichanimalsenvironm

47、entalconditionsunderwhichanimalsareraised.areraised.2.2.ApplicationofApplicationoffood-processingtechnologiesfood-processingtechnologies.Pasteurization,sterilization,fermentation,orPasteurization,sterilization,fermentation,orirradiationcanincreasetheavailabilityoffoodsirradiationcanincreasetheavaila

48、bilityoffoodsbyextendingtheirshelflifeandcancontributebyextendingtheirshelflifeandcancontributetotheirsafetybyreducingoreliminatingthetotheirsafetybyreducingoreliminatingthepathogenicmicroorganisms.pathogenicmicroorganisms.ApplicationofagoodfoodsafetyassuranceApplicationofagoodfoodsafetyassurancesys

49、temduringoperationsareessential.HACCPsystemduringoperationsareessential.HACCPisimportant,whichwouldensuresafetyofisimportant,whichwouldensuresafetyofprocessedandmanufacturedfoods.processedandmanufacturedfoods.3.3.Whentheabovetwomethodsfail,thethirdlineWhentheabovetwomethodsfail,thethirdlineneedapply

50、.needapply.EducationEducationoffoodhandlersintheprinciplesofoffoodhandlersintheprinciplesofsafefoodpreparation.Forexample:safefoodpreparation.Forexample:1 1Insufficientcookingorreheatingoffood.Insufficientcookingorreheatingoffood.2 2PreparationoffoodseveralhourspriortoPreparationoffoodseveralhourspr