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1、进入夏天，少不了一个热字当头，电扇空调陆续登场，每逢此时，总会进入夏天，少不了一个热字当头，电扇空调陆续登场，每逢此时，总会想起那一把蒲扇。蒲扇，是记忆中的农村，夏季经常用的一件物品。记想起那一把蒲扇。蒲扇，是记忆中的农村，夏季经常用的一件物品。记忆中的故乡，每逢进入夏天，集市上最常见的便是蒲扇、凉席，不论男女老忆中的故乡，每逢进入夏天，集市上最常见的便是蒲扇、凉席，不论男女老少，个个手持一把，忽闪忽闪个不停，嘴里叨叨着少，个个手持一把，忽闪忽闪个不停，嘴里叨叨着“怎么这么热怎么这么热”，于是三，于是三五成群，聚在大树下，或站着，或随即坐在石头上，手持那把扇子，边唠嗑五成群，聚在大树下，或站着
2、，或随即坐在石头上，手持那把扇子，边唠嗑边乘凉。孩子们却在周围跑跑跳跳，热得满头大汗，不时听到边乘凉。孩子们却在周围跑跑跳跳，热得满头大汗，不时听到“强子，别跑强子，别跑了，快来我给你扇扇了，快来我给你扇扇”。孩子们才不听这一套，跑个没完，直到累气喘吁吁，。孩子们才不听这一套，跑个没完，直到累气喘吁吁，这才一跑一踮地围过了，这时母亲总是，好似生气的样子，边扇边训，这才一跑一踮地围过了，这时母亲总是，好似生气的样子，边扇边训，“你你看热的，跑什么？看热的，跑什么？”此时这把蒲扇，是那么凉快，那么的温馨幸福，有母亲此时这把蒲扇，是那么凉快，那么的温馨幸福，有母亲的味道！蒲扇是中国传统工艺品，在我国
3、已有三千年多年的历史。取材的味道！蒲扇是中国传统工艺品，在我国已有三千年多年的历史。取材于棕榈树，制作简单，方便携带，且蒲扇的表面光滑，因而，古人常会在上于棕榈树，制作简单，方便携带，且蒲扇的表面光滑，因而，古人常会在上面作画。古有棕扇、葵扇、蒲扇、蕉扇诸名，实即今日的蒲扇，江浙称之为面作画。古有棕扇、葵扇、蒲扇、蕉扇诸名，实即今日的蒲扇，江浙称之为芭蕉扇。六七十年代，人们最常用的就是这种，似圆非圆，轻巧又便宜的蒲芭蕉扇。六七十年代，人们最常用的就是这种，似圆非圆，轻巧又便宜的蒲扇。蒲扇流传至今，我的记忆中，它跨越了半个世纪，也走过了我们的扇。蒲扇流传至今，我的记忆中，它跨越了半个世纪，也走过
4、了我们的半个人生的轨迹，携带着特有的念想，一年年，一天天，流向长长的时间隧半个人生的轨迹，携带着特有的念想，一年年，一天天，流向长长的时间隧道，袅道，袅2Food safety a global concernnFood ingredients and products sourced around the worldn食物原料和产品来源于世界各地nFood control measures not the same everywheren各地的食品安全控制措施不同nFood safety may be perceived differently in different parts of t
5、he worldn不同地域对食品安全的认识不同nCan obstruct international traden国际贸易受阻9Risk Management Risk Management (CAC, 1997)(CAC, 1997) 危险性管理nThe process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevan
6、t for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options.n在危险性评估的科学基础上，为保护消费者健康、促进国际食品贸易而采取的预防和控制措施。 10Risk CommunicationRisk Communication危险性信息交流危险性信息交流nThe interactive exchange of information and op
7、inions throughout the risk analysis process concerning hazards and risks, risk related factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of r
8、isk management decisionsn在危险性评估者，危险性管理者，消费者，企业，学术团体和其他组织间就危害、危险性，与危险性相关的因素和理解等进行广泛的信息和意见沟通，包括危险性评估的结论和危险性管理决策。 11危险性评估程序危险性评估程序Risk AssessmentRisk Assessment危害的确定危害的确定Hazard Identification 危害的特征描述危害的特征描述Hazard Characterization暴露量评估暴露量评估Exposure Assessment危险特征的描述危险特征的描述Risk Characterization12Hazard H
9、azard (CAC, 1997)(CAC, 1997)危害nA biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. n食品中可能存在的影响人体健康的生物、化学、物理因素，或状况。13Hazards in FoodHazards in FoodnMicroorganismsn细菌nFungi and mycotoxinsn真菌和真菌毒素nViruses and parasitesn病毒和寄生虫nToxic pl
10、ants and animalsn有毒动植物nPotential environmental toxicantsn潜在的环境有毒化学污染物14Hazard characterisation Hazard characterisation (CAC, 1997)(CAC, 1997)危害特征的描述nThe qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with the hazard. For the purpose of Microbiologic
11、al Risk Assessment the concerns relate to microorganisms and their toxins. n微生物危害的定性（半定量）、定量评估15Exposure Assessment Exposure Assessment (CAC, 1997)(CAC, 1997)暴露评估nThe qualitative and/or quantitative evaluation of the likely intake of biological, chemical and physical agents via food as well as expos
12、ures from other sources if relevant. n从食物或相关来源摄入生物、化学和物理因子的定性、定量评估16Risk CharacterizationRisk Characterization(CAC,1997)(CAC,1997)危险性特征的描述nThe process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of kn
13、own or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. n在危害的识别、危害的特征描述和暴露评估的基础上确定事件暴发的概率和严重性，或对健康产生潜在不良影响的定性和/定量评估的过程。17 Risk management 危险性管理4 Elements：nRisk evaluationn危险性评价危险性评价nRisk management options assessm
14、entn危险性管理选项评估危险性管理选项评估nImplementation n执行执行nMonitoring and reviewn监测和回顾监测和回顾18ImplementationImplementation执行执行nCan be done by both government officials and the food industryn可被政府官方和食品企业执行nImplementation will take different forms depending what decisions have been takenn执行将根据已定的决议采取不同形式nMRA may be us
15、eful in implementationninformation on product pathogen pathwaynin particular exposure assessment can be a valuable information sourcenMRA在执行中的作用n病原菌产生的途径n特别是暴露评估可作为有价值的信息来源19Monitoring and ReviewMonitoring and Review监测与评议监测与评议nAssess effectiveness of measures takenn评估所用方法的效率评估所用方法的效率nprovides more d
16、atan提供更多数据提供更多数据nprovides information need to review risk management decision and if needed risk assessmentn提供信息，以便评议危险性管理决议及是否需提供信息，以便评议危险性管理决议及是否需要危险性评估要危险性评估20Risk Analysis-who uses itnA tool for use primarily by governments 各国政府 nprotect consumer health保护消费者健康nmaintain confidence in internationa
17、lly traded food (market maintenance) - harmonization, mutual recognition, equivalence 维持在国际食品贸易中的信心-一体、共识、平等nAt international level 国际水平nWTO - use risk assessment techniques developed by relevant international organizations 国际贸易中采用由相关国际组织建立的危险性评估技术nused by standard setting bodies (Codex)被国际标准指定团体所采用
18、21CAC CAC 常遇到的问题常遇到的问题nDifferent opinions on methods or outputs of assessment, eg., using “As low as reasonably achievable (ALARA) ” for contaminantsn对专家评价方法或结果有不同看法，如污染物达到尽可能低的水平n黄曲霉毒素（总量、B1、M1）nWhen there is scientifically uncertaintyn当存在科学不确定性时n食品中的单增李斯特菌（100cfu/g） n氯丙醇nJECFA，Joint FAO/WHO Expert
19、 Committee on Food AdditivesnFAO/WHO联合食品添加剂专家委员会nJMPR，Joint FAO/WHO Meeting on Pesticide ResiduesnFAO/WHO联合农药残留专家委员会nJEMRA, Joint FAO/WHO Expert Consultation on Microbiological Risk AssessmentnFAO/WHO联合微生物危险性评估专家咨询委员会23FAO/WHOFAO/WHO专家咨询组织与专家咨询组织与CACCAC有关委员会关系有关委员会关系 Relationship between expert cons
20、ultation and Codex relevant committees 专家咨询（评估）专家咨询（评估） 制定标准（管理）制定标准（管理） Expert consultation Standard formulation (assessment) (management) JECFA CCFAC CCRVDF JMPR CCPR JEMRA CCFH24FAO/WHO activities on risk analysisFAO/WHO召开的危险性分析专家咨询会议1995 - Expert Consultation on Risk Analysis and Food Safetyn危险性
21、分析与食品安全危险性分析与食品安全1997 - Expert Consultation on Risk Management and Food Safetyn 危险性管理与食品安全危险性管理与食品安全1998 - Expert Consultation on the Application of Risk Communication to Food Standards and Safety Mattersn危险性信息交流在食品标准和安全中的应用危险性信息交流在食品标准和安全中的应用251999 - Expert Consultation on Risk Assessment of Microb
22、iological Hazards in Foods n 食品中微生物危害的危险性评估2000 - Expert Consultation on Interaction between Risk assessors and risk managers of Microbiological Hazards in Foodn食品中微生物危害的危险性评估者与管理者间的相互作用2001 - Expert Consultation on Exposure Assessment of Microbiological Hazards in foodsn食品中微生物危害的暴露评估食品中微生物危害的暴露评估20
23、02 - Expert Consultation on Incorporating Quantitative Risk Assessment in the Development of Microbiological Food Hygiene Standardsn运用定量微生物危险性评估制订食品卫生标准运用定量微生物危险性评估制订食品卫生标准26危险性评估(专家)添加剂 ADIRisk Assessment污染物 PTWI兽药残留 ADI 危险性管理(政府政府) 添加剂 范围,用量Risk Management污染物 限量 危险性管理(政府政府) 兽药残留 限量 Risk Management
24、Relationship between JECFA and CCFAC or CCRVDCCRVD27CCFAC & JECFACCFAC & JECFA Example: Example: Aflatoxin B1n1994, CCFAC asked JECFA: (26th Session) to provide estimates of the toxicological potency of aflatoxins and to derive estimates of the potential risks for different populationsn1996, JECFA (
25、46th meeting): Aflatoxins were consideredn1997, JECFA (49th meeting): Aflatoxins were carried over 28 Quantitative risk assessment at 49Quantitative risk assessment at 49thth JECFA Meeting JECFA Meeting in in 19971997JECFA 49JECFA 49次会议的定量危险性评价次会议的定量危险性评价致癌作用强度：致癌作用强度：nHBsAg() :0.3个肝癌/年/10万人/ ng AF/
26、 kg bw/天nHBsAg () :0.01个肝癌/年/10万人/ng AF/kg bw/天n人群危险度 = 作用强度 摄入量29例例1. 1. HBsAg(HBsAg() 1%; ) 1%; 欧洲污染水平欧洲污染水平/ /欧洲膳食结构欧洲膳食结构 摄入量 人群危险度 (ng/人/天) (个肝癌/年/10万人)限量20 g/kg 19 0.0041 (0.0006-0.01)限量10 g/kg 18 0.0039 (0.0006-0.01) 相差 2个肝癌/年/亿人30例例2. 2. HBsAg(HBsAg() 25%; ) 25%; 中国污染水平中国污染水平/ /远东膳食结构远东膳食结构
27、摄入量 人群危险度 (ng/人/天) (个肝癌/年/10万人)限量20 g/kg 125 0.17 (0.03-0.3)限量10 g/kg 103 0.14 (0.02-0.3) 相差 300个肝癌/年/亿人*1990-92年全国肝癌死亡率20/10万31CCFH ACTIVITIESn32nd CCFH （1999） Decided to proceed in MRA on the basis of pathogen/commodity combinations；Elaborated and agreed on tentative priority list of pathogen / co
28、mmodity combinationsn决定对病原食品组合进行微生物危险性评估，并提出暂定优先组合32CCFH Drafting groups食品卫生法典委员会起草工作组nL. monocytogenes in ready-to-eat food(Germany)n即食食品中的单增李斯特菌nSalmonella spp. in poultry (Sweden)n禽肉中的沙门氏菌nCampylobacter spp. in poultry (Netherlands)n禽肉中的空肠弯曲菌nVibrio spp. in seafood(United States)n海产品中的副溶血性弧菌nEnte
29、rohemorrhagic E. coli in meat(United States)n肉食品中的出血性大肠杆菌33Why RA is needed in China？我国为什么要进行危险性分析？我国为什么要进行危险性分析？nWTOnCODEX / GBnFOOD INDUSTRYn nFOOD SAFETY CONTROLnGovernmentnConsumersnHEALTH PROTECTIONnLife qualitynknowledgen国际贸易n食品法典 / 国家标准体系n食品工业n食品安全控制n政府n消费者n保护消费者健康n生活质量的提高n对食品安全知识的需求34Case in
30、 China The Control of the Deteriorated Sugarcane Food PoisoningnFresh sugarcane grown in southern area of Chinan nShipped, stored and sold through the winter season in the northern parts of Chinan nContaminated sugarcane could cause fatal food poisoning when sold in the next spring35Sugarcane poison
31、ingnThe first outbreak of unknown causes sugarcane poisoning occurred in Henan Province in 1972nFrom 1972 to 1989:nNo. of outbreak: 217nNo. of cases: 884nNo. of deaths: 88 nAverage fatality: 10%nIdentified as a priority to assess and control by MOH36Etiology and risk assessmentnEtiology and causes s
32、tudy were been carried out by the Chinese Academy of Preventive Medicine in 1980snArthrinium spp. was the pathogenic fungus;n3-nitropropionic acid (3-NPA) produced by A. spp. was proved to be the causative compoundnAssessment was made according to case-based studies, epidemiological and laboratory s
33、tudies37Decision making and management activitiesnBased on discovery and assessment, MOH promulgated:nDiagnostic criteria and principles for the management of deteriorated sugarcane poisoning (WS/T10-1996);nMethods for the isolation and identification of Arthrinium strains and analyzing 3-nitropropi
34、onic acid (GB47689.16)nMOH issued a notification on the prevention and control of DSP to all provinces of ChinanA national health campaign for prevention and control of the poisoning was launched38Good results nAs a result of these efforts, sugarcane poisoning has been satisfactory controllednNo typ
35、ical cases were reported in China in the last 10 years! 39FAO/WHO Activates in ChinanWorkshop on Microbiological Risk Assessment nSponsored by FAO/ ILSI /WHO/ MOH, May 10-11, 2002 BeijingnQuantitative Microbiological Risk Assessment Training Course (David Vose)nSponsored by WHO/INFS, May 13-24, 2002
36、 BeijingnNational Workshop on Introduction to Risk Analysis in the Fishery Industry nSponsored by FAO/INFOYU, Aug 12-23, 2002 Shanghai40Risk analysis - concluding summarynRisk analysis and its componentsnProvide a tool for managing risksn提供管理危险的工具nInternationally recognized approach n国际公认的手段nProtect consumer health n保护消费者健康nFood products could be accepted by international marketn产品被国际市场所接受