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ID:35440097
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时间:2019-03-24
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1、1・Introductiontoquantitativeriskassessment2.Riskanalysisisavaluabletoolinthemanagementofmicrobialfoodsafetyissuesandcanprovideasystematicapproachfortheregulatoryauthoritiesandthefoodindustrytocontroltheriskposedbyapathogeninaparticularfoodcommodity・Riskanalysisconsistsofthreee1ements:
2、riskassessment,riskmanagementandriskcommunicotion.Riskassessmentisthescientificpartoftheprocessinwhichthehazardsareidentifiedandtheriskposedbythatparticularhazard(i.e.pathogen)iscalculated・Theprinciplesofriskassessmentincludingthefourstagesinvolvod(hazardidentification,exposureassessm
3、ent,hazardcharacterisationandriskcharacterisation)areoutlinedbytheCodexAlimentariusCommission(Codex,1999).Eachofthestagesissummarisedbelow・1・1.HazardidentificationAhazardisdefinedasanagenthavinganadverseeffectonthepublichealthofthehumanpopulationandmayposeashortterm,chronic,orfatalris
4、ktoaperson.Theidentificationofmicrobialhazardassociatedwithaparticularfoodisgenerallybasedoninfonnationgeneratedfromroutinemicrobialanalysisofthecommodityorfromanepidemiological1inkageofaparticularpathogenwithacaseoffoodborneinfection.1・2・ExposureassessmentExposureassessmentisaquantit
5、ativeestimationofthepresenceofacontaminantinaservingoffoodatthetimeofconsumption,orasclosetothisstageasisscientificallypossibleandpractical.However,thefinalestimationofthenumbersandprevalenceofapathogeninthefoodisoftenbasedonanaccumulationofdataontheprevalenceandnumbersofpathogenatkey
6、pointsinthefoodchainwithdataincludedonhowparticularstagesinthefoodchainaffectthenumbers/prevalenceofthepathogen・Thefinalstepintheprocessestimatestheamountofcontarninantinasingleserving,withinfomidtiononthetypicalamountoffoodconsumedinaservingprocuredfromnutritioneilDatabases.Theexposu
7、reassessmentmodelcanbe'deterministic',i・C・derivedusingsingledatapointsalongthefoodchain.However,thisapproachmayresultinoutliervaluesbeingignoredandthusunderoroverestimatingtherisk.Amorecommonapproachistouseaprobablisticorstochasticanalysis,inwhichadistributioncurverepresentingal1datai
8、sused
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