江南大学概述食品安全基本知识.pptx

Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,*,单击此处编辑母版标题样式,*,*,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,*,*,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,第一章绪论,2,第1页,Content,Introduction,Economic and social impact of food contamination,Biological contamination,Chemicals and toxicants in food,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（）,Food Safety from Farm to Table,是指整个食品加工过程安全性（）,第4页,基本概念,食品安全,Food Safety,污染,Contamination,危害,Hazard,绝对安全性,Absolute safety,相对安全性,Relative safety,第5页,What is food safety?,The toxicant and injurant could not exist in food,which may harm or threaten the health of population and their offspring.,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,。,The degree of confidence that food will not cause sickness or harm to the consumer when it is prepared,served and eaten according to its intended use.*,第6页,Define:Food Safety,Protecting the food supply from microbial,chemical(ie rancidity,browning)and physical(ie drying out,infestation)hazards or contamination that may occur during all stages of food production and handling-growing,harvesting,processing,transporting,preparing,distributing and storing.The goal of food safety monitoring is to keep food wholesome.,第7页,Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria,toxins,viruses,prions or parasites.Such contamination usually arises from improper handling,preparation or storage of food.Foodborne illness can also be caused by adding pesticides or medicines to food,or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish.,第8页,Access to,safe food,supplies continues to be a major issue in,world public health,.,Despite substantial progress in the knowledge and application of food safety techniques,contaminated food,is the direct cause of a high proportion of,disease,.,The majority of disease agents that contaminate food are,biological,posing a wide range of health consequences,but,chemical,contamination has also become a cause for public health concern.,第9页,Researchers in these disciplines have interacted to minimize the potential health hazards to consumers,by,establishing standards,that both guarantee the safety and nutritional value of food items consumed and,permit regulatory,and,control measures,to be implemented,thereby recognizing that good science is imperative for effective regulations,and that adequate control must be based on these regulations.,CodexAlimentarius,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,l 996,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,Despite substantial progress in the knowledge and application of food safety techniques,contaminated food,is the direct cause of a high proportion of,disease,.,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,Definition of Hazard,危害定义,It refers to the contamination which were harmful to human health.,指能引发人类致病或伤害污染或情况,第15页,Contamination,污染,The situation exist naturally or by man-made,which may be harmful to people,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 Safety food,常规食品 Conventional food,无公害食品 Free-pollutant food,绿色食品 Green Food,有机食品 Organic food,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”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,Who is the higher group？,第41页,第42页,食品污染和危害原因分析,第43页,Where comes from the hazards?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,The majority of disease agents that contaminate food are,biological,posing a wide range of health consequences,but,chemical,contamination has also become a cause for public health concern.,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,Biological hazard,生物危害,第47页,Biological hazard including bacterial,virus,and parasite,生物危害包含致病菌、病毒、寄生虫。,Resource:food material and food processing,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,Diarrhea,While traditionally it was thought that contaminated water supplies were the main source of pathogens causing diarrhea,it is now shown that up to 70%of diarrheal episodes may be foodborne.,25%of all diarrheal episodes in infants and children were caused by,E.coli,5-15 by campylobacteriosis and 10-15%by Shigellosis;,The diarrhea illness due to,Cyclosypora cayetanensis,was attributed to consumption of imported fresh raspberries,probably contaminated through water.The parasites may be transmitted through the fecal-oral route.,第49页,Hepatitis A,Hepatitis A is common all over the world:some 10-50 persons per 100,000 are affected annually.,Shellfish grown in contaminated water have often been recognized as a source of this disease.,Food infected by food handlers and not subsequently sufficiently heated and restaurant are known to transmit hepatitis A.,第50页,E.Coli,O157:H7,Outbreaks of,E.Coli,O157:H7 are causing concern in many countries(such as Australia,Canada,Japan,the United States,Scotland and Africa),because the pathogen caused severe damage to health,and even death,particularly in children.,Drinking water,cooked maize,fresh radish sprouts and cold cooked meat were the vehicle for transmission.,第51页,Salmonella enteritidis,In many countries,poultry meat,eggs,and foods containing eggs have been identified as the predominant sources of this pathogen.,In certain countries,up to 60-100%of poultry meat is contaminated with,Salmonella spp.,and,Campylobacter,and meat,frogs legs,chocolate,and milk have also been implicated.,In 1985,some 170,000-,000 persons were involved in an outbreak of,salmonellosis,in Chicago,which was caused by contaminated pasteurized milk.,第52页,Chronic health problem,Some foodborne diseases(e.g.,listeriosis and toxoplasmosis)are particularly dangerous during pregnancy,as they can either be fatal to the fetus or cause severe deformation.About 3 fetus/infant of every 1,000 pregnancies are affected by toxoplasmosis.,Chronic conditions such as joint disease,immune system disorders,cardiovascular disease,disorders of the renal system,and possibly even cancer.,第53页,Mycotoxins,Mycotoxins,the toxic metabolites of certain microscopical fungi(molds),may cause serious adverse effects in humans and in animals,besides acute intoxication,which are capable of causing carcinogenic,mutagenic,and teratogenic effects.Currently several hundred mycotoxins have been identified.,Aflatoxin,is the most well-known and important mycotoxin from an economic point of view.,第54页,Plant toxicants,Toxicants in edible plants,and poisonous plants that resemble them(,mushrooms,certain wild green plants,),are important causes of ill health in many areas of the world.,In some places,the poorer sections of the population eat grains known to be potentially toxic out of hunger.Seeds of plants producing pyrrolizidine alkaloids have accidently contaminated,wheat and millet,leading to acute and chronic liver disease.,In Europe,misidentification,of toxic mushrooms is by far the leading cause of illness and health in this category.,第55页,Where do the biological contaminants come from?,第56页,Factors responsible for the high prevalence of foodborne diseases caused by biological contaminants,In,developing,countries,food and drinking water are frequently contaminated with pathogens.,1.Lack of basic sanitation,lack of fuel for cooking,inappropriate food storage facilities,and use of of untreated night-soil as fertilizer contribute to the introduction of pathogens into the food chain.,2.People do not know that diseases such as diarrhea,hepatitis A,and poliomyelitis are to a great extent foodborne.That is,lack of knowledge about basic food-safety measures.,第57页,How to prevent and control the biological hazard?,生物危害控制办法,第58页,The health problems related to food contaminant often,differ,between countries and regions of the world.But the basic principles for prevention and control are,similar,.,1.,Improving,the,hygieneic quality,of raw foodstuffs at the agriculture level,by applying the principles of good agricultural practice and animal husbandry and improving the environmental conditions under which animals are raised.,第59页,2.,Application of,food-processing technologies,.Pasteurization,sterilization,fermentation,or irradiation can increase the availability of foods by extending their shelf life and can contribute to their safety by reducing or eliminating the pathogenic microorganisms.,Application of a good food safety assurance system during operations are essential.HACCP is important,which would ensure safety of processed and manufactured foods.,第60页,3.,When the above two methods fail,the third line need apply.,Education,of food handlers in the principles of safe food preparation.For example:,(1)Insufficient cooking or reheating of food.,(2)Preparation of food several hours prior to consumption,combined with inadequate storage conditions,(3)Use of contaminated raw food material,(4)Cross-contamination in the food preparation premises,(5)Infected or colonized persons charged with the preparation of meals,Especially the women and children,第61页,(1).M,icrobiological hazards,致病菌危害和预防办法,Control,控制办法,:,Time and Temperature(heating and cooking,cooling and frozen,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,Salt and Antiseptic reagent,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:,Controlling the diet,饮食控制,inactive/remove,失活/去除。,第63页,What is chemical hazard?,化学危害,第64页,Chemical hazards exit any step of the food procedure,化学污染能够发生在食品生产和加工任何阶段.,Main component,foe example,pesticide,veterinary drugs and food additives are no harmful at a suitable level,but if exceed the limit level,they are harmful.,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：,Existed naturally:,Environmental chemical,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,Environmental chemical,Polychlorinated biphenyls(PCBs),may caused acute and carcinogenic effects,Levels of PCBS found in adipose tissue of women in the united States have been associated with developmental and behavioral deficits in their infants.Two large-scale incidents occurred in Japan and in Taiwan,China,after consumption of contaminated edible oil.,DDT,has been shown to be associated with an increased risk of pancreatic cancer and breast cancer,which was widely used as an insecticide for agricultural purposes and for the control of vectorborne diseases.,第67页,Added intentionally:,food additive,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,Added unintentionally:,pesticide,PCBs,chemical,无意或偶然进入食品化学物质,Veterinary drug residues,Pesticide residues,第70页,How to control chemical hazard?,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,the,quantities of added chemicals,lie within the limits permitted by current legislation.,For this purpose,the primary industry(producers of the agricultural,animal,and fishery products)and the processing industries have to comply with laws and regulations and must observe the principles of food agricultural,animal husbandry,and manufacturing practices.,第72页,The second line of defense is the application of,technologies,that can,prevent or reduce,the use of chemicals in food.,For example,by drying crops to prevent mold growth and the production of mycotoxins in food during storage.Biotechnology can be used for the selection of plants resistant to diseases and in this way decrease the need for pesticide use.Food irradiation can replace the use of potentially harmful chemicals for insect disinfestation and inhibition of sprouting.,第73页,3.,The third line of defense is the,rigorous control and monitoring,of chemical levels in food,the responsibility foe which lies with governments and their food control agencies.The work of the food control agencies must be supported by up-to-date food legislation.,第74页,What is and How to control the Physical hazard?,物理危害及预防办法,第75页,Material found in food unnaturally and inherent harmfully,for example: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,Metal is detected by metal detector,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,How to ensure the food safe in our daily life?,日常生活中我们怎样确保食品安全,？,第79页,The WHO,Golden Rules,for Sale food Preparation,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),Choose foods processed for safety,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；,While many foods,such as fruits and vegetables,are best in their natural state,others simply are not safe unless they have been processed.For example:,第81页,*Always buy pasteurised as opposed to raw milk and,if you have the choice,select fresh or frozen poultry treated with ionizing radiation.,*When shopping,keep in mind that food processing was invented to improve safety as well as to prolong shelf-life.,*Certain foods eaten raw,such as lettuce,need thorough washing.,第82页,(2),Cooked food thoroughly,食物须彻底煮熟食用，尤其是家禽、肉类和牛奶；,Many raw foods,most notably poultry,meats,and unpasturised milk,are very often contaiminated with disease-causing pathogens.,Thorough cooking will kill the pathogens,but remember that the temperature of all parts of the food must reach at least 70,C.,第83页,If