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食品的風(fēng)險(xiǎn)評(píng)估

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Food Risk Analysis 食品風(fēng)險(xiǎn)分析
Lecture 4
第一節(jié) 食品風(fēng)險(xiǎn)分析理論概述
一：風(fēng)險(xiǎn)的基本概念
二：食品中的危害和食品安全風(fēng)險(xiǎn)
三：食品安全風(fēng)險(xiǎn)分析
四：食品安全風(fēng)險(xiǎn)分析理論框架
一：風(fēng)險(xiǎn)的基本概念
風(fēng)險(xiǎn)是由兩個(gè)要素共同組合而成的：
1.危險(xiǎn)發(fā)生的可能性（即危險(xiǎn)概率）；
2.危險(xiǎn)事件（發(fā)生）產(chǎn)生的后果。
二：食品中危害和食品安全風(fēng)險(xiǎn)
食品危害的種類：
生物性危害
化學(xué)性危害
物理性危害 GMP
NO ZERO RISK 
規(guī)避風(fēng)險(xiǎn)
分析食源性危害，確定食品安全性保護(hù)水平，采取風(fēng)險(xiǎn)管理措施，使食品在食品安全性風(fēng)險(xiǎn)處于可接受的水平。
三；食品安全風(fēng)險(xiǎn)分析
風(fēng)險(xiǎn)分析概念：
就是對(duì)風(fēng)險(xiǎn)進(jìn)行評(píng)估，進(jìn)而根據(jù)風(fēng)險(xiǎn)程度來采取相應(yīng)的風(fēng)險(xiǎn)管理措施去控制或者降低風(fēng)險(xiǎn)，并且在風(fēng)險(xiǎn)評(píng)估和風(fēng)險(xiǎn)管理的全過程中保證風(fēng)險(xiǎn)相關(guān)各方保持風(fēng)險(xiǎn)交流的狀態(tài)。
也就是說，風(fēng)險(xiǎn)可以通過運(yùn)用風(fēng)險(xiǎn)分析原理進(jìn)行控制。
思考：
試圖預(yù)測如果采取（或者不采?。┠撤N做法會(huì)產(chǎn)生怎樣的后果。
我們要回答：
如果我們采取某種做法可能發(fā)生什么樣的危害？
這種危害發(fā)生的可能性有多大？
發(fā)生這種危害可能產(chǎn)生什么樣的后果？
食品安全風(fēng)險(xiǎn)的主要決定因素
風(fēng)險(xiǎn)＝f（概率，影響，危害）
三方面：
食物中含有對(duì)健康有不良影響的物質(zhì)的可能性    概率
這種影響的嚴(yán)重性    影響
由此而導(dǎo)致的危害    危害
Realistic  Risk  “Analysis”  Framework四、現(xiàn)行的風(fēng)險(xiǎn)分析框架
Risk  Assessment
風(fēng)險(xiǎn)評(píng)估
Risk  Perception
風(fēng)險(xiǎn)理解
Risk  Management
風(fēng)險(xiǎn)處理
Risk  Communication
風(fēng)險(xiǎn)信息
Society,
Regulation
社會(huì)，法規(guī)
Consumer
“interests”
消費(fèi)者利益
Science,
Fact  finding
科學(xué)，發(fā)現(xiàn)事實(shí)
Information,
Dialogue
信息，對(duì)話
備注：Although the Codex procedure for Risk Analysis is a very necessary tool in the context of the WTO/SPS, it has no clear place for Risk Perception.  In practice, it has shown already that consumers may not accept the outcome of scientific Risk Assessments.  They have their own perception of risk which prevails, and which have to be taken into account by food producers in order to be able to sell their foods and which are often taken into account by politicians in order to assure their re-election. 
（一）風(fēng)險(xiǎn)評(píng)估
指對(duì)人體接觸食源性危害而產(chǎn)生的已知或潛在的對(duì)健康產(chǎn)生不良影響的科學(xué)評(píng)估，是一種系統(tǒng)地組織科學(xué)技術(shù)信息及其不確定性信息，來回答關(guān)于健康風(fēng)險(xiǎn)的具體問題的評(píng)估方法。
（二）風(fēng)險(xiǎn)管理
風(fēng)險(xiǎn)管理就是根據(jù)風(fēng)險(xiǎn)評(píng)估的結(jié)果，選擇和實(shí)施適當(dāng)?shù)墓芾泶胧?，盡可能有效地控制食品風(fēng)險(xiǎn)，從而保障公眾健康
風(fēng)險(xiǎn)評(píng)價(jià)、對(duì)風(fēng)險(xiǎn)管理選擇的評(píng)估、執(zhí)行風(fēng)險(xiǎn)管理決定、監(jiān)控和審查
（三）風(fēng)險(xiǎn)交流
風(fēng)險(xiǎn)交流就是在風(fēng)險(xiǎn)評(píng)估人員、風(fēng)險(xiǎn)管理人員、消費(fèi)者和其他有關(guān)的團(tuán)體之間就與風(fēng)險(xiǎn)有關(guān)的信息和意見進(jìn)行相互交流。
風(fēng)險(xiǎn)交流應(yīng)當(dāng)與風(fēng)險(xiǎn)管理和控制的目標(biāo)相一致
危害識(shí)別
暴露評(píng)估
危害特征描述
風(fēng)險(xiǎn)特征描述
風(fēng)險(xiǎn)評(píng)估過程的四個(gè)步驟
Risk  Analysis  (and  Control)according  to  Codex基于法典的風(fēng)險(xiǎn)分析（和控制）
Hazard  Identification
Risk  Assessment  Policy
風(fēng)險(xiǎn)定義，風(fēng)險(xiǎn)評(píng)估政策
Exposure
Assessment
暴露評(píng)估
Risk
Characterization
風(fēng)險(xiǎn)特征
Option
Implementation
選擇性實(shí)施
Option
Assessment
選擇性評(píng)估
Monitoring
&amp;amp; Review
監(jiān)控和回顧
Risk
Evaluation
風(fēng)險(xiǎn)評(píng)價(jià)
Risk  Communication
風(fēng)險(xiǎn)信息
Risk
Management
風(fēng)險(xiǎn)處理
Risk  Assessment
風(fēng)險(xiǎn)評(píng)估
Hazard
Characteri-
Zation
危害特征
Consumers &amp;amp;
other interested parties
消費(fèi)者和其他利益團(tuán)體
第二節(jié) 食品風(fēng)險(xiǎn)分析的產(chǎn)生背景和發(fā)展過程
一、食品風(fēng)險(xiǎn)分析產(chǎn)生的背景
二、食品風(fēng)險(xiǎn)分析主要的應(yīng)用領(lǐng)域
三、食品風(fēng)險(xiǎn)分析與HACCP
一、食品風(fēng)險(xiǎn)分析產(chǎn)生的背景
食品風(fēng)險(xiǎn)分析是針對(duì)國際食品安全性應(yīng)運(yùn)而生的一種宏觀管理模式。
一門正在發(fā)展中的新興學(xué)科。
風(fēng)險(xiǎn)分析的概念首先出現(xiàn)在環(huán)境科學(xué)危害的控制中
20世紀(jì)80年代末出現(xiàn)在食品安全領(lǐng)域
1995年FAO/WHO第一次提出在食品安全領(lǐng)域里進(jìn)行風(fēng)險(xiǎn)分析的新概念。
國際食品法典應(yīng)用風(fēng)險(xiǎn)分析原則的重要意義體現(xiàn)在：
1.建立一整套科學(xué)系統(tǒng)的管理理論；
2.加強(qiáng)政府管理者和企業(yè)的有機(jī)結(jié)合；
3.有效的防止旨在保護(hù)本國貿(mào)易利益的非關(guān)稅貿(mào)易壁壘；
4.簡化食品進(jìn)出口檢驗(yàn)程序，促進(jìn)雙邊或多邊互認(rèn)。
進(jìn)入WTO之后，我國產(chǎn)品批批檢驗(yàn)的管理模式已經(jīng)落后

基于風(fēng)險(xiǎn)分析的CAC標(biāo)準(zhǔn)已變成強(qiáng)制性的
食品風(fēng)險(xiǎn)分析已被認(rèn)為是制定食品安全標(biāo)準(zhǔn)的基礎(chǔ)。
在食品風(fēng)險(xiǎn)分析三個(gè)組成部分中，風(fēng)險(xiǎn)評(píng)估是整個(gè)食品風(fēng)險(xiǎn)分析體系的核心和基礎(chǔ)。
Risk  Management  of  Food食品的風(fēng)險(xiǎn)處理
Identification
定義
Quantification
量化
Decision
決定
Reduction
約簡
Control
控制
Government
政府
Industry
工業(yè)
HACCP危害分析與關(guān)鍵點(diǎn)控制
Assessment
評(píng)估
Management
處理
RISK風(fēng)險(xiǎn)
第三節(jié) 食品風(fēng)險(xiǎn)分析理論的主要內(nèi)容
Risk  &amp;amp;  Hazard風(fēng)險(xiǎn)與危害
Hit  likely ?可能碰撞嗎？
Effect  serious ?結(jié)果嚴(yán)重嗎？
Hazard
危害
Risk風(fēng)險(xiǎn)
Risk Assessment風(fēng)險(xiǎn)評(píng)估
A  scientifically  based  process
consisting  of  the  following  steps:
包含以下幾方面的科學(xué)過程：
Hazard identification 危害定義
Hazard characterisation  危害特征
Exposure assessment   暴露評(píng)估
Risk characterisation   風(fēng)險(xiǎn)特征
                     Codex Alimentarius
Risk assessment procedure風(fēng)險(xiǎn)評(píng)估過程
Risk charac-
Terization
風(fēng)險(xiǎn)特征
Hazard 
Identification
危害定義

Hazard charac-
terization 
危害特征
Exposure 
Assessment
暴露評(píng)估

Chance of getting accident: Estimate:  事故發(fā)生的幾率計(jì)算：
P=0.001% ±0.0005
Hazard  Identification  (1)危害定義（1）
Determination of the
pathogen / food  combination
that  will be the subject
of the MRA
MRA的主題：測定致病源/食品的結(jié)合物
Purpose
目的
Normally Risk Managers will include this
in their briefing of the Risk Assessors
一般地說，風(fēng)險(xiǎn)經(jīng)理會(huì)要求他的風(fēng)險(xiǎn)評(píng)估員在簡報(bào)中能反映出這一點(diǎn)
Hazard  identification危害定義
Normally  microbiological  hazards are  identified  as  a consequence  of a  case  or  an  outbreak of  foodborne disease
一般根據(jù)食源性疾病爆發(fā)的結(jié)果來定義微生物危害
Hazard  Analysis  as  part  of  HACCP  is  not the  same  as  Hazard  Identification  in  MRA
作為HACCP的一部分，危害分析不同于MRA中的危害定義

The qualitative and/or quantitative evaluation of the nature of the adverse effects associated  with one or different levels (numbers, sizes) of biological, chemical and physical agents that may be present in a food
對(duì)與食品中的生物、化學(xué)和物理危害有關(guān)的天然不利因素進(jìn)行定性、定量評(píng)價(jià)
Hazard Characterisation  (1)危害特征（1）
Purpose  目的
備注：The purpose of hazard characterisation is to provide an estimate of the nature, severity and duration of the adverse effects associated with harmful agents in food. Factors important to consider relate to the microorganisms, the dynamics of infection and the sensitivity of the host

Hazard Characterisation is the qualitative and/or quantitative evaluation of the nature of the adverse effects associated with biological, chemical and physical agents that may be present in food. A dose-response assessment should be performed if data is obtainable.
Factors influencing risk（風(fēng)險(xiǎn)的影響因素）:
the food ( fatty, liquid ) 食品（脂肪狀、流體）
 the pathogen ( number, pathogenicity )病菌（數(shù)目、致病性）
 the consumer ( age, health ) 消費(fèi)者（年齡、健康）
Hazard Characterisation  (2)危害特征（2）
Hazard (Impact) Characterisation危害（影響）特征
Two  categories  of  consumers have  to be distinguished:
消費(fèi)者分成兩類：
“normal” population            普通人群
“susceptible” individuals    敏感個(gè)體
Susceptible consumers敏感消費(fèi)者
Young                                                小孩
Old                                                  老年人
Diseased                                            病人
Immuno-compromised       免疫力低下者
Malnourished                         營養(yǎng)不良者
Tourists                                           旅游者
Effect   影響
e.g. infection with diarrhea腹瀉

Dynamics of infection 影響動(dòng)力學(xué)
e.g. log-linear dose-effect curve 線性劑量—反應(yīng)曲線

Host  宿主
Sensitive 敏感性 e.g. hazardous level: 100 cells/serving 危害水平

Is the assumption of 
log-linearity correct?

What is the 
hazardous level?

Hazard Characterisation危害特征
Hypothetical Hazard Characterisation curve 1假設(shè)的危害特征曲線  1
0
10
100
1000
abs. in
100 g
abs. in 
10 g
abs. in 
1 g
10 / g
100 /g
No. of cases/ 100.000/ year
Effect     Dose
影響劑量

Exposure
暴露量
Hypothetical Hazard Characterisation  curve 2假設(shè)的危害特征曲線  2
0
10
100
1000
abs. in
100 g
abs. in 
10 g
abs. in 
1 g
10 / g
100 / g
No. of cases / 100.000 / year
Effect     Dose

Hazard with MID ~ 1

Exposure
Hypothetical Hazard Characterisation  curve 3假設(shè)的危害特征曲線   3
0
10
100
1000
abs. in
100 g
abs. in 
10 g
abs. in 
1 g
10 / g
100 / g
No. of cases / 100.000 / year
Effect     Dose

Hazard more virulent than in curve 1
and / or
Food less protective
and / or 
Population more susceptible
Exposure
Hypothetical Hazard Characterisation  curve 4假設(shè)的危害特征曲線   4
0
10
100
1000
abs. in
100 g
abs. in 
10 g
abs. in 
1 g
10 / g
100 / g
No. of cases / 100.000 / year
Effect     Dose

Exposure
Hazard less virulent than in curve 1
and / or
Food more protective
and / or 
Population less susceptible
Hazard  characterization  curve  ofListeria monocytogenes李斯特菌的危害特征曲線
Log No
of cases
per 
100,000
Log  No  of  ingested  L.m.,  all  servings  contaminated
worst - case
scenario
Buchanan e.a.
1997
availability and use of epidemiological data
    流行病學(xué)數(shù)據(jù)的有效性和實(shí)用價(jià)值
use of animal models and data 
    動(dòng)物模型和數(shù)據(jù)的實(shí)用價(jià)值
use of human feeding trials data
  人體實(shí)驗(yàn)數(shù)據(jù)的實(shí)用價(jià)值
Issues in Hazard Characterisation危害特征中的問題
pathogen virulence data
    病菌的毒性數(shù)據(jù)
pathogen-food matrix knowledge
    有關(guān)食品病菌的交叉知識(shí)
data concerning susceptibility of consumers
    有關(guān)消費(fèi)者敏感度的數(shù)據(jù)
and more ...
Issues in Hazard Characterisation危害特征中的問題
Exposure Assessment暴露量評(píng)估
The estimation of  the prevalence  of a hazard and / or certain levels of a hazard  in a certain food  by the population or part of the population at the moment of consumption 
評(píng)價(jià)某些人在消費(fèi)某些食物時(shí)的危害及其程度

Purpose目的
Pathogen / Product / Pathway  analysis
病菌/產(chǎn)品/分析路徑
Determination and quantification of : 檢測與量化
prevalence in raw materials  在原料中的存在情況
survival during processing 加工過程的殘留
Recontamination 再次污染
Pathogen / Product / Pathway  analysis病菌/產(chǎn)品/分析路徑
Growth 繁殖
survival during preparation 準(zhǔn)備過程的殘留
contamination and growth prior to consumption
     消費(fèi)前的污染和繁殖

The  data  are  used in  mathematical  models
這些數(shù)據(jù)將用于數(shù)學(xué)模型  
Exposure Assessment example暴露評(píng)估例子
Hypothetical production process
假定的生產(chǎn)過程

Frequency of contamination
    污染的頻率
Level of contamination
    污染的水平
Factory:工廠
Mixing混合
Pasteurisation巴氏殺菌
cool/freeze冷卻/冷凍
Packing包裝
Distribution輸送
time/temperature時(shí)間/溫度
Use of product食用產(chǎn)品
child / healthy adult小孩/健康成人
portion size消費(fèi)量
consumption frequency消費(fèi)頻率

Issues in Exposure Assessment暴露評(píng)估中的問題

Consumer  use  and  dietary  intakes  often  not  well known
     消費(fèi)者的消費(fèi)和每日消費(fèi)量是未知的
Data  are  scarce ( non-existent )  for  certain food categories / outlets  ( e.g. retail,  catering, street vending,  small kitchens ) or for  new  food  categories / markets
    有關(guān)食品分類/銷售（包括零售、公共飲食業(yè)、街道攤販、小廚房）或新食品/市場方面的數(shù)據(jù)非常缺乏
Issues in Exposure Assessment暴露評(píng)估中的問題
Normal  levels  of  hazards  at  the  moment  of  consumption  for  foods  that  are  not  sold  as  ready-to-eat are  hardly  known.  Some  data  have  been collected  as  a  result  of  an  outbreak,  this  is  not  a  normal  situation
  無法知道非即食食品銷售后的食用時(shí)的危害水平，只有在爆發(fā)食源性疾病后，才能收集到的數(shù)據(jù)，這時(shí)已經(jīng)不能正確反應(yīng)常規(guī)狀況。
Issues in Exposure Assessment 暴露評(píng)估中的問題

Available  data  and  models  on  inactivation  and / or growth  of  pathogens  do  not  apply  across  the whole  food chain  up  to  the  point  of  consumption
    有關(guān)失活的或生長的病菌的可用數(shù)據(jù)和模型不能代表整個(gè)食品鏈（最終到食用）
備注：(re)contamination routes are often not known
Issues in Exposure Assessment 暴露評(píng)估中的問題
Recontamination  after  production  or  preparation  often  not considered
     經(jīng)常不考慮生產(chǎn)和制備過程中的再污染
Uncertainty  and  variability  in  data  and  models  are often  not  transparent
    不能明確數(shù)據(jù)和模型的不確定性和可變性

The quantitative and/or qualitative estimation of the probability of occurrence and severity of defined adverse health effects in a given population  due  to  the  consumption of  a  certain  pathogen / food  combination
特定人群食用了含病菌食品后，定量、定性估計(jì)產(chǎn)生不利影響的的可能性及其嚴(yán)重程度
Risk Characterisation  (1)風(fēng)險(xiǎn)特征（1）
Purpose目的
備注：Risk Characterisation is the quantitative and/or qualitative estimation of the probability of occurrence and severity of known or potential adverse health effects in a given population

Risk Characterisation is the last step in risk assessment from which a risk management strategy can be formulated.
Bringing together the information of the previous stages, it provides an estimate of risk to a given population or sub-population. The degree of confidence of the final estimation of risk will depend on the factors considered and their uncertainty identified in all the previous stages.
Risk Characterization  (2)風(fēng)險(xiǎn)特征（2）
Estimated number of cases of a certain illness per year per 100.000 persons in a given population caused by a certain microorganism (or number of microorganisms) in a certain food 
測定特定人群由特定食物中特定微生物引起的特定疾病的每年每10萬人的發(fā)病次數(shù)  
Should include attendant uncertainties
應(yīng)包括服務(wù)員的不確定性
Risk Estimate for a food
某種食品的風(fēng)險(xiǎn)估計(jì)
備注：As it is clear from this slide, another expression of a risk characterisation is a risk estimate.  Risk estimate should be as precise as possible, uncertainties should be clearly mentioned and explained.  The more precise the risk estimate is, and the better the quality of the data used, the more reliable the value will be.  
Define microorganism and its virulence
    定義微生物及其毒性
Define target consumer group and effect
    定義目標(biāo)消費(fèi)群和影響
Determine fate of microorganism during production, distribution, preparation &amp;amp; use
    測定微生物在生產(chǎn)、運(yùn)輸、制備和食用過程中的命運(yùn)
Calculation  of  Risk  Estimate風(fēng)險(xiǎn)估計(jì)的計(jì)算
Determine consumption habits
    測定消費(fèi)習(xí)慣
Use specific dose-response data
    使用特定的劑量----反應(yīng)數(shù)據(jù)
Calculate risk estimate with attendant uncertainties (assumptions specified!)
     用伴隨物的不確定性（特殊的消費(fèi)）計(jì)算風(fēng)險(xiǎn)評(píng)估

Calculation  of  Risk  Estimate風(fēng)險(xiǎn)評(píng)估的計(jì)算
Exemples of risk estimate風(fēng)險(xiǎn)估計(jì)的例子
Variability可變性
Variability is a property of nature, the diversity of things.  Cannot be reduced through further study or additional measurements.
可變性是自然天性，體現(xiàn)了事件的多樣性。即使經(jīng)過深入研究或額外的測定也不能降低。
Lammerding, 1999
Uncertainty不確定性
???
Uncertainty is our ignorance - lack of knowledge. In many cases, it can be reduced through further study or expert information.
不確定性由缺乏知識(shí)造成，在許多案例中，可以通過深入研究或?qū)＜倚畔斫档汀?
Lammerding, 1999
Scenarios    方案
During  Risk  Assessment  many assumptions  have  to  be  made,  because  precise  data  are  lacking.  These  assumptions  have  an  important  influence  on  the  outcome.  "Worst-case"  scenarios  are  those  aimed  at  being "on  the  safe  side".
在風(fēng)險(xiǎn)評(píng)估中，由于缺乏精確數(shù)據(jù)，需要設(shè)定消費(fèi)群，這往往對(duì)結(jié)果由重要影響?！白畈畎咐钡姆桨甘且浴鞍踩吘墶睘槟繕?biāo)。

Scenarios    方案
Different  scenarios  may  also  reflect  different  possibilities for  production,  processing,  distriburion  preparation  and  use.
不同的方案反映了生產(chǎn)、加工、輸送、制備和食用的不同可能

The  outcomes  of  these  scenarios  may  the  Risk  Managers in  selecting  the  most  (cost)- effective  control  measure(s).  
得到的結(jié)果可以幫助風(fēng)險(xiǎn)管理者選擇最有效的控制措施。

E.g. probability of illness associated with one serving例：與某一食物有關(guān)的疾病的可能性

low-risk population
      低風(fēng)險(xiǎn)人群

high-risk population
     高風(fēng)險(xiǎn)人群
Sensitivity analysis   敏感性分析
When  the  pathogen / product  pathway  analysis
is  modelled,  sensitivity  analysis  allows  to
determine  which  factor(s)  have the  greatest  influence  on  the  risk  estimate  
當(dāng)確定了病菌/產(chǎn)品模型后，敏感性分析可測定風(fēng)險(xiǎn)估計(jì)中最有影響的因子
This  may  be  helpful  for  Risk  Managers  to select
control  measures  with  the  best  cost - benefit  ratio
可以幫助風(fēng)險(xiǎn)管理人員選擇最經(jīng)濟(jì)、有效的控制措施 
Use  of  worst case scenarios
      使用最壞案例的方案
(biological) variability and attendant  uncertainties are often not considered or  expressed
      經(jīng)常不考慮或不表示生物可變性和伴隨物的不確定性
Validation of the models
     模型的確認(rèn)
Issues  in Microbiological Risk Characterisation微生物風(fēng)險(xiǎn)特征中的問題
Summary  總結(jié)
  MRA  is  a  useful  tool  in  Risk  Management
      MRA是風(fēng)險(xiǎn)管理中的一種有用工具
  MRA  makes  the  product / pathogen / pathway  	transparent
      MRA明確了產(chǎn)品/病菌路徑
  Models  can  be  used  to  simulate  reality,  when  real  data 	are  not  available
      在沒有可用的真實(shí)數(shù)據(jù)時(shí)，模型可用于模仿真實(shí)情況 
Summary  總結(jié)
Risk  estimates  expressed  without  attendant  uncertainties 	should  be  interpreted  with  care
    沒有表明伴隨物不確定性的風(fēng)險(xiǎn)估計(jì)應(yīng)該解釋了案例
  MRA  is  still  in  its  infancy,  to  conduct  MRA  needs  a  	considerable  amount  of  expertise    
    MRA剛剛起步 ，需要大量專家的支持  
MRA  or  HACCP ?
Food  manufacturing  industries control  hazards  in  food  products,  not  their  risks, they  may  perform  a  safety assessment 
食品制造業(yè)控制食品危害，而不是風(fēng)險(xiǎn)，只能選擇安全評(píng)估

MRA  according  to  Codex  is  a  governmental  activity
制定MRA的法規(guī)是政府行為
Confusion  in  terminology術(shù)語上的混淆
Hazard  identification  in  HACCP and   in  RA  is  not  the  same

HACCP 和RA中的危害定義不是同一概念
In  HACCP  it  is  determining  which  agents  may   be  present  in  the  raw  materials,  line  and  line-environment , in order to establish how  and  where  they need  to  be  controlled  to  prevent  an  unacceptable  risk ( Hazard  Analysis )
在HACCP中，危害定義指測定可能存在于原料、加工及其環(huán)境中存在的試劑，是為了建立如何控制及在何處進(jìn)行控制，以防止不可接受的風(fēng)險(xiǎn)（危害分析）
  In  RA  it  is  determining  for  which  agent  the  RA  is  to  be  performed 
在RA中危害定義指對(duì)何種試劑進(jìn)行微生物估計(jì)

Control  measures     控制措施
   Significant  hazards  need  to  be  controlled
      明顯的危害需要控制
   Insufficiently  controlled  hazards  	may  pose  a  risk
      不有效控制危害可能會(huì)導(dǎo)致風(fēng)險(xiǎn)
   Residual  hazards  ( remaining  after  HACCP  implementation )  should  not  pose  an  unacceptable  risk  殘留危害（HACCP實(shí)施后仍保留著）不應(yīng)該含不可接受性風(fēng)險(xiǎn)

MRA
MRA  and  HACCP
HACCP  is  the  tool  to  control  hazards ,the  risk  of  the  "residual  hazard"  could  in  theory  be  estimated   using  "Codex  MRA"  techniques , but  in  practice  a meaningful exposure  assessment  would  require an  unrealistic  amount  of  product  analysis

HACCP是控制危害的一種工具，從理論上講，“殘留危害”的風(fēng)險(xiǎn)可以用MRA法典技術(shù)計(jì)算得到，在實(shí)際操作中，進(jìn)行有意義的暴露評(píng)估需要極其大量的產(chǎn)品分析，這很難操作
HACCP  //  MRA
Control  of  hazards危害控制
Product  and  production-   line  specific 產(chǎn)品和明確生產(chǎn)線的產(chǎn)品
Industry‘s  responsibility工廠職責(zé)
Residual  risk  accepted可接受的殘留風(fēng)險(xiǎn)
Applicable  by  all  in  the food chain可用于整個(gè)食品生產(chǎn)鏈
Industry  liable工廠義務(wù)
Estimation  of  risk風(fēng)險(xiǎn)估計(jì)
Product-range  and  sector specific產(chǎn)品范圍和部分產(chǎn)品
Governmental  activity政府行為
No  value  judgement沒有價(jià)值評(píng)價(jià)
Applicable  by  experts only只對(duì)專家有用
Risk  assessors  not  liable風(fēng)險(xiǎn)估計(jì)員沒有義務(wù)
應(yīng)用實(shí)例
冷凍畜禽食品中單增李斯特菌的定量風(fēng)險(xiǎn)評(píng)估

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