food safety risk analysis.pptVIP

Special English for Food Quality Safety Part IV Food Safety Risk Analysis Uncontrolled application of agricultural chemicals, environmental contamintion, using of unauthorized additives, microbiological hazards and other abuses of food along the food chain can all contribute to the potential of introducing or failing to reduce hazards related to food. 在食物链上,农药的滥用、环境污染物、未经批准添加剂的使用、微生物危害以及食品的误食都可能导致潜在的食品安全危害. the impact of chemical and biological hazards on human health is far more difficult to understand because of the complexities of interactions between hazards and human biochemistry and the absence of scientific data to confirm the theories. 化学的和生物的危害对人类健康的影响是很难理解的,因为这些危害和与人体内的生化特性存在复杂的关系,又缺乏科学数据来证实这些理论. The risk to he world’s population from hazards in and on food depends largely on the degree of control exercised by producers, processors and official food control authorities to prevent or minimize the risks to acceptable safe levels. 对于世界人民来说,食品中的危害风险很大程度上取决于生产者、加工者和政府食品管理权威的部门来预防危害或将危害降低到可接受水平. Understanding the association between a reduction in hazards that may be associated with a food and the reduction in the risk of adverse health effects to consumers is of particular importance in development of appropriate food safety controls. 懂得食品危害的减少与对消费者健康不利影响的减少之间的联系,对于发展适当的食品安全控制措施是非常重要的. Acceptable daily intake Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) on a daily basis over a lifetime without an appreciable health risk.ADIs are expressed usually in milligrams (of the substance) per kilograms of body weight per day. Any method for assessing the risk of hazards from food-borne bacteria will be complicated by factors related to methods used to grow, process and store food for consumption. 这是由于与种植、加工、贮藏直至消费方法有关的因素具有复杂性,使得任何评估食源性细菌风险的方法都显得相当复杂. in the light of 鉴于， 由于， 按