全球食品安全管理及其发展趋势(杨明亮)教材.doc

全球食品安全管理及其发展趋势 Global Food Safety Managements and Trends 杨明亮 湖北省卫生厅卫生监督局 从13世纪到21世纪，食品安全管理经历了从无到有、从防止搀假到保证安全、从各国管理到全球管理的发展过程。这一发展过程揭示了食品安全管理的极其重要性以及实施全球食品安全管理的必然性。新世纪将为全球食品安全管理提供全面发展的机遇和挑战。 食品安全管理及相关的定义 定义（Definitions） 食品安全指确保食品按照其用途进行加工或者食用时不会对消费者产生危害.（Food safety: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use, from CAC). All conditions and measures that are necessary during the production, processing, storage, distribution, and preparation of food to ensure that when ingested, it does not represent appreciable risk to health. 食品卫生指食物链的整个环节上保证食品安全和食品适宜性所采取的所有必需的条件和措施(Food hygiene: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain, from CAC). All measures necessary for ensuring the safety wholesomeness and soundness of food at all stages from its growth, production, or manufacture until its final consumption. Food sanitation: Processes of handling, preparing, serving, storing and disposing of foods to prevent them from becoming contaminated by substances and conditions harmful to human health. 食品保障指为了健康生活每个人在任何时间都可获得食物(Food security: Access by all people at all times to the food needed for a healthy life, from FAO/WHO 1992). Food is accessed by home production, the gathering of wild foods, and purchase with cash or exchange in Kind and as gifts of food and food aid. 食品质量指食品固有的特性，并符合标准的要求. 食品质量的特性表现在4个方面：①营养特性（Nutritional properties）。各种食物的营养成份是不尽相同，可以根据营养标识予以判断；②卫生特性（Hygienic properties）。这是指食品是否受到污染的情况，与食品的安全性直接相关。③感官特性（Organoleptic properties）。各种食品具有自身的感官特性，比如，颜色、味道、质地、规格等等。感官特性与卫生特性密切相关，感官异常的食品往往存在食品安全问题。④功能特性：在食品中有些物质虽然不是营养素，但具体某种功能，比植物性食品中的茶多酚等具有抗氧化作用。适量饮酒，酒中的乙醇具有升高血中高密度脂蛋白和降低低密度脂蛋白的作用。有些营养素，比如维生素A还具有搞癌等功能。在实际生活中，食品质量的4个特性要通过预先定义的标准进行判断，一般而言，符合标准要求的食品具有较好的食品质量。 (Food quality: Food quality is an intrinsic property of food by which it meets pre-defined standard requirements. Determinants of food quality can be grouped