李茂荣教授-食品安全的综合回顾.pdfVIP

食品安全的綜合回顧 Maw-Rong Lee (李茂榮) National Chung Hsing University 1 食品 食物 食材 2 Food Safety Environmental contaminants – dioxins, PCBs, metals Natural toxicants – mycotoxins, phycotoxins Pesticides Veterinary drugs Processing contaminants Additives – colors Packaging migration Authenticity and traceability Deliberate adulteration 3 2. 檢測 方法目前已建立 殘留農藥 LC-MS/MS 、GC-MS/MS 251種 抗生素 LC-MS/MS 四環黴素類等7種 β內醯胺- 類 等8種 4 未檢出 安全 安心 或低於( MDL) 檢出 有毒 (???) (ppb, ppt) 5 New and challenging risks have emerged as food supplychains have become increasing global and complex. 6 Global Food System Risks All of the ingredients in a McDonald’s Big Mac. 7  As markets have grown from local to global, supply chains have become more complex, and this has opened the door to food fraud on a larger scale.  Today, a growing number of leading manufacturers and retailers have endured the consequences either through sourcing and supply challenges, a drop in market share or increasing consumer distrust.  Consumers, too, are demanding increased legislative protections, and f