江南大学第1章节绪论2食品安全基本知识.pptVIP

第一章绪论2 Content Introduction Economic and social impact of food contamination Biological contamination Chemicals and toxicants in food 知识预测了解你对食品安全基本知识有多少认识？ 是或非？ 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的有毒、有害物质或因素，从而导致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的隐患。 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.* Define:Food Safety 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. ... 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. 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. 食品安全的现代内涵 食品安全 至今尚缺乏一个明确的、统一的定义。 1984年，世界卫生组织文件 《食品安全在卫生和发展中的作用》 “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的种种必要条件和措施。 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