第五章 危险性评估..pptVIP

1 有阈值的危险性特征的描述 1)估计接触剂量达危险水平的人数 一般以RfD为衡量标准。 2)高危人群总接触量估计值(estimated exposure) 3)接触界限（MOE） 4) 用MOE推导RfD的UF与MF的乘积比较 如MOE大于或等于该乘积，说明出现危险的可能性小；反之则可能性大。 2. 无阈值的危险性特征的描述 1)计算终生(以70岁计)超额危险性R 2)计算人均年超额危险性R（py） 3)计算特定人群的年超额病例数EC 二. 风险管理 风险管理就是根据风险评估的结果，选择和实施适当的管理措施，尽可能有效地控制食品的风险，从而保障大众的健康。 权衡政策措施的过程 风险管理: 要素 风险管理的初步活动: 食品安全问题的确认 为后续的行动建立风险档案并排序 初步选择控制对策 风险管理选择的评价 风险管理决策 决策的实施 对风险管理决策的效率进行监测与回顾 风险管理: 目标 选择措施，把食品风险降低到可接受的水平: 鉴定食源性危害的相对重要性 建立措施框架，使风险降低到可接受水平 对食源性危害引起的风险评估决策的效率进行评价 三. 风险交流 在风险评估人员、管理人员、消费者和其它有关团体之间进行的关于风险分析过程、相关风险、风险因素以及风险观察的一个信息意见互动交流。 风险交流: 要素 风险的性质 风险及相关不确定性和限制性的评估 风险管理选择 风险管理措施如何在控制风险中发挥作用 确保将所有关于有效风险管理的信息和意见考虑进决策过程中 促进各机构进一步参与风险分析的过程 促进作出一致的、透明的和有效的决策 增进对决策及决策过程的了 * I would like to use the remainder of my time today to talk about how WHO works with risk managers like Codex in a process called risk analysis. Risk analysis is a process composed of three parts: Risk management, risk assessment, and risk communication. Risk assessment is the scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards. WHO together with FAO conduct scientific evaluations of known or potential adverse health effects resulting from human exposure to foodborne hazards. Risk communication is an interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and other interested parties. Risk management is the process of weighting policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options, including regulatory measures. An international risk manager for the protection of public health from foodborne illness already exists. The Codex Alimentarius Commission establishes international policy for food safety. * It is important to recognise that there are two components to the definition of risk. The first is the probability of an adverse health effect, ie what is the