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预防医学  2020, Vol. 32 Issue (7): 682-685    DOI: 10.19485/j.cnki.issn2096-5087.2020.07.008
  综述 本期目录 | 过刊浏览 | 高级检索 |
食品中化学污染物风险评估方法研究进展
吴晓丽1, 赵毕2, 齐小娟1, 周标1
1.浙江省疾病预防控制中心科研信息处,浙江 杭州 310051;
2.宁波大学
Review on the risk assessment methods for chemical pollutants in food
WU Xiaoli*, ZHAO Bi, QI Xiaojuan, ZHOU Biao
*Scientific Research Information Department,Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou,Zhejiang 310051,China
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摘要 食品安全风险评估是指对食品或食品添加剂中的生物性、化学性和物理性危害对人体健康的影响进行的科学评估,是加强食品安全和保障人群健康的重要途径。近年来,由于食品种类增多、化学添加剂使用日益广泛,食品中化学污染物问题越来越受重视。我国的膳食模式和食品加工方式较为复杂,食品安全风险评估系统建设较其他发达国家晚,本文对国内外食品中化学污染物风险评估常用的点评估法、简单分布法、概率评估法、食品安全指数法和累积风险评估法等进行综述,为构建适用于我国的食品中化学污染物风险评估模型,促进食品安全风险评估工作提供依据。关键词:食品安全;化学污染物;风险评估
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吴晓丽
赵毕
齐小娟
周标
关键词 食品安全化学污染物风险评估    
Abstract:Food safety assessment refers to the assessment of the impacts of biological, chemical and physical hazards in food or food additives on health, which is an important way to improve food safety and protect people's health. Recent years have seen varieties of food and chemical additives, and more attention has been paid to the chemical pollutants in food. Our dietary pattern and food processing methods are more complex, and the construction of food risk assessment system is later than other developed countries. This paper reviews the common risk assessment methods of chemical pollutants in food, such as point assessment, simple distribution method, probabilistic model and cumulative risk assessment, so as to provide basis for building risk assessment models for chemical pollutants in food and promoting food safety assessment in China.
Key wordsfood safety    chemical pollutants    risk assessment
收稿日期: 2020-01-10      出版日期: 2020-07-21
ZTFLH:  R155  
基金资助:国家卫生健康委员会科研基金(WKJ-ZJ-1917)
通信作者: 周标,E-mail:bzhou@cdc.zj.cn   
作者简介: 吴晓丽,硕士,医师,主要从事培训管理工作
引用本文:   
吴晓丽, 赵毕, 齐小娟, 周标. 食品中化学污染物风险评估方法研究进展[J]. 预防医学, 2020, 32(7): 682-685.
WU Xiaoli, ZHAO Bi, QI Xiaojuan, ZHOU Biao. Review on the risk assessment methods for chemical pollutants in food. Preventive Medicine, 2020, 32(7): 682-685.
链接本文:  
http://www.zjyfyxzz.com/CN/10.19485/j.cnki.issn2096-5087.2020.07.008      或      http://www.zjyfyxzz.com/CN/Y2020/V32/I7/682
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