我国食品和农产品质量安全风险评估体系 研究和构建概况

Investigation and construction of food and agricultural products' quality and safety risk assessment system

中文关键词:  食品安全  农产品质量安全  营养功能评价  营养功能风险评估

英文关键词:food safety  agro-products' quality and safety  food nutritional evaluation  nutrition function risk assessment

中文摘要:

      国家食品安全科技计划经过“十五”、“十一五”和 “十二五”的专项开展, 以及“十三五”的发展规划, 形成了食品安全科技领域的研究方向、重点内容和学科构架, 构建了我国食品安全风险保障体系; 同时, 我国农产品质量安全监管和风险评估体系经过十几年自上而下的组织管理体系的构建和发展, 形成了四级风险评估研究和监管体系, 实现了对食用农产品从“农田到餐桌”的全程质量安全管理。这2个分别由卫生部门和农业部门牵头负责管理实施的质量安全风险控制体系构成了中国人餐桌上的安全保障。在保障安全的基础上, 需要进一步开拓农产品质量与营养功能风险评估研究方向的探索, 满足老百姓对营养和健康的需求。

英文摘要:

      The national food safety science and technology program has formed an integrated food safety research field, key area and its disciplinary structure through an series special projects of China's10th to 12th Five-Year Plan and the prospecting of the following 13th Five-Year plan for food safety science and technology, and has established China's food safety risk control system. At the same time, China's agricultural products' quality and safety risk assessment system has also developed a four grade levels of safety risk assessment research and supervision system after more than ten years of construction and development with top-down organization and management system, and realized the completely quality and safety regulation of edible agricultural products from farm to table. These two food safety risk control systems, directed by the health and agricultural sectors respectively, constitute the Chinese security at the dinner table. On the basis of ensuring food safety, we need to further study of food nutritional function risk assessment to meet the demand for nutrition and health of the nation.