基于抽检数据的重大活动中供应食品的安全风险评估分级研究

Study on safety risk assessment and classification of food supplied in major events based on sampling data

中文关键词:  重大活动  抽检数据  食品安全  风险评估  风险分级

英文关键词:major events  sampling data  food safety  risk assessment  risk rating

中文摘要:

      目的 针对重大活动中供应食品分级抽检缺乏理论和数据依据的问题, 评估粮食、油脂、肉类、乳品、蔬菜、水产及其制品共6类主要供应食品中49项风险因子级别, 指导构建重大活动中供应食品的科学监测防控体系。方法 整理分析2015—2019年国家市场监督管理总局(原国家食品药品监督管理总局)和各地方监管部门(食药监部门)的监督抽检数据, 根据食品类别和指标项目不合格比例评价风险发生可能性, 通过风险因子的致病性和潜伏期评价风险结局的严重性, 参考澳大利亚和新西兰风险评估方法标准评估供应食品安全风险级别。结果 综合评估结果发现, 水产及其制品的整体风险水平较高, 特别是孔雀石绿和镉处于极严重风险水平(E级); 其次是蔬菜及其制品中农药残留指标风险较高, 极为严重风险水平(E级)的指标有腐霉利、克百威、氧乐果、甲拌磷; 乳制品和肉制品的微生物, 以及油脂制品和粮食制品污染物指标风险较高(H级), 也需要在重大活动中重点关注。结论 根据澳大利亚和新西兰风险管理标准, 可以定量评价筛选重大活动中重点关注食品和风险因子等级和类别, 进一步采用分级检测有助于科学指导重大活动中食品安全保障工作。

英文摘要:

      Objective To evaluate the level of 49 risk factors in 6 categories of main food supply, namely grain, oil, meat, dairy products, vegetables and aquatic and its derivative products, and provide guidance for constructing a scientific supervision, control and prevention system of supplied food on important occasions, aiming at the lack of theoretical and data basis in sampling inspection of food supply classification in major events. Methods With the supervision and sampling data from the State Administration for Market Regulation (National Food and Drug Administration) and local regulatory departments (Food and Drug Administration) from 2015 to 2019, the food risk possibility was evaluated according to food categories and their unqualified proportion, and the severity of food risk was estimated by the pathogenicity and latent period of risk factors, and the safety risk level of supplied foods were evaluated by referring to the standards of Australia and New Zealand in food risk assessment. Results The comprehensive assessment results found that the overall risk level of aquatic products and their products was relatively high, especially malachite green and cadmium were at a very serious risk level (level E); followed by the high risk of pesticide residue indicators in vegetables and their products, which was extremely serious, the risk level (level E) indicators included procymidone, carbofuran, omethoate, phorate. The microbes of dairy products and meat products, as well as the risk of pollutants in oil products and food products were higher (level H), also needed to focused on at major events. Conclusion According to the Australia and New Zealand risk management standards, it is possible to quantitatively evaluate and screen the grades and categories of foods and risk factors that are focused on major events. The further use of hierarchical testing will help scientifically guide food safety assurance work in major events.