Bài giảng Đánh giá an toàn thực phẩm - GS.TS.BS. Lê Hoàng Ninh

Bài giảng Đánh giá an toàn thực phẩm do GS.TS.BS. Lê Hoàng Ninh biên soạn giới thiệu tới các bạn những nội dung về nguyên tắc kiểm soát thực phẩm; đánh giá tiếp xúc chế độ ăn uống, chất độc hóa học và một số nội dung khác. Mời các bạn tham khảo.
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Bài giảng Đánh giá an toàn thực phẩm - GS.TS.BS. Lê Hoàng NinhNguyên tắc kiểm soát thực phẩm(FAO/WHO, 2002) 1.Quan niệm từ nông trại đến bàn ăn 2. Phân tích nguy cơ - Đánh giá nguy cơ - Truyền thông nguy cơ - Quản lý/ xử lý nguy cơ 3. Transparency 4. Đánh giá tác động của luật lệ the costs of compliance to the food industry, as these costs are ultimately passed onto consumersRecognition of the significant impact offood borne contaminants (poisonings,diseases etc) in terms of humansuffering and economic costs to societyand industry, combined with anincreasing global food trade hasunderlined the need fora structured risk assessment HACCPchỉlàismộtphầntrongtiếntrìnhphântíchnguycơHACCPlàcôngcụquảnlýnguycơchứkhônglàcôngcụđánh giánguycơ RI SKASSESSMEN T HAZARDI DENTI FI CATI ON HAZARD CHARACTERI ZATI ON EXPOSUREASSESSMENT RI SK CHARACTERI ZATI ON RI SKMAN AGEM EN T RI SK EVALUATONOF COM MUN I CATI ON CONTROLOPTI ONS I NTERACTI VE SELECTI ONAND EXCHANGESOF I MPLEMENTATI ONOF OPI NI ONAND SELECTEDOPTI ON I NFORMATI ON REGARDI NGRI SKS RI SKAN ALYSI SFRAMEW ORK ( Adapt edfrom Benford,2001) Cod exAlim entariu sCom m ission(CAC)Afourstepriskassessmentframew ork HAZARD ID EN TIFICATION HAZARD CHARACTERIZATION EXPOSUREASSESSMEN T RISKCHARACTERIZATION RISK–afunctionoftheprobabilityofanadversehealtheffectandthemagnitudeofthateffect,consequentialtoahazardinfoodH AZARD–abiological(chemicalorphysical)agentinorpropertyoffoodthathasthepotentialtocauseandadversehealtheffectHAZARD= abiological,chemicalorphysicalagentwiththe potentialtocauseanadversehealtheffect (e.g.Salmonellacouldbeinfoodanditcould makesomeoneill) .............CODEXdefinitionRISK = thelikelihoodofanadverseevent (e.g.aconsumergetsfoodborneillness) andtheseverityofthatevent RISK≠HAZARDPHÂN TÍCH NGUY CƠĐÁNG GIÁ NGUY CƠ – a process to scientificallyevaluate the probability of occurrence and severity ofknown or potential adverse health effect resulting fromhuman exposure to foodborne hazardsXỬ LÝ NGUY CƠ– a process to weigh policy alternative inlight of the results of risk assessment and, if required, toselect and implement appropriate control optionTRUYỀN THÔNG NGUY CƠ – a process to exchangeinformation and opinions interactively among riskassessors, risk managers and other interested parties WHAT KNOWLEDGE? • • • .. Yes or No WHY?Yes or NoHOW? Yes or No WHY? WHAT INFORMATION ?Renwick et al., 2003 AFourStepRiskAssessmentFramework1.HAZARDIDENTIFICATIONidentificationofbiological/chemicalagentsthatarecapableofcausingadversehealtheffectsandmaybepresentinaparticularfoodorgroupoffoodsInformation (biological, epidemiological etc) andexpert knowledge on the link between abiological/chemical agent in a specific food andillness in consumers2.HAZARDCHARACTERIZATIONthequalitativeand/orquantitativeevaluationofthenatureoftheadverseeffectsassociatedwithbiologicalagentsthatmaybepresentinfoodDose response assessment – determination of therelationship between the numbers of the MO ingested (orthe concentration of a microbial toxin) and the frequencyand severity of defined adverse health effects resultingfrom ingestion3.EXPOSUREASSESSMENTthequalitativeand/orquantitativeevaluationofthelikelyintakeofthebiologicalagentviaafoodEstimation of the probability of consumption andthe amount of biological agent likely to beconsumed. All sources of entry of the hazard intothe food should be evaluated.4.RISKCHARACTERIZATIONthequalitativeand/orquantitativeestimationoftheprobabilityofoccurrenceandseverityofknownorpotentialadversehealtheffectsinagivenpopulationbasedonhazardinden ...