Food safety,Hazard Analysis and Critical Control Point and the increase in foodborne diseases:a paradox?
Yasmine Motarjemi*,Fritz K a ferstein
World Health Organisation,Food Safety Unit,Division of Food and Nutrition,20Avenue Appia,CH-1211Geneva27,Switzerland
Received17October1998;received in revised form and accepted14December1998
Abstract
The application of the Hazard Analysis and Critical Control Point(HACCP)system is rapidly progressing,in particular in large and medium scale food industries.The term is becoming well known in food control and public health circles and is one which evokes food safety.However,concomitant with the headway of the HACCP system in food safety management,the incidence of foodborne diseases is increasing worldwide.Does the increase in foodborne diseases represent a paradox or failure of the HACCP system?The HACCP system is not a panacea for all food safety problems.It is a tool that guides food safety assurance personnel in the identi?cation of pertinent hazards and control measures,ensuring that those which are critical for food safety are applied correctly.In this way,it enhances the safety of the food supply.While the application of the HACCP system can improve food safety in all situations,its strength and success in preventing foodborne illnesses depend on it being applied correctly and in combination with other food safety management systems,including the provision of a sanitary infrastructure and the application of principles of good hygienic practice.The paper presents the reasons for the increase in foodborne diseases,the role that the HACCP system plays in preventing foodborne diseases,the determinants of its success and failure,and the contribution which can reasonably be expected from the implementation of the HACCP system to public health.ó1999Elsevier Science Ltd.All rights reserved. Keywords:HACCP;Food safety;Foodborne disease;Good hygienic practice;Food control
1.Introduction
In1991,a cholera epidemic swept over the Latin American continent,resulting in over250000cases of cholera and about2700deaths within one year.A few years later,a newly recognized type of disease,the EHEC infection,seized Japan by surprise and in one single outbreak a ected more than9500people,mainly school children.11people died.
These two major epidemics/outbreaks of foodborne diseases,including many others,large and small,which have occurred in recent years around the world,have alerted public health authorities to the looming problem of foodborne diseases.They are a warning that any country,regardless of its stage of development,can be a ected by foodborne diseases and that these can be very deadly,in particular for vulnerable groups such as infants and children,the elderly,pregnant women and immunocompromised persons.They also remind the public health authorities that with the industrialization and globalization of the food supply and with the modern lifestyle,foodborne diseases can strike a popu-lation in masses and disrupt the health system of un-prepared countries.
Through population and other epidemiological sur-veys,the public health authorities in a number of countries have furthermore come to realize that the cases of foodborne diseases reported to the authorities constitute the tip of the iceberg only and that an even greater number of victims su er in silence without these cases ever being reported.In the industrialized coun-tries,the incidence of foodborne diseases is estimated to be under-reported by a factor of100±350,depending on the nature of the disease,perception of the risk of the disease and the health system.
Today,it is estimated that there are approximately 4000million cases of diarrhoeal disease annually in the world,mainly±but not exclusively±in the developing countries.Some1500million episodes of diarrhoea
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Food Control10(1999)
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E-mail address:motarjemiy@who.ch
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occur in children under the age of?ve.In the developing countries,some children are a ected by up to10±12 episodes per year.Over3million children succumb as a result.The association of diarrhoeal diseases and malnutrition causes an even greater number of deaths. Food(including drinking water)is the major vehicle for these diseases and is the cause of up to70%of the cases. In industrialized countries,up to10%of the population are estimated to su er annually from a foodborne disease.
The problem of foodborne diseases is beyond imagi-nation.The cruel fact is that in some parts of the world their occurrence is so frequent that they have become a fact of everyday life.In a great number of countries, either due to lack of resources or awareness,the public health authorities undertake very few measures to in-vestigate or prevent foodborne diseases lest they become an obstacle to food export or tourism.
Although the problem of foodborne diseases is not a new public health problem,the problem has taken a new dimension at the end of the20th century,both in terms of magnitude and in terms of health consequence.As will be discussed later,many factors related to the food supply system,health and demographic situation,life-style,the health system and infrastructure,and the en-vironmental conditions of the country inˉuence their prevalence,increase and health consequences. Concomitant with the increase in foodborne diseases, the Hazard Analysis and Critical Control Point(HA-CCP)system,as a new method of food safety assurance, made its appearance in the food safety management system of food industries,and as a regulatory tool in the food control systems in several countries,in particular in the industrialized countries.The attention that the HACCP system has received,both in the private and public sectors,has been in recognition of the increasing importance of food safety to public health and economic development(including promotion of food trade),the increasing incidence of foodborne diseases,and the ad-ditional advantages that the system o ers over the tra-ditional prescriptive approach.
For some years,the public health and food control authorities worldwide have promoted the concept of HACCP.Some countries have taken steps to include it in their legislation as a mandatory requirement.Never-theless,the incidence of foodborne diseases continues to rise.Therefore,a question that one may ask is whether the increase in foodborne diseases and the advances in the implementation of HACCP constitute a paradox or demonstrate a failure in the system?This is certainly not the case.The high incidence and continuous increase experienced in some countries is neither a paradox nor a failure in the HACCP system.The paradox results from a misunderstanding of what HACCP is and what it is not,what it can do to prevent foodborne diseases and the factors inˉuencing these.This paper reviews the factors inˉuencing the increase in foodborne diseases, the potential of the HACCP system in preventing foodborne illnesses and the determinants of its success and failure.
2.Factors inˉuencing the incidence of foodborne diseases
Foodborne diseases are age-old diseases which have occurred since the beginning of human history and will continue to take place.The dramatic increase in foodborne diseases experienced in recent years in some countries is a consequence of the inˉuence of di erent factors,often inter-related and complex,the control of some of which lies beyond the control of the public health authorities.These factors include changes in the:
(a)Food supply system:
·Mass production and distribution,leading to oppor-tunities for contamination and also larger foodborne disease outbreaks.
·Intensive agriculture and animal husbandry practices, leading to increased contamination of raw foodstu s and increased use of pesticides and veterinary drugs.·International trade and import of potentially contam-inated food.
·A longer food chain as a result of urbanization,lead-ing to greater opportunities for contamination,sur-vival and growth.
·Booming food service establishments where food handlers do not necessarily have any training in food hygiene.
(b)Health and demographic situation,including ·Population growth.
·Increase in number of vulnerable groups,e.g.the el-derly,immunocompromised individuals and mal-nourished persons.
·Increase in number of displaced persons and refugees, often in a condition of poor health and nutrition as a result of man-made or natural disasters(e.g.wars,ˉoods,earthquakes,etc.).
·Rapid urbanization,in some areas without the neces-sary water supply and sanitation infrastructure. (c)Social situation,behaviour and lifestyles resulting in
·Increased consumption of food outside the home with a subsequent increase in the number of food ser-vice establishments.
·Increased travel and exposure to unsafe food.·Changes in food preparation habits as a consequence of changes in family structure.
·Poverty and lack of education.
·Changed social and cultural behaviour leading to pre-dilection for certain types of hazardous food.·Lack of time and striving for increased economic pro?ts.
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·Lack of training and education of food handlers and
consumers in food safety.
(d)Health system and infrastructure resulting in
·A decrease in resources with a simultaneous increase in the number of food businesses which require super-vision,guidance and control.
·Continued lack of water supply and sanitation as well as of fuel for cooking in some parts of the world,in-adequate education and training of health workers in food safety,with subsequent incapacity of the coun-try to implement adequate and relevant health educa-tional activities in the area of food safety.
·Weaknesses in the investigation and surveillance of foodborne diseases and monitoring of contaminants leading to a consequential chain of problems,such as lack of information about food safety problems and priorities,incapacity to evaluate the impact of food safety interventions,and lack of awareness of public health authorities of the magnitude and the consequences of foodborne diseases.
·Availability and access to health technologies,includ-ing food technologies and telecommunication,etc.(e)Environmental conditions,such as ·Pollution of the environment.·Climatic conditions and changes.
·Changes in ecological systems resulting in diminish-ing fresh water and adequate food supplies.
Therefore,the mere fact that foodborne diseases continue to occur or increase in some parts of the world
is not necessarily a sign of failure in the HACCP system,nor does it reˉect a paradox.It may however be argued that without a system such as the HACCP system,more foodborne diseases would have occurred,leaving the public health authorities in a much weaker position to combat foodborne illnesses.
3.Potential of HACCP to prevent foodborne illnesses Without a doubt,the HACCP system provides food industries and public health authorities with a powerful tool to combat foodborne illnesses.However,with re-gard to the fact that foodborne illnesses continue to increase despite progress in the implementation of the HACCP system,the following observations may fur-thermore be made:
Firstly,it should be realized that presently the greatest potential for the HACCP system in the prevention of foodborne diseases lies in the prevention of large out-breaks.However,the number of outbreak-related cases constitutes only a small fraction of the total number of reported cases.The greatest majority of foodborne dis-eases occur as sporadic cases.As Fig.1shows for salmonellosis and campylobacteriosis,which are the leading foodborne diseases in the industrialized regions of the world,the number of outbreak-related cases is very small compared to the total number of cases (Borgdor &Motarjemi,
1997).
Fig.1.Annual incidence of a)campylobacteriosis and b)salmonellosis in The Netherlands according to di erent systems of surveillance (adapted from P.Sockett,Ph.D thesis )
Y.Motarjemi,F.K ferstein /Food Control 10(1999)325±333327
Secondly,the concept of the HACCP system is still relatively new in public health and food control.Although the concept of HACCP was developed some30years ago,it is only during the last few years that the HACCP system has been on the agenda of food control and public health authorities and has been internationally recognized as a reference method for food safety as-surance.It will take many years before the world will see HACCP routinely implemented in all food industries, particularly in small-size industries,and having any tangible e ect.
Thirdly,the system is not widely applied where it is mostly needed.Today,the HACCP system is imple-mented with some degree of success in the major large and medium-size food industries,and evidence of im-proved safety for foods produced under the HACCP system is beginning to surface(Lambiri,Mavridou& Papadakis,1995;Hernandez Torres,1998).However, where food safety problems are particularly important and better control of the risk is needed,i.e.in small food businesses,the HACCP system has still not made headway.
Worldwide,analysis of foodborne disease outbreaks show that the greatest majority of foodborne disease outbreaks result from malpractice during food prepa-ration in small food businesses,canteens,homes,and other places where food is prepared for consumption.
A review of212investigated and published out-breaks of salmonellosis occurring mainly in the in-dustrialized countries indicate that industrially produced foods account for less than5%of outbreaks. Taking into consideration that the great majority of outbreaks resulting from preparation of food in homes or in small food service establishments is not investi-gated and published,it may be concluded with cer-tainty that the number of outbreaks related to industrially produced foods is below5%,perhaps less than1%(WHO,1998).A similar conclusion may be arrived at when examining the data of national sur-veillance programmes(WHO,1995),stressing the im-portance of applying HACCP in small businesses and the need for training of food handlers and consumers. It should nevertheless be mentioned that if an error or negligence in the processing and manufacturing of food in large or medium-size food industries should occur,a large number of people may be exposed and a ected, as demonstrated by a number of impressive foodborne disease outbreaks which have a ected industrialized countries in recent years(K a ferstein,Motarjemi& Bettcher,1997)
Many large and medium-size food industries realize the importance of food safety for their businesses. They have therefore voluntarily adopted the HACCP system in addition to complying with Good Manu-facturing Practice.However,it is important that even small business including food service establishments recognize the importance of food safety and volun-tarily introduce measures to prevent foodborne ill-nesses.In this regard,a major task for public health authorities is to promote food safety in the society and, in particular,among consumers so that these not only adopt safe food handling practices in their homes,but are also able to(a)recognize hazardous practices and foods,(b)demand hygienic practices,and(c)be ap-preciative of the e orts of those food businesses that practice it,even if their e orts may lead to justi?ably higher prices.
It should not be overlooked that many raw foodstu s that reach small food business,homes or consumers are already contaminated as a result of the food production system,especially due to problems at primary industry level,i.e.agriculture,animal husbandry and?shery.It remains a fact,however,that these problems are am-pli?ed because of lack of education and training in food safety,including in good hygienic practice and in the HACCP system,of those preparing food in small food businesses and in homes.
Fourthly,the HACCP system has still made little progress in countries where the burden of foodborne illnesses is the greatest,i.e.in the developing countries. In comparison with the industrialized countries,the problems of the developing countries with regard to food safety are far greater.The majority of foodborne illnesses occur in the developing countries,where bacterial,parasitical and viral diseases of varying na-ture as well as chemical intoxications a ect millions of people on a daily basis.In these countries,except in the case of food exporting companies,the application of HACCP has made relatively little progress.The situation is of course not as pessimistic as a decade ago,when the level of awareness of the importance of food safety was very low or even non-existent.Today, there is indeed greater awareness,in part due to the e orts of the World Health Organization,but also due to the negative impact that foodborne disease epi-demics and outbreaks have on trade and tourism. However,the battle is far from having been won. There is a long way to go from awareness to action.In many countries,a real commitment to food safety, backed by su cient resources for development and implementation of food safety programmes,is still absent on the political scene.Considering the fact that many foodstu s consumed in one country may be imported from another country,the food safety problems of one country can easily become those of another.In other words,the globalization of food supply also means globalization of the food safety problems.Subsequently,international cooperation in the prevention of food contamination and in assisting those that are in need of improving their food safety system and implementing the HACCP system is im-perative.
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4.Lessons learned from foodborne disease outbreaks The potential of the HACCP system to prevent foodborne disease outbreaks lies in understanding it and applying it correctly.There are very few records of foodborne disease outbreaks where a food industry operating with full commitment and understanding of the HACCP system has been implicated in an outbreak. This demonstrates that when the HACCP system is applied correctly,positive results may be expected.In the few outbreaks that have been reported in the liter-ature involving industries that have implemented the HACCP system,seriousˉaws could be detected in their HACCP plans or the implementation of HACCP,re-ˉecting a lack of understanding of,or commitment to the HACCP system.
In an outbreak of salmonellosis which occurred in the UK in1996and involved pasteurized cheddar cheese,the industry in question had an HACCP system in place,but no corrective measures were foreseen in the HACCP plan (Wall,1998).Consequently,a failure in the pasteuriza-tion process had been monitored without any action having been taken to correct it.Weaknesses in the cor-rective action were also the source of another salmon-ellosis outbreak related to a baby cereal.In this outbreak, the industry in question identi?ed Salmonella Senftenberg in the raw material and withdrew the contaminated raw material from production.However,the full consequence of the monitoring results,e.g.that other products of the supplier may possibly be cross-contaminated was not considered(Rushdy et al.,1998).The lessons learnt from these two outbreaks indicate the importance of intro-ducing appropriate corrective measures and of taking into consideration the full implications of a situation when the monitoring results indicate loss of control at the critical control point.Another and third example of a salmonellosis outbreak involving an HACCP-operated industry in Denmark indicates lack of understanding of the HACCP system.The industry in question produced cured meat without the meat having undergone adequate heat treatment.Since the industry knew that the product was going to be eaten by consumers without subsequent heat treatment,it is clear that the HACCP plan of the industry could not have prevented such a foodborne disease outbreak since no control measure and critical control point was foreseen for Salmonella from the point of production to that of consumption(Eriksen,1998). These foodborne disease outbreaks demonstrate that the success of the HACCP system depends on the ne-cessity to implement parallel but complementary mea-sures during the entire food chain from production to consumption,including good hygienic practices during primary production,processing,transportation and distribution as well as preparation of food for con-sumption.Where a raw foodstu is likely to be con-taminated,as is the case of all foods of animal origin,it is imperative to consider introducing a killing step such as heat treatment or food irradiation.Where this is not the case,consumers should be strongly warned of the risk of eating the product raw or undercooked and should be made aware of the possibility of cross-con-tamination with other foods.
A number of other foodborne disease outbreaks demonstrated the need to implement the HACCP.One such case was an outbreak of listeriosis which occurred in France in1993involving38patients(31materno-neonatal patients and seven patients not associated with pregnancy).The outbreak was caused by rillettes(potted mince of pork)which had probably been cross-con-taminated with raw meat,as a result of a shorter,thus less e cient,disinfection process of the production line and premises.The industry in question implemented the HACCP system after the outbreak which among other things led to a change in theˉow-diagram of the process in order to minimize the risk of cross-contamination between the raw and the cooked products(Goulet, Rocourt&Rebi e re,1998).The economic costs of this outbreak for the producers was enormous,as the whole rillettes production stopped for six months and the brand was discredited for a period of one month fol-lowing the recall.
Another example of an outbreak which could easily have been prevented if an HACCP plan had been in place was an outbreak of E.coli O157associated with pre-cooked meat patties a ecting32school children. The investigation of the outbreak revealed that the meat patties had been undercooked.The speed of the con-veyor belt and theˉame height were adjusted manually by an operator so that the selection of higher belt speed or lowerˉame height might have led to inadequate cooking.There may also have been other contributory factors.However,again an HACCP plan including the establishment of critical limits at the cooking stage,e.g. limits for conveyor speed andˉame height,and the monitoring of these parameters could have prevented the outbreak(Belongia&Mac Donald,1991). Finally,reference should be made to the major salmonellosis outbreak which occurred in USA in1994 a ecting an estimated224000people.If the ice cream manufacturer or the premix suppliers had implemented comprehensive HACCP programmes comprising the transportation process too,the transportation of the product could have been recognized as a critical control point and the outbreak could have been prevented (Hennessy,1996).
5.Misconceptions about the HACCP system
A number of controversies also arise from miscon-ceptions about the HACCP system.If these miscon-
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ceptions continue to persist,they will damage the reputation of HACCP and will jeopardize its bene?ts to society.It is important to clarify these misconcep-tions where HACCP is being introduced.Below are some of the misconceptions that have been experi-enced:
1.HACCP is a new method that replaces previous methods of food safety assurance based on the appli-cation of good hygiene practices.While it is true that the traditional methods have presented weaknesses and gaps in their approach to food safety assurance, the HACCP system does not replace them.The HA-CCP system is meant to complement the traditional methods by(a)identifying any additional or more speci?c control measures which the food or opera-tion in question necessitates,(b)by placing addition-al emphasis on those points of good hygienic practices which are particularly important to the food or operation in question and which need to be closely monitored,(c)by foreseeing corrective measures in case monitoring results indicate loss of control,and(d)by giving more training and respon-sibility to operators.
2.HACCP is an additional regulatory burden.The HACCP system has been developed by the food in-dustries and has been applied for years on a volun-tary basis by these in view of the recognition of its bene?ts.HACCP has been promoted by the public health authorities because of its potential to prevent outbreaks of foodborne diseases.Considering the in-creasing number of people who are exposed to food-borne diseases as a result of industrialization,mass production and mass distribution,the requirements to apply the HACCP system in connection with commercially processed or manufactured foods by public health authorities was an unavoidable trend since the smallest error in food production could jeopardize the lives of many.The need to enhance food safety and increase the degree of food safety as-surance has furthermore proved important since many foodborne pathogens which have emerged in our food supply present a serious risk to health or may be fatal.
Unfortunately,in many countries,food businesses still do not recognize the need to improve food safety. This is partly due to the health system of the country (https://www.doczj.com/doc/c314017501.html,ck of recognition of the importance of combat-ing foodborne illnesses and thus no incentive to strengthen the investigation and surveillance of these diseases).Lack of epidemiological information and proof of the involvement of food businesses in food-borne diseases make it di cult for the food control authorities to demonstrate the need for food busi-nesses to improve the safety of their food.
3.Application of the HACCP system is complicated and involves a substantial amount of documentation and record-keeping.Any new system may at?rst seem complicated,particularly if the people concerned are not properly trained or if the right approach in the training of sta has not been adopted.In introducing the HACCP system to food businesses,it is important to demystify and simplify the concept and to explain the need and advantages of the system for the busi-ness itself.In the?rst stage,emphasis should be placed on the?rst?ve principles which make the real di erence in terms of food safety.Food businesses should be made aware of the fact that the need for veri?cation,record-keeping and documentation should be seen as a means for themselves to assure ef-?cacy and adequacy of their own measures rather than providing proof to government o cials that reg-ulatory requirements have been met.
4.Application of the HACCP system requires a large amount of resources.Indeed,in the initial stages,the implementation of the HACCP system requires addi-tional resources for the training of personnel,secur-ing technical support,and possibly procuring additional equipment and material.However,in the long term,the invested resources will be rewarded by a decrease in recalling contaminated food,im-proved safety of the food,greater con?dence of the customer,and lesser consumer complaints.In order to encourage food businesses to invest in the HACCP system,it is important for the public health authori-ties to educate consumers so that they in their turn also recognize and appreciate the e orts of food busi-nesses who have invested in improving the hygienic quality of their food.
5.HACCP does not work because it cannot ensure the safety of raw agricultural products.As long as there is no control measure at the primary production level to prevent the occurrence of pathogens in the food or to eliminate them,the application of the HACCP sys-tem cannot ensure the safety of agricultural products, i.e.raw foodstu s free of pathogens.It can,however, improve the hygienic quality by keeping the contam-ination at a lower level.On the other hand,an HA-CCP study of the entire food chain may demonstrate that a technology such as food irradia-tion or pasteurization is essential to ensure the safety of foodstu s,particularly foods of animal origin.If no such technology is applied,consumers should be strongly discouraged from consuming these foods in their raw or under-cooked state,and be warned about the possibility for cross-contamination of other foods.
On the other hand,where the process includes a killing step,e.g.heat treatment,the application of the HACCP system has been an e ective means of en-suring safety of the products.An example,is the suc-cessful application of HACCP in the canning industry.Canned foods have a high record of safety
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and relatively rarely are they associated with food-borne disease outbreaks.
6.A regulatory approach to implementation of HA-CCP is essential for the prevention of foodborne ill-nesses.In many countries,in particular the developing countries,HACCP is presently applied in large food industries and for foods which are des-tined for export.It is certain that a regulatory ap-proach to HACCP implementation will not only improve the safety of foods aimed for export,but will also ensure that su cient attention is given to the safety of food intended for the local population. However,HACCP can be successfully implemented only when a food business realizes the need for the HACCP system,takes ownership of the system,fully understand the principles of the HACCP system,and when there is commitment on the part of both man-agement and sta .A regulatory approach to the im-plementation of the HACCP system can do very little towards the ful?lment of these conditions.In other words,a regulatory approach will force food businesses to adopt the system,but whether this will lead to positive results or be successful in preventing foodborne disease outbreaks is questionable.
To implement HACCP only for the purpose of ful-?lling regulatory requirements may do more harm than good to the HACCP system.Care needs to be taken(a)to demonstrate to the food businesses the need for the HACCP system,(b)to provide guidance and facilities for training,(c)to assist those businesses which have di culties in implementing HACCP,and (d)to motivate them to adopt the system on a volun-tary basis.
A regulatory approach can be e ective only when the regulations are enforceable.It is thus essential that,before enacting regulations and making the HA-CCP system mandatory,the public health authorities should have a clear understanding and have formu-lated a policy as to how they plan to enforce the HA-CCP regulations.Failing this,confusion will prevail and jeopardize the successful implementation of HA-CCP.
The strength of the HACCP system in enhancing food safety lies in its maintenance,i.e.periodically re-visiting the HACCP plan and assessing the adequacy of the HACCP plan,e cacy of its elements in achiev-ing the set objectives,and in due course changing the plan.Such an assessment is particularly important when there has been a change in the food processing or manufacturing,e.g.change in equipment,employ-ee practices,raw material,supplier,product formula-tion,processing procedure,storage,packaging, product speci?cations incl.intended use,etc.(Ber-nard,Stevenson&Gombas,1998).However impor-tant this may be for the successful application of the HACCP system,the regulations and mechanisms
for their enforcement cannot ensure that the food processors and manufacturers respect this aspect of the HACCP application.
7.Application of the HACCP system in small food businesses is not possible.It is a fact that small busi-nesses,e.g.cottage industries,food service establish-ments,etc.,have greater di culty in applying the HACCP system.Some of these problems are due to lack of technical expertise(particularly with regard to hazard analysis and monitoring),greater inconve-nience of record keeping and documentation,rapid turnover of sta ,a larger variety of foods which are prepared.However,many of these problems also originate from the fact that managers and sta in many of these places have not received any or only in-adequate training in food hygiene before a permit has been given to them to open a business.As a result,for them moving from no kind of food safety manage-ment system to a system where even the name seems complicated to pronounce is perceived as a giant step. The responsibility of public health authorities who have for years neglected the importance of food hy-giene in small food businesses is enormous and today they have the huge task of giving advice to small busi-nesses and assisting them in establishing a food safety management system.The task,though not impossi-ble,should be introduced step-wise,starting with ba-sic food hygiene.The application of the HACCP system at a later stage will be easier and more accept-able to these businesses.
6.Achievements of the HACCP system
The application of the HACCP system provides many advantages over traditional approaches,both in terms of a food safety assurance system in food indus-tries and a tool for food inspection,and these have been described elsewhere(Motarjemi et al.,1996;WHO, 1997).It will still take some years before the impact of the HACCP system in protection of health can be demonstrated.However,the application of the HACCP system has already been fruitful.
The application of the HACCP system in the food industries,be it on a voluntary or mandatory basis, has facilitated the development of a science-based food safety programme.It has encouraged food industries to reˉect in a conscientious and consequential way on the safety of their products.In food control,the HACCP system has strengthened the regulatory ap-proach to food safety by providing food control au-thorities with an opportunity to revisit their method of food inspection and the training provided to food in-spectors.The HACCP system has been a mechanism for shifting from the traditional method of food in-
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spection from``ˉoor and wall''examination to a more scienti?c approach based on a critical analysis of the food production system and identi?cation and control of hazards on a continuous basis.It helps food in-spectors to ask the right questions and at the right moment in the food production(i.e.step of food production).
The introduction of the HACCP system has given rise to a lot of debate in many countries.These debates have in themselves been bene?cial to increased awareness and to bringing food safety to the forefront of priorities and discussions with regard to what food safety is,what level of risk is acceptable,which hazards should be consid-ered,where they ought to be controlled,the types of technology needed,etc.The HACCP system has also brought together scientists of di erent disciplines to collaborate together and this will necessarily strengthen the capabilities of food safety authorities in combating foodborne diseases.
7.Conclusion
It is a fact that the HACCP system has the potential to prevent foodborne diseases,when it is applied from farm to fork.Where it is applied on a sound basis,it has without a doubt prevented many outbreaks by im-proving the hygienic quality of foods.However,as with any other preventive measure,it is di cult to demon-strate its e ect since it would imply demonstrating all outbreaks which could have occurred but did not take place.
The paradox between the increase in foodborne dis-eases and the implementation of the HACCP system originates from a misunderstanding of what HACCP is, its role in public health,and what can be achieved by its application.
Certainly,the HACCP system is not the panacea of all food safety problems.It is a tool which guides the food safety assurance personnel to consider all safety aspects and ensure that what needs to be done is done. Its successful implementation requires an understand-ing of its principles and a commitment to its imple-mentation,i.e.the principles are scrupulously applied. The HACCP system per se does not make food safe, but it is its``correct application''that can make a dif-ference.
Neither is the HACCP system the magic wand which can turn unsafe food into safe food.The HACCP system should not be a tool for politicians to gain the con?-dence of consumers.The HACCP system has power,but also certain limitations.
The factors inˉuencing the occurrence of foodborne diseases are diverse and complex.To combat food-borne illnesses,public health authorities have to resort to an array of interventions,the application of the HACCP system in food businesses being only one of these.Equally important is the observation of good hygiene practices throughout the whole food chain (including primary industry,food processing and manufacturing,transport and distribution and prepa-ration for consumption),the application of technolo-gies with the potential to render raw foodstu s safe, training and education of consumers in safe food handling,investigation and surveillance of foodborne diseases and monitoring contaminants in order to en-sure that resources are invested in the right order of priority.
Acknowledgements
The authors would like to acknowledge with thanks the contributions of Dr.Mike van Schothorst in re-viewing the article,Ms Akosua Asante in providing data on foodborne disease outbreaks,and Mrs Annette En-evoldsen for her support in preparing this article.
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2015年重庆市中小学生营养与食品安全网络知识竞赛活动资料库 食品安全知识 第一部分食品污染及预防 （一）食品、原料、半成品、成品 食品：指各种供人食用或者饮用的成品和原料，以及既是食品又是药品的物品，但不包括以治疗为目的的物品。 原料:指供加工制作食品所用的一切可食用或者饮用的物质和材料。 半成品：指食品原料经初步或部分加工后，尚需进一步加工制作的食品或原料。 成品：指经过加工制成的或待出售的可直接食用的食品。 （二）安全食品 1.食品质量符合其应有的特性：（1）营养特性；（2）卫生特性；（3）感官特性；（4）功能特性。 2.不会对食用者产生危害。 （三）不安全食品的危害 1、致癌、致畸、致突变。 2、肠道传染病流行。 3、食物中毒 4、营养不良 （四）食品污染 食品污染是指有毒有害物质进入食品，或食物本身含有有毒有害物质，从而造成食品安全性、营养性和（或）感官性状发生改变的过程。 1.污染途径：种(养)植、生产、加工、储存、运输、销售、食用等环节都可能产生污染。 2.污染类别：按食品受到污染的性质可分为三大类：生物性污染、化学性污染和物理性污染。 一、生物性污染 1.微生物污染 微生物污染包括细菌、病毒、真菌（霉菌）,如黄曲霉毒素是一种剧毒物质，可引起急性中毒，可引起慢性肝损害，并有强烈的肝致癌性，是目前已知的最强的致癌物，它在摄氏280度时才发生裂解。黄曲霉毒素污染可发生在多种食品上，其中以玉米、花生和棉籽油最易受到污染，其次是稻谷、小麦、大麦、豆类等。 2.寄生虫和寄生虫卵污染 寄生虫和寄生虫卵的污染途径主要是由于病人和病畜的粪便通过水和土壤污染食品，如蛔虫、蛲虫等。 3.昆虫污染：螨类、蛾内、苍蝇、蛆、蟑螂等。 二、化学性污染 化学性污染包括农药、兽药残留在食物中，工业三废（废水、废气、废渣）污染环境. 食物链:生物生态系统中由低级到高级顺次作为食物而连接起来的一个生态链条。如兔子吃草，狼吃兔子，狮、虎吃狼，这样形成的一个链条，就是食物链，其中，草处于这个食物链的底端，狮子、老虎就处于食物链的顶端。 生物富集：生物将环境中低浓度化学物质通过食物链的转运和蓄积达到高浓度的能力。 重金属污染：
浅谈食品安全问题 一、什么时食品安全 食品安全指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何急性、亚急性或者慢性危害。根据世界卫生组织的定义，食品安全是“食物中有毒、有害物质对人体健康影响的公共卫生问题”。食品安全也是一门专门探讨在食品加工、存储、销售等过程中确保食品卫生及食用安全，降低疾病隐患，防范食物中毒的一个跨学科领域。 二、食品中不安全因素有哪些 （1）微生物、寄生虫、生物毒素等生物污染 （2）环境污染 环境污染物有自然背景和人类活动影响两方面的原因。有机污染物中的二恶英、多环芳烃、多氯联苯等工业化合物及副产物，都具有可在环境和食物链中富集、毒性强等特点，对食品安全性威胁极大。 （3）营养不平衡 因过多摄入能量、脂肪、蛋白、糖、盐和低摄入膳食纤维、某些矿物质和维生素等，使近年来患高血压、冠心病、肥胖症、糖尿病、癌症等慢性病的病人显著增多。 （4）农药与兽药残留： （5）为预防和治疗家畜、家禽、鱼类等的疾病，促进生长，大量投入抗生素、磺胺类和激素等药物，造成了动物性食品中的药物残留，尤其在饲养后期、宰杀前施用，药物残留更为严重。
三、在日常生活中如何避免发生食品安全事故 1. 加强宣传教育，提高全民素质 2. 完善与食品安全相关的法规和标准，提高食品安全领域的科技水平 3. 加大监督力度，坚决打击制假、售假等违法行为 4. 提高检测技术和能力，为保障食品安全提供技术支撑 四、我们日常生活中需要注意的一些问题 ○1保持清洁○2生熟分开○3煮熟○4保持食物的安全温度○5使用安全的水和原材料。这五大要点是对消费者和食品制备及从业人员的建议，简单明了并能普遍应用，它告知我们在日常准备食物的过程中如何预防疾病。正确地处理食品对于儿童、老人、孕妇和免疫低下的人等高风险群体而言尤为重要。
食品安全快速检测技术汇总 快速检测技术广泛用于食品安全快速检测，临床检验、检验检疫、毒品检验等公共领域。食品安全快速检测是指对食品利用便携式分析仪器及配套试剂快速得到检测结果的一种检测方式。 食品安全问题主要有害污染物 1.农药、化肥:有机磷,有机氯，硝酸盐 2.兽药：兴奋剂，镇静剂，抗生素 3.重金属离子：镉，铅，汞，铬，砷，钼 4.生物毒素：黄曲霉毒素，呕吐毒素，肉毒素 5.致病菌：大肠杆菌，沙门氏菌，葡萄球菌等 快速检测含义 包括样品制备在内，能够在短时间内出据检测结果的行为称之为快速检测。三方面体现： （1）实验准备要简化 （2）样品经简单前处理后即可测试，后采用先进快速的样品处理方式 （3）分析方法简单，快速，准确 食品安全快速检测分类 按分析地点： 现场快速检测，实验室快速检测 按定性定量： 定性快速筛选检验，半定量检验，全量检验 农药残留检测方法 （一）生物法 1.生物化学测定法(酶抑制率法，速测卡法) 2.分子生物学方法(如：ELISA) 3.活体生物测定法(发光细菌，大型水藻，家蝇) 4.生物传感器法
生物传感器在食品分析中的应用： （1）食品成分分析 （2）食品添加剂的分析 （3）农药和抗生素残留量分析 （4）微生物和生物毒素的检验 （5）食品限度的检验 (二)化学方法酶抑制法酶联免疫检测法 蔬菜中硝酸盐含量的快速测定 将NO3-还原N02-后，芳香胺与亚硝酸根离子发生重氮化反应，生成重氮盐，重氮盐再与芳香族化合物发生偶联反应，生成一种红颜色偶氮化合物(偶氮染料)，其颜色强度与硝酸盐含量呈正比，通过试纸由无色变为红色，变色的试纸放入基于光学传感器原理的硝酸盐检测仪中比色测定硝酸盐含量。仪器与材料：硝酸盐试纸. 快速测定仪 硝酸盐速测管 适用范围：乳品、饮用水、蔬菜等食物中硝酸盐的快速检测。 方法原理：按照国标GB/T5009. 33盐酸蔡乙二胺显色原理，在格林试剂中加入硝酸盐转化剂，并将其做成速测管，速测管中的试剂可将N03-还原为N02-后，再与芳香胺(氨基苯磺酸) 发生重氮反应，生成重氮盐，重氮盐再与芳香族化合物( A-祭胺)发生偶联反应，生成红色偶氮化合物(又叫偶氮染料)，颜色深浅与硝酸盐含量成正比，与标准色卡比对，确定硝酸盐含量. 兽药残留快速检测微生物法检测 检测管中的培养基预先接种了嗜热脂肪芽孢杆菌，并含有细菌生长所需的营养以及pH指示剂。只需加入100ul样品于检测管中。 将含有样品的检测管放入64±1℃水浴中加热一段时间。奶或奶制品在培养基中迅速扩散，若该样品中不含有抗生素(或者抗生素低于检测值)，嗜热脂肪芽孢杆菌将在培养基中生长，葡萄糖呗分解后所产生的酸会改变Ph指示剂颜色，由紫色变为黄色。相反若高于检测限的抑菌剂，则嗜热脂肪芽孢杆菌不会生长，指示剂颜色不变仍为紫色。 黄色表明该样品没有抗生素残留或抗生素残留的含量低于试剂盒的检测限(阴性) 紫色表明该样品中含有抗生素残留且浓度高于试剂盒的检测限(阳性) 如果介于黄色紫色之间，则说明该样品可能不含抗生素残留或者抗生素残留的含量低于试剂盒的检测限(部分阳性) 免疫金标记技术
一、判断题（对的打“√”，错的打“×”） 1、食品安全是指食品无毒无害，符合应当有的营养要求，对人体健康不造成急性、亚急性或者慢性危害。（） 2、食品和食品添加剂与其标签、说明书所载的内容不符的，不得上市销售。（） 3、食品检验实行食品检验机构与检验人负责制度。（） 4、食品安全监督管理部门根据情况可以对食品实施免检。（） 5、食品安全监管部门对食品进行抽样检验应当购买抽取的样品，不得收取任何费用。（） 6、上级人民政府所属部门在下级行政区域设置的机构应当在所在地人民政府的统一组织、协调下，依法做好食品安全监管工作。（） 7、食品安全标准应当供公众免费查阅。（） 8、《食品安全法》施行后，食品生产经营者之前已经取得的许可证一律无效。（） 9、名人、明星在虚假广告中向消费者推荐食品，使消费者的合法权益受到损害的，应当与食品生产经营者承担连带责任。（） 10、食品生产经营企业不能自行对所生产的食品进行检验，只能委托符合《食品安全法》规定的食品检验机构进行检验。（） 11、食品添加剂应当在技术上确有必要且经过风险评估证明安全可靠，方可列入允许使用的范围。（） 12、食品行业协会、消费者协会可以向消费者推荐优质食品。（） 13、患有活动性肺结核疾病的人不得从事食品生产经营工作。（） 14、《食品安全法》公布实施后，现行的食用农产品质量安全标准、食品卫生标准、食品质量标准等自行作废。（） 15、农民个人销售其自产的食用农产品不需要取得食品流通的许可。（） 二、单项选择题 1、制定我国《食品安全法》的根本目的是保障公众身体健康和生命安全，其前提是（）。 A、保障食品生产 B、保证食品安全
10则食品安全案例及分析 年3月19日，武汉工业学院教授何东平召开新闻发布会称，目前中国每年返回餐桌的地 沟油有200万-300万吨。医学研究称，地沟油中的黄曲霉素强烈致癌，毒过砒霜100倍。年1月22日，三鹿“三聚氰胺奶粉”案终审宣判。自2008年7月始，全国各地陆续收治婴儿泌尿系统结石患者多达1000余人，9月11日，卫生部调查证实，这是由于三鹿集团生产婴幼儿配方奶粉受三聚氰胺污染所致。 年10月，四川广元柑橘生产中发生蛆虫疫情爆发。这次柑橘疫情导致柑橘价格的大幅下跌，并且出现严重的滞销状况。政府出资收购柑橘，并进行深埋、消毒处理，以控制疫情的发展。 4. 2006年11月12日，由河北某禽蛋加工厂生产的一些“红心咸鸭蛋”在北京被检测出含有致癌物质苏丹红。部分河北农户用添加了工业染料苏丹红的饲料喂养鸭子，导致蛋黄内含有苏丹红。 5. 2006年7月，中央电视台曝光湖北武汉等地的“人造蜂蜜”事件。造假分子还在假蜂蜜中加入了增稠剂、甜味剂、防腐剂、香精和色素等化学物质。 6. 2005年3月15日，上海市相关部门在对肯德基多家餐厅进行抽检时，发现新奥尔良鸡翅和新奥尔良鸡腿堡调料中含有“苏丹红一号”成分。从16日开始，在全国所有肯德基餐厅停止售卖这两种产品，同时销毁所有剩余调料。 7. 2004年4月30日，“大头娃娃”事件曝光，安徽省阜阳市查处一家劣质奶粉厂。该厂生产的劣质奶粉几乎完全没有营养，致使13名婴儿死亡，近200名婴儿患上严重营养不良症。 8. 2003年12月1日，杭州质检部门公布“毒海带”事件的调查结果，市场上畅销的一种碧绿鲜嫩的海带是用印染化工染料浸泡出来的“毒海带”。不法经营者采用“连二亚硫酸钠”和“碱性品绿”等化工原料对海带进行泡、染加工。 9. 2003年11月16日，“金华火腿敌敌畏”事件被曝光，金华市的两家火腿生产企业在生产“反季节腿”时，为了避免蚊虫叮咬和生蛆在制作过程中添加了剧毒农药敌敌畏。 10. 2001年9月3日，吉化公司所属的16所中小学校发生严重的豆奶中毒事件。万余名学生饮用学校购进的“万方”牌豆奶后，6362名学生集体中毒。至今，仍有多名饮用豆奶的学生被不同的病症缠身，其中3名学生患上白血病。 从这10则案例中可以看出：除了四川广元的柑橘事件是因检疫不当而导致柑橘被污染外，其他案例的起因都是人为地添加污染物，不管是化学试剂、染料还是化工原料，这些都是厂家仅为一个“盈利”，而违背道德概念做出来的，由此可见生产者是绝大部分食品安全事故的侩子手。 看大陆、英美食品安全法：通过分析我们国家的食品安全法和英美的食品相关法，就会发现我们国家的食品安全法制定的确实详细，但是缺少一种“强制性”，虽然对各种违法行
食品安全知识（一） 1、什么是食品安全 食品安全，是指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何危害。 2、在您选购食品时，务必做到“六不买” （1）无证无照经营的食品不能买。在您选购食品时，尽可能选择在大中型商场、超市、粮油专卖店、食品安全示范店和证照齐全的食品店等正规店铺购买。如果您购买的食品是在无证、无照经营的摊贩或流动商贩处购买的，一旦发生消费纠纷或者食物中毒等食品安全事件，您将很难追偿或索赔，合法权益无法保障。 （2）有包装的食品标签内容不全的不能买。标识内容不全、不清楚的包装食品，一般都不是正规食品生产企业生产的，存在安全隐患的可能性比较大，这样的食品不能买。 （3）感觉不好的食品不能买。感觉不好的食品是指变味、变色、沉淀、混浊、杂质、絮状物、结块、异物、发粘、返砂、污秽不洁、混有异物、油脂酸败、霉变生虫、腐败变质等现象。这样的食品不能买。（4）假冒伪劣、掺杂使假的食品不能买。假冒伪劣、掺杂使假的食品是指一些不法分于为谋取暴利对食品采取掺兑、替代、抽取、粉饰、混充、假冒等手段，使食品质量降低，有的甚至带毒，严重危害消费者的健康。因此，建议您最好到正规的店铺购买，以防上当受骗。（5）露天经营的食品不能买。露天经营的食品一般情况下无防蝇防尘设施、无食品专用器具，其食品极易受到污染，直接影响到您的健
康。 （6）过期食品不能买。购买食品时，一定要注意标签上的生产日期和保质期。一旦过期，食品质量就会发生变化，失去原有的风味和滋味，有的甚至会变质，食用后可能影响到您的健康，还可能发生食物中毒事件，这样的食品不能卖。 3、经营者销售明知是不符合食品安全标准的食品应承担的法律责任. 销售明知是过期、变质、掺假掺杂、假冒伪劣等不符合食品安全标准的食品，经营者除接受工商部门的处罚外，消费者可以依据《食品安全法》，要求经营者支付10倍价款的惩罚性赔偿。如消费者购买了一袋不符合食品安全标准的奶粉，支付的价款是15元，那么在符合《食品安全法》规定的情况下，消费者有权向经营者要求10倍价款的赔偿，即为150元的惩罚性赔偿。因此，如果您购买的食品是过期变质、假冒伪劣等不符合食品安全标准的食品，可以就近到辖区工商所、消费者协会或分会、消费维权投诉站、12315消费者申诉举报联络站举报、投诉或申诉。 食品安全知识（二） 一、食品安全常识 1、购买食物时，注意食品包装有无生产厂家、生产日期，是否过保质期，食品原料、营养成分是否标明，有无QS标识，不能购买三无产品。 2、打开食品包装，检查食品是否具有它应有的感官性状。不能食
********有限公司万德福便利店五部 食品卫生管理制度 一、经营场所规范要求 1、《食品流通许可证》和《营业执照》应悬挂于经营场所内醒目位置。 2、经营场所和食品贮存场所分开，与个人生活区完全分开。 3、经营场所距离非水冲式厕所、开放式粪池、垃圾堆（场）等场所的直线距离25米以上，与化肥、农药贮存、销售点距离25米以上，环境整洁。 二、从业人员规范要求 1、设有食品卫生管理机构和组织结构，配有经专业培训的食品安全专职管理人员。 2、食品从业人员应持有效合格的健康证明，熟悉食品卫生知识，经培训后上岗。且每年进行健康检查，定期进行食品卫生和有关卫生法律、法规、业务技能的培训。 3、凡患有痢疾、伤寒、病毒性肝炎等消化道传染病（包括病原携带者），活动性肺结核、化脓性或渗出性皮肤病及其他有碍食品安全的疾病的人员，不得从事接触直接入口食品的工作。 4、食品从业人员上岗时不能佩带首饰、假发、假睫毛、假指甲、戒指，喷洒香水、化妆、涂抹指甲油。上班时不能在工作岗位上嚼口香糖、进食、吸烟，私人物品、食品必须存放在指定的区域或更衣室内，不可放置在工作区内。并做到“四勤”（勤洗澡、勤换衣、勤修剪指甲、勤洗发），养好良好的个人卫生习惯。 5、食品从业人员上岗时应着淡色工作衣、裤、发帽、鞋靴，凡直接接触食品的工作人员必须每日更换，其他人员也应定期更换，保持清洁。离开工作岗位时，要换下工作服，不得将工作服穿离工作岗位。 6、制定卫生检查及奖惩制度，并组织有关人员定期或不定期进行卫生检查，检查方法采取抽查、问查相结合，检查重点是各项制度落实情况。检查中发现问题仍未改进的，按有关奖惩制度严格处理。 三、经营设施规范要求 １、食品陈列设施布局合理，划定食品经营区域，食品与非食品分开存放，食品分名别类存放，散装食品、直接入口食品、生动物性食品必须设专区或专
编号：SM-ZD-31856 食品安全风险分析 Through the process agreement to achieve a unified action policy for different people, so as to coordinate action, reduce blindness, and make the work orderly. 编制：____________________ 审核：____________________ 批准：____________________ 本文档下载后可任意修改
食品安全风险分析 简介：该方案资料适用于公司或组织通过合理化地制定计划，达成上下级或不同的人员 之间形成统一的行动方针，明确执行目标，工作内容，执行方式，执行进度，从而使整 体计划目标统一，行动协调，过程有条不紊。文档可直接下载或修改，使用时请详细阅 读内容。 风险分析的概念和基本内容 风险分析包括三个部分：风险评估、风险管理与风险情况交流。 1．定义 根据CAC工作程序手册（1997年，第10版），与食品安全有关的风险分析术语的定义如下，需要说明的是，风险分析是一个正在发展中的理论体系，因此有关术语及其定义也在不断地修改和完善。 危害（hazard）：食品中可能导致一种健康不良效果的生物、化学、或者物理因素或状态。 风险（risk）：一种健康不良效果的可能性以及这种效果严重程度的函数，这种效果是由食品中的一种危害所引起的。 风险分析（risk analysis）：包含三个部分的一个过程，即：风险评估、风险管理和风险情况交流。
风险评估（risk assessment）：一个建立在科学基础上的包含下列步骤的过程：（ⅰ）危害识别，（ⅱ）危害描述，（ⅲ）暴露评估，以及（ⅳ）风险描述。 危害识别（hazard identification）：识别可能产生健康不良效果并且可能存在于某种或某类特别食品中的生物、化学和物理因素。 危害描述（hazard characterization）：对与食品中可能存在的生物、化学和物理因素有关的健康不良效果的性质的定性和/或定量评价。对化学因素应进行剂量-反应评估。对生物或物理因素，如数据可得到时，应进行剂量-反应评估。 剂量-反应评估（dose-response assessment）：确定某种化学、生物或物理因素的暴露水平（剂量）与相应的健康不良效果的严重程度和/或发生频度（反应）之间的关系。 暴露评估（exposure assessment）：对于通过食品的可能摄入和其他有关途径暴露的生物、化学和物理因素的定性和/或定量评价。 风险描述（risk characterization）：根据危害识别、危
食品销售企业食品安全管理员试题 1.相关概念（28题） (1) 2.许可准入（63题） (13) 3.场地设施（9题） (40) 4.机构人员（18题） (44) 5.进货查验（24题） (53) 6.贮存运输（17题） (64) 7.销售（12题） (71) 8.召回处置（23题） (77) 9.标签标识（73题） (88) 10.进口食品（15题） (122) 11.网络交易（27题） (129) 12.婴幼儿食品（14题） (143) 13.食品添加剂（5题） (152) 14.食品安全监管（34题） (153) 15.食品安全标准（6题） (170) 16.食品检验（24题） (174) 17.参考文件目录 (185)
1.相关概念（28题） 1、判断 食品，是指各种供人直接食用或者饮用的成品，不包括勇于加工成品的原料 答案：错误 依据：《食品安全法》第一百五十条 本法下列用语的含义： 食品，指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是中药材的物品，但是不包括以治疗为目的的物品。 2、多选 根据《食品安全法》关于食品含义的解释，食品包括（）。 A、各种供人直接食用或者饮用的成品 B、各种供人直接食用或者饮用的原料 C、按照传统既是食品又是中药材的物品 D、以治疗为目的的物品 答案：ABC 依据：《食品安全法》第一百五十条 本法下列用语的含义： 食品，指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是中药材的物品，但是不包括以治疗为目的
的物品。 3、判断 按照传统既是食品又是中药材的物品也属于食品。 答案：正确 依据：《食品安全法》第一百五十条 本法下列用语的含义： 食品，指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是中药材的物品，但是不包括以治疗为目的的物品。 4、判断 部分以治疗为目的的物品也属于食品安全法规定的食品。 答案：错误 依据：《食品安全法》第一百五十条 本法下列用语的含义： 食品，指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是中药材的物品，但是不包括以治疗为目的的物品。 5、多选 安全食品应当是对人体健康的，不能对人体健康造成任何（）危害。 A、慢性 B、心理 C、急性 D、亚急性
1 一（1）班王可豪我们国家的食品安全问题怎么总是层出不穷呢？为什么打击来打击去越打击出事越多呢？吓得我们百姓都不知道市场上还有什么东西可以放心的买来吃了，买肉怕有瘦肉精，买菜怕有农药，买油怕是转基因的，买奶怕有三聚氰胺，买个面包蛋糕饼干的还怕有大量的反式脂肪。。。。。。防不胜防啊！曾有专家严肃的、语重心长的说：食品安全涉及民族生存与繁衍啊！看吧，这是一个多么大、多么重要的问题啊！ 对不安全食品，政府主管部门一直是在打击的。但是“真打击”还是“假打击”就难说了。 要对问题食品“真打击”并不太难：一旦检查出问题食品，立即把生产厂家罚个倾家荡产，把企业法人绳之法办，并把这个法人资料在工商管理部门备案，让这个法人终身不得再独立经商办企业。这样一来，看谁还敢视食品安全法于不顾！ 现在政府主管部门对问题食品好像“假打击”比较多：比如一是隔靴搔痒的罚点款，托托人、说说情，或者给政府主管部门官员送点好处，然后大事化小小事化了。二是对规模大一些的食品生产企业我们的官员们还有一种保护主义在作怪，怕惩治了企业影响地方政府的税收，进而影响官员的政绩，所以官员往往主动为这些企业奔走说情甚至命令、打击、恐吓政府食品监督管理部门人员，造成他们不敢管也管不了，只要不被曝光就都捂着盖着。三是真要对这些造假企业进行打击，一些官员还会急急忙忙站出来为造假者说话：企业受到
打击的话会造成企业破产啊，会造成很多人失业啊，还是要教育为主嘛，还是要给人家出路嘛等等。 建立完善并坚决实施食品安全保障性法律法规，建立完善并坚决实施严惩食品造假者的相关法律法规，建立完善并坚决实施政府主管部门公务人员在食品安全监管上行政不作为或渎职腐败予以惩治的相关法律法规，对生产销售假冒伪劣食品企业和法人坚决给予重击，只有这样，才能真正起到杀一儆百的作用，才能逼着企业老老实实认认真真生产安全食品，才能更好地促进食品生产行业良性循环、健康发展。 “民以食为天”。食品安全问题是关系到人民健康和国计民生的重大问题。但近几年频发的食品安全事件对消费者的信心带来了不小的打击，导致信任危机，不仅影响了消费者的身体健康、生命安全，也严惩影响了食品行业的健康发展。消费者在警醒之余，对身边食品的安全程度提出了更高的要求，因此，加强食品安全工作，强化食品质量安全控制、提升质量食品安全水平,是今后几年需要重点解决的问题，它不仅有利于保护人民健康，也有利于促进我国农业和食品工业的发展。 什么是食品安全食品安全也就是食品质量安全，是指食品中有毒有害物质对人体健康可能产生的危害，食品内在品质和外观满足贮运、加工、消费等方面的要求。 食品安全存在的问题目前我国食品安全存在的主要问题有农药、兽药、重金属超标；食品掺假；食品生产中添加国家明令禁止的化工原
学校食品安全工作管理措施 伊川县白元镇土门学校 2015年9月1日
食品安全工作管理措施 我校食品卫生安全工作在上级食品卫生部门的正确指 导下，在主管局的高度重视和大力支持下，在相关部门的大力配合和学校的共同努力下，学校食品卫生安全工作进展顺利，截止目前，全校无一例食品卫生安全事故发生。我们采取的措施主要有： 1、学校利用安全天天讲，每日清晨，向学生宣传食品卫生知识，各班在周一主题班会时间，由班主任向学生传授辨别真假食品的方法，三无食品的危害，学生去餐厅就餐时，学校采取教师跟班之，每个班级必须有一名教师负责就餐纪律，同时，学校派出一名领导干部值班，负责整个餐厅的就餐秩序。 2、为了学生的安全，加强学生食品卫生安全教育。与学生签订安全责任书，增强学生的食品卫生安全意识和自我保护意识，逐步培养学生养成良好的个人食品卫生习惯。 3、建立健全学校食品卫生安全工作制度。学校根据上级有关学校食品卫生安全工作的要求，结合我校实际，制定了相关的各种制度。 4、学校食品卫生安全工作管理组织健全，发生事故，实行责任倒查制度。学校食品卫生安全领导小组，实行目标
责任制，校长任组长，分管的总务主任李灿坡副组长，主抓食品安全工作，相关人员配合抓，制定了相关的制度和职责，层层落实学校食品卫生安全责任书的相关内容，平时做到有检查，有记录。如发生食品安全事故，则实现倒查制度，对相关责任人进行处罚。 5、加强食品从业人员的安全知识教育和管理。食品从业人员必须持健康证上岗，每年体检一次，无健康证者不得上岗。上岗时必须穿戴整洁的工作衣、帽，并把头发置于帽内，不得留长指甲，涂指甲油，戴戒指加工食品。工作前、处理食品原料后，便后用肥皂或流动清水洗手，直接接触食品之前，应洗手消毒。工作场所做到无蝇，无鼠、无蟑螂，环境整洁卫生。 6、坚持餐饮具消毒制度。餐饮具使用前必须洗净、消毒，未经消毒的餐饮用具不得使用;负责餐饮具消毒工作的人员必须身体健康，工作认真，熟悉和掌握餐饮具消毒方法及要求，确保餐饮具安全卫生，切实维护广大师生的身体健康和生命安全。 7、学校加大投入，按标准配置食堂专用器械，如搅面机，消毒柜、冰箱、冰柜等。
食品安全分析报告 一、总体情况 xxxx年xxxx，在县委、县政府的正确领导下，各食品安全监管部门以学习宣传新修订的《食品安全法》为主线，强化食品安全治理，加大食品安全监测监控力度，全县食品安全总体状况平稳可控，未发生一起食品安全事故。 二、日常监管 种养殖环节。强化农业投入品监管，检查种子经营户85家次，核查了148个杂交水稻、棉花、玉米品种(组合)的种子标签，主要农作物种子经营户备案15家，品种登记备案116个。对70个规模养殖场进行了卫生监督，依法审核、办理动物防疫条件合格证21份。组织开展乱抛乱扔病死畜禽执法监督工作，无害化处理病死猪2239头。 食品生产加工环节。加强对获证食品生产企业的监管，对获证企业巡查了1次，完成10家企业10个食品单元换证发 放。深入贯彻落实《关于进一步加强安徽省食品生产小作坊监管工作的指导意见》，紧扣“基本卫生条件合格”适当降低小作坊审查条件，严格小作坊的“限售控向”，着力规范小作坊经营行为，发放“食品生产加工小作坊基本卫生条件核查合格告知单”12家。 食品流通环节。实行食品经营户分级管理，选定人流量较大的超市作为重点监管对象，设立转基因食品与婴幼儿配方奶粉专柜，重点检查食品经营户索证索票、从业人员健康证办理情况，严厉打击过期食品、假冒伪劣、标签不符合规范与虚假宣传行为。突出注水牛肉、冷冻制品、肉制品、毒豆芽等重点品种，加强农贸市场食品安全监管，确保百姓“菜篮子”安全。 餐饮服务环节。严格餐饮服务许可，xxxx共核发《餐饮服务许可证》140户，不予许可1户。着力做好重大活动食品安全保障，采取事前监督检查、全程监管等方式，圆满完成县两会、县三干会、清源禅寺开光仪式和高中考等重大活动食品安全保障工作。深入开展小餐饮整治规范工作，建成了xxxx县庙前镇十字路小餐饮食品安全示范街和100家小餐饮食品安全示范店创建工作，顺利通过了省食品药品监管局的考核验收。
食品安全小知识 一、什么叫食品安全？ 食品安全指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何急性、亚急性或者慢性危害。根据世界卫生组织的定义，食品安全是“食物中有毒、有害物质对人体健康影响的公共卫生问题”。食品安全也是一门专门探讨在食品加工、存储、销售等过程中确保食品卫生及食用安全，降低疾病隐患，防范食物中毒的一个跨学科领域。 二、什么是qs标志 qs是食品“质量安全”的英文缩写，是食品质量安全市场准入标志，是质量标志，食品外包装上印有qs标志表明符合质量安全基本要求。食品市场准入标志由“qs”和“质量安全”中文字样组成，标志主色调为蓝色。字母“q”与“质量安全”四个中文字样为蓝色字母“ｓ”为白色。 三、安全购买食品的注意事项 1、任何食品需特别关注五个要件：厂名、厂址、生产日期、保质期、qs标志。注意看食品包装标识是否齐全，注意食品外包装是否标明商品名称，配料表、净含量、厂名、厂址、电话、生产日期、保质期、产品标准号等内容。 2、注意看食品的生产日期或失效日期，注意食品是否超过保质期。 3、看产品标签，注意区分认证标志。 4、看食品的色泽，不要被外观过于鲜艳、好看的食品所迷惑。 5、看散装食品经营者的卫生状况，注意有无健康证，卫生合格证等相关证照，有无防蝇防尘设施。 特别提醒各位同学，夏天到了，请同学们不要在无照摊贩上够买食品。通过这期食品安全板报，我们明白了丰富的食品安全知识，懂得了不安全食品对自己和家人的危害，我们要增强食品安全意识，夏天要养成良好的饮食习惯。 最后送同学们一句话： 饥饿时,嘴莫谗,吃饭之前洗手脸,细嚼慢咽成习惯,这样身体才康健. 吃零食,坏习惯,不分场合和时间,三心二意分精力,别人觉得也讨厌. 吃瓜果,先洗净,蚊叮蝇爬传染病,病从口入是古训,讲究卫生不生病 安全事说不完,时刻小心理当然,偶出事故总难免,自觉自愿最重要， 说安全,道安,安全工作重泰山,教师学生齐参与,校内校外享平安.
对食品安全问题分析及 改进措施 集团企业公司编码：（LL3698-KKI1269-TM2483-LUI12689-ITT289-
对我国食品安全问题分析及改进措施摘要目前食品安全是全社会广泛关注的焦点问题，食品安全是世界食品业发展面临的严峻挑战。食品安全已成为人们选择食品的重要因素，食品质量问题已经成为关系国计民生与社会稳定的大问题。本文分析了目前我国食品安全存在的主要问题并据此提出了食品安全的改进措施。 关键词我国食品安全问题分析改进措施 食品安全是一个全球性的问题，不仅直接关系人类的健康生存，而且还严重影响着社会稳定和国民经济的发展。1996年世界卫生组织提出食品安全的定义为“对食品按其原定用途进行制作和食用时不会使消费者受害的一种担保”。即人体按正常剂量和以正确方式摄入食品时不会受到急性或慢性的危害。在我国，随着经济的发展和人民生活水平的不断提高，人民健康意识不断增强，食品安全问题越来越突出，如“瘦肉精”猪肉中毒事件、“劣质奶粉事件”、“苏丹红事件”、“多宝鱼”事件等等，说明中国的食品安全现状不容乐观。这些一连串的食品安全事件不断的敲响人们的警钟事实告诉我们一个国家的食品安全问题关系到国家政治，经济的稳定。因此提高人们对食品安全的意识及健全食品安全措施已成为当务之急。 1.我国食品安全存在的主要问题
食品安全包含两方面内容：一方面是食品供应的安全保证，另一方面是食品质量安全保证。撒哈啦以南的非洲，印度等一些地区国家存在着食品供应安全问题。而我国的食品安全问题主要是食品质量安全问题。以下是我国存在的一些食品安全问题。 1.1在食品中掺杂掺假，甚至故意制造伪劣食品 在利益的驱动下，有些生产者故意生产假冒伪劣食品，用病死畜禽肉加工熟食肉制品，用工业酒精勾对白酒，用工业皮革残品生产假奶粉，用毛发生产酱油等。 1.2滥用食品添加剂 在辣椒制品中加入苏丹红，乳及乳制品中加入三聚氰胺，在果冻、蜜汁中过量添加防腐剂，面粉中过量使用面粉处理剂过氧化苯甲酰等。 1.3食品加工、食品销售过程产生食品污染 (1)微生物指标不合格问题，部分食品的生产加工、储存、销售过程达不到规定的卫生要求。原材料污染严重，生产过程中灭菌不彻底，储存条件不当，销售环节的再次污染，都能导致菌落总数、大肠菌群超出国家
1.食品加工中危害分为哪三个方面，每一方面包括哪些因素？ ⑴生物性危害：细菌性危害、真菌性危害、病毒性危害、寄生虫危害、虫鼠害 ⑵化学性危害：天然毒素及过敏原、农药残留、兽药残留、激素残留、重金属超标、添加剂滥用和非法使用、包装材料、容器与设备带来危害 ⑶物理性危害：非正常外来杂质（如玻璃、石头、金属、塑料等）。 2.简述快速检测定义？ 在短时间内，如几分钟、十几分钟，采用不同方式方法检测出被检物质是否处于正常状态，检测得到的结果是否符合标准规定值，被检物质本身是不是有毒有害物质，由此而发生的操作行为称之为快速检测。 3.简述食品安全快速检测意义？ ①快速检测是食品安全监管人员的有利工具：在日常卫生监督过程中，除感官检测外，采用现场快速检测方法，及时发现可疑问题，迅速采取相应措施，这对提高监督工作效率和力度，保障食品安全有着重要的意义。②快速检测是实验室常规检测的有益补充: 采用快速检测，可使食品安全预警前移，可以扩大食品安全控制范围。对有问题的样品必要时送实验室进一步检测，既提高了监督监测效率，又能提出有针对性的检测项目，达到现场检测与实验室检测的有益互补。③快速检测是大型活动卫生保障与应急事件处理的有效措施：在大型活动卫生保障中，为了防止发生群发性食物中毒④快速检测是中国国情的一种需要：中国在提高食品安全整体水平方面仍有很长的路要走，快速检测将会在其中起到积极有效的作用。 4.现场快速检测方法形式有哪些？ 试纸法:用试纸直接显色来定性并作为限量指示、用试纸层析显色或层析后胶体金显色来定性或作为限量指示、用试纸显色的深浅来半定量。试管法：用速测管显色来定性、用速测管显色的深浅半定量。滴瓶法：将标准溶液放在滴瓶中，根据消耗的滴数来判定被检物质的含量。便携式仪器法 5.快速检测结果表述形式有哪些？ ①定性检测：即快速地得出被检样品中是否含有有毒有害物质，或其本身就是有毒有害物质。通常以阴性或阳性表述。阴性表示用本方法未检出要检测的物质。阳性表示检出了有毒有害物质。②限量检测：即快速地得出被检样品中有毒有害物质是否超出标准规定值或有效物质是否达到标准规定值。通常以合格或不合格表述。③半定量检测：能够快速地得出所测物质的大概含量，通常以合格或不合格表述，也可标示出具体数值。④定量检测：如温度、湿度、消毒间紫外线辅照强度、纯净水电导率等物理指标的检测。通常以具体数值表述。 6.简述快速检测注意事项及采样的注意事项？ 检测注意事项：①对于阳性结果以及不合格结果的样品：应重复测试，排除偶然误差。重要样品，如含急性中毒物质或可能会对后期处理带来较大社会影响或较大经济损失的样品，应注意留样，并将样品送实验室进一步确证。②对于阴性与阳性、合格与不合格之间不易判定的样品：应重复测试，以多次重复相同的结果报告之。 采样注意事项：①为了监测总体样品的安全卫生状况，应注意采样的代表性原则。均衡地，不加选择地从全部批次的各部分随机性采样。②为了检验样品掺假、投毒或怀疑中毒的食物等，应注意采样的典型性原则。根据已掌握的情况有针对性地采样。如怀疑某种食物可能是食物中毒的原因食品，或者感官上已初步判定出该食品存在卫生质量问题，而进行有针对性的选择采样。③当检出阳性样品或不合格样品时，应考虑采样方法是否正确。必要时送实验室进一步检测。 7.简述利用农药速测卡快速检测有机磷农药的基本原理，并简述基于农药速测卡采用表面测定法快速检测蔬菜中有机磷农药的方法过程？ 利用对有机磷和氨基甲酸脂类农药高敏感的胆碱酯酶和显色剂做成的试纸。胆碱酯酶
1食品安全:食品无毒，无害，符合应当有的营养要求，对人体健康不造成任何急性，亚急性或者慢性危害。 2食品：指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是药品的物品，但是不包括以治疗为目的的物品。 3预报装食品：预先定量包装或者制作在包装材料和容器中的食品4食品安全事故：是指由食品引发的对人体健康有危害的事故，包括食物中毒、食源性疾病、食品污染等。 5粮食安全：能确保所有的人在任何时候既买得到又买得起他们所需的基本食品 6转基因技术：DNA片段被转入特定生物中，与其本身的基因组进行重组，再从重组体中进行数代的人工选育，从而获得具有稳定表现特定的遗传性状的个体 7pm2.5：环境空气中空气动力学当量直径小于等于 2.5 微米的颗粒物 8兽药残留: 指动物产品的任何可食部分所含兽药的母体化合物及其代谢物，以及与兽药有关的杂质。 9haccp：确保食品在消费的生产、加工、制造、准备和食用等过程中的安全，在危害识别、评价和控制方面是一种科学、合理和系统的方法。 10动植物天然有害物质: 有些动植物中存在的某种对人体健康有害的非营养天然物质成分，或因贮存方法不当宰一定条件下产生的某种有毒成分
食源性疾病:指食品中致病因素进入人体引起的感染性、中毒性等疾病 12绿色食品：在生态环境符合国家规定标准的产地，生产过程中不使用任何有害化学合成物质，或在生产过程中限定使用允许的化学合成物质，按特定的生产操作规程生产、加工，产品质量及包装经检测符合特定标准的产品。 13农药：用于预防、消灭或者控制危害农业、林业的病、虫、草和其他有害生物的混合制剂 14gmp：良好操作规范 15辐射食品：只用一定量伽马射线、x射线或电子来照射过的食品16辐射生物学效应：在一定条件下，射线作用于生物体后，其能量传递给机体的分子细胞，组织等，所引起的复杂，的物理化学和生物学变化，由此产生各种生物学效应。 17环境污染:指人类活动所引起的环境质量下降而对人类及其他生物的正常生存和发展产生不良影响的现象。 18大气悬浮物：悬浮在空气中的粒径小于100微米的颗粒物通称总悬浮颗粒物，其中粒径小于10微米的称为可吸入颗粒物。 19雾霾：悬浮在大气中微小液滴构成的气溶胶。。原因不明的因大量烟、尘等微粒悬浮而形成的浑浊现象 20真菌毒素：真菌在食品或饲料里生长所产生的代谢产物，对人类和动物都有害 21食物中毒：患者所进食物被细菌或细菌毒素污染，或食物含有毒
食品安全快速检测概述 食品是人类生活的基本需求，食品安全直接关系到公众身体健康和生命安全，关系到经济发展和社会稳定。三聚氰胺“毒奶粉”、苏丹红事件、农药中毒、鼠药中毒、亚硝酸盐中毒、每年返回餐桌的200至300万吨的“地沟油”......随着国内重大食品安全事件的不断发生，以及近年国外媒体对中国食品质量问题的大肆宣扬，国内食品安全问题不仅已引起社会各界的广泛关注，更引起党中央及各级政府的高度关注。 由于食品数量大、品种多，且在生产、储存、运输及销售等各个环节都需要进行把控，因此，简便而行之有效的检测方法也成为各级监督监管部门对食品安全进行监管的必要手段。 随着社会发展，食品安全监管人员，单凭眼看、手摸、鼻闻、嘴尝的管理方法已不适应现代食品安全管理的模式；而传统的实验室的设置有限、样品检测数量有限、加之检验周期较长、投入成本高，远远满足不了食品安全保障的需求，需要快速检测行为来适应社会发展的需要。 在食品安全监管工作中，快速检测技术表现出突出优势： 一是快速检测技术运用方便、成本低，能覆盖到农村、城乡结合部等偏远地带，使基层监管手段得到强化。 二是快速检测技术反应迅速，对突发公共卫生事件拥有较强的现场应急处理能力，能最大程度地避免和减小各类突发食品安全事故的损害。 三是日常监管中对于大量的样品先用快速检测方法对其筛选，发现有问题的食品再通过仪器进一步判定可以节省大量的人力物力，很大程度上提升了执法人员现场控制能力和公信力。 尽管现场快速检测由于灵敏度和特异性方面的限制，不能作为判定样品安全性的最终依据；但作为初筛手段，是发现问题的第一步，它具有不可替代的作用。事实上，一些突发食源性事件的现场调查也往往以现场快速检测作为筛查的第一步。根据我国当前的国情，对农副产品批发市场以及超市等食品零售网点进行食
食品安全问题现状、原因及对策分析 摘要：全球民意调查机构盖洛普日前发布了“2010年全球幸福度调查”数据。在此次民调涉及的124个国家当中，中国人的幸福度排名第92位； 88%接收调查的中国人认为自己的生活远离“美满幸福”的标准，其中生活成本和房价上涨、社会保障体系不健全、让人不安的食品安全是导致民众幸福指数较低的主要原因，物价、房价和食品安全位列居民最关注的十大热门话题前三位。如果说物价、房价只是经济运行的周期性波动反映在某个特定阶段的价格表现，那么食品安全问题却是由来已久却难以根治的痼疾。经历过三聚氰胺事件的重击、瘦肉精事件的炸雷、上海染色馒头的喧闹，到如今的塑化剂事件，中国人对于食品安全的态度早已变得麻木和无奈，食品安全问题已然成为国人心中挥之不去的梦魇。当面对这一幕幕丧失道德和法制基准的食品安全事故的时候，我们应该全面反省在食品安全方面的不足。相比在经济和科技领域建立起来的世界瞩目的成就和光辉文明，食品安全方面的落后和差距是巨大的。 关键词：食品安全添加剂绿色食品 一、食品安全现状 食品安全体现的是对食品按其原定用途进行生产或食用时不会对消费者造成损害的一种担保，这种担保是无须说明也不能附加条件的。所谓“民以食为天”，消费者对于食品质量的要求和关注应该高于其他商品。从过往的案例查处和实际了解来看，国内食品安全事件确实是进入一个多发期，这与当前的经济、社会发展阶段水平密不可分。简而言之，居民生活水平提高和收入增长推动了食品生产和加工业快速发展，这与相对滞后的食品安全监管和消费者保护制度之间产生了矛盾，在缺乏有效对冲和缓和机制的情况下，矛盾在媒体和社会大众的镁光灯下被放大，从而引起了民众对食品安全巨大的不满和失望情绪。 我们有必要把当前食品安全事故频发的现象放在中国经济、社会转型期的大背景下进行观察。食品安全事故频发的原因，表面上直接原因是不良生产者的违法行为，但更深层次原因是中国农业生产方式的转变、社会对食品安全重视程度的提高和政府检测监督机制的失灵。面对形形色色的食品安全事件，很难简单地把问题归结于某一个环节。在食品生产、加工、储运、检测和消费的产业链上，每一个环节
第一章 1、黄曲霉毒素污染的品种以花生、花生油、玉米最为严重√ 2、根据污染物的种类和特性，食品污染可以分为生物性污染、化学性污染和物理性污染。√ 3、霉菌性食物中毒主要是指食入被霉菌毒素污染的食品导致的食物中毒，而且它具有传染性。× 4、在“赤潮”期间，最好不要食用赤潮水域内的贝、蛤、蟹、螺、蚶类水产品。√ 5、煮豆浆时，豆浆产生大量泡沫，表明豆浆已经煮熟。× 6、掺伪食品是指该食品中存在非固有的物质或者异物，以及以假乱真，以次充好的劣质食品。√ 7、食品掺伪的主要成分其来源是食品添加剂。× 8、细菌具有自身鲜明的特点，以下哪个不属于细菌的特点？结构复杂 9、食物发生腐败变质的最主要原因是？微生物污染 10、关于寄生虫对人体的危害描述，哪一项是错误的？急性中毒 11、食用没有煮熟的四季豆（菜豆）导致中毒的原因是？含有皂素 12、以下引起亚硝酸盐中毒的情况不包括哪点？正常烹调的新鲜蔬菜 13、下列那种鱼腐败时易产生组胺？鲐鱼 14、食品掺伪的主要方式有几种？5种 15、食品掺伪如给腐竹、粉丝、米粉、面粉等食品中不法分子要添加吊白块，其主要目的是？增白、保鲜、增加口感、防腐 第二章 1、导致粮食原料发霉的主要微生物是细菌。× 2、地沟油是一个泛指概念，是对各类劣质油的统称，一般包括潲水油、煎炸废油、食品及相关企业产生的废弃油脂等。√ 3、食用水果之前可以用臭氧水浸泡处理后再食用，可以很好地分解破坏水果蔬菜中农药残留和其它有害成分。√ 4、有虫眼的蔬菜没有农药残留，因此食用很安全。× 5、一些不法分子为谋取不正当利益，直接向动物体内或肉中注水，这不仅降低肉的品质，也会给消费者带来安全隐患。√ 6、盐酸克伦特罗俗称“瘦肉精”是一种动物生长激素，能够促进动物生长，提高日增重，提高饲料转化率，改善胴体品质。× 7、乳的内源性污染是指在乳挤出之前受到的污染，外源性污染即乳挤出后的污染。一般而言健康的动物没有内源性污染，只有外源性污染。× 8、由于海洋资源丰富，活动空间大，可以自主选择环境，因此食用海水鱼虾贝藻比淡水的鱼虾贝藻更安全。×