本文对实验室风险进行了阐述,并利用过程分析方法,结合海关实验室的业务特点,识别存在的风险,提出风险防范措施,通过以上措施来规避和降低风险发生率,促进海关实验室的持续健康发展.

食品安全问题是公共卫生的重中之重,随着世界经济环境的不断发展,食品产品供应链范围扩大,食品安全在生产、加工、储存、分销等方面都面临着巨大的压力和挑战.此外,已报道的食品安全事件冲击着公众的信任,也影响消费者对食品安全风险的认知.随着研究的深入,对消费者风险认知的测量逐渐由双因素风险认知理论模型转变为多因素模型.影响人们食品安全风险认知的因素有人口特征属性,包括年龄、性别、种族和受教育程度等;接收食品信息的渠道,例如媒体、政府和企业;政府对于食品安全事件的响应速度和监管方式以及消费者对食品加工过程中涉及的技术和概念的了解程度等.这些因素会对消费者的食品安全风险认知产生积极或消极影响,本文对消费者的食品安全风险认知国内外发展概况及其影响因素进行综述,为有关部门的食品安全监管工作提供有效措施,提升消费者对食品安全和质量的信心.

目的 构建基于风险治理视阈下食品安全风险预警指标体系,为提升食品安全风险防控能力提供量化依据.方法 首先,引入风险预警相关理论,遵循指标体系构建的基本原则,通过文献分析法和头脑风暴法梳理指标池,借助德尔菲法构建预警指标池,再利用层次分析法(analytic hierarchy process,AHP)计算各指标在风险预测预警应用中的权重系数.结果 从风险治理角度出发,综合考虑多方面影响因素的不同特点,将定量与定性方法相结合,成功构建了包含2个一级指标、6个二级指标和30个三级指标的三级评价因素食品安全风险预警指标体系.结论 该风险预警评价指标体系可行有效、科学合理,具有较高的权威性和科学性,可为政府监管部门对食品安全潜在风险的识别与靶向定位提供科学决策和客观依据.

We collected Chinese food fraud events from 2001 to 2019, and initially established a database of 454 data sets based on China's national conditions. This database supplements the gaps in the internationally established economically motivated adulteration (EMA) database. Statistical results showed that the data reported by the media accounted for 71.6% of the total amount of food fraud information. Most fraud incidents were recorded in eleven product categories, e.g. agricultural products, wines, dairy and meat products. Product fraud (72.2%) was the first type ranked food fraud information.

Food additives play an important role in the food supply, and it has been a food safety topic of great concern to the public. There has been no systematic research on Chinese consumers’ concerns, attitudes, feelings, or opinions on supervision and media coverage of food additives in the past decade, which is an area worth exploring. This study was carried out to deeply understand consumers’ cognition of food additives and formulate food safety risk communication strategies of food additives in China. Big data of consumers’ online public opinion of China on food additives from 2011 to 2020 was collected and cleaned up using Haina Network Public Opinion Monitoring System version 2.0 (HNPOMS V2.0), followed by data analysis and visual display with the Ansi Food Safety Risk Communication System version 2.0 (AFSRCS V2.0). The results showed that the types of food additives of concern to the public have changed from 2011 to 2020, but the amount of food additives has always been of concern. The type of incident that the public is most concerned about is the illegal addition or abuse of additives. The public’s confidence in food production enterprises has been insufficient, but the functions of market supervision are becoming clearer and clearer, and their expectations are constantly increasing. Consumers’ cognition level increases with the strengthening of publicity and popular science, but the influence of “self-media” on public cognition is increasing day by day, and there is cognitive deviation, making it easy to mislead the public. Consumers’ cognition of food additives is the basis of risk communication. Combined with the research results, this paper puts forward corresponding suggestions on the market and social supervision measures, network media guidance strategy and risk communication strategy of China, respectively.

食品安全风险监测是风险管理的重要内容,是监管部门及时掌握食品安全风险变化趋势的重要依据.美国食品药品监督管理局(Food and Drug Adminstration,FDA)的农药残留监测计划自1987年实施以来,经过多年的发展,已经形成一整套较为科学完备的工作体系,其目的是监控国内和进口食品中农药残留水平,以确保其符合农药残留限量的水平.本文以2018年美国食品药品监督管理局农药残留监控计划为例,从计划制定、检测方法、信息共享、统计分析等角度与我国抽检监测工作进行了对比分析,并从风险交流、基于风险的抽检和统计分析等方面总结美国FDA农药残留监控计划的经验和做法,为进一步完善我国食品安全抽检监测工作提出建议.

目的 建立符合我国国情的食品欺诈数据库,补充国际上已建立的经济利益驱动型掺假(economically motivated adulteration,EMA)数据库空白.方法 搜集2001～2019年发生的食品欺诈行为,初步建立具有中国国情的食品欺诈数据库.对数据库中信息完备的454条欺诈数据进行分析.结果 媒体报道数据占食品欺诈信息总数的71.6％;食用农产品、酒类、乳制品、肉制品等11类产品是欺诈事件发生较多的食品类别;产品欺诈(72.2％)高居食品欺诈类型的首位;2001～2019年食品欺诈事件数量呈现出先上升后降低,再上升再降低的"M"状趋势;目前食品欺诈检测技术主要以理化分析技术为主,针对的食品类别还有限;食品欺诈信息以中国为主(89.0％),涉及到世界各个地区.结论 食品欺诈是广泛存在的全球性问题,本研究建立的食品欺诈数据库为预防食品安全风险起到了重要的技术支撑作用.

2019年4月,美国食品和药物管理局提出"智慧食品安全新时代"这一倡议,旨在继续实施美国《食品安全现代化法案》(FDA Food Safety Modernization Act,FSMA)科学和基于风险的要求,同时纳入新技术、工具和方法 ,帮助消费者更好地免受食源性疾病侵害.智慧食品安全作为一种新的食品安全方法 ,促进社会和商业部门使用新技术,如区块链、传感器技术、物联网和人工智能,以建立一个更数字化、可追溯和更安全的食品体系,包括依靠技术的可追溯性和对食源性疾病暴发的响应、更智能的预防工具和方法 、适应新商业模式和零售现代化、食品安全文化4个方面.本文介绍了美国智慧食品安全监管方法 ,并通过借鉴美国今后食品安全监管思路,提出对未来我国食品安全监管的建议.

氯丙醇和氯丙醇脂肪酸酯是近年来发现的在食品中广泛存在的一类污染物,它们引起的健康风险不容忽视,因此,氯丙醇和氯丙醇脂肪酸酯测定方法的研究已成为当今食品安全检测的一大热点. 检测方法的研究为探索食品中氯丙醇和氯丙醇酯的污染水平、膳食暴露风险及其毒性作用具有重要的意义. 本文主要从国外通用的检测方法、中国国家检测方法和其他检测技术3个方面系统地介绍氯丙醇和氯丙醇酯的检测技术进展.

小麦粉加工中原辅料来源多样、追溯信息复杂,已有追溯信息的确定或依靠经验判别或根据信息获取难易程度确定.该研究基于原国家食品药品监督管理总局公布的2014年1月1日-2018年3月31日的共15518批次小麦粉抽检数据,分析其不合格率状况,得到影响小麦粉质量安全的主要因素为脱氧雪腐镰刀菌烯醇、过氧化苯甲酰、铝、铅、镉、苯并芘、脱氢乙酸等7种物质;采用LD50值、致癌性等不同的危害程度指标,对7种风险进行了风险赋值;构建了以风险发生可能性和风险危害程度为核心的风险二维矩阵图,通过识别得到,脱氧雪腐镰刀菌烯醇风险最高,为四级;苯并芘风险为三级;过氧化苯甲酰、铝、铅、镉风险均为二级;脱氢乙酸风险最低,为一级.通过对小麦加工流程分析,对危害物质进行了定位,得到小麦粉追溯的关键节点是原料入库、原粮储藏、物质添加、检化验等4个动态环节以及设备状态、包装材料特性等2个静态特征;以此为基础,从批次编码关联和追溯关键点信息采集角度构建了小麦粉追溯系统;与已有系统相比,该研究在扩展追溯链、优化追溯信息采集内容方面具有优势;为追溯系统研究中质量安全信息的挖掘与分析提供了有益方法.

氯丙醇酯是近年来国内外关注的热点污染物之一,氯丙醇酯在食用油等含脂类食品中污染水平较高,存在一定的健康风险,需要开展相关氯丙醇酯的膳食暴露评估.氯丙醇酯的毒性和代谢动力学研究结果及数据是开展食品中氯丙醇酯膳食暴露评估的重要基础,对氯丙醇酯的毒性和代谢动力学研究进展进行综述,并对发展前景作出了展望,为推动食品中氯丙醇酯的膳食暴露评估提供参考.

The principle of HACCP was expounded,the application of HACCP system in the production of Fresh-cut Vegetables was discussed and the hazard factors was analyzed.The critical control point,critical limits,supervise procedure,correct measures,verification procedure and records were also established in order to improve reference to the application system in fresh-cut vegetables processing.

As a behavior that might lead to food safety risk,Economically Motivated Adulteration( EMA) have caused great health and economic losses to consumer.In this study,the motivation and reason analysis of legal and illegal food company with EMA were researched by cost- profit method. Results showed that there was significant difference in motivation and reason of legal and illegal food company with EMA,therefore,legal and illegal food company with EMA should be prevented by different control mechanism and model.

The extraction process of Sphallerocarpus gracilis root polysaccharides (SGRP) was optimized using response surface methodology with two methods [hot-water extraction (HWE) and ultrasonic-assisted extraction (UAE)]. The antioxidant activities of SGRP were determined, and the structural features of the untreated materials (HWE residue and UAE residue) and the extracted polysaccharides were compared by scanning electron microscopy. Results showed that the optimal UAE conditions were extraction temperature of 81°C, extraction time of 1.7h, liquid-solid ratio of 17ml/g, ultrasonic power of 300W and three extraction cycles. The optimal HWE conditions were 93°C extraction temperature, 3.6h extraction time, 21ml/g liquid-solid ratio and three extraction cycles. UAE offered a higher extraction yield with a shorter time, lower temperature and a lower solvent consumption compared with HWE, and the extracted polysaccharides possessed a higher antioxidant capacity. Therefore, UAE could be used as an alternative to conventional HWE for SGRP extraction.

The effect of enzyme liquefaction treatment on the content of α-carotene, β-carotene and lutein in carrot juice was investigated. The results of single factor experimental and orthogonal test indicated that the optimum condition of pectinase liquefaction were 1.5% pectinase worked for 120 min in condition of 45C and pH 5.0, while the optimum condition for cellulose liquefaction were 1.5% cellulose treated for 60 min in condition of 50C and pH 5.0. In addition, we could draw a conclusion that pectinase or cellulase treatment can significantly improve the content of the three carotenoids in carrot juice based on the results of different enzyme liquefaction treatments and the SEM observation. Meanwhile, composite enzyme treatment (pectinase and cellulose) with different adding order could also significantly improve the content of the three carotenoids. However, using the equal proportion of pectinase and cellulase at the same time showed the antagonistic effect. Practical Applications Enzyme liquefaction treatment is a suitable technology to improve not only the juice yield, but also the major carotenoids of carrot (Daucus carrot L.) juice. And the effect depends on the technological parameter. Consequently, this technology could give some help to carrot juice making and lay a foundation.

近年来,随着对外贸易的快速发展和人民生活水平的不断提高,我国已经成为食品进口大国.运用科学的方法优化检验资源配置,强化对进口食品安全的风险管理,是一个关系到人民福祉的重大问题.国际上通行的做法是对不同种类的食品和检测项目的潜在风险进行评估,并根据评估结果制定有针对性的监督抽检计划,使得更多的检验资源可以投入到对高风险产品和项目的监管中去,我国在这方面的管理实践才刚刚起步,急需建立一套符合我国食品进口自身特点和管理需求的风险评价模型和相应的估计方法.本文借鉴了其它国家的相关做法,并结合我国进口食品的管理需求和历史检测数据的特点,制定了一套完整的风险评价和估计方法.

An efficient preparative separation method for Sphallerocarpus gracilis stems and leaves polyphenols (SGslP) was established in this study. An X-5 macroporous adsorption resin was selected for the purification of the SGslP, and the polyphenol content of the purified SGslP (PSGslP) was increased 5.11-fold from 8.29% to 42.38% after one treatment run. The chemical composition of the PSGslP was analyzed by HPLC-MS/MS, and the predominant compounds were found to be luteolin-7-glucoside, acacetin-7-acetyglycoside and its isomers. In addition, the PSGslP was evaluated in vitro to determine the DNA damage-protective activity and inhibitory effects of α-amylase and α-glucosidase. The results indicated that the PSGslP exhibited significant protective activities against both ROO• and •OH radical-induced DNA damage. Moreover, the PSGslP exerted a dose-dependent inhibition effect on α-glucosidase but no inhibitory effect on α-amylase. These findings indicate that the Sphallerocarpus gracilis stems and leaves are good natural sources of antioxidants and are potent inhibitors of α-glucosidase activity and are potential anti-diabetic inhibitor.

The effects of four processing units on the contents of α-carotene, β-carotene and lutein in carrot juice were investigated. The results indicated that composite phosphate peeling exhibited the best peeling effect and led to the lowest loss of carotenoids among the four peeling methods. The best blanching conditions included a blanching temperature of 86 °C for 10 min and an addition of 0.25% of ascorbic acid. A certain range of blanching times and blanching temperatures contributed to the dissolution and stability of the three carotenoids, while excessive blanching temperatures and blanching times led to the degradation of the carotenoids. Single enzyme treatment or mixed enzyme treatment with different orders of addition could significantly raise the contents of the three carotenoids in the juice. However, the use of pectinase and cellulase at the same time exhibited an antagonistic effect. High temperature sterilization increased the loss of carotenoids in carrot juice on one hand but, conversely, improved its stability during storage.

The effect of three processing units (blanching, enzyme liquefaction, pasteurisation) on chemical composition and antimicrobial activity of carrot juice essential oil was investigated in this paper. A total of 36 compounds were identified by GC–MS from fresh carrot juice essential oil. The main constituents were carotol (20.20%), sabinene (12.80%), β-caryophyllene (8.04%) and α-pinene (6.05%). Compared with the oil of fresh juice, blanching and pasteurisation could significantly decrease the components of the juice essential oil, whereas enzyme liquefaction had no considerable effect on the composition of juice essential oil. With regard to the antimicrobial activity, carrot juice essential oil could cause physical damage and morphological alteration on microorganisms, while the three different processing units showed noticeable differences on the species of microorganisms, the minimum inhibitory concentration and minimum bactericidal concentration. Results revealed that the carrot juice essential oil has great potential for application as a natural antimicrobial applied in pharmaceutical and food industries.