Expanding the focus of cost–benefit analysis for food safety: a multi-factorial risk prioritization approach

A pressing need in the area of food safety is a tool for making overall, macro-judgments about which risks should be given priority for management. Governments often seek to base this prioritization on public health impacts only to find that other considerations also influence the prioritization process. A multi-factorial approach formally recognizes that public health, market-level impacts, consumer risk preferences and acceptance, and the social sensitivity of particular risks all play a role in prioritization. It also provides decision-makers with a variety of information outputs that allow risk prioritization to be considered along different dimensions. Macro-level prioritization of risks based on multiple factors is an important expanded use of cost–benefit analysis to manage risk.     

Consumer-Phase Salmonella enterica serovar Enteritidis Risk Assessment for Egg-Containing Food Products

We describe a one-dimensional probabilistic model of the role of domestic food handling behaviors on salmonellosis risk associated with the consumption of eggs and egg-containing foods. Six categories of egg-containing foods were defined based on the amount of egg contained in the food, whether eggs are pooled, and the degree of cooking practiced by consumers. We used bootstrap simulation to quantify uncertainty in risk estimates due to sampling error, and sensitivity analysis to identify key sources of variability and uncertainty in the model. Because of typical model characteristics such as nonlinearity, interaction between inputs, thresholds, and saturation points, Sobol's method, a novel sensitivity analysis approach, was used to identify key sources of variability. Based on the mean probability of illness, examples of foods from the food categories ranked from most to least risk of illness were: (1) home-made salad dressings/ice cream; (2) fried eggs/boiled eggs; (3) omelettes; and (4) baked foods/breads. For food categories that may include uncooked eggs (e.g., home-made salad dressings/ice cream), consumer handling conditions such as storage time and temperature after food preparation were the key sources of variability. In contrast, for food categories associated with undercooked eggs (e.g., fried/soft-boiled eggs), the initial level of Salmonella contamination and the log10 reduction due to cooking were the key sources of variability. Important sources of uncertainty varied with both the risk percentile and the food category under consideration. This work adds to previous risk assessments focused on egg production and storage practices, and provides a science-based approach to inform consumer risk communications regarding safe egg handling practices.     

食品监管渎职罪司法认定的困境及优化路径

自《刑法修正案(八)》增设食品监管渎职罪以来,其适用率呈偏低的趋势,与我国食品安全犯罪频发的现状不相符合。究其原因,该罪在责任主体认定、因果关系判定,以及危害后果界定三个方面存在难以厘清的困境。而学界虽在不断探讨该罪名的适用标准,但大多局限于理论建构层面,而忽略了司法适用的有效性。故从实证分析视角,明晰该罪的司法认定标准,以期对我国的司法实践有所贡献。     

Sensitivity Analysis for Critical Control Points Determination and Uncertainty Analysis to Link FSO and Process Criteria: Application to Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk

Microbiological food safety is an important economic and health issue in the context of globalization and presents food business operators with new challenges in providing safe foods. The hazard analysis and critical control point approach involve identifying the main steps in food processing and the physical and chemical parameters that have an impact on the safety of foods. In the risk‐based approach, as defined in the Codex Alimentarius, controlling these parameters in such a way that the final products meet a food safety objective (FSO), fixed by the competent authorities, is a big challenge and of great interest to the food business operators. Process risk models, issued from the quantitative microbiological risk assessment framework, provide useful tools in this respect. We propose a methodology, called multivariate factor mapping (MFM), for establishing a link between process parameters and compliance with a FSO. For a stochastic and dynamic process risk model of in soft cheese made from pasteurized milk with many uncertain inputs, multivariate sensitivity analysis and MFM are combined to (i) identify the critical control points (CCPs) for throughout the food chain and (ii) compute the critical limits of the most influential process parameters, located at the CCPs, with regard to the specific process implemented in the model. Due to certain forms of interaction among parameters, the results show some new possibilities for the management of microbiological hazards when a FSO is specified.     

健康饮食方式呼唤分餐制

在研究分餐制与中餐饮食文化的关系基础上 ,探讨了企业推行分餐制所面临的问题 ,提出了科学的推行分餐制的措施和方法。     

我国食品安全宣传工作的现状、问题和对策——境外食品安全监管经验的借鉴

食品安全宣传是关系千家万户的系统工程。近几年,在党中央和政府的重视下,食品安全宣传成效显著,但仍然存在宣传针对性不强、反馈机制不全、对突发事件反应不快、非正规宣传渠道影响力有时会超过正规渠道等问题。我国应借鉴香港、英国等的经验,健全食品安全预警机制,建立“中国食品安全信息网”等权威的主流渠道,保证食品安全宣传的必备资金和设备。     

关于海南发展食品工业的思考

本文对海南发展食品工业的相关问题加以论述。     

微波萃取技术在食品加工过程中的应用

介绍了微波萃取的基本原理,分析了影响微波萃取效果的因素,简要介绍了微波萃取的装置,最后列举了微波萃取技术应用的实例。     

肉类食品的化学性污染及其防治措施

食品安全问题已成为二十一世纪食品研究领域的一大热点,肉类食品污染引发的疾病对人类健康也构成了严重威胁。尤其化学性污染引发的中毒事件逐年呈上升趋势,本文通过肉类食品的化学性污染和种类、来源、技术提出了化学性污染的控制措施。     

农业结构调整需要食物消费发展做支撑

农业结构调整与食物消费是相互制约、相互促进的。我国现实的食物消费结构趋势为农业结构调整提供了内在动力和市场导向 ,同时近几年食物消费额增长过慢和下降又严重妨碍农业结构调整的进程。当前在依据食物需求导向积极调整农业结构的同时 ,还必须从多方面努力发展食物消费