食品加工过程的衍生毒物检测管理及发展综述

被引：10

作者：

曹进 ^{[1
]}

周晓宏 ^{[2
]}

张庆生 ^{[1
]}

丁丽霞 ^{[1
]}

廖永红 ^{[3
]}

孙宝国 ^{[3
]}

机构：

[1] 中国食品药品检定研究院食品化妆品检验检测中心

[2] 北京理工大学生命学院

[3] 北京工商大学化学与环境工程学院

来源：

中国药事 | 2011年 / 25卷 / 09期

关键词：

食品加工; 衍生毒物; 检测;

D O I：

10.16153/j.1002-7777.2011.09.002

中图分类号：

TS207.3 [食品分析与检验];

学科分类号：

083201 ;

摘要：

目的为食品安全的过程管理提供借鉴。方法就食品加工过程衍生毒物的检测管理作了简单综述,并就其今后的发展提出了思路。结果与结论食品中的安全风险隐患主要来自生物、物理及化学等3个方面,其中化学性潜在风险危害包括环境污染、农业化学品、杀虫杀菌剂、包装以及生产过程等阶段引入食品的化学物质,而食品加工过程衍生的毒物风险是食品供应链风险防御中重要的控制对象,但是,对于加工过程衍生毒物的产生、发展及检测的研究一直较为滞后,严重影响了食品风险管理的进程。

引用

页码：936 / 942

页数：7

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