《生命科学》 2015, 27(3): 383-388

食品微生物风险评估概述

唐晓阳1，2，邱红玲1，2，巴　乾1，2，储瑞蔼1，2，王　慧1，2，3*

(1 中国科学院上海生命科学研究院营养科学研究所食品安全重点实验室(筹)，上海 200031；2 国家食品安全风险评估中心卫生部食品安全风险评估重点实验室，北京 100021；3 上海科技大学生命科学与技术学院，上海 200031)

摘　要：摘　要：食源性致病微生物是世界各国共同面临的公共卫生问题，食品微生物风险评估是国际上公认的用于制定有效的食品安全限量标准和监管措施的必要手段和科学基础，总目标是为了避免食品中致病微生物引起的食源性疾病的发生，保障食品安全。现简要概述微生物风险评估的发展现状，并阐述目前微生物风险评估领域存在的问题、可能的解决方案及可应用的技术手段，从而为我国食品微生物风险评估提供理论和技术参考。

A review on the microbial risk assessment in foods

TANG Xiao-Yang1，2， QIU Hong-Ling1，2， BA Qian1，2， CHU Rui-Ai1，2， WANG Hui1，2，3*

(1 Key Laboratory of Food Safety Research， Institute for Nutritional Sciences， Shanghai Institutes for Biological Sciences， Chinese Academy of Sciences， Shanghai 200031， China; 2 Key Laboratory of Food Safety Risk Assessment， Ministry of Health， Beijing 100021， China ; 3 School of Life Science and Technology， Shanghai Tech University， Shanghai 200031， China)

Abstract: Abstract: The food-borne illness is the public health problem all over the world. The microbial risk assessment is internationally recognized as a necessary support to the development of effective measures for supervision and administration of food safety and food safety standard， with the aim to reduce the incident of food-borne illnesses caused by pathogenic microorganisms from foods and to guarantee food safety. The present article gives a brief overview of the research progress for the microbial risk assessment， and to introduce the problem and the related possible solution by applicable technology， hoping to present some references for microbial risk assessment in China.