转基因食品的安全性和卫生管理

转基因食品与人类健康息息相关,世界各国对转基因食品的生产、检测、安全评价等方面给予了极大关注。本文从转基因食品的本质、转基因食品的种类、发展、应用、转基因技术及发展、转基因产品优点、危害性、安全性评价和转基因食品的卫生管理等     

食物过敏知多少

许多人天生属于过敏体质，一旦接触到过敏源，就会产生过敏反应。由于目前食物更丰富、种类更繁多，出现食物变态反应性疾病。即食物过敏发生的几率也大大增加。一方面，现在我们常能接触到以往很难见到的食品种类如腰果、开心果等：另一方面，在食品生产过程中化肥、农药、人工饲料及食品加工过程中的防腐剂、抗氧化剂、色素等     

政策、法规及治疗准则：03001 FDA提出一个新条例-GTP

GTP(细胞和组织衍生产品生产和质量管理规范)是FDA为实施它1997年提出的“逐步实施细胞和组织衍生产品的管理”3项建议的最后一个,是帮助保证产品(包括新技术)安全性和质量而又不增加不必要法规要求的一个综合风险基础法规框架。GTP规范的宗旨是帮助保证人细胞和组织衍生产品的供给者没有传染性疾病和在制造过程中细胞和组织不受污染并保持其完整性及功能。     

毒物及化学战剂快速检测的最佳动物模型

化学武器扩散和国际恐怖活动日益猖獗,毒物形式多种多样,且有由高浓度向低浓度,急性毒性向慢性毒性方向发展的趋势,引起了国际社会的强烈不安。为此世界各国愈发重视毒物、化学战剂快速检测技术及其防治药物的研究和开发。急需灵敏、高效、快速检测的动物模型进行评价。斑马鱼是近年来发展起来的脊椎模式生物。斑马鱼卵体及幼鱼透明,荧光染色或使用其它标记物标记可使细胞观察得更清楚。可观察到原肠期的细胞运动、脑区的形成和心跳等胚胎发育情况,发育异常的突变体也很容易被鉴别出来。全胚组织标本制作及全胚原位杂交都可以在胚胎上实施。斑马鱼胚胎发育快（从受精到孵出大约3 d）,且源于同一母体的胚胎是同步发育的,易于大量收集特定阶段的同期胚胎材料。斑马鱼具有其他生物无可比拟的优势：① 斑马鱼核苷酸序列分析基本完成,中枢神经系统、内脏器官、血液以及视觉系统在分子水平上与人有很高的同源性;② 疾病表达的相关基因与许多脊椎动物相同;③ 全年产卵、体积小,作为胚胎发育模型有丰富的研究背景;④ 使用斑马鱼胚对母体无任何影响,早期身体透明,可对发育过程直接观察;⑤ 斑马鱼胚胎和幼鱼对毒物、药物非常敏感,极微量就会有反应,最小检出量在ng[DK]·L-1级;⑥ 简便易行,只需将被检测物质放入养殖胚胎的水中或快速注射;用量很少;测试周期短;测试样本数可以很大,可以作为毒物、化学战剂的高通量筛选,以确保统计学意义上的显著性。为此,经济合作发展组织(OECD)将斑马鱼列为了健康毒性和环境毒性检测的标准鱼类。国际标准组织(ISO)已将斑马鱼推荐为河水毒性实验鱼种并制定了相应的标准(ISO07346)。利用转基因斑马鱼检测毒物或化学战剂。将毒物或化学战剂作用斑马鱼,找到差异表达基因,将靶基因及其启动子和增强子序列与荧光蛋白基因连接构建转基因斑马鱼,当毒物或化学战剂作用该斑马鱼后,荧光会变化从而显示毒性。国外已有利用芳烃受体、亲电子受体、金属等效应元件与荧光蛋白基因连接构建转基因斑马鱼,当转基因斑马鱼遇到相应物质就会发射荧光,用于检测相应环境毒物,被誉为环境检测“哨兵”和“生态灯泡”。毒物和化学战剂检测及识别能力研究,着重发展灵敏度高、识别能力强、假阳性率低、准确、特异、快速的检测和报警技术。基于斑马鱼上述特点,利用斑马鱼进行毒物和化学战剂的毒性评价,更具优势,是毒物和化学战剂毒性检测的新技术。     

小分子物质单克隆抗体的制备

80年代以来,化学物质单克隆抗体的制备和应用为药物和毒物等小分子物质的检测、新药的发展和小分子物质抗体结构等研究提供了有效的新技术。本文旨在对化学物质单克隆抗体的特点和制备过程中涉及的一些基本问题加以简要综述。     

2010年~2014年某市食品安全监测结果的分析

目的根据《国家食品安全风险监测计划》的要求,对2010年~2014年盘锦市食品安全风险监测中食源性致病菌的检测结果进行分析,为开展食品安全风险评估、标准制定修订等工作提供科学依据。方法根据《国家食品污染和有害因素风险监测工作手册》致病菌检测操作规程,对5种食品进行致病菌检测。结果各类食品中婴幼儿食品检出率最高,其次依次为水产品、餐饮食品、肉制品、豆制品。各种致病菌中,副溶血性弧菌检出率最高、其次依次为蜡样芽孢杆菌、金黄色葡萄球菌、创伤弧菌。结论根据检测结果分析得出,盘锦市婴幼儿食品和水产品的污染较为严重。为了防止食源性疾病的爆发流行,广大市民应该多了解食源性疾病的分布和流行趋势,同时建议卫生行政部门加强监督管理。     

GC-IMS在食品药品检测方面的研究进展

气相-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)是将气相色谱与离子迁移谱联用,是用于检测分析痕量挥发性物质的一项新兴技术。在简单介绍GC-IMS原理的基础上,着重介绍了GC-IMS在食品和中药的真伪鉴别、加工过程以及储存过程方面的应用,并对该技术未来的发展趋势做出了展望。     

薄层色谱直接生物自显影方法(TLC-Bioautography)在抗菌剂分析中的应用

生物自显影法(Bioautography)是在复杂的基质中检测物质对生物体的生长速率和检测生物活性。这种技术主要用于研究源于植物、微生物、组合化学的活性物质来寻找新的具有抗细菌、抗真菌、抗肿瘤及抗蚤状幼体寄生虫活性的复合物,调查废水、饮用水、体液、饲料和食品中的抗生素及抗生素药品的质量控制,寻找能有效对抗植物致病细菌及真菌的抗生素类化合物,检测毒物(如黄曲霉毒素)及光毒性化合物(如呋喃香豆素)。本文讨论了生物自显影法的三种形式,即接触法,浸润法和直接法,重点讲述了直接法及其应用,包括测试各种类型的化合物,也包括研究生化过程及影响细菌生长的因素。     

小分子生物单克隆抗体的制备

80年代以来，化学物质单克隆抗体的制备和应用为药和毒物等小分子生物质的检测、新药的发展和小分子物质抗体结构等研究提供了有效的新技术，本文旨在对化学物质单克隆抗体的特点和制备过程中涉及的一些基本剖加以简要综述。     

外源化学物对精子成熟障碍的影响及其表观遗传学调控机制研究进展

哺乳动物睾丸产生的精子在经过附睾头、体和尾部后,经过一系列生理生化和形态方面的变化从而获得运动及受精能力的过程,称为精子在附睾中的成熟.附睾精子成熟易受到外源化学物的影响,但其具体机制尚未系统阐明.本综述概述附睾精子成熟的基本生理调节过程,总结了近年来外源化学物(主要包括环境毒物、药物和食品等)对附睾精子成熟的影响,并...     

Timely awareness and prevention of emerging chemical and biochemical risks in foods: Proposal for a strategy based on experience with recent cases

A number of recent food safety incidents have involved chemical substances, while various activities aim at the early identification of emerging chemical risks. This review considers recent cases of chemical and biochemical risks, as a basis for recommendations for awareness and prevention of similar risks at an early stage. These cases include examples of unapproved genetically modified food crops, intoxications with botanical products containing unintentionally admixed toxic herbs, residues of unapproved antibiotics and contaminants in farmed aquaculture species such as shrimp and salmon; and adverse effects of chemical and biological pesticides of natural origin. Besides case-specific recommendations for mitigation of future incidents of the same nature, general inferences and recommendations are made. It is recommended, for example, to establish databases for contaminants potentially present within products. Pro-active reconnaissance can facilitate the identification of products potentially contaminated with hazardous substances. In international trade, prevention and early identification of hazards are aided by management systems for product quality and safety, rigorous legislation, and inspections of consignments destined for export. Cooperation with the private sector and foreign authorities may be required to achieve these goals. While food and feed safety are viewed from the European perspective, the outcomes also apply to other regions.     

Safety evaluation of food flavorings

Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are used in very low levels in foods and beverages resulting in very low levels of human exposure or consumption. Today, the overwhelming regulatory trend is a positive list of flavoring substances, e.g. substances not listed are prohibited. Flavoring substances are added to the list following a safety evaluation based on the conditions of intended use by qualified experts. The basic principles for assessing the safety of flavoring ingredients will be discussed with emphasis on the safety evaluation of flavoring ingredients by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and the US Flavor and Extract Manufacturers Expert Panel (FEXPAN). The main components of the JECFA evaluation process include chemical structure, human intake (exposure), metabolism to innocuous or harmless substances, and toxicity concerns consistent with JECFA principles. The Flavor and Extract Manufacturers Association (FEMA) evaluation is very similar to the JECFA procedure. Both the JECFA and FEMA evaluation procedures are widely recognized and the results are accepted by many countries. This implies that there is no need for developing countries to conduct their own toxicological assessment of flavoring ingredients unless it is an unique ingredient in one country, but it is helpful to survey intake or exposure assessment. The global safety program established by the International Organization of Flavor Industry (IOFI) resulting in one worldwide open positive list of flavoring substances will be reviewed.     

A novel safety assessment strategy applied to non-selective extracts

A main challenge in food safety research is to demonstrate that processing of foodstuffs does not lead to the formation of substances for which the safety upon consumption might be questioned. This is especially so since food is a complex matrix in which the analytical detection of substances, and consequent risk assessment thereof, is difficult to determine. Here, a pragmatic novel safety assessment strategy is applied to the production of non-selective extracts (NSEs), used for different purposes in food such as for colouring purposes, which are complex food mixtures prepared from reference juices. The Complex Mixture Safety Assessment Strategy (CoMSAS) is an exposure driven approach enabling to efficiently assess the safety of the NSE by focussing on newly formed substances or substances that may increase in exposure during the processing of the NSE. CoMSAS enables to distinguish toxicologically relevant from toxicologically less relevant substances, when related to their respective levels of exposure. This will reduce the amount of work needed for identification, characterisation and safety assessment of unknown substances detected at low concentration, without the need for toxicity testing using animal studies. In this paper, the CoMSAS approach has been applied for elderberry and pumpkin NSEs used for food colouring purposes.     

Identification of potentially emerging food safety issues by analysis of reports published by the European Community’s Rapid Alert System for Food and Feed (RASFF) during a four-year period

The SAFE FOODS project undertakes to design a new approach towards the early identification of emerging food safety hazards. This study explored the utility of notifications filed through RASFF, the European Commission’s Rapid Alert System for Food and Feed, to identify emerging trends in food safety issues. RASFF information and alert notifications published in the four-year period of July 2003–June 2007 were assigned to categories of products and hazards. For chronological trend analysis, a basic time unit of three months was chosen. Data within each hazard category were analyzed for chronological trends, relationships between product and hazard categories, regions of origin, and countries filing the notifications. Conspicuous trends that were observed included a rise in the incidence of food contact substances, particularly 2-isopropyl-thioxanthone, as well as of chemical substances migrating from utensils and fraud-related issues. Temporary increases were noted in the incidences of the unauthorized dye Para Red, genetically modified organisms, the pesticide isophenfos-methyl, and herring worm, Anisakis simplex. National and European authorities themselves have signaled these conspicuous trends and taken measures. It is recommended to add complementary data to RASFF data, including safety assessments, risk management measures, background data on hazards and surveillance patterns, for a holistic approach towards early identification of emerging hazards.     

Identification and management of toxicological hazards of street foods in developing countries

Street food vending represents an important food security strategy for low-income communities worldwide.However, no comprehensive risk analysis framework yet exists as regards specific aspects of chemical/toxicological hazards in street foods. Indeed, all steps of street food production and vending can be vulnerable, from the selection of raw materials, through to the storage and preparation of meals and even the vending site, often exposed to urban pollutants. Relevant examples are cheap ingredients with illegal or undesirable residues, substances arising in poorly stored commodities (e.g., mycotoxins, histamine in scombroid fish), metals leaching from cookware, and process contaminants such as PAHs and acrylamide. As a consequence, greater awareness and preventive measures need to be implemented for coping with chemical/toxicological risk factors in a systematic and effective way. This review proposes specific points of attention for street foods preparation and vending with related hazard-tailored actions. The proposed measures in street food vending could integrate the prevention of biological risk factors, in order to promote comprehensive and up-to-date consumer safety.     

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.     

The implementation of HACCP management system in a chocolate ice cream plant

To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.     

Strategies to evaluate the safety of bioengineered foods

A number of genetically modified (GM) crops bioengineered to express agronomic traits including herbicide resistance and insect tolerance have been commercialized. Safety studies conducted for the whole grains and food and feed fractions obtained from GM crops (i.e., bioengineered foods) bear similarities to and distinctive differences from those applied to substances intentionally added to foods (e.g., food ingredients). Similarities are apparent in common animal models, route of exposure, duration, and response variables typically assessed in toxicology studies. However, because of differences in the nutritional and physical properties of food ingredients and bioengineered foods and in the fundamental goals of the overall safety assessment strategies for these different classes of substances, there are recognizable differences in the individual components of the safety assessment process. The fundamental strategic difference is that the process for food ingredients is structured toward quantitative risk assessment whereas that for bioengineered foods is structured for the purpose of qualitative risk assessment. The strategy for safety assessment of bioengineered foods focuses on evaluating the safety of the transgenic proteins used to impart the desired trait or traits and to demonstrate compositional similarity between the grains of GM and non-GM comparator crops using analytical chemistry and, in some cases, feeding studies. Despite these differences, the similarities in the design of safety studies conducted with bioengineered foods should be recognized by toxicologists. The current paper reviews the basic principles of safety assessment for bioengineered foods and compares them with the testing strategies applied to typical food ingredients. From this comparison it can be seen that the strategies used to assess the safety of bioengineered foods are at least as robust as that used to assess the safety of typical food ingredients.     

浅析食品监测中数据的信息管理和建议

摘 要 食品监测数据分析是通过对重点食品进行针对性检测获取基础数据结果的基础上,反映出食品整体的安全状态和可能的发展走势,并通过潜在危害因子来源的预测和分析,实现对食品安全的整体管理支持。其数据管理需要通过计划、采集、处理和呈现等步骤进行管理和评估,通过过程剖析的方式进行数据链的建立,从而实现对食品安全本底和走势的预测,为食品安全监管提供技术支撑。     

Safety of botanical ingredients in personal care products/cosmetics

The key issue of the safety assessment of botanical ingredients in personal care products (PCP) is the phytochemical characterisation of the plant source, data on contamination, adulteration and hazardous residues. The comparative approach used in the safety assessment of GM-plants may be applied to novel botanical PCP ingredients. Comparator(s) are the parent plant or varieties of the same species. Chemical grouping includes definition of chemical groups suitable for a read-across approach; it allows the estimation of toxicological endpoints on the basis of data from related substances (congeneric groups) with physical/chemical properties producing similar toxicities. The Threshold of Toxicological Concern (TTC) and Dermal Sensitisation Threshold (DST) are tools for the assessment of trace substances or minor ingredients. The evaluation of skin penetration of substances present in human food is unnecessary, whereas mixtures may be assessed on the basis of physical/chemical properties of individual substances. Adverse dermal effects of botanicals include irritation, sensitisation, phototoxicity and immediate-type allergy. The experience from dietary supplements or herbal medicines showed that being natural is not equivalent to being safe. Pragmatic approaches for quality and safety standards of botanical ingredients are needed; consumer safety should be the first objective of conventional and botanical PCP ingredients.