论文部分内容阅读
继危害识别、危害特征描述之后,食品安全风险评估的第3个步骤是暴露评估。暴露评估描述危害进入人体的途径,估算不同人群摄入危害的水平。根据危害因素在膳食中的含量水平和人群膳食消费量,初步估算危害的膳食总摄入量,同时考虑其他非膳食进入人体的途径,估算人体总摄入量并与安全摄入量进行比较。本文以化学物为例对暴露评估进行简要的介绍。
Following hazard identification and hazard characterization, the third step in the food safety risk assessment is exposure assessment. Exposure Assessment Describes the ways in which the hazard enters the body and estimates the level of harm done by different populations. According to the content of the harmful factors in the diet and the dietary consumption of the population, we initially estimate the total amount of the harmful diet, taking into account the way of other non-diet into the human body to estimate the total human intake and compared with the safety intake. In this paper, a brief introduction of exposure assessment will be given by taking chemicals as an example.