CHAPTER 6.HAZARD IDENTIFICATION 危害识别
DEFINITION The identification of biological,chemical,and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. “在毒理学和作用模式等可利用的数据基础上评价和权衡有 害作用的证据，即对可能存在于特定食品和和食品类别中 具有导致有害作用的生物、化学和物理等因子的识别
The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. 在毒理学和作用模式等可利用的数据基础上评价和权衡有 害作用的证据，即对可能存在于特定食品和和食品类别中 具有导致有害作用的生物、化学和物理等因子的识别
MICROBIOLOGICAL HAZARDS ●Bacteria细菌 ●Viruses病毒 ●Protozoa(oarasites)原生动物（寄生虫）
l Bacteria细菌 l Viruses病毒 l Protozoa (parasites)原生动物(寄生虫)
CHEMICAL HAZARDS o Natural Natural toxins etc. 天然-天然毒素等 Intentionally added-Food additives 有意添加的-食品添加剂 Unintentionally added -Food contaminants 无意添加的-食品污染物
l Natural - Natural toxins etc. 天然 - 天然毒素等 l Intentionally added - Food additives 有意添加的 - 食品添加剂 l Unintentionally added - Food contaminants 无意添加的 - 食品污染物
PHYSICAL HAZARDS Metal金属 Glass玻璃 ●Stone石头 Radiation辐射
l Metal金属 lGlass玻璃 l Stone石头 l Radiation辐射
SOURCES来源 Species related与品种有关 ●Type of plants植物的品种 ●Type of Animals动物的品种 Type of raw materials原料的种类 Process related与加工有关 Type of processing methods加工方法 ●Type of processing facilities.加工设施 ●Packaging related包装污染 Transportation and storage related运输和储存污染 ●Sales related销售污染
l Species related与品种有关 l Type of plants植物的品种 l Type of Animals动物的品种 l Type of raw materials原料的种类 l Process related与加工有关 l Type of processing methods加工方法 l Type of processing facilities加工设施 l Packaging related 包装污染 l Transportation and storage related 运输和储存污染 l Sales related 销售污染
A EXAMPLE:MICROBIOLOGICAL HAZARD IDENTIFICATION IN MEAT AND POULTRY x Bacteria:Salmonella,Campylobacter,Listeria monocytogenes and Escherichia coli 0157:H7. Toxins:Toxins of most concern are produced by Clostridium botulinum,Clostridium perfringens, Bacillus cereus,and Staphylococcus aureus
Bacteria: Salmonella, Campylobacter, Listeria monocytogenes and Escherichia coli O157:H7. Toxins: Toxins of most concern are produced by Clostridium botulinum, Clostridium perfringens, Bacillus cereus, and Staphylococcus aureus
x Parasites:Parasites(parasitic worms)of public health importance are the beef and pork tapeworms(Taenia saginata牛肉绦虫and Taenia solium猪肉绦虫， respectively)and the roundworm that causes trichinosis(Trichinella spiralis猪旋毛虫). Viruses and Protozoa:Viruses can cause diseases such as hepatitis and polio and protozoa can cause diseases such as toxoplasmosis弓形虫病and cryptosporidiosis隐孢子虫病in humans
Parasites: Parasites (parasitic worms) of public health importance are the beef and pork tapeworms (Taenia saginata 牛肉绦虫 and Taenia solium 猪肉绦虫, respectively) and the roundworm that causes trichinosis (Trichinella spiralis猪旋毛虫). Viruses and Protozoa: Viruses can cause diseases such as hepatitis and polio and protozoa can cause diseases such as toxoplasmosis 弓形虫病 and cryptosporidiosis 隐孢子虫病 in humans
1.SLAUGHTER Table i-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Slaughter-All Species Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by "+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur:however,an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Staplylococcus Clostridinm Clostridium Salmonella 0157:H7 Campylobacter monocytogenes aurels perfringens botulinmm ① Carcasses, Beef + Slaughter- Carcass Lamb + All Species Parts,and Variety Pork ￥ Meats Poultry X
2.RAW PRODUCT-GROUND Table ii-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Raw Product--Ground Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by"+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur;however,an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Staplylococcus Clostridium Clostridium Salonella 0157:H7 Campylobacter monocytogenes aurens perfringens botulinum (ii)Raw Ground Beef + + Product- product Lamb + Ground Pork + Poultry + +
