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风险(risk)是由一种或多种危害因子而引发危害事件的一种可能性或概率。危害因子可能属于物理的、化学的、微生物的范畴,病原微生物中的细菌、病毒、寄生虫等都可成为引发危害事件的风险因子。评估某一因子是否对人或其他生物构成威胁以及所危害的程度显得至关重要。事实上,存在于环境中的危险因子及其多种可能的传播途径都会引发多种危害性事件。因此,要想充分了解并揭示由危害因子引发危害的概率,以及其随后对人类健康造成的危害并非易事。风险评估则是对不良结果或不期望事件发生几率进行描述及定量的系统过程,现已被视为一种用于揭示存在于环境中的各种危害及其对人类健康造成的影响的方法。论文主要对食源性寄生虫风险评估的方法进行全面阐述。
Risk is the probability or probability that a hazardous event is triggered by one or more hazard factors. Hazard factors may belong to the physical, chemical, microbiological categories, pathogenic microorganisms such as bacteria, viruses, parasites, etc. can be a risk factor leading to hazardous events. Assessing whether a factor poses a threat or danger to humans or other organisms is crucial. In fact, the risk factors that exist in the environment and their multiple possible routes of transmission can all cause a variety of harmful events. Therefore, it is not easy to fully understand and reveal the probability of the harm caused by the hazard, and its subsequent harm to human health. Risk assessment is a systematic process of describing and quantifying the odds of adverse or unexpected events and is now considered as a means of revealing the various hazards that exist in the environment and their effects on human health. The dissertation mainly elaborates the methods of risk assessment of foodborne parasites.