一、食品安全的概念食品安全,指食品无毒、无害,符合应当有的营养要求,对人体健康不造成任何急性、亚急性或者慢性危害(《食品安全法》)。农产品质量安全,指农产品质量符合保障人的健康、安全的要求(《农产品质量安全法》)。水产品安全涉及的主要因素:微生物及寄生虫污染:大肠杆菌O157、沙门氏 First, the concept of food safety Food safety refers to non-toxic food, harmless, in line with the nutrition requirements should be, on human health does not cause any acute, subacute or chronic hazards (“Food Safety Law”). The quality and safety of agricultural products means that the quality of agricultural products conforms to the requirements of ensuring human health and safety (the “Law on Quality and Safety of Agricultural Products”). The main factors involved in the safety of aquatic products: Microbial and parasitic contamination: Escherichia coli O157, Salmonella