食品添加剂与食品安全



食品添加剂与食品安全

·编者按·

随着食品工业和添加剂工业的快速发展，食品添加剂的种类和数量越来越多，食品添加剂已经成为食品生产加工和储存过程中不可缺少的重要原料。然而，近年来有关食品添加剂的安全事件屡屡发生，造成了严重的后果，产生了恶劣的影响，食品添加剂的使用所引起的食品安全问题引起全社会的广泛关注。食品添加剂是指为改善食品品质和色、香、味以及为防腐、保鲜和加工工艺的需要而加入食品中的人工合成或天然物质，目前，我国允许使用的食品添加剂有2300多种，此外还有200多种营养强化剂。食品添加剂在食品工业中发挥着重要作用，不仅能够改善和提高食品色、香、味及口感等感官指标，而且可以保持和提高食品的营养价值。但是，食品添加剂也是一把双刃剑，它既给我们的生活带来了便利，促进了现代食品工业的发展，又易被不法分子利用超范围、超标准使用和滥用违禁添加剂，给食品质量、安全卫生以及消费者的健康带来巨大的损害。因此，加强对食品添加剂安全问题的研究，提升我国食品的科技含量，推动我国食品工业的快速发展，对于建立和完善我国食品安全体系，促进社会和谐稳定有着重要意义。

本专题得到了张婵副教授（北京工商大学食品学院）的大力支持。

·热点数据排行·

截至2016年1月18日，中国知网（CNKI）和Web of Science（WOS）的数据报告显示，以“食品添加剂（food additive）”“食品安全（food safety）”为词条可以检索到的期刊文献分别为5120条与4427条，本专题将相关数据按照：研究机构发文数、作者发文数、期刊发文数、被引用频次进行排行，结果如下。

研究机构发文数量排名（CNKI）

研究机构发文数量排名（WOS）

作者发文数量排名（CNKI）

作者发文数量排名（WOS）

期刊发文数量排名（CNKI）

期刊发文数量排名（WOS）

根据中国知网（CNKI）数据报告，以“食品添加剂（food additive）”“食品安全（food safety）”为词条可以检索到的高被引论文排行结果如下。

国内数据库高被引论文排行

根据Web of Science统计数据，以“食品添加剂（food additive）”“食品安全（food safety）”为词条可以检索到的高被引论文排行结果如下。

国外数据库高被引论文排行

·经典文献推荐·

基于Web of Science检索结果，利用Histcite软件选取LCS（Local Citation Score，本地引用次数）TOP 30文献作为节点进行分析，得到本领域推荐的经典文献如下。

Primary mutagenicity screening of food-additives currently used in Japan

M. Ishidate Jr; T. Sofuni; K. Yoshikawa; et al.

Abstract:Salmonella/microsome tests (Ames tests) and chromosomal aberration tests in vitro using a Chinese hamster fibroblast cell line were carried out on 190 synthetic food additives and 52 food additives derived from natural sources, all of which are currently used in Japan. Fourteen out of 200 tested in the Ames assay showed positive effects and 54 out of 242 were positive in the chromosome test. Three additives (erythorbic acid, chlorine dioxide and beet red) were positive only in the Ames test, although their mutagenic potentials were relatively weak, while 43 additives were positive only in the chromosome test. Eleven additives (calcium hypochlorite, cinnamic aldehyde, L-cysteine monohydrochloride, Food Green No.3 (Fast Green FCF), hydrogen peroxide, potassium bromate, sodium chlorite, sodium hypochlorite, sodium nitrite, cacao pigment and caramel) were positive in both the Ames test and the chromosome test. The usefulness of such primary screening tests combining two different genetic end-points, gene mutation and chromosomal aberration, and some correlation between mutagenicity and carcinogenicity of food additives are discussed. A semi-empirical model has been developed for additive diffusion in polymers. The model estimates apparent diffusion coefficients of an additive migrating through polyolefin polymers into a fatty food simulant for a range of temperatures between the glass transition and melting temperatures of the polymer. This diffusion model has been applied to several additive/polyolefin systems to determine its validity and limitations. Progress made by the Flavor and Extract Manufacturer’Association Expert Panel, which was formed in response to the provision in the 1958 Food Additive Amendment (USA) that exempted those substances generally recognized as safe (GRAS) from food additive status, is reviewed. Flavouring ingredient GRAS substances are tabulated. Use of food additives is regulated qualitatively in the European Common Market through the EEC directives on food additives, while the concept of acceptable daily intake (ADI) provides a quantitative expression of safe amounts for the guidance of regulatory agencies. It is suggested that a permissible quantity or quantities, the ceiling, should be agreed upon for each permitted additive on the basis of its ADI and in accordance with the procedure described here, the estimation of intake of food and drink starts from the child, who on the basis of body weight has the highest consumption. When dealing with total intake (expressed as energy, weight or volume per kg body weight per day), occupational and climatical variations between adults are largely contained in the difference between child and adult. It is possible to calculate the highest concentration in foodstuffs which is consistent with the ADI, under the assumption that the additive occurs evenly distributed in the whole diet of a child. This concentration is called the primary ceiling. To obtain the technological effect, however, higher concentrations may be needed, and to accomodate this the ceiling may have to be raised. This can be done if the use of the additive can be excluded from or reserved for part of the diet. A safety factor of 100-fold is commonly applied to animal data to derive the acceptable daily intake (ADI) of food additives; other factors have been used in some cases and higher values are used more frequently for determining the tolerable daily intake (TDI) of environmental chemicals. The 100-fold factor is considered to represent the product of a 10-fold factor to allow for species differences between the test animal and humans and a 10-fold factor to allow for inter-individual differences. A scheme is proposed whereby data relevant to the safety assessment of a compound, e.g. species differences in toxicokinetics, can contribute quantitatively to the safety factor and therefore to the ADI or TDI. For this to be possible, it is necessary to subdivide each of the 10-fold factors into two separate factors to allow for differences in toxicokinetics and toxicodynamics. For any compound, data on one particular aspect may be used to derive a specific data-derived factor for that aspect. The overall safety factor will then be calculated as the product of the known data-derived factor(s) and default values for the remaining unknown factors. In this way the derivation of the safety factor would be clearly defined and the potential impact of additional data on other aspects identified. Additional safety factors (over and above the 100-fold or overall data-derived factor) are also proposed to allow for the nature or severity of the toxicity and the adequacy of the database. These factors are consistent with previous evaluations and will allow the logical derivation of factors greater than either 100 or the appropriate data-derived factor. These additional factors will be of greatest value in the derivation of safety factors for the calculation of the TDIs of environmental contaminants but may also be applied if necessary to the safety assessment of food additives. In such cases the rationale and logic for a safety factor in excess of 100 will be clearly defined.

来源出版物: Food and Chemical Toxicology, 1984, 22 (8): 623-636

Modelling of additive diffusion in polyolefins

Limm, W; Hollifield HC

Keywords:antioxidant; diffusion coefficient; food additive petition; migration; polyolefin acceptable daily intake; ADI; safety factor; toxicokinetics; toxicodynamics; noael

来源出版物: Food Additives and Contaminants, 1996, 13 (8): 949-967

Recent progress in the consideration of flavoring ingredients under the food additives Amendment. 15. GRAS substances

GA Burdock; BM Wagner; RL Smith; et al.

来源出版物: Food Technology, 1990, 44(2):78-86

Conditions for use of food-additives based on a budget for an acceptable daily intake

Hansen, Søren C.

来源出版物: Food Additives and Contaminants, 1993, 10(3): 275-305

·推荐综述·

来源出版物: Journal of Food Protection, 1979, 42(5):429-434

Data-derived safety factors for the evaluation of food-additives and environmental contaminants

Renwick, AG

文献编号本领域经典文章题目第一作者 来源出版物1 Primary mutagenicity screening of food-additives currently used in Japan M. Ishidate Jr Food and Chemical Toxicology, 1984, 22 (8): 623-636 2 Modelling of additive diffusion in polyolefins Limm, W Food Additives and Contaminants, 1996, 13 (8): 949-967 3 Recent progress in the consideration of flavoring ingredients under the food additives amendment.15. GRAS substances GA Burdock Food Technology, 1990, 44(2):78-86 4 Conditions for use of food-additives based on a budget for an acceptable daily intake Hansen, Søren C Journal of Food Protection, 1979, 42(5):429-434 5 Data-derived safety factors for the evaluation of food-additives and environmental contaminants Renwick, AG Food Additives and Contaminants, 1993, 10(3): 275-305