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近年来,食品安全无疑是一个被高度聚焦的话题。但是,食品安全(food safety)与其他食品相关概念,如粮食安全(food security)等的关联和区别却经常被混淆。就食品安全概念本身而言,尽管从科学视角所达成的定义已经成为共识,即食品安全是指食品无毒、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,但是,在涉及具体的案例时,如转基因食品,上述的科学定义依旧无助于解决这些在规制实践中所出现的冲突问题。随着风险社会的到来,对于“技术风险”的重新认识已经影响到了对于安全的判断,本文从风险社会的视角入手,阐述了食品安全作为可接受风险水平这样一个既涉及科学又涉及价值的判断,以及用以判断的以风险评估为主要内容的科学原则和风险预防原则,进而分别应对决策判断中的风险不确定性和科学不确定性。
In recent years, food safety is undoubtedly a highly focused topic. However, the links and differences between food safety and other food-related concepts such as food security are often confused. In terms of the concept of food safety itself, although the definition reached from a scientific perspective has become the consensus that food safety means that food is non-toxic and harmless, meets the nutrition requirements that are due, and does not cause any acute, sub-acute or Chronic harm, however, the scientific definitions mentioned above still do not help solve these conflicts that arise in regulatory practice when it comes to specific cases, such as genetically modified foods. With the advent of a risk society, the re-cognition of “technical risk ” has affected the judgment of safety. Starting from the perspective of risk society, this paper elaborates on the concept of food safety as an acceptable level of risk that involves both science and value , As well as the scientific principles and risk prevention principles that take the risk assessment as the main content for judgment, so as to deal with the risk uncertainty and the scientific uncertainty in decision-making respectively.