{"title":"故意在食品中掺入化学品:2009 至 2022 年概况","authors":"Carol A.S. Brevett , Jessica A. Cox","doi":"10.1016/j.jfp.2024.100305","DOIUrl":null,"url":null,"abstract":"<div><p>Global occurrences of the intentional adulteration of food with a chemical toxicant culled from the literature and news reports from 2009 to 2022 were analyzed in terms of their ability to cause mass public health harm. A total of 76 intentional adulteration events that involved over 27 chemicals and 16 foods were identified. The chemicals used included pesticides, rat poisons, illicit drugs, and commercial chemicals. A total of 253 deaths and 4,887 illnesses were attributed to intentional adulteration events; there were deaths in 20% and illnesses in 50% of the events. Intentional adulteration during manufacturing, which accounted for 21 events (28%), resulted in 205 deaths (81%) and 3,572 illnesses (73%). Intentional adulteration at the food preparation node, which accounted for 17 events (22%), resulted in 39 deaths (15%) and 387 illnesses (8%). On-farm intentional adulteration, eight events (10%) resulted in 843 illnesses (17%) and no deaths. The perpetrators who were identified generally had legitimate access to the food, although in 63% of the cases studied, the perpetrator was not identified. Economically motivated adulteration and revenge resulted in over 80% of the deaths and illnesses.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000899/pdfft?md5=a5cb0a5f19b23400b733831dd096b82d&pid=1-s2.0-S0362028X24000899-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Intentional Adulteration of Foods with Chemicals: Snapshot for 2009–2022\",\"authors\":\"Carol A.S. Brevett , Jessica A. Cox\",\"doi\":\"10.1016/j.jfp.2024.100305\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Global occurrences of the intentional adulteration of food with a chemical toxicant culled from the literature and news reports from 2009 to 2022 were analyzed in terms of their ability to cause mass public health harm. A total of 76 intentional adulteration events that involved over 27 chemicals and 16 foods were identified. The chemicals used included pesticides, rat poisons, illicit drugs, and commercial chemicals. A total of 253 deaths and 4,887 illnesses were attributed to intentional adulteration events; there were deaths in 20% and illnesses in 50% of the events. Intentional adulteration during manufacturing, which accounted for 21 events (28%), resulted in 205 deaths (81%) and 3,572 illnesses (73%). Intentional adulteration at the food preparation node, which accounted for 17 events (22%), resulted in 39 deaths (15%) and 387 illnesses (8%). On-farm intentional adulteration, eight events (10%) resulted in 843 illnesses (17%) and no deaths. The perpetrators who were identified generally had legitimate access to the food, although in 63% of the cases studied, the perpetrator was not identified. Economically motivated adulteration and revenge resulted in over 80% of the deaths and illnesses.</p></div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-05-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24000899/pdfft?md5=a5cb0a5f19b23400b733831dd096b82d&pid=1-s2.0-S0362028X24000899-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24000899\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X24000899","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Intentional Adulteration of Foods with Chemicals: Snapshot for 2009–2022
Global occurrences of the intentional adulteration of food with a chemical toxicant culled from the literature and news reports from 2009 to 2022 were analyzed in terms of their ability to cause mass public health harm. A total of 76 intentional adulteration events that involved over 27 chemicals and 16 foods were identified. The chemicals used included pesticides, rat poisons, illicit drugs, and commercial chemicals. A total of 253 deaths and 4,887 illnesses were attributed to intentional adulteration events; there were deaths in 20% and illnesses in 50% of the events. Intentional adulteration during manufacturing, which accounted for 21 events (28%), resulted in 205 deaths (81%) and 3,572 illnesses (73%). Intentional adulteration at the food preparation node, which accounted for 17 events (22%), resulted in 39 deaths (15%) and 387 illnesses (8%). On-farm intentional adulteration, eight events (10%) resulted in 843 illnesses (17%) and no deaths. The perpetrators who were identified generally had legitimate access to the food, although in 63% of the cases studied, the perpetrator was not identified. Economically motivated adulteration and revenge resulted in over 80% of the deaths and illnesses.
期刊介绍:
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.