The evaluation of food safety is to use the results of toxicological animal tests, combined with the data of population epidemiological investigation, to describe the toxicity and potential hazards of a specific substance in food, the nature and intensity of its impact on human health, and predict the safety level after human exposure. Carry out scientific tests on the possible hazards of any component in food, draw conclusions to determine whether the component can be accepted by society or consumers, and formulate corresponding standards accordingly.

The scope of application of food safety evaluation includes:

① Chemicals and living things, food additives, microorganisms for food processing, etc. used for food production, processing and preservation.

② Harmful substances and pollutants generated and polluted in the process of food production, processing, transportation, sales and preservation, such as pesticides, heavy metals and biological toxins, as well as dissolved substances of packaging materials, radioactive substances and disinfectants for washing food utensils.

③ New food resources and their components.

④ Other harmful substances in food

<>Standards (GB 15,193. 1~19) and research progress on food safety evaluation methods. The following four stages of tests and preliminary work are required for food safety evaluation

1. Preliminary work; 2. Acute animal toxicity test; 3. Acute animal toxicity test; 4. Subchronic toxicity and reproduction teratogenicity test; 5. Chronic toxicity test

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