猪肉质量安全风险评价指标构建  

Construction of Risk Evaluation Indexes for Quality Safety of Pork

作　　者：刘学文[1,2] 郭时印[1] 石畅[1,2] 廖海燕[3] 

机构地区：[1]湖南农业大学,湖南长沙410128 [2]湖南省农业科学院,湖南长沙410125 [3]湖南第一师范学院,湖南长沙410205

出　　处：《湖南农业科学》2013年第7期102-106,共5页Hunan Agricultural Sciences

基　　金：国家社会科学基金项目(11BGL058)

摘　　要：近年猪肉质量安全问题频发,给人们身体健康和社会稳定带来不良影响。建立一套完善的猪肉质量安全风险评价指标体系,对于保障猪肉质量安全、有效进行猪肉质量安全监管具有重要意义。为此,选择了专家调查法(德尔菲法)和文献分析法进行猪肉质量安全风险评价体系的构建和指标权重的确定,建立了一个由3个一级指标和20个二级指标组成的风险评价指标体系,对每一个二级指标进行赋值,并进行危害性描述,为有效监管猪肉质量安全提供了参考。In recent years,the quality safety problem of pork occurred frequently,and it brought bad influences for health of people and stabilization of society.Constructing a set of perfecting risk evaluation index system for quality safety of pork has significance for keeping quality safety of pork and effectively supervising quality safety of pork.Therefore,the Delphi method and the documentary analysis method were chosen to construct risk evaluation index system for quality safety of pork and to determine the weight of each index.Then,a risk evaluation index system which consists of three first level indexes and 20 second level indexes was constructed,and each second level index was evaluated and was described its dangers.

关 键 词：猪肉 质量安全 风险评价指标 构建 

分 类 号：S[农业科学]