食用农产品质量安全问题及全程控制  

On safety of edible agricultural products and process control

作　　者：王强[1] 高春先[1] 

机构地区：[1]农业部农产品质量监督检验测试中心

出　　处：《浙江农业学报》2004年第5期247-253,共7页Acta Agriculturae Zhejiangensis

基　　金：农业部无公害食品检测专项(2002-2004);浙江省十五重大攻关招标项目(2003C12003);上海市科技兴农重点攻关招标项目(沪农科攻字〔2003〕第9-1号)。

摘　　要：阐述了我国食用农产品质量安全现状及近年来所取得的进展,提出了相应的对策措施。并重点介绍了食用农产品质量安全的全程控制技术,探讨了从田头到餐桌或从围栏到餐具,涉及产前、产中、产后全过程有关的标准、过程控制及其关键控制点。Status, problems and advances in safety of edible agricultural products in China in recent years were reviewed,and countermeasures in technology or non-technology were proposed, based on analysis of reasons causing the safety problems. At the same time, a technique of process control for the safety of edible agricultural products was introduced, which included whole process from field to table, or from enclosure to tableware, and each step during pre-production,producting and post-production was involved. Also some relevant standards,measures of process control and crucial control points were discussed.

关 键 词：食用农产品 质量安全 全程控制 标准 食物污染 食物中毒 绿色壁垒 关键控制点 

分 类 号：S37[农业科学—农产品加工]