我国食品安全风险来源与监管策略研究  

Analysis of Sources of Risk and Regulatory Strategy of Chinese Food Safety

作　　者：罗兰[1] 安玉发[1] 古川[1] 李阳[1] 

机构地区：[1]中国农业大学经济管理学院,北京100083

出　　处：《食品科学技术学报》2013年第2期77-82,共6页Journal of Food Science and Technology

基　　金：教育部哲学社会科学研究重大科技攻关项目(12JZD033);国家自然科学基金面上项目(71073159)

摘　　要：从食品安全风险涉及的食品种类、风险发生的供应链环节、风险形成的本质原因、风险产生的责任主体四个要素入手,对2001—2011年的3 484个食品安全事件进行了定性分析和统计描述分析,得出了我国食品安全的4个风险来源关键点分别是肉制品、深加工环节、要素用量不当、个体生产经营者的结论.针对上述风险来源关键点,提出了严格规范食品行业要素使用,加强对个体生产经营者的监管,增强对深加工环节的管理和控制,强化对食品安全风险较高食品种类监管的政策建议.This article employed qualitative analysis and statistical descriptive methods to 3 484 food safety cases occurred in 2001 - 2011, taking into consideration of the types of foods involved, the supply chains risking emerged, the essential reasons of the risks formed, and the main responsibilities for the risks as a starting point. Conclusion was drawn that the key points of the sources of risk for Chinese food safety were meat products, deep-processing aspects, improper usage of elements, and individual producers and operators. In response to the mentioned key points, we propose that the government should strictly regulate the use of elements in food industry, strengthen the supervision of individual producers and operators, enhance the management and control deep-processing aspects, and increase the supervision on food of high risks.

关 键 词：食品安全 风险来源 关键点 监管策略 

分 类 号：TS201.6[轻工技术与工程—食品科学] C939[轻工技术与工程—食品科学与工程]