食用菌产品质量安全防控措施探讨  

Discussion on Quality and Safety Control Measures of Mushroom Products

作　　者：孟祥海[1] 张俊飚[1] 

机构地区：[1]华中农业大学经济管理学院/国家食用菌产业技术体系产业经济研究室,武汉430070

出　　处：《长江蔬菜》2013年第14期1-5,共5页Journal of Changjiang Vegetables

基　　金：国家现代农业产业技术体系专项经费资助项目(CARS-024)

摘　　要：回顾了近年来国内及贸易中发生的食用菌产品质量安全事件,并对发生后地方政府及全国所采取的应对措施进行了分析,从技术和管理制度2个层面对其发生原因进行了剖析,指出食用菌产品质量安全事件频发既有技术层面的操作不当,又有管理制度不完善的因素。要从根本上提升我国食用菌产品质量安全水平,则必须加快完善食用菌产业发展的标准体系,加强行业与市场监管,建立全面的食用菌质量安全体系。In this paper, we reviewed quality and safety events of mushroom products, and analyzed the adopted countermeasures. And then we analyzed the occurrence reasons of the quality and safety events from both technical level and management level, and pointed out that both improper operation of technology and imperfection of management system led to the frequent occurrence of quality and safety events of mushroom products. In order to fundamentally improve the quality and safety level of mushroom products, we must improve the standard system of mushroom industry quickly, strengthen the supervision of mushroom industry and market, and establish a comprehensive system of quality and safety of mushroom.

关 键 词：食用菌 产品质量安全 防控措施 

分 类 号：S646[农业科学—蔬菜学]