我国茶叶加工过程的质量安全问题及对策  

Safety Issues during Tea-processing in China and their Countermeasures

作　　者：刘新[1] 张颖彬[1] 潘蓉[1] 王国庆[1] 汪庆华[1] 金寿珍[1] 鲁成银[1] 

机构地区：[1]中国农业科学院茶叶研究所/农业部茶叶质量监督检验测试中心,浙江杭州310008

出　　处：《食品科学技术学报》2014年第2期16-19,共4页Journal of Food Science and Technology

基　　金：国家现代农业产业技术体系(nycytx-26);茶叶质量与风险评估创新团队项目

摘　　要：简述我国茶叶质量安全管理模式和茶叶质量安全现状,介绍印度、日本、美国和欧洲等国家和地区茶叶质量控制的经验,分析茶叶加工过程现存的小规模企业多、监管难,容易产生二次污染,潜在危害因子未被充分认识的问题,提出进一步完善茶叶质量安全体系建设、加强茶叶加工厂的升级改造、完善质量安全标准体系建设等措施,以确保加工出符合食品安全要求的产品.This paper described the management mode and the status of tea quality and safety in China and introduced the tea quality control experience in India, Japan, Europe, and the United States. The existing problems were difficult supervision due to many small-scale enterprises, secondary pollution, and unperceived potential risk factors. The countermeasures were further improving construction of the system about quality and safety and upgrading and rebuilding tea factories. The products should conform to the requirements of food safety.

关 键 词：茶叶加工 质量安全 建议 

分 类 号：TS272.2[农业科学—茶叶生产加工]