我国食品安全网络信息特点与分析  

Characteristics and Analysis of Food Safety Internet Information in China

作　　者：张冰妍[1] 刘文[2] 李强[2] 戴岳[2] 唐晓纯[1] 裴威威 

机构地区：[1]中国人民大学农业与农村发展学院,北京100872 [2]中国标准化研究院,北京100088

出　　处：《食品工业》2016年第2期201-205,共5页The Food Industry

基　　金：国家科技支撑计划项目:食品安全网络舆情分析技术及预警模型研究(2012BAK17B01-2);中国人民大学农业与农村发展学院2015年度学生科研训练项目"消费者对农产品质量安全风险认知及交流策略研究"

摘　　要：随着手机网络平台的快速发展,食品安全信息的网络传播呈现出前所未有的影响,针对网络信息的风险监管,正在成为食品安全监管的重要内容。通过对近10年网络报道的食品安全信息的分析,发现人为因素造成的食品安全事件大约占到网络信息的7成,风险排序前三的为致病微生物、农药残留和重金属,涉及的食品主要是肉及肉制品、乳及乳制品以及粮食及粮食制品;网络信息传播以政府门户网站、地方性媒体和综合门户网站为最。为此,研究利用矩阵方法对食品种类和安全风险进行了等级分类,并提出三点网络食品安全信息的风险监测建议。With the rapid development of mobile phone network platform, the spread of food safety information presents the unprecedented impact, and the risk supervision of network information is becoming the important content of food safety regulation. Based on the analysis of food safety information on the internet reported in the recently 10 years, several conclusions are got. Find that food safety incidents caused by human factors accounted for about 70% of the information, the top 3 risks are pathogenic microorganisms, pesticide residues and heavy metals, the top 3 food materials are meat and meat products, milk and dairy products, grain and grain products, and the top 3 information release subjects are government portal website, local media and comprehensive portal website. Therefore, matrix method used to classify food types and risks, finally put forward three suggestions on risk monitoring of food safety internet information.

关 键 词：食品安全 网络信息 风险特点 等级管理 风险监测 

分 类 号：TS201.6[轻工技术与工程—食品科学]