食品安全生产环节信息透明度的国内外研究进展  

Research Progress on Food Safety Information Transparency of Production Process

作　　者：王冀宁[1] 孙翠翠[1] 周静[1] 马百超[1] 

机构地区：[1]南京工业大学经济与管理学院,南京211816

出　　处：《中国调味品》2017年第7期169-173,共5页China Condiment

基　　金：国家社科基金重大招标项目(120QZD204);国家自然科学基金(71173103);南京工业大学哲学社会科学科研创新团队资助项目(SKTD201503)

摘　　要：食品安全事故发生后,食品安全已经成为消费者关注的重点问题,各种关于食品安全和食品透明度研究的文献也陆续出现。虽然我国对食品安全透明度的研究并未形成统一的定论,但仍有很多关于食品透明度的指标体系出现,并出现了关于食品透明度与消费者和企业关系的研究,用以探讨食品透明度研究的重要性。通过对这些文献的研究,阐述了现今的食品安全生产环节信息透明度指数的国内外研究进展,为以后的研究提供了理论基础。After the food safety incidents, food safety has become the focus of consumers＂ concern, the literature on food safety and food transparency studies is starting to appear. Although the research on the transparency of food safety does not form a unified conclusion, but there are still many index systems of transparency, and the study on relationship of consumers and business and food transparency explores the importance of food transparency research. Through the study on these documents, elaborate the recent research progress of information transparency index of food production and safety aspects,which has provided a theoretical basis for the future study.

关 键 词：生产环节 信息透明度 指数体系 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]