基于食用油的食品安全风险认知研究  

Study on Food Safety Risk Cognition Based on Edible Oil

作　　者：牛哲 童毛弟 陈庭强[2] NIU Zhe;TONG Mao-di;CHEN Ting-qiang(School of Marxism, Nanjing Tech University, Nanjing 211816, Jiangsu, China;School of Economics and Management, Nanjing Tech University, Nanjing 211816, Jiangsu, China)

机构地区：[1]南京工业大学马克思主义学院,江苏南京211816 [2]南京工业大学经济与管理学院,江苏南京211816

出　　处：《食品研究与开发》2019年第15期204-210,共7页Food Research and Development

基　　金：江苏高校哲学社会科学重点项目(2017ZDIXM074);江苏高校哲学社会科学优秀创新团队(2017ZSTD005);江苏省高校“青蓝工程”

摘　　要：食用油作为生活必需品,与国民营养健康休戚相关。研究消费者对食用油安全风险认知以及消费者对食品的信任因素具有借鉴意义。根据南京地区食用油安全风险调查数据,提出重塑消费者食品安全风险认知,强化消费者自身食品安全意识,健全食品安全风险交流的公众参与式监督机制,规避食品安全舆论传播风险,敦促新闻媒体食品安全宣传监督作用,以此完善食品安全风险预警机制建设,规避食品安全风险以促进食品安全健康发展。Edible oil, as a necessity of life, was closely related to national nutrition and health. It is significant to study consumers' perception of edible oil safety risk and their trust in food. According to the Nanjing area edible oil safety risk survey data, this paper proposed reshaping consumer food safety risk awareness, strengthen the food safety consciousness of consumers, and improve the food safety risk communication public participatory monitoring mechanism, avoid food safety public opinion spread risk, urged the news media food safety propaganda and supervision function, in order to improve the food safety risk early warning mechanism construction, avoid food safety risk to promote healthy development of food safety.

关 键 词：食用油安全 风险预警机制 食品安全 消费者认知 食品安全监管 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]