大棚袋栽食用菌管理的质量安全风险监管体制研究  

Study on Quality and Safety Risk Supervision System of Bagged Edible Fungi Management in Greenhouse

作　　者：易善秋 YI Shan-qiu(School of Business Administration,Xinyang Algriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院工商管理学院,河南信阳464000

出　　处：《中国食用菌》2020年第2期29-31,共3页Edible Fungi of China

基　　金：信阳市社科规划课题(2019ZZ009)。

摘　　要：大棚袋栽是食用菌主要的栽培方式,为提升大棚袋栽食用菌产品质量安全,解决食用菌产品安全问题,研究大棚袋栽食用菌管理的质量安全风险监管体制。从温度管理、水分管理、通风管理、防治虫害、灾害处理五方面研究大棚袋栽食用菌管理方法,并基于此法以实际从业者为基础,从贯彻食用菌质量安全标准、以服务型技术指导代替行政性管理与监察两方面,研究大棚袋栽食用菌管理的质量安全风险监管体制,并提出加强生产环境监管、远离重金属污染源、严禁使用添加剂等提升食用菌质量安全措施,以期为食用菌产业可持续发展提供依据。Greenhouse bagging is the main cultivation method of edible fungi. In order to improve the quality and safety of greenhouse bagged edible fungi products and solve the problem of edible fungus product safety, research on the quality and safety risk supervision system of greenhouse bagged edible fungi management has been developed from study on the management method of edible fungi in greenhouses based on the five aspects of ventilation management, pest control and disaster treatment. Based on the management methods of edible fungi in greenhouses, implement the quality and safety standards of edible fungi based on actual practitioners and replace administrative issues with service-oriented technical guidance. Research on the management and supervision of the quality and safety risk supervision system of edible fungi in greenhouses, and propose three measures to enhance the quality and safety of edible fungi, including strengthening production environment supervision, staying away from heavy metal pollution sources, and prohibiting the use of additives, with a view to sustainable development of the edible fungus industry provide evidence.

关 键 词：大棚袋栽 食用菌 质量安全 监管体制 

分 类 号：S646.9[农业科学—蔬菜学] S519[农业科学—园艺学]