泡菜腌制微量元素超标法律适用性研究  

Study on the Legal Applicability of Trace Elements Exceeding the Standard in Pickling of Pickles

作　　者：刘燕飞 LIU Yan-fei(Zhengzhou Technology and Business University,Zhengzhou 451400,China)

机构地区：[1]郑州工商学院,郑州451400

出　　处：《中国调味品》2020年第11期198-200,共3页China Condiment

摘　　要：以泡菜微量元素检测为研究对象,通过对合格泡菜和所用原材料的微量元素进行检测,分析得出:当所生产泡菜为合格产品时,泡菜中微量元素主要来自于生产泡菜时所使用的原材料蔬菜和辅助材料。根据检测结果确定出泡菜中微量元素的种类和含量标准值。采用个别案例分析的方法,针对市场中的某种泡菜检测不合格现象,深层次剖析造成该泡菜微量元素检测不合格的原因为生产销售过程中存在不法行为。对事件中的各个行为人有关行为进行分析,并进行法律适用性解释,以此来说明我国法律对食品安全犯罪的适用性。In this paper,the detection of trace elements in pickles is taken as the research object.Through the detection of trace elements in qualified pickles and raw materials,it is concluded that when the pickles are qualified products,the trace elements in pickles mainly come from the raw materials vegetables and auxiliary materials used in the production of pickles.According to the test results,the kinds of trace elements in pickles and the content standard value are determined.Using the method of individual case analysis,aiming at the unqualified phenomenon of certain pickle in the market,deeply analyze the unqualified reasons for the detection of trace elements in the pickles are the illegal behavior in the process of production and sales.In this paper,the relevant behaviors of each actor in the incident are analyzed,and the applicability of law are used to explain the applicability of China's law to food safety crimes.

关 键 词：泡菜 微量元素 法律适用性 食品安全 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]