食品安全风险诱因及绿色发展推进路径——以酸汤子为例  

Traditional Food Safety Risk Incentives and Green Development Path——Take Suantangzi as an Example

作　　者：王婷婷 刘增然[1] WANG Tingting;LIU Zengran(School of Biological Sciences and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《食品安全导刊》2022年第29期7-9,共3页China Food Safety Magazine

基　　金：河北省高等教育教学改革研究与实践项目“新工科背景下跨学科课程建设实践与探索”(2018GJJG179);石家庄市科学技术研究与发展计划项目“玉米发酵食品质量控制关键技术及新型发酵菌剂研究”(201170321A);河北经贸大学科研基金项目“玉米-资源-环境耦合系统的绿色生产与可持续发展研究”(2018ZD02)。

摘　　要：2020年10月5日黑龙江鸡东县发生的“酸汤子”中毒事件,造成9人全部死亡,引起了社会广泛的关注。这也反映出我国传统食品,尤其是传统酵米面食品在未来的发展中还存在很多问题。本文以酸汤子事件为例,从食品加工过程的危害因素视角和操作者行为规范视角,对传统食品绿色发展问题进行综合探讨,找出传统食品存在的不安全因素并提出相应的解决路径,以保障我国传统食品质量安全和促进传统食品行业的绿色发展。On October 5, 2020, the “Suantangzi” poisoning incident in Jidong county, Heilongjiang province, which killed all nine people, has aroused widespread concern in the society. It also reflects that there are still many problems in the future development of China’s traditional food, especially the traditional yeast rice and noodle food. Taking the Suantangzi incident as an example, from the perspective of the hazard factors in the food processing process and the operator’s code of conduct, this paper conducts a comprehensive discussion on the green development of traditional food, finds out the unsafe factors existing in traditional food, and proposes corresponding solutions, in order to ensure the quality and safety of traditional food in China and promote the green development of the traditional food industry.

关 键 词：传统食品 酸汤子 食品安全 

分 类 号：F203[经济管理—国民经济] TS201.6[轻工技术与工程—食品科学]