肉类食品安全问题的组态路径及监管优化分析  

Analysis of Configuration Path and Supervision Optimization of Meat Food Safety Problem

作　　者：张艳[1] 邓阳 胡昱清 韩笑 ZHANG Yan;DENG Yang;HU Yuqing;HAN Xiao(School of Business,Zhengzhou University of Aeronautics,Zhengzhou 450015,China;School of Management Engineering,Zhengzhou University of Aeronautics,Zhengzhou 450015,China;Yunnan Tongbiao Testing Co.Ltd.,Kunming 650000,China)

机构地区：[1]郑州航空工业管理学院商学院,郑州450015 [2]郑州航空工业管理学院管理工程学院,郑州450015 [3]云南通标检测有限公司,昆明650000

出　　处：《河南科学》2023年第1期123-128,共6页Henan Science

基　　金：教育部人文社会科学研究项目(20YJCZH235);河南省科技攻关计划(212102110206,222102110404);郑州航院研究生教育创新计划基金项目(2021CX11)。

摘　　要：以深圳市2019—2021年抽检的肉类食品为样本,研究肉类食品安全风险的生成路径及监管优化策略.基于供应链视角,从作业和监控两个层面分析确定了肉类食品安全问题的前因变量;在此基础上,利用csQCA方法分析确定了肉类食品安全问题的5条组态路径,并归纳分析得到3种肉类食品安全问题的风险类型,即腊制品过加工型、卤制品生物污染型和生鲜源头风险型.针对3种不同风险类型问题的生成路径,提出监管优化策略.Using meat products sampled in Shenzhen from 2019 to 2021 as samples,the generation paths and regulatory optimization strategies of meat food safety problems were studied.Firstly,the antecedent variables of meat food safety problems were analyzed and determined from both operational and monitoring levels based on the supply chain perspective.On this basis,five configuration paths of meat food safety problems were analyzed and determined by using the csQCA method,and the risk types of three kinds of meat food safety problems were summarized and analyzed,namely,the over-processing type of waxy products,the biological pollution type of brine products and the risk type of fresh source.Finally,the regulatory optimization strategies were proposed for the generation paths of three different risk types.

关 键 词：肉类食品安全 csQCA 组态路径 监管优化 

分 类 号：TS201.6[轻工技术与工程—食品科学]