高质量发展背景下预制菜食品安全的文献计量研究  

A Bibliometric Research on Prepared Dishes Food Safety Under the Background of High Quality Development

作　　者：孟文渊 刘可馨 张春香 卢明俊 申聪 MENG Wenyuan;LIU Kexin;ZHANG Chunxiang;LU Mingjun;SHEN Cong(School of Management,Henan University of Technology,Zhengzhou 450001,China;School of International Education,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学管理学院,河南郑州450001 [2]河南工业大学国际教育学院,河南郑州450001

出　　处：《食品安全导刊》2025年第7期153-155,共3页China Food Safety Magazine

基　　金：河南省哲学社会科学规划项目(2022CZZ017);河南省软科学研究项目(242400410257);河南省高等学校重点科研项目(25A630002);河南科技智库调研课题(HNKJZK-2025-91B)。

摘　　要：国内外预制菜的兴起改变了餐饮消费模式,促进了食品安全及其相关领域的研究热点涌现。对预制菜食品开展系统性、深入的研究,对食品产业的可持续发展、公众健康权益的保障及全民生活质量的提升至关重要。本文采用CiteSpace文献计量分析方法,综合审视了近十年预制菜食品安全领域的研究成果,结果发现排名前5的聚类热点依次为熟食、肥胖、预制菜、食品安全以及蜡状芽孢杆菌,同时将其发展历程划分为预制菜产业初步形成与市场反馈、生态系统视角下的预制菜与健康关系探索以及预制菜协同治理与消费者行为决策研究3个阶段。The rise of prepared dishes both domestically and internationally has changed the consumption patterns in the catering industry and promoted the emergence of research hotspots in food safety and related fields.Systematic and in-depth research on pre-made food is crucial for the sustainable development of the food industry,the protection of public health rights,and the improvement of the quality of life for the entire population.This article adopts CiteSpace bibliometric analysis method to comprehensively review the research results in the field of prepared dishes food safety in the past decade.The results show that the top 5 clustering hotspots are cooked food,obesity,prepared dishes,food safety,and Bacillus cereus.At the same time,its development process is divided into three stages:the initial formation of the prepared dishes industry and market feedback,exploration of the relationship between prepared dishes and health from the perspective of ecosystem,and research on the collaborative governance of prepared dishes and consumer behavior decision-making.

关 键 词：食品安全 文献计量 预制菜 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS217.1[轻工技术与工程—食品科学与工程] G353.1[文化科学—情报学]