食品原料安全与初加工食品质量安全控制——以新鲜蔬菜的质量控制为例  

Quality and Safety Control of Raw Materials and Fresh and Primarily Processed Products:Fresh Vegetable Quality Control

作　　者：成黎[1] 

机构地区：[1]北京农学院国际学院,北京102206

出　　处：《食品科学》2015年第5期266-273,共8页Food Science

基　　金：北京市教委2014科研计划项目(KM201410020017)

摘　　要：新鲜蔬菜富含多种维生素与纤维素等对人体健康有益的成分,是健康膳食的主要成分之一。人们对蔬菜的需求和消费量在近10年中持续增高。新鲜蔬菜以其易腐烂的生物特性,及作为原产品或者初加工产品的鲜食特性,在消费中存在着化学、物理和微生物安全风险,是产生食源性疾病的主要源头之一。由于新鲜蔬菜的质量安全风险存在于供应链的各个环节,因此控制蔬菜的安全质量措施要贯穿整个供应链。基于食品供应链的食品安全管理体系(Food Safety Management System,FSMS)的实施非常重要。在蔬菜供应链的各阶段安全控制中,各种安全管理控制体系需要应用于相应的不同阶段。With the development of fresh vegetables in China,it has been found that fresh vegetable product safety is becoming a big issue in China.This article aims to give a review of the current situation and control measures of fresh vegetable product safety in China.Fresh vegetable product safety risks can arise at any point in the fresh vegetable product chain from farm to mouth.Therefore,quality and safety control of fresh vegetable products should be based on the food safety management system(FSMS) including hazard analysis and critical control point(HACCP) and good agricultural practices(GAP) by enforcing the standard and system and intensifying management,inspection and supervision from farm to fresh vegetable product supplier to processor to retailer to consumer,which are very important to improve fresh vegetable product safety in China.

关 键 词：新鲜蔬菜 供应链 危害分析 质量安全控制 食品安全管理体系 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]