摘要
食醋是我国传统调味品之一,其质量安全同消费者的饮食健康密切相关。文章运用文献分析及理论演绎方法,分析食醋生产、销售、食用等环节存在的食品安全风险,从食醋企业、政府监管部门、行业协会、消费者等利益相关者作为切入点,深入研究食品安全风险形成机制,并提出改进我国食醋行业食品安全监管体系的对策,从而提高食醋的质量安全监管效率。
Vinegar is one of the traditional condiments in China,and its quality and safety are closely related to consumers'diet health.In this paper,literature analysis and theoretical deduction methods are used to analyze the food safety risks in the production,sale and consumption links of vinegar,taking the vinegar enterprises,government regulatory authorities,industry associations,consumers and other stakeholders as the starting point to deeply study the formation mechanism of food safety risk,and put forward the countermeasures for improving the food safety supervision system in China's vinegar industries,so as to improve the efficiency of vinegar quality and safety administration.
作者
王冀宁
洪培华
王雯熠
WANG Ji-ning;HONG Pei-hua;WANG Wen-yi(College of Economics and Management,Nanjing Tech University,Nanjing 211816,China;Major of Economics and Statistics,University of Toronto,Toronto ON L5L 1C6,Canada)
出处
《中国调味品》
CAS
北大核心
2021年第5期171-174,共4页
China Condiment
基金
2019年国家自然科学基金面上项目(71971111)
2017年江苏省高校哲学社会科学优秀创新团队(2017ZSTD005)
2018年江苏高校哲学社会科学研究重点项目(2018SJZDI063)
2019年国家教育部人文社会科学研究一般项目(19YJAZH086)。
关键词
食醋
食品安全风险
生产加工环节
销售环节
食用环节
vinegar
food safety risk
production and processing link
sale link
consumption link
