我国食品安全指数的编制理论与应用研究——以国家食品抽检数据为例

发布时间：2017-12-31 02:46

本文关键词：我国食品安全指数的编制理论与应用研究——以国家食品抽检数据为例　出处：《农业经济问题》2017年07期 　论文类型：期刊论文

【摘要】：研究编制食品安全指数,促进食品质量信息的有效披露,科学引导消费者食品购买行为、政府监管工作和企业经营活动,具有十分重要的理论与现实意义。本文运用木桶原理和黄金分割法则,采用五级标度法构建了我国食品安全指数的测度方法,并对2015年度我国食品安全指数进行了测度与验证结果显示,全国食品安全水平总体偏低,仍有12个省份食品安全指数处在不安全等级区间。建议政府树立"补短板"的治理思维,重点加强"水产制品"、"水果制品"、"冷冻饮品"、"豆制品"、"蔬菜制品"五类食品的质量监管,特别要重点防范"添加剂乱用"、"微生物污染"以及"兽药残留"三类危害物对食品安全的威胁。
[Abstract]:Research and compile food safety index, promote the effective disclosure of food quality information, scientifically guide consumer food purchase behavior, government supervision and business activities. It is of great theoretical and practical significance. In this paper, the measurement method of food safety index in China is constructed by using the principle of wooden bucket and the rule of golden section and the method of five-grade scale. The food safety index of China in 2015 is measured and verified. The results show that the level of food safety in China is on the low side. There are still 12 provinces with food safety index in the unsafe grade range. It is suggested that the government should set up the management thinking of "mending short board" and focus on strengthening "aquatic products", "fruit products" and "frozen drinks". The quality supervision of five kinds of food, such as soybean products and vegetable products, should focus on the prevention of the threat to food safety caused by the improper use of additives, microbial contamination and veterinary drug residues.
【作者单位】：南京农业大学经济管理学院;
【基金】：国家自然科学基金面上项目“生鲜农产品质量安全的监管机制研究”(编号:71173114) “江苏省高校优势学科建设工程资助项目”(PAPD)的资助
【分类号】：F203
【正文快照】： 随着我国居民消费水平的不断提高和健康安城市水环境质量指数(CWQI)之际(王硕,2016),全意识的稳步增强,食品安全问题逐渐成为重大民加紧研究编制全国统一权威的食品安全指数,促进生问题和全社会持续关注的焦点。食品质量信息食品安全信息的有效披露,消除食品安全信息不对不对

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