食用菌质量安全风险评价研究

发布时间：2018-07-26 16:58

【摘要】：食用菌质量安全需要供应链上的各个节点企业共同维护,然而一些食用菌生产加工企业为了追求自身利益采用劣质原材料以及菌种,使用比较落后的生产加工设备以及工艺,整体物流水平较低,食用菌质量安全风险随时都有可能发生,食用菌质量安全风险的存在不只危害消费者的切身利益,也会阻挡我国食用菌产业的发展步伐。在食用菌的生产加工到销售的过程中,如何防范食用菌质量安全风险的发生,是保障食用菌质量安全的关键之处。在分析了国内外农产品风险研究现状的前提下,结合供应链理论、风险管理理论、HACCP以及GAP对食用菌质量安全风险因素分析,确定了食用菌质量安全风险包括生产风险、加工风险、物流风险、销售风险4个方面,建立了初步指标体系,并通过采访调查以及隶属度分析2个方面对指标进行筛选,建立了最终的食用菌质量安全风险评价指标体系。选择了具有所需数据少、使用简便、人为因素干扰小等优点的多层次灰色评价法对食用菌质量安全风险进行评价,并对模型进行了改进,在确定判断矩阵时,采用了10/10-18/2标度法,使判断矩阵更加有效。另外,对原始的基本一致性检验进行改进,通过改变判断矩阵,避免了基本一致性的检验。并以黄松甸黑木耳进行实例分析,对黄松甸的木耳质量安全风险进行评价,可以得出其风险值为3.194,属于中等偏高风险,需要提高木耳的质量安全性,根据上述的定性与定量分析,提出了木耳质量安全风险管理措施。通过风险因素的权重值以及每个风险的得分可以得出,加强木耳生产全程质量安全风险管理、加强木耳加工能力、完善木耳质量安全检测系统等措施来对食用菌质量安全风险进行管理,另外政府也可以在木耳销售环节实施市场准入制度与主动控制并建立食用菌质量安全可追溯系统,从食用菌整个流程上最大程度的实现食用菌质量安全风险的防范。
[Abstract]:The quality and safety of edible fungi need the joint maintenance of each node in the supply chain. However, in order to pursue their own interests, some edible fungus production and processing enterprises adopt inferior raw materials and bacteria species, and use backward production and processing equipment and technology. The overall logistics level is low and the risk of edible fungus quality and safety may occur at any time. The existence of the risk of edible fungus quality and safety will not only harm the vital interests of consumers but also hinder the pace of development of edible fungus industry in China. In the process of producing, processing and selling edible fungus, how to prevent the risk of edible fungus quality and safety is the key to guarantee the quality and safety of edible fungus. On the basis of analyzing the present situation of agricultural product risk research at home and abroad, combining with supply chain theory, risk management theory, HACCP and GAP to analyze the risk factors of edible fungus quality and safety, the quality and safety risk of edible fungus including production risk is determined. Four aspects of processing risk, logistics risk and sales risk were established, and the index system of quality and safety risk evaluation of edible fungi was established through interview, investigation and membership analysis. The multi-level grey evaluation method, which has the advantages of less needed data, simple use and less interference from human factors, is selected to evaluate the quality and safety risk of edible fungi, and the model is improved. The 10 / 10 ~ (-18) / 2 scale method is used to determine the judgment matrix. Make the judgment matrix more efficient. In addition, the original basic consistency test is improved, and the basic consistency test is avoided by changing the judgment matrix. By analyzing the quality and safety risk of Auricularia auricularia in Huangsong Diandian, we can conclude that the risk value is 3.194, which belongs to the middle high risk, and the quality safety of Auricularia auriculata should be improved. According to the above qualitative and quantitative analysis, the quality and safety risk management measures of Auricularia auricula were put forward. Through the weight value of risk factors and the score of each risk, it can be concluded that the quality and safety risk management in the whole production of Auricularia auricula can be strengthened, and the processing ability of Auricularia auricula can be strengthened. To improve the quality and safety testing system of Auricularia auricula and other measures to manage the risk of edible fungus quality and safety, in addition, the government can also implement market access system and active control in the sales link of Auricularia auricula and establish a traceable system for quality and safety of edible fungus. The quality and safety risk of edible fungus can be prevented from the whole process of edible fungus.
【学位授予单位】：哈尔滨商业大学
【学位级别】：硕士
【学位授予年份】：2016
【分类号】：F322;F326.13

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