摘要
笔者从食品安全风险涉及的食品种类、风险形成的直接因素、风险形成的本质因素以及风险形成的责任主体四个角度研究了内蒙古食品加工企业食品安全风险的来源,统计分析结果发现:安全风险的责任主体绝大部分为小型企业;出现安全风险频率较大的食品种类依次为桶(瓶)装饮用水、糕点、牛肉干、豆制品、白酒、食醋、酱油、食用植物油、碳酸饮料、炒货;安全风险的直接因素依次为微生物超标、包装不合格、添加剂含量超标、营养成分不达标、含违禁物、食品变质、混有异物。并对安全风险直接因素的背后原因进行了分析,最后提出了监管食品安全风险的具体策略。
This paper studies the source of food safety risk in food processing factories in Inner Mongo- lia from the aspects of involved food types, direct factors, intrinsic factors and subject of responsibility. The statistic results show that the subject of safety risk is mainly the small enterprises. The kinds of food that has higher frequency of risk are bottled water, pastry, dried beef, bean products, alcohol, vinegar, soy bean sauce, vegetable oil, sodas, roasted seed and nuts. The direct factors are excessive microorgan- ism, disqualified package, excessive addictives, nutrients under the standard, inclusion of banned substance, decay of food, and mixture of foreign matters. The paper also analyzes the reasons behind these factors and proposes some specific strategy to supervise the food safety risk.
出处
《内蒙古师范大学学报（哲学社会科学版）》
2015年第5期58-63,共6页
Journal of Inner Mongolia Normal University：Philosophy and Social Sciences Edition
基金
2012年度内蒙古自治区社科规划项目"内蒙古食品安全保障机制的政府规制研究"(2012B032)成果之一
关键词
食品加工企业
食品安全
风险
food processing factories
food safety
risk
作者简介
倪学志（1968-），男，蒙古族，内蒙古财经大学经济学院教授，博士。主要研究方向为经济思想史和产业经济学。
