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中国精品科技期刊2020
李丹, 王守伟, 臧明伍, 张睿梅, 张凯华, 史成超. 中国加工食品安全现状研究——基于国家质检总局2009~2012年抽查数据分析[J]. 食品工业科技, 2015, (13): 275-281. DOI: 10.13386/j.issn1002-0306.2015.13.050
引用本文: 李丹, 王守伟, 臧明伍, 张睿梅, 张凯华, 史成超. 中国加工食品安全现状研究——基于国家质检总局2009~2012年抽查数据分析[J]. 食品工业科技, 2015, (13): 275-281. DOI: 10.13386/j.issn1002-0306.2015.13.050
LI Dan, WANG Shou-wei, ZANG Ming-wu, ZHANG Rui-mei, ZHANG Kai-hua, SHI Cheng-chao. Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012[J]. Science and Technology of Food Industry, 2015, (13): 275-281. DOI: 10.13386/j.issn1002-0306.2015.13.050
Citation: LI Dan, WANG Shou-wei, ZANG Ming-wu, ZHANG Rui-mei, ZHANG Kai-hua, SHI Cheng-chao. Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012[J]. Science and Technology of Food Industry, 2015, (13): 275-281. DOI: 10.13386/j.issn1002-0306.2015.13.050

中国加工食品安全现状研究——基于国家质检总局2009~2012年抽查数据分析

Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012

  • 摘要: 基于国家质检总局网站上公布的2009~2012年16039个产品抽检结果的研究表明,我国加工食品监督抽查合格率从2009年的91.1%上升至2012年的95.6%:抽查结果中1024种不合格加工食品的生产企业分布在全国30个省直辖市自治区,排名前三的地区为广东、山东、河北;理化指标不合格、微生物指标不合格、超范围使用食品添加剂和化学污染物超标是我国加工食品存在的主要问题。通过分析发现,我国加工食品整体抽查合格率仍不高,抽检中不合格加工食品来自经济较发达地区的情况较多,食用油、调味品、膨化食品、豆制品等食品类别不合格率较高,造成我国加工食品不合格的主要食品安全问题是化学性有害因素,其次是生物性有害因素。 

     

    Abstract: Processed food played an important role in food industry. Based on 16039 samples inspection results in2009 ~2012 from the General Administration of Quality Supervision, Inspection and Quarantine ( GAQSIQ) website, it showed that the percent of pass for processed food rose from 91.1% in 2009 to 95.6% in 2012.1024 kinds of unqualified processed food producers distributed throughout 30 provinces, and the top three was Guangdong, Shandong, Hebei.Physical and chemical factors, microbial factors, overuse of food additives and excessive chemical pollutants were the main problems.Through anylysis, processed food overall qualified rate was not high, the unqualified samples producers from the more developed regions, edible oil, spices, puffed food and bean products had worse quality, safety problems of processed food were mainly chemical factors, followed by biological factors.

     

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