复合调味料鸡精质量的食品安全风险分析与监管对策研究-《中国调味品》

文章信息/Info

Title:: Risk Analysis and Supervision of Chicken Essence Quality in Food Safety

摘要:: 鸡精作为菜肴第三代增鲜剂的复合调味料，已是菜肴日常调味的重要部分，其质量安全直接关系到消费者的身体健康。运用文献分析及理论演绎的方法，对调味品行业中复合调味料鸡精质量的食品安全情况进行文献分析，对鸡精的生产、运输和食用环节产生的安全风险机制进行深入分析，并提出相关监管对策，从而提高鸡精质量的安全监管效率。

Abstract:: Chicken essence, as the third generation of umami-adding compound seasoning of dishes, has become an important part of the daily seasoning of dishes, and its quality and safety is directly related to the health of consumers. The food safety situation of quality of compound seasoning chicken essence in the condiment industry is analyzed by using the method of literature analysis and theoretical deduction, the safety risk mechanism in production, transportation and consumption of chicken essence is analyzed, and the corresponding regulatory countermeasures are put forward, thus the safety supervision efficiency of chicken essence quality is improved.