食醋的食品安全风险分析及对策研究-《中国调味品》

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摘要:: 食醋是我国传统调味品之一，其质量安全同消费者饮食健康密切相关。本文运用文献分析及理论演绎方法，分析食醋生产、销售、食用等环节存在的食品安全风险，从食醋企业、政府监管部门、行业协会、消费者等利益相关者作为切入点，深入研究食品安全风险形成机制，并提出改进我国食醋行业食品安全监管体系的对策，从而提高食醋质量安全监管效率。

Abstract:: Vinegar is one of our country’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’s traditional condiments, and its quality and safety are closely related to consumers’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’ dietary health. This article uses literature analysis and theoretical deduction methods to analyze the food safety risks in vinegar production, sales and consumption link. This paper selects the vinegar enterprises, government regulatory agencies, industry associations, consumers and other stakeholders for the study. To make a thorough study on the forming mechanism of food safety risk, and put forward countermeasures to improve the food safety supervision system of China’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’s vinegar industry. Improving the efficiency of vinegar quality and safety supervision.