[1]胡萍,韩淑杰,邓建和,等.深圳市2005—2007年食品安全监测分析[J].深圳大学学报理工版,2014,31(2):210-220.[doi:10.3724/SP.J.1249.2014.02210]
 Hu Ping,Han Shujie,Deng Jianhe,et al.Analysis of food monitoring in Shenzhen during 2005—2007[J].Journal of Shenzhen University Science and Engineering,2014,31(2):210-220.[doi:10.3724/SP.J.1249.2014.02210]
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深圳市2005—2007年食品安全监测分析()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
第31卷
期数:
2014年第2期
页码:
210-220
栏目:
食品安全
出版日期:
2014-03-20

文章信息/Info

Title:
Analysis of food monitoring in Shenzhen during 2005—2007
文章编号:
20140217
作者:
胡萍12韩淑杰2邓建和2董珊2
1)深圳市特种功能材料重点实验室,深圳大学材料学院,深圳 518060
2)深圳市食品安全委员会,深圳 518020
Author(s):
Hu Ping12 Han Shujie2 Deng Jianhe2 and Dong Shan2
1) Shenzhen Key Laboratory of Special Functional Materials, College of Materials Science and Engineering, Shenzhen University, Shenzhen 518060, P.R.China
2) Food Safety Committee of Shenzhen, Shenzhen 518020, P.R.China
关键词:
食品安全风险评估食品监测食品监管深圳质量合格率生产企业风险交流
Keywords:
food safety risk assessment food monitoring food regulation Shenzhen qualified rate food production enterprises risk communication
分类号:
R 155.5
DOI:
10.3724/SP.J.1249.2014.02210
文献标志码:
A
摘要:
针对深圳市食品安全监测基础数据研究不足的状况,统计分析深圳市食品生产加工企业产品的质量达标情况.结果表明,2005—2007年监督抽查全市食品生产加工企业产品共10 269批次,总合格率为88.4%.监测食品包括大米及小麦粉、肉制品、食用植物油、食用盐、调味品、罐头、乳制品、糕点及糖果、白酒、啤酒、黄酒及果酒、方便主食品、冷冻饮品和非酒精液体饮料等15大类.2005—2007年的年度合格率依次为84.3%(1 648/1 954)、88.1%(2 414/2 741)和90.0%(5 018/5 574).2007年抽查大米及小麦粉、腌腊肉制品、食用盐、酱油、白酒、啤酒、瓶装饮用水和饼干等26种食品的合格率均高于同期全国食品专项监督抽查合格率.
Abstract:
In view of the inadequate data of basic research in food monitoring, this paper studies test results of product quality from food production enterprises in Shenzhen in order to assess food risk. The results of 10 269 samples from on-the-spot checks have shown that the total compliance rate was 88.4% during 2005—2007. Fifteen foodstuffs have been monitored, including rice and wheat flour, meat products, edible vegetable oil, edible salt, condiments, cans, dairy products, pastry and confectionery, white wine, beer, yellow rice wine and fruit wine, convenient staple food, frozen drinks, and non-alcoholic liquids. During 2005—2007, the ranking order of the qualified rate of food products from the lowest to the highest were 2005(84.3%, 1 648/1 954), 2006(88.1%, 2 414/2 741)and 2007(90.0%, 5 018/5 574), respectively. Compared to corresponding period of 2007, the qualified rate of Shenzhen food was higher than that of the monitored foods at the national level, such as wheat flour, cured meat products, edible salt, soy sauce, bottled drinking water, biscuits, etc.

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备注/Memo

备注/Memo:
Received:2013-12-31;Accepted:2014-02-24
Foundation:The “151” Project of Higher Education of Guangdong Province
(GDB004);The Food Safety Research Topic of Shenzhen(SSAW2008001)
Corresponding author:Associate professor Hu Ping. E-mail: huping@szu.edu.cn
Citation:Hu Ping, Han Shujie, Deng Jianhe, et al. Analysis of food monitoring in Shenzhen during 2005—2007[J]. Journal of Shenzhen University Science and Engineering, 2014, 31(2): 210-220.(in Chinese)
基金项目:广东省高校“151工程”资助项目(GDB004);深圳市食品安全科研资助项目(SSAW2008001)
作者简介:胡萍(1962-),女(汉族),江西省婺源县人,深圳大学副教授. E-mail: huping@szu.edu.cn
引文:胡萍,韩淑杰,邓建和,等. 深圳市2005—2007年食品安全监测分析[J]. 深圳大学学报理工版,2014,31(2):210-220.
更新日期/Last Update: 2014-03-20