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目的分析我国2013年经媒体报道食品安全事件的发生特点及趋势,为食品安全监管提供参考。方法通过平面媒体、各大门户网站、新闻网站及政府舆情专报收集、整理并分析我国2013年1月1日至2013年12月31日期间经媒体报道的食品安全事件,研究其发生特点及趋势。结果 2013年1月1日至2013年12月31日,我国累计报道食品安全事件740件,其中报道数最多的省份为广东,占17.6%,其次为山东、浙江和江苏;各月份报道的食品安全事件数未有相对明显的趋势;涉及畜禽肉及其制品的报道事件最多(22.2%),其次为零食类休闲食品(7.2%);食品生产加工环节占近2/3,初级农产品的生产占13.9%,流通销售和餐饮消费分别占10.2%和8.0%;致病性微生物、农药残留、兽药残留和重金属超标的比例占22.2%,其次为采用非食品原料生产或添加非食品用化学物;媒体报道食品安全事件所致危害或潜在危害中31.8%为食品添加剂和非法添加物。结论肉及肉制品、零食等休闲食品的安全问题相对高发;生产加工和流通环节为食品安全高危环节;致病性微生物、农/兽药残留、重金属超标和违反食品添加剂管理规定等问题相对突出;化学危害是报道食品安全事件的主要危害。
Objective To analyze the characteristics and trends of food safety incidents reported by the media in China in 2013 and provide references for food safety regulation. Methods The media coverage of food safety incidents in China from January 1, 2013 to December 31, 2013 were collected, collected and analyzed by print media, major portals, news websites and government public opinion special reports. trend. Results A total of 740 food safety incidents were reported in China from January 1, 2013 to December 31, 2013, of which the most reported provinces were Guangdong, accounting for 17.6%, followed by Shandong, Zhejiang and Jiangsu. The reported foods in each month The number of safety incidents did not show a relatively obvious trend. The most reported incidents of livestock and poultry meat and their products (22.2%) were followed by snacks and snack foods (7.2%), while food production and processing sectors accounted for nearly two-thirds of the total. Primary agricultural products Production accounted for 13.9%, circulation sales and catering consumption accounted for 10.2% and 8.0% respectively; pathogenic microorganisms, pesticide residues, veterinary drug residues and heavy metals exceeded the proportion of 22.2%, followed by the use of non-food raw materials to produce or add non-food chemical The media reported that 31.8% of the hazards or potential hazards caused by food safety incidents were food additives and illegal additives. Conclusions The safety of snack foods such as meat and meat products and snack foods is relatively high. The production, processing and distribution sectors are the high-risk areas for food safety. The problems such as pathogenic microorganisms, residues of agricultural and veterinary drugs, excessive heavy metals and violation of food additives regulations are relatively prominent. Chemical hazards are the major hazards that cover food safety incidents.