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为评估我国食品安全风险,基于突变模型和结构稳定性理论,从食品产业链视角设计食品安全风险评估指标,分别测度食品的生产环节、流通环节和消费环节的风险度,得出我国近年来食品安全的总风险度,并找出我国食品的薄弱环节。结果表明:生产环节的风险度呈下降趋势,流通环节和消费环节的风险度波动较大,消费环节的风险度整体呈上升趋势,因此,流通环节和消费环节是我国食品安全需要加强的环节;近年来我国食品安全总风险值整体呈下降趋势,但仍有短暂波动,食品安全问题仍需重视。
In order to assess the risk of food safety in China, based on the catastrophe model and structural stability theory, the food safety risk assessment indicators are designed from the perspective of food industry chain, and the risk of food production, circulation and consumption are respectively measured. The total risk of safety, and identify the weak links in our food. The results show that the risk of production is on a downward trend, the risk of circulation and consumption is volatile, and the risk of consumption is on the whole rising. Therefore, the circulation and consumption are the links that need to be strengthened in our country. In recent years, the total value of food safety in our country has shown a downward trend, but there are still some short-term fluctuations. Food safety issues still need attention.