發(fā)布時(shí)間：2018-06-06 07:03

  本文選題：食品安全 + 食品安全事件��； 參考：《復(fù)旦大學(xué)》2014年碩士論文

【摘要】：目的旨在通過(guò)匯總我國(guó)近年來(lái)媒體曝光的食品安全事件,界定并分析其性質(zhì)、種類,總結(jié)其發(fā)生趨勢(shì)與規(guī)律,縱向概覽我國(guó)食品安全監(jiān)管體系的歷史沿革,橫向比較國(guó)內(nèi)外發(fā)達(dá)國(guó)家監(jiān)管體系；同時(shí)結(jié)合訪談與實(shí)證考查,對(duì)正在開(kāi)展的食品安全監(jiān)管體制改革的進(jìn)展與所遇問(wèn)題進(jìn)行梳理,就進(jìn)一步完善我國(guó)食品安全監(jiān)管機(jī)制,提高食品安全監(jiān)管效率提出意見(jiàn)建議,為食品安全監(jiān)管體制的完善提供借鑒。方法采用文獻(xiàn)回顧和實(shí)證分析等規(guī)范研究方法對(duì)食品安全監(jiān)管的一般理論、制度安排模式、體系構(gòu)建等進(jìn)行系統(tǒng)分析；采用描述性流行病學(xué)方法分析2004～2012年經(jīng)紙媒、各大門戶網(wǎng)站等曝光的我國(guó)食品安全事件；并對(duì)上海、山東、甘肅和四川四個(gè)省市食品安全及監(jiān)管現(xiàn)狀、機(jī)構(gòu)改革情況等展開(kāi)實(shí)證調(diào)查,采用判斷抽樣、方便抽樣和雪球抽樣的方法對(duì)相關(guān)知情人進(jìn)行深入訪談。結(jié)果在2004年1月1日～2012年12月31日期間,我國(guó)累計(jì)曝光食品安全事件總計(jì)2489件,其中16.5%涉及多個(gè)地區(qū),華北地區(qū)曝光數(shù)最多,占總數(shù)近1/3,北京、廣東、山東分別占15.9%、11.3%和6.7%；歷年曝光食品安全事件數(shù)呈波動(dòng)趨勢(shì),2011年達(dá)到峰值723件；所有食品安全事件中,肉類和蛋類及零食類所占比例最高,分別占總數(shù)的22.1%和15.7%,谷類薯類,奶(豆)及其制品,蔬菜水果所占比例分別為13.1%,10.7%和9.2%；食品生產(chǎn)加工環(huán)節(jié)問(wèn)題所占比例為64%,13.9%的問(wèn)題涉及初級(jí)農(nóng)產(chǎn)品的生產(chǎn),另有10.2%和8.0%分別涉及流通銷售和餐飲消費(fèi)；所有食品安全事件中,近1/3為違反食品添加劑的管理規(guī)定,致病性微生物、農(nóng)獸藥殘留與重金屬超標(biāo)所占比例合計(jì)約為1/4。上海和四川兩地食品安全監(jiān)管人員中大學(xué)本科學(xué)歷的比例分別為70.0%和41.5%；上海食品安全監(jiān)管人員中研究生的比例為18.7%,遠(yuǎn)高于四川省的1.4%；四川省食品安全監(jiān)管人員中大專及以下學(xué)歷占到57.2%,上海僅為11.6%。上海市食品安全監(jiān)管人員從業(yè)年限小于10年的人員所占比例為41.7%,高于四川的35.1%；從業(yè)年限10-30年的比例為50.1%,低于四川省的57.5%；從業(yè)年限大于30年的監(jiān)管人員比例兩地均為7.5%-8.2%左右。四川省餐飲食品安全監(jiān)管人員中85%為區(qū)縣級(jí)監(jiān)管人員,甘肅省區(qū)縣級(jí)監(jiān)管人員比例亦達(dá)到80.2%；地市級(jí)(市州級(jí))監(jiān)管人員比例分別為12.8%和16.4%；省級(jí)(含副省級(jí))監(jiān)管人員比例在2.0%-3.5%之間。在生產(chǎn)經(jīng)營(yíng)許可方面,2010～2013年,上海市食品相關(guān)許可證發(fā)放數(shù)量逐年增加,發(fā)放食品生產(chǎn)許可證數(shù)量逐年減少,2010～2013年分別為3820、3086、2982和2672張。流通類許可證的發(fā)放量由2010年的64619張?jiān)鲋?013年的137198張。2013年發(fā)放餐飲類許可證60982張,較之2012年增加了約5%。截至2013年底,上海市全市食品生產(chǎn)企業(yè)全部實(shí)行了量化分級(jí)管理。2013年,A級(jí)企業(yè)比例較2009～2012年有所增加；B級(jí)企業(yè)較之前兩年比例亦有所增加；C級(jí)企業(yè)的比例則有所減少。食品流通類企業(yè)一類企業(yè)從2011年的91.8%減至2013年的88.5%；二類企業(yè)的比例則從2011年的5.2%增至2013年的6.6%；三類和四類企業(yè)分別從2011年的1.5%和1.5%增至2013年的2.1%和2.8%。A級(jí)餐飲服務(wù)單位的比例從2010年的13.0%增至2013年的近1/3；B級(jí)和C級(jí)單位的比例則逐年下降,其中B級(jí)從2010年的75.5%減至2013年的61.4%。在監(jiān)督抽檢方面,2010～2013年上海市種養(yǎng)殖環(huán)節(jié)食品抽檢合格率最高,均為99.9%；其次為進(jìn)出口環(huán)節(jié),抽檢合格率均在99%以上；餐飲環(huán)節(jié)抽檢合格率相對(duì)較低,在86.1%-88.9%之間。2011～2013年上海市食品安全相關(guān)各部門每年查處各類食品安全違法案件數(shù)量呈逐年增加趨勢(shì),三年總計(jì)查處32310件�？傮w而言,各部門食藥監(jiān)部門和工商部門查處食品安全違法案件數(shù)均位于前列。在食品安全投訴舉報(bào)方面,公眾對(duì)于食品安全重視度逐年提高,2013年咨詢、投訴和舉報(bào)數(shù)較之2012年均有顯著增加。涉及的主要食品種類為米飯和菜肴、肉及其制品、糧食及其制品、焙烤食品及飲料類。在食品安全風(fēng)險(xiǎn)監(jiān)測(cè)、評(píng)估和交流方面,我國(guó)食品安全風(fēng)險(xiǎn)監(jiān)測(cè)網(wǎng)絡(luò)逐步完善,自2005年,上海市食品安全風(fēng)險(xiǎn)監(jiān)測(cè)固定采樣點(diǎn)數(shù)量逐年增加。2013年全市固定采樣點(diǎn)調(diào)整至456個(gè),同比增加204%。近年來(lái)我國(guó)已開(kāi)展過(guò)包括食品中丙烯酰胺、面粉中過(guò)氧化苯甲酰、食品中蘇丹紅和嬰幼兒奶粉中三聚氰胺等的風(fēng)險(xiǎn)評(píng)估。上海亦在原有基礎(chǔ)上完善了長(zhǎng)期、常規(guī)和應(yīng)急評(píng)估相結(jié)合的評(píng)估體系。我國(guó)還開(kāi)展了一系列食品安全風(fēng)險(xiǎn)交流工作,包括2005年的“蘇丹紅”事件、“三聚氰胺污染奶粉”事件、人感染豬鏈球菌病事件處置風(fēng)險(xiǎn)交流等。結(jié)論經(jīng)濟(jì)水平較高的地區(qū)食品安全事件曝光率相對(duì)較高：肉類和蛋類和零食類食品安全事件問(wèn)題相對(duì)高發(fā)；違反食品添加劑管理規(guī)定和微生物、有害化學(xué)物超標(biāo)等食品安全問(wèn)題尤為突出；曝光的食品安全事件中,64.0%的食品安全問(wèn)題產(chǎn)生于食品生產(chǎn)加工環(huán)節(jié)。目前我國(guó)食品安全監(jiān)管的法律法規(guī)與標(biāo)準(zhǔn)尚不完善,存在著如法律法規(guī)更新緩慢,追究乏力,相應(yīng)的配套制度不完善,標(biāo)準(zhǔn)不健全且較為分散,未形成相應(yīng)的體系,與國(guó)際接軌度不高等問(wèn)題。食品安全監(jiān)管隊(duì)伍的建設(shè)較之以往有較大進(jìn)步,但在編制、人員數(shù)量結(jié)構(gòu)上仍存在嚴(yán)重不足。目前我國(guó)食品安全風(fēng)險(xiǎn)監(jiān)測(cè)仍缺乏連續(xù)、主動(dòng)的監(jiān)測(cè)與評(píng)價(jià)數(shù)據(jù),可以系統(tǒng)覆蓋從農(nóng)田到餐桌的全食物鏈,應(yīng)在合理范圍內(nèi)增加監(jiān)測(cè)點(diǎn)的設(shè)置,增加專業(yè)技術(shù)設(shè)備的投入,增加風(fēng)險(xiǎn)監(jiān)測(cè)的食品及致病菌種類,不斷充實(shí)和完善風(fēng)險(xiǎn)監(jiān)測(cè)數(shù)據(jù)庫(kù)。食品安全風(fēng)險(xiǎn)評(píng)估的研究仍主要建立于發(fā)達(dá)國(guó)家建立的成熟體系之上,基于本國(guó)實(shí)際情況的風(fēng)險(xiǎn)監(jiān)測(cè)信息及信息收集機(jī)制尚不健全,風(fēng)險(xiǎn)評(píng)估所需的數(shù)據(jù)基礎(chǔ)匱乏,專業(yè)技術(shù)人員及技術(shù)保障能力的不足,應(yīng)加強(qiáng)相關(guān)的人力、物力及財(cái)力的投入,不斷建立健全風(fēng)險(xiǎn)監(jiān)測(cè)信息收集機(jī)制體系。在風(fēng)險(xiǎn)交流方面,食品安全監(jiān)管仍存在“交流缺位”。包括：對(duì)食品安全事件反應(yīng)緩慢,交流工作不及時(shí),缺乏科學(xué)分析基礎(chǔ),相關(guān)的風(fēng)險(xiǎn)交流研究工作較少,且多集中在重大突發(fā)性事件,旨在強(qiáng)調(diào)以事件為中心的應(yīng)急交流和溝通等。應(yīng)借鑒國(guó)際經(jīng)驗(yàn)完善相應(yīng)制度,建立專業(yè)的機(jī)構(gòu),培養(yǎng)專業(yè)人才。在科學(xué)的風(fēng)險(xiǎn)評(píng)估基礎(chǔ)上進(jìn)行有效的風(fēng)險(xiǎn)交流。始于2013年3月的國(guó)務(wù)院機(jī)構(gòu)體制改革對(duì)食品安全監(jiān)管機(jī)構(gòu)體制做出許多重大改變,這是一次效果較好的嘗試,但推進(jìn)過(guò)程同樣遇到諸多如編制、職責(zé)調(diào)整、政策執(zhí)行、人員劃轉(zhuǎn)等方面的問(wèn)題和阻力,尚需進(jìn)一步完善。
[Abstract]:The purpose of this paper is to summarize and analyze the food security incidents in China in recent years , to define and analyze the nature and type of food security , summarize the trend and law of the food security , and to compare the historical evolution of China ' s food safety supervision system in the longitudinal direction , and compare the regulatory system of developed countries at home and abroad .
At the same time , combined with the interview and the empirical examination , combing the progress of the reform of the food safety supervision system and the problems encountered , further improving the food safety supervision mechanism of our country and improving the efficiency of the food safety supervision , and providing reference for the perfection of the food safety supervision system . The method adopts the normative research methods such as literature review and empirical analysis to analyze the general theory , system arrangement mode , system construction and the like of the food safety supervision .
Descriptive epidemiological method was used to analyze the food security incidents in China from 2004 to 2012 , such as paper media and large portal sites .
In the period from January 1 , 2004 to December 31 , 2012 , there were 2489 safety incidents in China . The results showed that in the period from January 1 , 2004 to December 31 , 2012 , there were 2489 security incidents in China , including 16.5 % of which involved multiple areas , with the largest exposure in North China , accounting for 15.9 % , 11.3 % and 6.7 % in Beijing , Guangdong and Shandong respectively .
The number of food safety incidents in the past years showed a fluctuating trend , reaching a peak of 723 in 2011 ;
In all food safety incidents , the proportion of meat and eggs and snacks was the highest , accounting for 22.1 % and 15.7 % of the total , and the proportion of cereals , milk ( beans ) and their products and vegetables and fruits were 13.1 % , 10.7 % and 9.2 % , respectively ;
The proportion of food production and processing links was 64 % , 13.9 % related to the production of primary agricultural products , and 10.2 % and 8.0 % respectively related to circulation sales and catering consumption ;
In all food safety incidents , nearly 1 / 3 of the food safety incidents violated the regulation of food additives , and the proportion of pathogenic microorganism , pesticide residue and heavy metal exceeded the standard of about 1 / 4 . The proportion of college undergraduate degree in food safety supervisors in Shanghai and Sichuan were 70.0 % and 41.5 % , respectively ;
The proportion of graduate students in food safety supervisors in Shanghai is 18.7 % , which is much higher than 1.4 % in Sichuan Province ;
In Sichuan food safety supervisor , the college degree and the following academic qualifications account for 57.2 % , and Shanghai is only 11.6 % . The proportion of people in Shanghai food safety supervisors less than 10 years is 41.7 % , which is higher than that in Sichuan .
From 10 to 30 years of service life , the proportion is 50.1 % , which is lower than that of 57.5 % in Sichuan Province ;
The proportion of supervisors who have more than 30 years of service life is 7.5 % - 8.2 % . 85 % of food safety supervisors in Sichuan Province are county - level supervisors , and the proportion of county - level supervisors in Gansu Province is also up to 80.2 % .
The proportion of supervisors in prefecture - level ( city state ) was 12.8 % and 16.4 % , respectively .
The proportion of supervision personnel at the provincial level ( including sub - provincial ) is between 2.0 % and 3.5 % . In terms of production and operation license , the number of issuance of food - related licenses in Shanghai increased year by year , and the number of issued food production licenses decreased year by year . In 2013 - 2013 , it increased by about 5 % from 64619 in 2010 . By the end of 2013 , the total number of food production enterprises in Shanghai had increased by about 5 % . By the end of 2013 , the proportion of enterprises in grade A was increased from 2009 to 2012 ;
The proportion of B - level enterprises has also increased over the previous two years ;
The proportion of C - class enterprises has been reduced . A group of food circulation enterprises has been reduced from 91.8 % in 2011 to 85.5 % in 2013 ;
The proportion of Class II enterprises increased from 5.2 per cent in 2011 to 6.6 per cent in 2013 ;
Three and four categories of enterprises increased from 1.5 per cent in 2011 and 1.5 per cent in 2013 to 2.1 per cent in 2013 and 2.8 per cent in 2013 . The percentage of A - level catering service rose from 13.0 per cent in 2010 to approximately 1 / 3 in 2013 ;
The proportion of Class B and C units decreased year by year , in which the grade B was reduced from 75.5 % in 2010 to 61.4 % in 2013 . In the area of supervision and sampling , the highest qualified rate of food sampling in Shanghai breeding links between 2010 and 2013 was 99.9 % ;
secondly , the qualification rate of the import and export is more than 99 percent ;
In recent years , the number of food safety risk monitoring and fixed sampling points in Shanghai has been increased year by year . In recent years , there have been a series of risk assessment systems for food safety risk monitoring in China . In recent years , China has developed a series of food safety risk exchange work , including the " Sudan Red " incident in 2005 , " melamine tainted milk powder " event , human infection , streptococcus disease event disposal risk exchange , etc .
Violation of food additive management regulations and food safety problems such as microbial and harmful chemicals are especially prominent ;
Food safety supervision still lacks continuous and active monitoring and evaluation data .
【學(xué)位授予單位】：復(fù)旦大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2014
【分類號(hào)】：F203

【參考文獻(xiàn)】

相關(guān)期刊論文 前1條

1 周應(yīng)恒,霍麗s，

本文編號(hào)：1985689