我国复合调味料的安全风险研究进展

Research Progress on the Safety Risk of Compound Seasonings in China

摘要:

近年来随着我国预制菜市场的兴起，复合调味料在食品工业、餐饮业、家庭烹饪中的地位越发重要，市场规模发展迅速，出现多样化的发展趋势，然而其中存在的安全风险也越发突显出来，不仅危及消费者的身体健康，而且制约了预制菜产业的发展。该研究从复合调味料的原料、生产工艺、包装材料、贮藏和销售等方面介绍复合调味料中存在的安全风险，并建议生产企业应加强供应链的管理、建立灵活高效的HACCP体系和创新发展生产工艺及技术，监管部门需完善添加剂的使用规范、开展复合调味料的安全性评估和组织从业人员的培训，以保障我国复合调味料行业的健康发展、推动预制菜产业的提质增效。

Abstract:

In recent years, with the rise of the prepared food market in China, compound seasonings are becoming more and more important in the food industry, catering industry and home cooking. The market size of compound seasonings is increasing rapidly, exhibiting a trend of mraket diversification. However, the existing safety risks are becoming more and more prominent: not only the health of consumers is threatened, but also the development of the prepared food industry is restricted. This paper introduces the existing safety risk of compound seasonings from the aspects of raw materials, production technology, packaging materials, storage and sales, etc. In order to ensure the healthy development of compound seasoning industry and propel the quality improvement and effectivenss enhancement of the prepared vegetable industry in China, enterprises are suggested to strengthen the management of supply chain, establish flexible and efficient HACCP system, and innovatively develop the production processes and technologies, while the regulatory authorities need to improve the principles for the uses of additives, conduct safety assessments of compound seasonings and organize trainings for practitioners.