[1]王冀宁,熊哲超,王雯熠.食用酱油铁含量的食品安全风险分析及对策影响[J].中国调味品,2021,46(1):166-169.
 The Analysis of the Food Safety Risk and the Countermeasures of the Iodine Content of the Edible Soy Sauce[J].CHINA CONDIMENT,2021,46(1):166-169.
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食用酱油铁含量的食品安全风险分析及对策影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
166-169
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
The Analysis of the Food Safety Risk and the Countermeasures of the Iodine Content of the Edible Soy Sauce
作者:
王冀宁熊哲超王雯熠
文献标志码:
A
摘要:
酱油作为人们日常生活中必不可少的调味品,所含的铁含量与铁缺乏病息息相关,含铁酱油也得到越来越多人的关注。本文运用比较研究、文献分析和归纳推理的方法,对我国与世界其他国家和地区酱油食用情况和铁缺乏病进行对比分析,通过对全国营养与健康调查的数据来分析含铁酱油对缺铁性贫血的影响。基于此从企业、政府、消费者、行业协会视角,对酱油生产与加工、销售、食用环节涌现的安全风险产生机制进行深入剖析,由此提出相对应建议方法,提高酱油铁含量安全监管效率。
Abstract:
Soy sauce is an essential condiment in people’s daily life. The content of iron in soy sauce is closely related to iron deficiency. Therefore, iron-fortified soy sauce has attracted more and more attention. This paper makes a comparative analysis of soy sauce consumption and iron deficiency diseases between China and other countries and regions in the world by using comparative study, literature analysis and inductive reasoning, and analyzes the impact of iron-fortified soy sauce on iron deficiency anemia through the data of China Health and Nutrition Survey. Based on this, from the perspective of enterprises, governments, consumers, and industry associations, an in-depth analysis of the mechanism of security risks emerging from the production, processing, marketing, and consumption links of soy sauce was conducted, and corresponding suggestions were proposed to improve the efficiency of safety supervision on the iron content in soy sauce.
更新日期/Last Update: 2021-01-22