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目的:对影响食品安全的因素及预防措施进行综合探究。方法:选取本院2012年1月-2013年12月由于食品安全原因导致住院的44例患者为研究对象,对影响食品安全因素和预防措施进行分析。结果:在本次研究中,由于食品添加剂违规操作的比例为27.1%,食品生产卫生条件不达标比例为34%,假冒伪劣产品的威胁比例22%,食品加工标准化低比例为15.9%。结论:对影响食品安全的因素进行总结分析,掌握预防技术的特点并将其灵活应用到实践中,有助于减少不良因素的影响,提升群众的饮食安全。
OBJECTIVE: To comprehensively probe into the factors affecting food safety and preventive measures. Methods: Forty-four patients hospitalized for food safety reasons from January 2012 to December 2013 in our hospital were selected as the research object to analyze the factors influencing food safety and precautionary measures. Results: In this study, the proportion of non-compliance with food additives was 27.1%, non-compliance rate of food production was 34%, that of counterfeit products was 22%, and that of food processing was 15.9%. Conclusion: This paper summarizes the factors influencing food safety, grasps the characteristics of prevention technologies and applies them flexibly to practice, which helps to reduce the impact of adverse factors and enhance people’s diet safety.