發(fā)布時(shí)間：2018-07-26 16:58

【摘要】：食用菌質(zhì)量安全需要供應(yīng)鏈上的各個(gè)節(jié)點(diǎn)企業(yè)共同維護(hù),然而一些食用菌生產(chǎn)加工企業(yè)為了追求自身利益采用劣質(zhì)原材料以及菌種,使用比較落后的生產(chǎn)加工設(shè)備以及工藝,整體物流水平較低,食用菌質(zhì)量安全風(fēng)險(xiǎn)隨時(shí)都有可能發(fā)生,食用菌質(zhì)量安全風(fēng)險(xiǎn)的存在不只危害消費(fèi)者的切身利益,也會(huì)阻擋我國(guó)食用菌產(chǎn)業(yè)的發(fā)展步伐。在食用菌的生產(chǎn)加工到銷售的過程中,如何防范食用菌質(zhì)量安全風(fēng)險(xiǎn)的發(fā)生,是保障食用菌質(zhì)量安全的關(guān)鍵之處。在分析了國(guó)內(nèi)外農(nóng)產(chǎn)品風(fēng)險(xiǎn)研究現(xiàn)狀的前提下,結(jié)合供應(yīng)鏈理論、風(fēng)險(xiǎn)管理理論、HACCP以及GAP對(duì)食用菌質(zhì)量安全風(fēng)險(xiǎn)因素分析,確定了食用菌質(zhì)量安全風(fēng)險(xiǎn)包括生產(chǎn)風(fēng)險(xiǎn)、加工風(fēng)險(xiǎn)、物流風(fēng)險(xiǎn)、銷售風(fēng)險(xiǎn)4個(gè)方面,建立了初步指標(biāo)體系,并通過采訪調(diào)查以及隸屬度分析2個(gè)方面對(duì)指標(biāo)進(jìn)行篩選,建立了最終的食用菌質(zhì)量安全風(fēng)險(xiǎn)評(píng)價(jià)指標(biāo)體系。選擇了具有所需數(shù)據(jù)少、使用簡(jiǎn)便、人為因素干擾小等優(yōu)點(diǎn)的多層次灰色評(píng)價(jià)法對(duì)食用菌質(zhì)量安全風(fēng)險(xiǎn)進(jìn)行評(píng)價(jià),并對(duì)模型進(jìn)行了改進(jìn),在確定判斷矩陣時(shí),采用了10/10-18/2標(biāo)度法,使判斷矩陣更加有效。另外,對(duì)原始的基本一致性檢驗(yàn)進(jìn)行改進(jìn),通過改變判斷矩陣,避免了基本一致性的檢驗(yàn)。并以黃松甸黑木耳進(jìn)行實(shí)例分析,對(duì)黃松甸的木耳質(zhì)量安全風(fēng)險(xiǎn)進(jìn)行評(píng)價(jià),可以得出其風(fēng)險(xiǎn)值為3.194,屬于中等偏高風(fēng)險(xiǎn),需要提高木耳的質(zhì)量安全性,根據(jù)上述的定性與定量分析,提出了木耳質(zhì)量安全風(fēng)險(xiǎn)管理措施。通過風(fēng)險(xiǎn)因素的權(quán)重值以及每個(gè)風(fēng)險(xiǎn)的得分可以得出,加強(qiáng)木耳生產(chǎn)全程質(zhì)量安全風(fēng)險(xiǎn)管理、加強(qiáng)木耳加工能力、完善木耳質(zhì)量安全檢測(cè)系統(tǒng)等措施來對(duì)食用菌質(zhì)量安全風(fēng)險(xiǎn)進(jìn)行管理,另外政府也可以在木耳銷售環(huán)節(jié)實(shí)施市場(chǎng)準(zhǔn)入制度與主動(dòng)控制并建立食用菌質(zhì)量安全可追溯系統(tǒng),從食用菌整個(gè)流程上最大程度的實(shí)現(xiàn)食用菌質(zhì)量安全風(fēng)險(xiǎn)的防范。
[Abstract]:The quality and safety of edible fungi need the joint maintenance of each node in the supply chain. However, in order to pursue their own interests, some edible fungus production and processing enterprises adopt inferior raw materials and bacteria species, and use backward production and processing equipment and technology. The overall logistics level is low and the risk of edible fungus quality and safety may occur at any time. The existence of the risk of edible fungus quality and safety will not only harm the vital interests of consumers but also hinder the pace of development of edible fungus industry in China. In the process of producing, processing and selling edible fungus, how to prevent the risk of edible fungus quality and safety is the key to guarantee the quality and safety of edible fungus. On the basis of analyzing the present situation of agricultural product risk research at home and abroad, combining with supply chain theory, risk management theory, HACCP and GAP to analyze the risk factors of edible fungus quality and safety, the quality and safety risk of edible fungus including production risk is determined. Four aspects of processing risk, logistics risk and sales risk were established, and the index system of quality and safety risk evaluation of edible fungi was established through interview, investigation and membership analysis. The multi-level grey evaluation method, which has the advantages of less needed data, simple use and less interference from human factors, is selected to evaluate the quality and safety risk of edible fungi, and the model is improved. The 10 / 10 ~ (-18) / 2 scale method is used to determine the judgment matrix. Make the judgment matrix more efficient. In addition, the original basic consistency test is improved, and the basic consistency test is avoided by changing the judgment matrix. By analyzing the quality and safety risk of Auricularia auricularia in Huangsong Diandian, we can conclude that the risk value is 3.194, which belongs to the middle high risk, and the quality safety of Auricularia auriculata should be improved. According to the above qualitative and quantitative analysis, the quality and safety risk management measures of Auricularia auricula were put forward. Through the weight value of risk factors and the score of each risk, it can be concluded that the quality and safety risk management in the whole production of Auricularia auricula can be strengthened, and the processing ability of Auricularia auricula can be strengthened. To improve the quality and safety testing system of Auricularia auricula and other measures to manage the risk of edible fungus quality and safety, in addition, the government can also implement market access system and active control in the sales link of Auricularia auricula and establish a traceable system for quality and safety of edible fungus. The quality and safety risk of edible fungus can be prevented from the whole process of edible fungus.
【學(xué)位授予單位】：哈爾濱商業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2016
【分類號(hào)】：F322;F326.13

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