| 影响食用菌安全的风险因子分析及对策 |
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| 引用本文： | 陆剑飞. 影响食用菌安全的风险因子分析及对策[J]. 中国食用菌, 2013, 0(4): 50-52 |
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| 作者姓名： | 陆剑飞 |
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| 作者单位： | 浙江省农药检定管理所,浙江杭州310020 |
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| 基金项目： | 特色优势农产品安全生产标准操作规程研究与示范（2008C22096）. |
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| 摘 要： | 我国是世界第一大食用菌生产国，但质量安全问题制约了产业的可持续发展。当前，农药残留、重金属和非食用菌物质成为影响食用菌质量安全的主要风险因子。可通过加强生产主体培训、提升质量安全意识，完善安全技术标准、大力推进标准化生产，强化监测队伍建设、健全安全服务体系等控制风险因子3项管理措施，来保障食用菌产业的健康可持续发展。
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| 关 键 词： | 食用菌 农药残留 重金属 非食用物质 质量安全 |
Risk Factor Analysis and Countermeasures on Influence of Edible Safety |
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| LU Jian-fei. Risk Factor Analysis and Countermeasures on Influence of Edible Safety[J]. Edible Fungi of China, 2013, 0(4): 50-52 |
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| Authors: | LU Jian-fei |
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| Affiliation: | LU Jian-fei (Institute for the Control of Agrochemicals Zhejiang Province, Hangzhou Zhejiang 310020) |
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| Abstract: | China was the world＇s largest edible fungus production country, but the quality safety problem restricted the sustain- able development of industry. At present, pesticide residue, heavy metal and non edible fungus material becomed the main risk factors affecting the quality and safety of edible fungi. Strengthen the production of the main training, enhance the quality and safety awareness, improve the safety technical standards, vigorously promote the standardization of production, strengthen the construction of monitoring team, improve the security service system to control the risk factor were put forward, to ensure the healthy and sustainable development of mushroom industry. |
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| Keywords: | Edible fungi Pesticide residue Heavy metal Non-food substances Quality and safety |
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