食用菌质量安全问题成因与对策

Causes and Countermeasures of Quality and Safety Problems of Edible Fungi

在梳理相关领域的食用菌质量安全文献的基础上,归纳了引发食用菌质量安全风险的四种要素,即农药滥用与残留、重金属污染、添加剂污染、微生物污染。并对上述四种要素进行了归因分析,发现种植户的自身局限性、食用菌厂商的外部性作用、部分部门的职能缺失、消费者的逆向选择是威胁食用菌质量安全的深层次原因。此外,文章总结了解决食用菌质量安全问题的对策措施,且就食用菌质量安全问题的改善提出了相关建议。

Based on combing the economics literature on the quality and safety of edible fungi,this paper summarized the four factors lead to the quality and safety problems of edible fungi. This paper analyzed the causes of these four factors. including pesticide abuse and residue,heavy metal pollution,additive pollution,microbial pollution. Based on the analysis on above four factors,we found that the deep reason of threatening the quality and safety of edible fungi were the limitation of the growers,external effect of edible fungi manufacturers,adverse selection of consumers and the functions of the department was insufficient. Finally we put forward some suggestions on improving the quality and safety of edible fungi.