中国食品安全百年发展状况研究

Research on the Development of China’s Food Safety in the Past Century

基于食品安全统计学数据和恩格尔系数对食品数量安全划分的标准,本研究分析从1921年7月23日中国共产党成立至今百年期间食品安全的发展状况,将食品安全的变迁过程分为解决数量安全、解决质量安全和解决品质提升3个阶段,并分析了每个阶段的食品安全状况,继而分析了食品数量安全和质量安全问题演变的原因。从农业高质量发展、健康中国战略实施和数字科技进步3个维度,提出了依托新的“三品一标”实现生产过程的食品安全、以人的健康为导向的食品安全、以个体食品安全和营养为目标的食品安全3个未来的发展方向。

Based on food safety statistical data and Engel’s coefficient for the classification of food quantity safety, the research analyzes the development of food safety in the hundred years from the founding of the Communist Party of China on July 23, 1921 to the present. The change process of food safety is divided into three stages: solving quantity safety, solving quality safety and solving quality improvement, and analyzes the status of food safety at each stage, and then analyzes the reasons for the evolution of food quantity safety and quality safety issues. From the three dimensions of agricultural highquality development, healthy China strategy implementation, and digital technology advancement, three future development directions are proposed, which relies on the new “three products and one standard” to achieve food safety in the production process, human health-oriented food safety, and individual food safety.