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我国调味品安全监管效率分析——基于DEA-BCC模型

Analysis of Safety Supervision Efficiency of Condiments in China Based on DEA-BCC Model
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摘要 调味品作为一种特殊的食品,具有丰富的感官功能和营养价值,其产品质量安全是食品安全的重要组成部分。近些年调味品安全监管成效显著,对其监管效率分析评价有利于提升中国居民的营养健康水平和合理配置调味品监管资源。运用数据包络分析法(DEA)的BCC模型,测算中国调味品2013—2020年横向水平的安全监管效率,并分析中国2021年间18个省份纵向水平的调味品安全监管效率。调味品安全监管综合效率的变化主要受到规模效率的影响,技术效率相对稳定。从2013年到2020年中国调味品安全监管效率整体呈先下降后上升的趋势,综合效率保持在0.8以上,稳定在较高的水平;2021年18个省份的调味品安全监管平均相对效率为0.492,湖北、海南两个省份调味品安全监管相对有效。为进一步使中国调味品安全监管效率提高,未来应持续增强各主体调味品安全监管意识、提升调味品专项监管力量、引入创新技术打造智慧监管,从而发挥调味品综合监管效能。 Condiment,as a special food,has rich sensory functions and nutritional value,and its product quality and safety are an important part of food safety.In recent years,condiment safety supervision has achieved remarkable results.The analysis and evaluation of its supervision efficiency are conducive to improving the nutritional health level of Chinese residents and rationally allocating condiment supervision resources.The BCC model of data Envelopment Analysis(DEA)is used to calculate the horizontal safety supervision efficiency of Condiments in China from 2013 to 2020,and the vertical safety supervision efficiency of condiments in 18 provinces in China from 2021 is analyzed.The change of the comprehensive efficiency of condiment safety supervision is mainly affected by scale efficiency,and the technical efficiency is relatively stable.From 2013 to 2020,the overall efficiency of condiment safety supervision in China decreased first and then increased,and the comprehensive efficiency remained above 0.8,stable at a high level.In 2021,the average relative efficiency of condiment safety supervision in 18 provinces is 0.492,and the condiment safety supervision in Hubei and Hainan was relatively effective.In order to further improve the efficiency of condiment safety supervision in China,public awareness of condiment safety supervision should be continuously enhanced in the future,special condiment supervision power should be concentrated,and innovative technology should be introduced to create intelligent supervision so as to give full play to the comprehensive supervision efficiency of condiment.
作者 冯婷婷 康波 龚元元 罗会兵 汪超 刘枣 FENG Tingting;KANG Bo;GONG Yuanyuan;LUO Huibing;WANG Chao;LIU Zao(College of Bioengineering and Food,Hubei University of Technology,Wuhan 430000;Powdery(Hubei)Health Industry Co.,Ltd.,Jingmen 448000)
出处 《食品工业》 CAS 2023年第4期318-323,共6页 The Food Industry
基金 湖北省重点研发计划(编号2021BBA073)。
关键词 调味品 安全监管效率 DEA-BCC模型 condiment safety supervision efficiency DEA-BCC model
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