论文2018年我国各类主流媒体曝光关注食品安全事件分析是适合主流媒体论文写作的大学硕士及相关本科毕业论文，相关中国几大主流网络媒体开题报告范文和学术职称论文参考文献下载。
【摘 要】目的：通過分析我国2013年经媒体曝光报道食品安全事件的发生特点及趋势,为食品安全监管提供参考.方法：通过平面媒体、各大门户网站、新闻网站及政府舆情专报收集、整理并分析我国2013年1月1日至2013年12月31日期间经媒体曝光报道的食品安全事件,研究其发生特点及趋势.结果：2013年1月1日至2013年12月31日,我国累计曝光报道食品安全事件总计740件,其中曝光报道数最多的省份为广东,占17.6%,其次为山东、浙江和江苏；各月份曝光报道的食品安全事件数未有相对明显的趋势；涉及畜禽肉及制品的曝光报道事件最多（22.2%）、零食类休闲食品其次（7.2%）；食品生产加工环节占近2/3,初级农产品的生产占13.9%,流通销售和餐饮消费各占10.2%和8%；致病性微生物、农残、兽残和重金属超标的比例占到22.2%,其次为采用非食品原料生产或添加非食品用化学物；媒体曝光报道食品安全事件所致危害或潜在危害中31.8%为食品添加剂和非法添加物.结论：肉及肉制品、零食等休闲食品的安全问题相对高发；生产加工和流通为食品安全高危环节；致病性微生物、农/兽残、重金属超标和违反食品添加剂管理规定等问题相对突出；化学危害是曝光报道食品安全事件的主要危害.
【关键词】食品安全；食品安全事件；媒体
The analysis of food safety incidents exposed by the media in 2013 in China
（Department of Nutrition and Food Hygiene, Key Laboratory of Public Health Safety, Ministry of Education, School of Public Health, Fudan University, 200032, Shanghai）
AbstractObjective：To provide reference to food safety supervision and management by analyzing the characteristics and trends of food safety incidents exposed by media in 2013 in china.Methods：Food safety incidents exposed by printed media, the major web portals, news websites and public opinion reports of the government during 2013.1.1 to 2013.12.31 were collected and analyzed on their characteristics and trends. Results：The number of food safety incidents exposed by media added up to 740 during 2013.1.1 to 2013.12.31 in China, of which the largest number was in Guangdong province, with a total of 130, accounting for 17.6% of the total, followed by Shandong, Zhejiang and Jiangsu. The number of incidents exposed throughout the year did not change significantly by months, yet incidents occurred more frequently in September and October. As for related food types, 164 incidents （22.2% of the total） related topoultry meat and meat products； snacks were involved in 53 incidents, accounting for 7.2% of the total. Nearly 2/3 of the incidents resulted from problems of production and processing links, among which 13.9% were from the production of primary agricultural products, 10.2% and 8% were from sales &circulation, and catering consumption respectively. About 40% of the food safety issues exposed by mediawere related to circulation. As for nature of the incidents, the perception of pathogenic micro organisms, pesticides or veterinary drug residues and excessive contents of heavy metals was 22%, followed by processing with non-food raw materials or adding non-food chemicals. 31.8% of hazards or potential hazards in exposed food safety incidents during 2013 were food additives and illegal additives. Conclusions：Incidents involving meat, meat products and snacks had a relatively higher occurrence. Food production, processing and circulation became high risk links in food safety issues. Pathogenic micro organisms, pesticides or veterinary drug residues, excessive contents of heavy metals and violation of food additives management were relatively serious problems. Chemical hazard was one of the major hazards in food safety issues.
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