白酒质量安全风险分析与防范

以2014年9月3日-2016年12月9日全国蒸馏酒抽检数据为研究对象，通过风险点解析和矩阵模型，对白酒的风险进行了定量和定性的分析，从抽样场所、抽样区域、抽样环节、指标分类、生产地等角度描述了白酒不合格产品的分布情况。结果表明，白酒风险可能性低，危害性为中，风险指数为一级。从生产地来看，重庆抽检的白酒不合格样品数及企业数最高；乡村抽检的不合格率高于城市，为51%；从抽样环节来看，生产环节的不合格率占比最高，为57%；从抽样地点来看，生产、流通、餐饮环节不合格率占比最高的分别是成品库已检区域（88%）、超市（75%）和小杂食店（81%）；出现问题最多的是滥用食品添加剂（48%）的情况。

Risk analysis and prevention of Baijiu quality safety

Using the sampling and testing data of national distilled liquor from September 3, 2014 to December 9, 2016 as research objects, the risk of Baijiu (Chinese liquor) was qualitatively and quantitatively analyzed by risk point analysis and matrix model. Meantime, the distribution of unqualified Baijiu products was introduced in terms of sampling sites, regions, links, indicator classifications and production origins. The results showed that the possibility of Baijiu quality risk was low, but the harmfulness was medium, and the risk index was level 1. From the view of production origins, the numbers of unqualified Baijiu samples and enterprises in Chongqing were the highest, and the unqualified ratio in countryside accounted for 51%, which was higher than that of urban. From the view of sampling links, the unqualified ratio in the production links was the highest of 57%. From the view of sampling sites, the detected finished products warehouse (88%), supermarket (75%) and groceries (81%) showed the highest unqualified ratio in production, circulation and catering links. The most common problem was the abuse of food additive (48%).