调味料的作用、安全风险与对策

调味料在食品工业、餐饮业、家庭烹调中的作用越来越重要。原料和包装的安全隐患，食品添加剂和工艺助剂的不规范使用，油炸、挤压、发酵、微波、辐照等技术的不科学利用，以及对原材料供应系统的失控都会引起调味料的食品安全问题。因此，完善食品添加剂在调味料中的使用规范，全面推广HACCP和ISO22000，建立多层次原料供应的监管，加强食品安全信息交流、技术开发和推广，建立行业食品安全预警机制应该受到有关方面的足够重视。

The function, safe risk and countermeasure of condiment

Condiment has been taken an increasingly important part in food industry, catering and home cooking. Many reasons may arouse unsafe risk factors of compound condiment, such as the hidden trouble in the safety of raw material and wrapper, using food additive or processing agent falling short of standard. Moreover, problems can also be caused by unscientific utilization of technology, like deep-frying, extrusion, fermentation, microwave, irradiation etc. To avoid these risks, the standard of using food additive and the agent should be improved, while HACCP and ISO22000 are supposed to be widely used in factories. Besides, it is necessary to constitute a multiple administration of supply of raw material, and strengthen the communication of food safety. In addition, studying and spreading food safety technology is equally important, as well as the establishment of early-warning mechanism for the condiment industry.