市售食品衛生安全分析與管理成效之探討-以高雄市為例

摘要飲食是每日生活所需，食品加工與產銷方式多元且複雜，食品衛生安全是民眾對健康保護的期許，也是公共衛生重要的一環。本研究旨在探討以行政機關管理角度，抽驗食品種類、通路類型與檢測結果不合格率之分析，並透過衛生行政監測不合格食品改善之成效。以回溯性研究法，收集2006/01/01~2010/12/31高雄地區食品抽驗次級資料庫，加以整理、歸納及解釋。以SPSS 19.0套裝統計軟體進行統計分析，包含描述性統計、卡方檢定、二項對數迴歸分析，經研究結果顯示：(1) 2006~2010年執行抽驗的食品種類與抽驗結果各變項間在統計上具有顯著相關 (X2 =218.597,P＜.0005)，其中以醬油調味品抽驗不合格率最高(23.7％)、其次是複合調理食品(12.7％)；(2)通路類型與抽驗結果各變項間在統計上亦達顯著相關(X2 =82.506,P＜.0005)，不合格風險依序：餐飲店／零售業＞學校＞超市/便利商店＞大賣場/量販店。以(3)年度別分析衛生指標菌在學校通路的複合調理食品在統計上具顯著相關(X2 =24.088,P<.0005)，不合格率17.5％最高；餐飲店/零售業在統計上亦達顯著相關(X2 =10.658,P=.03)，不合格率12.6％次之；(4)農藥殘留在鮮果蔬菜類及其加工品的抽驗結果，除超市/便利商店未達顯著相關，其餘皆達統計上顯著相關，餐飲店／零售業及學校不合格率(分別為2.3％、2.1％)，皆高於大賣場/量販店(1.5％)。在(5)行政監測成效僅以複合調理食品、醬油調味品不合格率直接監測較間接監測在統計上具顯著影響，其餘則否。建議限於衛生稽查人力不足及人員異動頻繁，以資訊整合系統預警列管高風險食品方便追溯管理，並輔導餐飲店及學校管理人員，加強自主管理及落實食材驗收。

關鍵字

食品衛生安全；食品通路；行政監測

並列摘要

Food are daily necessaries of life. Processed food and their modes of production- marketing are plural & complicated. Food hygiene & safety are people`s expections to health protection. Furthermore, it is an important link of public health. This study was to investigate the unqualified ratios among the types of foods, food pathways and food-inspections under the administrative management of the health organizations in Kaohsiung area. Moreover, to analyze the improvable effects on the unqualified foods by the supervision of the health organizations. By retrospective-study, we sampled the secondary database which was gathered by executing food-inspection plan from 2006 to 2010 in Kaohsiung area. According to the SPSS 19.0 Computer Statistical Package including descriptive statistics,Chi-square test and Binary Logistic regression analysis, The results showed that: (1)The kinds of food inspected are correlated with the inspection outcome ( X2 = 218.597, p＜.0005 ).Especially the soy-bean sauce is the most unqualified ratio ( 23.7% ) and the next is compound- cooking foods ( 12.7% ).(2)The types of food pathway are correlated with the inspection outcome (X2 = 82.506 , p＜.0005 ).Furthermore, the sequences of the unqualified risk are :restaurant/retail shop＞school＞supermarket＞convenient store＞supercenter＞Bulk-sale store. To analyze the Hygiene Indicator bacteria among the food pathways year by year , The results: (3)The compound cooking foods in school is correlated remarkably (X2 =24.088 , p＜.0005 ) ,and its unqualified ratio is 17.5% (the supreme ratio ). The restaurant/retail shop are also correlated remarkably (X2 =10.658 , p=.03 ) , and its unqualified ratio is 12.6% (the ratio is number second ).(4)The pesticide residue in fruits, vegetable and their processed foods are also correlated remarkably among the food pathways except supermarket /convenient store.(5)The unqualified ratios of the restaurant/retail shop are 2.3% and 2.1% individually ,and they are higher than the supercenter/Bulk-sale store .(6) Under the administrative supervision on the unqualified ratio, only the compound cooking foods ,soy-bean sauce is correlated remarkably. Compared the Direct Supervision with the Indirect Supervision , the former is more correlated remarkably than the latter . Nevertheless, the other foods have not any correlation . I would suggest that the food mangers of restaurants and schools should strengthen food hygiene self-management and make sure Check the raw material foods before acceptance .Owing to impose restriction to the insufficient food inspectors of staffs-transferring frequently, we should use the warning signal of the information to trace back the high risky foods conveniently.