目录
摘要 3
关键词 3
Abstract 4
Key words 5
引言
（一）研究背景及意义 6
（二）文献综述 6
1．关于食品安全问题的研究 6
2．食品安全抽检研究 8
3．文献评述 10
二、 理论框架、研究内容及方法 10
（一）理论框架 10
（二）研究内容 11
（三）研究方法 11
1．文献研究法 11
2．定量分析法 11
3．比较研究法 12
三、 数据来源和描述性分析 12
（一）数据选择的基本情况 12
（二）食品安全抽检的基本情况 13
1．抽检整体情况 13
2．线下食品抽检情况 15
3．线上食品抽检情况 16
（三）抽检中的主要问题 17
四、 实证分析 18
（一）线上线下食品抽检不合格率的方差齐性检验 18
（二）配对T检验 20
（三）重要种类的主要问题 21
1．肉制品 21
2．蛋制品 22
3．保健食品 22
五、 结论与建议 23
（一）主要结论 23
（二）建议 23
1．完善网络食品法律法规 23
2．转变监管模式,强化监管措施 24
3．完善网络食品经营者的有效规制制度 25
4．健全消费者维权机制 25
参考文献 25
致谢 27
线上线下食品质量安全的比较研究
摘要
随着我国社会主义经济不断发展，食品质量安全问题成为近几年来研究热点之一，线上食品质量和线下食品质量的差异也一直为关注的焦点。食品安全问题与国民身体素质，生命安全以及幸福指数息息相关，同时也对社会经济有很大影响。但由于我们国家的食品供应体系以往都是以食品供给量为中心而建立，所以对食品安全问题有所疏忽，导致食品行业无论是在原料供给、生产环境、 *51今日免费论文网|www.51jrft.com +Q: *351916072* 
加工、包装、运输以及销售等环节的质量安全管理都存在不适应性。为了应对这一问题，我国自1979年发布了《中华人民共和国食品安全管理条例》并不断完善。近二十年以来由于电子商务的不断发展和网络购物的虚拟性和信息不对称问题的客观存在，使得网络食品安全问题也日益严重，备受关注，为了加强网络食品安全监督管理，保证食品安全，2016年国家出台了网络食品安全新规出台，采取了’神秘买家’监管措施，更好的监管网络食品。由于线上和线下的消费和经营方式都大有不同，二者所存在的食品安全问题也不尽相同。本文旨在比较线上和线下食品质量的差异，主要的通过食品抽检的不合格率来进行比较，并分析二者不合格率产生差异的原因，进而为改善线上线下食品安全问题提供合理化的建议。本文比较线上线下食品差异的标准为同一时期内不同种类食品的抽检不合格率，这一数据本人主要通过对国家市场监督管理局在2018年04月24日2019年04月23日时间内发布的市场监管总局对食品不合格批次的通告中的抽检所有批次附件整理归纳得来的。研究发现的主要结论有以下：（1）线上和线下食品抽检合格率有差异且差异显著，除了饮料和特殊膳食食品外，其他种类均是线上抽检不合格率显著高于线下。（2）各类食品的线上食品抽检不合格率波动较大，线上食品安全问题错综复杂。（3）导致线上线下食品抽检不合格率差异的主要原因在于微生物污染问题。（4）线上和线下食品安全问题的最大共性问题是超范围超限量使用食品添加剂，这一问题亟待解决。
A COMPARATIVE STUDY OF FOOD QUALITY OFFLINE AND OFFLINE
ABSTRACT
With the continuous development of Chinas socialist economy, food quality and safety has become one of the hot research topics in recent years, and the difference between online food quality and offline food quality has been the focus of attention. Food safety is closely related to the national physical fitness, life safety and happiness index, but also has a great impact on social economy. However, because our countrys food supply system was established in the past with food supply as the center, so the food safety problem has been negligent, resulting in the food industry whether in raw material supply, production environment, processing, packaging, transportation and sales of quality and safety management are not adaptable. In order to deal with this problem, China has issued the Regulations on Food Safety Management of the Peoples Republic of China since 1979 and has been continuously improved. In the past two decades, due to the continuous development of ecommerce and the objective existence of the virtual and information asymmetry problems of online shopping, the network food safety problem is also becoming more and more serious, much attention, in order to strengthen the network food safety supervision and management, to ensure food safety, in 2016 the country introduced new regulations on network food safety, adopted mystery buyer supervision measures, better supervision of network food. Because the online and offline consumption and business methods are very different, the two food safety problems are not the same. This paper aims to compare the differences between online and offline food quality, mainly through the failure rate of food sampling to compare, and analyze the reasons for the difference between the two failure rate, and then to improve the online and offline food safety issues to provide rationalization recommendations. The standard for comparing online and offline food differences in this paper is the sampling failure rate of different types of food in the same period, and this data I am mainly summarized by the State Market Supervision Administration in the period of April 24, 2018 April 23, 2019, the General Administration of Market Supervision issued the notice of the General Administration of Food Nonconformity batch sampling all batch attachments. The main conclusions of the study are as follows: 1 there are differences and significant differences in the pass rate of online and offline food sampling, except for beverages and special dietary foods, all other kinds are online sampling failure rate significantly higher than offline. (2) All kinds of food online food sampling failure rate fluctuations, online food safety problems are complex. (3) The main reason for the difference in the failure rate of food sampling on the line and offline is the problem of microbial pollution. (4) The biggest common problem of online and offline food safety problems is the overrange overuse of food additives, which needs to be solved urgently.

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