肉禽蛋领域国际标准体系对比与标准化发展趋势研究

摘要：

【目的】对比国际标准化组织（ISO）、国际食品法典委员会（CAC）、世界动物卫生组织（WOAH）及联合国欧洲经济委员会（UNECE）的肉禽蛋标准体系，明晰其差异化定位，并探讨标准化发展趋势。【方法】采用对比分析法，系统解构4个国际组织肉禽蛋标准体系的框架、核心要素及协同关系。【结果】当前体系存在技术标准分散、新兴领域覆盖不足等问题。ISO侧重检测方法与质量控制，CAC聚焦食品安全与公平贸易，WOAH以动物卫生及福利为核心，UNECE则立足区域性产品标准。发展趋势包括：完善食品安全风险防控标准；强化动物福利规范；制定新兴领域技术标准；推动标准制定多边协作等。【结论】肉禽蛋国际标准体系之间互补性强，可通过国际合作进一步提升标准体系的科学性与可持续性，为全球肉禽蛋产业高质量发展提供支撑。

Abstract:

[Objective] This study aims to compare the meat, poultry, and egg standards systems of the International Organization for Standardization (ISO), Codex Alimentarius Commission (CAC), World Organization for Animal Health (WOAH), and United Nations Economic Commission for Europe (UNECE), explicitly clarify their differentiated positions, and explore trends in their standardization development. [Methods] A comparative analysis approach is used to systematically deconstruct the frameworks, core elements, and synergistic relationships of the standard systems of the four organizations. [Results] Existing problems are identified in current systems, such as fragmented technical standards and inadequate coverage of emerging fields. ISO focuses on testing methods and quality control; CAC prioritizes food safety and fair trade; WOAH centers on animal health and welfare, while UNECE emphasizes regional product standards. Key development trends include improving food safety risk prevention standards; strengthening animal welfare regulations establishing technical standards for emerging fields; and promoting multilateral collaboration in standard development. [Conclusion] The meat, poultry, and egg standards systems of the four organizations exhibit strong complementarity. However, international cooperation is required to further enhance the scientificity and sustainability of the systems, thereby supporting the high-quality development of the global meat, poultry, and egg industries. 

引用格式：鲁振，李祥波，刘振宇.肉禽蛋领域国际标准体系对比与标准化发展趋势研究[J].标准科学，2025(10):128-134.

基金项目：本文受国家市场监督管理总局标准创新管理司国际标准化活动专项（项目编号：2025（BC07）34号）资助。

作者简介：鲁振，硕士，二级翻译，研究方向为食品标准化。 李祥波，硕士，高级工程师，研究方向为食品标准化。 刘振宇，硕士，高级工程师，研究方向为食品标准化。