基于层次分析法的食品微生物安全风险评价体系研究

Analysis of food microbial safety risk assessment system by using analytic hierarchy process

中文关键词:  层次分析  微生物安全  风险评价  指标体系

英文关键词:analytic hierarchy process  microbial safety  risk evaluation  index system

中文摘要:

      目的 确定食品微生物安全风险评价指标及其权重, 构建食品微生物风险评价指标体系。方法 对浙江省2017—2019年生产、流通、餐饮环节监督抽检数据进行筛选分析, 确定评价食品微生物风险的一级、二级评价指标, 运用层次分析法, 确定各项指标对“食品微生物安全”目标层的权重, 并进行一致性检验和综合安全指数分析。结果 评价体系由5个一级指标和8个二级指标组成, 一级指标权重由高到低依次为霉菌0.3670、铜绿假单胞菌0.3670、金黄色葡萄球菌0.1473、大肠菌群0.0641、菌落总数0.0545, 8个二级评价指标权重依次为饮料0.2922、糕点0.2351、水产品0.1556、炒货坚果0.1146、水果0.0737、饼干0.0463、肉制品0.0421、调味品0.0404。结论 影响食品微生物安全的5个一级评价指标权重由高到低依次为霉菌、铜绿假单胞菌、金黄色葡萄球菌、大肠菌群、菌落总数, 综合分析各食品品类微生物安全风险, 饮料、糕点的权重最高, 水产品、炒货坚果次之, 饼干、肉制品、水果、调味品相对较低。

英文摘要:

      Objective To determine the food microbial safety risk evaluation indexes and their weights, and establish a food microbial safety risk evaluation index system. Methods Based on the screening and analysis of the supervision and sampling data of production, circulation and catering links in Zhejiang province from 2017 to 2019, the first and second level evaluation indexes of food microbiological risk were determined, and the weight of each index on the target level of "food microbiological safety" was determined by using the analytic hierarchy process, and the consistency test and comprehensive safety index analysis were carried out. Results The evaluation system was composed of 5 first-class indicators and 8 second-class indicators. The weights of the first-class indicators from high to low were mold 0.3670, Pseudomonas aeruginosa 0.3670, Staphylococcus aureus 0.1473, coliform group 0.0641, and total bacterial count 0.0545. The weights of 8 secondary evaluation indicators were 0.2922 for beverage, 0.2351 for cake, 0.1556 for aquatic product, 0.1146 for fried nut, 0.0737 for fruit, 0.0463 for biscuit 0421 for meat products and 0.0404 for condiments. Conclusion From high to low, the weight of 5 first-class evaluation indexes affecting food microbial safety is mold, Pseudomonas aeruginosa, Staphylococcus aureus, coliform group and total number of colonies. Based on the comprehensive analysis of the microbial safety risk of various food categories, beverage and pastry have the highest weight, followed by aquatic products and fried nuts, while biscuits, meat products, fruits and condiments are relatively low.