食品科学
• 营养卫生 • 上一篇 下一篇
刘 文，李 强，刘 鹏，段 敏，戴 岳，郑佳佳
出版日期:
发布日期:
LIU Wen, LI Qiang, LIU Peng, DUAN Min, DAI Yue, ZHENG Jiajia
Online:
Published:
摘要：
本研究以物质确定、数源确定、限量标准、信息全面为原则，将食品安全检测项目实际值与限量标准进行比较，具体选择不合格率、不合格度两类指标来评价食品中危害检测项目实际值不符合限量标准状态的不同特征，构建食品安全指数R，并选择粮食加工品、水产加工品、乳制品、食用植物油、蔬菜制品、熟肉制品和酒类等食品的检测数据，对食品安全指数进行实证分析。
关键词: 食品安全, 指数, 构建, 实证分析
Abstract:
Based on the principles of “substance determination”, “quantity determination”, “limit determination” and “information integration”, this paper compared the test results with the maximum level (ML), and the food safety index was built considering “violation ratio” and “violation degree”, which are key attributes describing food safety with higher identifiability. Besides, the real test results of grain, fish products, dairy products, vegetable oil, meat products and liquor were analyzed according to the established food safety index.
Key words: food safety, index, construction, empirical analysis
中图分类号:
TS201.6
刘 文，李 强，刘 鹏，段 敏，戴 岳，郑佳佳. 食品安全指数的构建研究与实证分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201511037.
LIU Wen, LI Qiang, LIU Peng, DUAN Min, DAI Yue, ZHENG Jiajia. Construction of Food Safety Index and Its Empirical Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511037.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201511037
https://www.spkx.net.cn/CN/Y2015/V36/I11/191
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