多维灰聚类法与定性分析在熟肉制品安全风险评估中的应用

Application of multidimensional grey clustering method and qualitative analysis in the safety risk assessment of cooked meat products

目的对2015年某省内生产销售的熟肉制品进行检验,并对检验结果进行安全风险评估。方法对熟肉制品生产过程中容易出现的风险点进行定性分析,从而确定熟肉制品的风险因素,利用多维灰色聚类法对影响食品安全的主要风险因素进行定量评估,探讨影响熟肉制品有害因素的主次关系。结果评估结果显示抽检中不合格样品大多属于低风险类,可以得出熟肉制品的食品安全状况属于安全可控状态。结论该法明确了食品安全风险的等级,为食品安全控制做出前瞻性、有效性的技术支撑,对今后风险评估工作的开展具有切实可行的实践意义。

Objective To inspect the cooked meat products in production and sales in a certain province in 2015, and make a security risk assessment of the result. Methods A qualitative analysis for risk points of the cooked meat products in the process of producing was made to identify the risk factors of cooked meat products. Multidimensional grey clustering method was used to quantitatively evaluate the main risk factors influencing food safety, so as to explore the relationship of the primary and secondary harmful factors influencing cooked meat products. Results The evaluation results showed that the unqualified samples were mostly in low risk category, and the food safety risk level of the cooked meat products were in safe and controllable stage. Conclusion This method is clearly to distinguish the food safety risk grade and make a prospective, effective technical support for food safety control, which has a practical significance for the future risk assessment work.