摘要
为了保障餐饮食品安全和人民群众的身体健康,本文建立风险评价指标体系,确定各指标的评价等级集。选取某省4年间餐饮环节微生物监测历史数据,建立粗糙集决策模型,用粗糙集理论方法确定评价指标体系中各指标的权重值,确定隶属度矩阵,在此基础上建立模糊综合评价模型。总结了影响餐饮业微生物安全的主要因素:菌落总数、大肠菌群、沙门氏菌、金黄色葡萄球菌,得出这4项微生物指标在熟制品、生鲜食品、自制饮料、餐饮及加工用具中的评价值和隶属度矩阵。
In order to ensure food safety and health of the people. This paper establishes a risk evaluation index system to determine the evaluation level of the each index. Microbial monitoring historical data of catering segment of A province were selected to establish the decision making model of rough set, rough set theory was used to determine the weight of each evaluation index system, determine the membership matrix, and on this basis to establish a fuzzy comprehensive evaluation model. We summed up the factors affecting the microbial safety of the catering industry mainly for the total number of colonies, coliform bacteria, Salmonella and Staphylococcus aureus. The evaluation value and membership matrix of the four kinds of microorganisms in cooked products, raw and fresh foods, restaurant-self-made beverage and catering processing equipment were calculated.
作者
张娜
郭庆启
韩春然
Shinya Ikeda
张守文
石彦国
Zhang Na Guo Qingqi Han Chunran Shinya Ikeda Zhang Shouwen Shi Yanguo(College of Food Science and Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin 150076 School of Forestry, Northeast Forestry University, Harbin 150040 Office of the Food Safety Commission of Heilongfiang Province, Harbin 150040 University of Wisconsin-Madison, Madison 53706, U.S.A.)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第8期210-216,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
"十三五"国家重大科技专项(2016YFD0400400)
黑龙江省博士后科研启动项目(LBH-Q15073)
哈尔滨市科技局科技创新人才研究专项(2016RAQXJ146)
中国食品科学技术学会食品科技基金项目(2016-002)
国家自然科学基金项目(31301602)
