食品安全指数的构建研究与实证分析

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。

Construction of Food Safety Index and Its Empirical Analysis

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.