运用层次分析法对餐饮食品微生物安全因素分析

目的通过对数据分析、建立模型、评价验证的过程对某省餐饮食品抽检数据进行整理归类、分析并得出结论。方法基于层次分析法,将抽检对象划分为四大类,分别为:生鲜食品、熟制品、自制饮料、餐饮及加工用具。结果结合4年抽检结果,总结出影响餐饮食品微生物安全的因素主要为菌落总数、大肠菌群、沙门氏菌、金黄色葡萄球菌。结论通过对某省4年餐饮食品的微生物安全情况进行评估,构建某省餐饮食品微生物安全综合评价指标体系,运用层次分析法计算各个因素的权重,并进行一致性检验和餐饮环节对餐饮食品微生物综合安全指数分析。

Analysis of microbial safety factors in catering food by using analytic hierarchy process

Objective Through the data analysis, establish model, the evaluation and verification of the process of A province catering food sampling data were classified and analyzed and concluded. Methods Based on the analytic hierarchy process, the sampling objects were divided into 4 categories, which are raw and fresh foods, cooked products, restaurant-self-made beverage and catering processing equipment. Results Combined with 4 yeas ampling results, the factors affecting the microbial safety of the catering food were summed up, which mainly include the total number of colonies, coliform bacteria, salmonella and Staphylococcus aureus. Conclusion According to the microbial safety of the catering food in this province for 4 years, the microbial safety comprehensive evaluation index system was built. At the same time, by using analytic hierarchy process to weigh each factor and checking the consistency, the microbial comprehensive safety index which copes the catering segment with the catering food was calculated.