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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 and beverage safety and the people’s health, this article establishes the risk evaluation index system and determines the evaluation level set of each index. Select four years in a province of food chain microbial monitoring of historical data, the establishment of rough set decision model, the use of rough set theory to determine the weight of each index in the evaluation index system, determine the membership matrix, on this basis, the establishment of fuzzy comprehensive evaluation model. Summarized the main factors affecting the microbiological safety in the catering industry: the total number of colonies, coliform bacteria, Salmonella, Staphylococcus aureus, obtained these four microbial indicators in cooked products, fresh food, home-made drinks, food and beverage and processing equipment in the assessment Value and membership matrix.