肉、水产类烧烤苯并芘含量安全评价检测数据

近年来随着烧烤行业的发展,吃烤制食品的人员越来越多，而烤制食物中肉类和水产类尤其为大众所热爱，苯并芘作为烤制食品中主要的致癌物, 对人类健康不断构成潜在威胁,本数据可以对肉、水产类烧烤苯并芘含量的情况进行安全性评价，为政府监管、消费者购买提供参考和技术支撑。1.数据采集:采集肉、水产类烧烤样品编号、受理日期、小号、样品名称、项目报告值等信息;2肉、水产类烧烤苯并芘含量检测：通过对肉、水产类烧烤苯并芘含量进行检测获得苯并芘含量数据结果；3数据处理:通过IF、OR的函数得出肉、水产类烧烤苯并芘含量问题项检测结果，用于评估其食用安全性，肉、水产类烧烤苯并芘含量问题发现率=肉、水产类烧烤苯并芘含量检出问题项次数/肉、水产类烤制食品进行苯并芘含量监测总数。

In recent years, with the growth of the barbecue industry, an increasing number of people consume barbecued foods, among which meat and aquatic products are particularly favored by the public. As a primary carcinogen in barbecued foods, Benzo(a)pyrene continuously poses potential threats to human health. This dataset can be used to perform safety assessments of Benzo(a)pyrene content in barbecued meat and aquatic products, providing reference and technical support for government supervision and consumer purchasing decisions.
1. Data Collection: Collect information such as sample ID, acceptance date, sample serial number, sample name, and test report value of barbecued meat and aquatic product samples;
2. Benzo(a)pyrene Content Detection for Barbecued Meat and Aquatic Products: Obtain Benzo(a)pyrene content data results by testing the Benzo(a)pyrene levels in barbecued meat and aquatic product samples;
3. Data Processing: Use IF and OR functions to generate the detection results of problematic items related to Benzo(a)pyrene content in barbecued meat and aquatic products for evaluating their edible safety. The problem detection rate of Benzo(a)pyrene content in barbecued meat and aquatic products = (number of times problematic items are detected for Benzo(a)pyrene content) / (total number of barbecued meat and aquatic products monitored for Benzo(a)pyrene content).

搜集汇总

数据集介绍

特点

该数据集包含肉、水产类烧烤食品中苯并芘含量的检测数据，用于安全性评价，为政府监管和消费者购买提供参考。数据规模为53条，更新频次为按需更新。