坚果炒货中三氯蔗糖含量安全评价检测数据

三氯蔗糖属于高甜度甜味剂，主要作为食品添加剂使用，其甜度较高。一般来说，少量摄入三氯蔗糖对人体是比较安全的，但是如果大量食用，可能会导致身体出现中毒反应，也可能会对肠道内菌群产生不利影响，影响肠道菌群的数量及正常活性，减少肠道内有益菌群，易导致肠胃不适症状，比如腹泻、胀气等。 本数据可以对坚果炒货中三氯蔗糖含量的情况进行安全性评价，为政府部门监管提供依据，避免因三氯蔗糖含量超标使用而产生食品安全问题，进一步保障消费者的食品安全。1.数据采集：采集样品编号、检验数量、样品名称、项目、方法、最大限定值、报告值、单位等信息； 2.数据处理：(1)是否超出标准值，报告值为未检出、报告值小于等于最大限定值的为未超出，反之为超出，具体使用IF、OR的函数；(2)坚果炒货中三氯蔗糖含量监测总数,为数据统计范围内总检验数量；(3)坚果炒货中三氯蔗糖含量检出问题项次数，通过SUMIF函数将超出标准值的检验数量求和；(4)坚果炒货中三氯蔗糖含量问题发现率=坚果炒货中三氯蔗糖含量检出问题项次数/坚果炒货中三氯蔗糖含量监测总数*100%。Sucralose is a high-intensity sweetener primarily used as a food additive, known for its high sweetness. Generally, small doses of sucralose are relatively safe for the human body. However, excessive consumption may lead to toxic reactions, adversely affect the intestinal microbiota, alter their quantity and normal activity, reduce beneficial intestinal bacteria, and easily trigger gastrointestinal discomfort symptoms such as diarrhea and flatulence. This dataset can be used to conduct safety evaluations of sucralose content in roasted nut products, providing a basis for government regulatory departments to prevent food safety issues caused by overuse of sucralose, and further protecting consumers' food safety. 1. Data Collection: Collect information such as sample number, inspection quantity, sample name, test item, testing method, maximum allowable limit, reported value, and unit. 2. Data Processing: (1) Determine whether the standard limit is exceeded: samples with reported values as "not detected" or reported values ≤ maximum allowable limit are categorized as non-excessive, while the rest are classified as excessive. The IF and OR functions are specifically used for this judgment. (2) Total number of monitored sucralose content samples in roasted nut products: refers to the total number of inspected samples within the data statistics scope. (3) Number of problematic items detected for sucralose content in roasted nut products: sum the number of inspected samples that exceed the standard limit using the SUMIF function. (4) Problem detection rate of sucralose content in roasted nut products = (Number of problematic sucralose content items detected / Total number of monitored sucralose content samples) × 100%.