香辛料食品中二氧化硫的暴露风险数据

江门市食品检验所基于 GB 5009.34-2022《食品安全国家标准 食品中二氧化硫的测定》，系统开展广东省生产及流通环节香辛料食品的二氧化硫含量检测工作，构建了专业的风险数据集。该数据集详细收录食品大类、细类划分、检验项目类别、具体香辛料食品样本信息、二氧化硫实测含量及安全限值等核心参数，并运用 Excel 与 SPSS 软件结合点评估模型，对香辛料食品中二氧化硫的残留风险进行深度分析。其旨在为食品市场监管部门提供精准决策依据，助力提升食品生产经营单位的质量安全意识，同时为相关食品安全标准的制修订工作提供数据支撑与分析模型，显著提升了数据集的科学性与实际应用价值。

Jiangmen Institute of Food Inspection systematically carried out the detection of sulfur dioxide content in spice foods from the production and circulation sectors in Guangdong Province based on the National Food Safety Standard for the Determination of Sulfur Dioxide in Foods (GB 5009.34-2022), and established a professional risk dataset. This dataset comprehensively collects core parameters including major food categories, detailed classifications, inspection item categories, specific spice food sample information, measured sulfur dioxide content, and safety limits. The Institute conducted in-depth analysis of the residual risk of sulfur dioxide in spice foods by integrating Excel, SPSS software and the point assessment model. It aims to provide accurate decision-making basis for food market supervision departments, help enhance the quality and safety awareness of food production and operation units, provide data support and analysis models for the formulation and revision of relevant food safety standards, and significantly improve the scientificity and practical application value of the dataset.

搜集汇总

背景与挑战

背景概述

该数据集详细记录了广东省香辛料食品中二氧化硫的含量检测数据，并通过科学分析评估其暴露风险，为食品安全监管和标准制修订提供数据支撑。