餐具大肠菌群含量安全评价检测数据

餐饮具卫生是食品安全法的基本要求，也是餐饮业管理的重要内容。餐饮具微生物指标是评价餐饮具卫生状况的重要指标，与食源性疾病的发生密切相关，也是卫生监管部门开展常规卫生监督以及专项抽检的重要内容,为了避免食品安全事故发生，我们对食品餐盘进行大肠菌群抽样检测，以供消费者参考。1.数据采集:采集相关餐饮类服务场清洗后带使用餐具消毒情况;2大肠菌群含量安全检测：通过发酵法对各类餐饮企业进行大肠菌群检测获得相关数据;3数据处理:筛选出大肠菌群残留量问题检测结果，用于评估其餐具使用卫生性，大肠菌群发现率=大肠菌群检测出问题项次数/进行大肠菌群检测的餐具总数;4、数据应用: 餐具大肠菌群含量安全评价检测问题项检测结果可以作为食用安全性评价依据，为监管部门靶向监管提供技术支撑。

Sanitation of catering tableware is a fundamental requirement stipulated by the Food Safety Law, and also a key component of catering industry management. Microbial indicators of catering tableware serve as critical metrics for evaluating the sanitary condition of tableware, which are closely associated with the onset of foodborne diseases. Additionally, these indicators are important items for regular health supervision and special spot checks conducted by health supervision authorities. To prevent food safety incidents, we carried out sampling tests for coliform bacteria on food service plates for consumers' reference.
1. Data Collection: Collect the disinfection status of cleaned and ready-to-use tableware in relevant catering service venues;
2. Safety Detection of Coliform Bacteria Content: Obtain relevant test data by detecting coliform bacteria in various catering enterprises via the fermentation method;
3. Data Processing: Screen out the test results with issues related to residual coliform bacteria, which are used to evaluate the sanitary safety of the tableware. The coliform bacteria detection rate = number of problematic items detected with coliform bacteria / total number of tableware tested for coliform bacteria;
4. Data Application: The test results of problematic items from the safety evaluation and detection of coliform bacteria content in tableware can be used as a basis for edible safety assessment, providing technical support for targeted supervision by regulatory authorities.

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数据集介绍

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该数据集包含749条餐具大肠菌群含量检测数据，每日更新，用于评估餐饮具卫生状况和食品安全监管。数据通过发酵法检测大肠菌群，计算发现率，为监管部门提供技术支撑。