Establishment of dairy product risk rank model based on the perspective of time, space, and potential contaminants
Shengmei Liao, Kang Hu, Xu Su, Guangcan Tao, Qinghai Zhang
Abstract
China ranks third in the global production of dairy products; however, dairy products are extremely vulnerable to contamination, which leaves harmful effects on the human body. This study assesses the risk classification of hazards, and examines regional and temporal distribution patterns using sample data on dairy products produced in China from 2017 to 2021. The risk value was estimated using the entropy weight method. Both global and local spatial autocorrelations were applied. The findings indicate that the primary high and relatively high-risk substances in circulation and production are veterinary medications, additives, microorganisms, and chromium whereas the main high and relatively high-risk substances in catering are additives, microorganisms, and chromium. Unqualified dairy samples were reported from 2017 to 2021. The categorical sampling of dairy products primarily takes place in western China, and only coliform group and total bacterial counts demonstrated high–high and low–low agglomeration, respectively. The dynamic adjustment of targeted regulatory opinions and regulatory plans is proposed to provide scientific basis for the safe supervision of dairy products through the classification of risk substances and the characteristics of related time and space distribution.