Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances.

Objective: To ensure the risk level of hazardous substances in chili pepper, and analyze the unqualified situation of hazardous substances in chili pepper by combing spatial with temporal perspectives. Finally, by acquiring high- risk substances in chili pepper, and providing suggestions for efficient supervision of chili pepper safety. Methods: To evaluate the risk value of risk substances in chili pepper, the entropy method was used to calculate the risk level, and the 28 principles were used to classify and rank the risk level. In order to conduct spatiotemporal analysis of the risk substances in chili pepper, descriptive statistical methods were used for statistical description to conduct spatiotemporal analysis of the risks. Global and local autocorrelation analysis methods were used to analyze and explore the national spatial distribution patterns of high risk and high-risk substances in chili pepper. Results: Cadmium, lead, chromium, endosulfan, carbofuran and monocrotophos were high-risk substances in chili pepper; the overall change in the failure rate of chili pepper was stable from 2016--2020, and the failure rate of chili pepper in Hubei was the highest among the national provinces, and the failure of chili pepper in sampling places mainly occurs in supermarkets and farmers' markets. Conclusion: The classification results of chili pepper risk substances could improve the efficiency of government supervision, while providing a reference for enterprise self-regulation. [ABSTRACT FROM AUTHOR]