通过估计来自零售市场蛋的效应来评估食物传播沙门氏菌疾病的定量风险评估
Hyemin Oh1,2, Yohan Yoon1,2, Jang Won Yoon3
1Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Journal of animal science and technology
|November 16, 2023
概括
蛋中的沙门氏菌的定量微生物风险评估 (QMRA) 发现,可以显著降低食物传播疾病的风险. 蛋中的沙门氏菌污染率很低,适当的可以将韩国潜在的感染降到最低.
科学领域:
- 食品安全和微生物学
- 风险评估和公共卫生
背景情况:
- 蛋中的沙门氏菌污染对公众健康构成风险.
- 了解沙门氏菌在蛋中的行为对于食品安全至关重要.
研究的目的:
- 进行蛋中沙门氏菌的定量微生物风险评估 (QMRA).
- 为了评估来自蛋消费的沙门氏菌感染风险,考虑各种方法.
主要方法:
- 分析了201个零售蛋样本以检测沙门氏菌的存在.
- 在卵子分发和储存期间研究的温度和时间.
- 开发了对蛋中的沙门氏菌动力学的预测模型.
- 收集有关蛋消费模式的数据.
- 模拟数据用于估计食物传播疾病.
主要成果:
- 在分析的201个蛋样本中,没有检测到沙门氏菌.
- 预测模型充分描述了在分发和储存期间沙门氏菌在蛋中的命运 (R2值为0.898和0.922).
- 从煮熟的蛋中感染沙门氏菌的概率为6.8×10−10,明显低于从生蛋中感染沙门氏菌的概率 (1.9×10−7).
结论:
- 蛋有效降低了沙门氏菌感染的风险.
- 在韩国,食用煮熟的蛋感染沙门氏菌的风险很低.
- 食品安全措施和正确的对于预防沙门氏菌相关疾病至关重要.
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