对沙门氏菌种类的定量风险评估. 在中国的国内猪肉中
Junjie Zhong1, Guangya Zhou1, Yunfeng Yang1
1School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China.
概括
猪肉消费带来了沙门氏菌感染的风险. 影响猪肉中的沙门氏菌风险的关键因素包括显示温度,时间和污染水平,这对食品安全至关重要.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 风险评估 风险评估
背景情况:
- 猪肉是广泛消费的肉类,但由于污染风险,其安全性越来越令人担忧.
- 致病微生物,如沙门氏菌,通过食物传播疾病对人类健康构成重大威胁.
- 猪肉被确定为沙门氏菌spp.的高风险食品载体. 感染. 感染.
研究的目的:
- 开发和应用有关沙门氏菌种类的定量风险评估模型. 在猪肉中.
- 评估与沙门氏菌种类相关的安全风险. 整个猪肉供应链中的污染.
- 确定关键控制点,以减轻猪肉产品中的沙门氏菌风险.
主要方法:
- 制定量化风险评估模型,以适应沙门氏菌spp. 在肉. 在肉.
- 对猪肉供应链的分析,以建模潜在的污染和暴露场景.
- 敏感性分析以确定影响沙门氏菌风险的关键因素.
主要成果:
- 量化风险评估模型估计,由于猪肉消费,中国每年每1万名男性约有27例沙门氏菌病例,每1万名女性约有24例沙门氏菌病例.
- 灵敏度分析确定显示温度,显示时间和初始污染度是主要的风险因素.
- 该研究强调了在零售层面控制这些因素的重要性.
结论:
- 控制显示温度,显示时间和初始的沙门氏菌. 猪肉中的污染水平对于减少沙门氏菌病发病率至关重要.
- 开发的风险评估模型为公共卫生官员提供了有价值的工具,以管理与猪肉相关的食品安全风险.
- 建议进一步针对猪肉供应链零售阶段的干预措施,以提高食品安全.
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