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目的构建肉鸡屠宰场中沙门菌的定量评估模型,评估影响肉鸡胴体携带沙门菌变化的因素,优选减少沙门菌污染的干预措施。方法采用2012年济南市肉鸡沙门菌专项监测的数据和调查所得的工艺参数,在Excel表格中构建以褪毛后为评估起点,除内脏和清洗预冷为过程的模块化的过程风险模型,并通过@risk软件模拟运行。结果模型计算出预冷池后肉鸡胴体上沙门菌的浓度为1.96 MPN/g,相对于初始值褪毛后沙门菌的浓度18 MPN/g,降低程度大。通过敏感性分析,褪毛后沙门菌的浓度和预冷池水中沙门菌的浓度的相关系数分别为0.84和0.34,是主要影响因素。结论本研究为肉鸡屠宰场沙门菌的定量评估提供了一个可借鉴的模型框架,风险管理者依据本模型提出的控制措施为降低褪毛后沙门菌的浓度和预冷池水中沙门菌的浓度。
Objective To construct a quantitative assessment model of Salmonella in broiler slaughterhouse to evaluate the factors influencing the carriage of Salmonella in broiler carcasses and to optimize the interventions to reduce Salmonella contamination. Methods Based on the data of special monitoring of Salmonella in Ji’nan city in 2012 and the process parameters obtained from the investigation, a modular process risk model was established in Excel format with faded hair as evaluation starting point, viscera removal and precooling as process Simulation run through @risk software. Results The model calculated that the concentration of Salmonella on the carcass of the broiler carcass was 1.96 MPN / g after the pre-cooling pool, with a significant decrease relative to the original value of the degenerated Salmonella at 18 MPN / g. Through the sensitivity analysis, the correlation coefficient between the concentration of salmonella after fading and the concentration of Salmonella in pre-cooling water were 0.84 and 0.34, respectively, which were the main influencing factors. Conclusion This study provides a model framework for the quantitative assessment of Salmonella in broiler slaughterhouse. The control measures proposed by risk managers according to this model are to reduce the concentration of salmonella after fading and the concentration of Salmonella in pre-cooling water.