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本文通过对微生物风险评估的目的、原理、基本框架以及4个标准步骤:危害识别、危害特征描述、暴露评估和风险特征描述的阐述,以WHO即食食品中单核细胞增生李斯特菌的定量风险评估为例,简要介绍了近年来国内外食源性致病菌的微生物风险评估的研究现状及其应用。
In this paper, the purpose, principle, basic framework of microbial risk assessment and four standard steps: hazard identification, hazard characterization, exposure assessment and risk characterization are described. The quantitative risk of Listeria monocytogenes in WHO ready-to-eat food As an example, the status and application of microbial risk assessment of foodborne pathogens at home and abroad in recent years are briefly introduced.