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目的构建我国食品微生物定量风险分级模型。方法以食品消费量数据为基础,利用专家启发法获得交叉污染和烹调行为相关参数,以2010年我国某省食品中致病菌监测结果为例,通过确定性风险分级模型和风险矩阵,对多种致病菌对人群健康的影响进行分级。结果通过分级模型,发现该省的婴幼儿配方粉中阪崎肠杆菌污染、生畜肉、生禽肉和熟肉制品中的沙门菌污染存在高或较高的健康风险,89.2%的食源性疾病病例由沙门菌引起,87.0%的食源性病例的病因食品可以归因于生畜肉和生禽肉,研究提出了生畜肉-沙门菌组合等应当优先开展风险评估的目录和以交叉污染为重点暴露途径的评估内容。结论初步构建了食品微生物定量风险分级模型,但仍需进一步验证和优化。
Objective To establish a quantitative risk classification model of food microbes in China. Methods Based on the data of food consumption, using the method of expert enlightenment, the related parameters of cross-contamination and cooking behaviors were obtained. Taking the monitoring results of pathogenic bacteria in food of a province in China as an example, through the deterministic risk classification model and risk matrix, Species of pathogenic bacteria on the health effects of grading. Results By the grading model, it was found that Enterobacter sakazakii contamination in infant formula in the province poses a high or high health risk of Salmonella contamination in live meat, raw poultry meat and cooked meat products, with 89.2% Salmonella was the most common cause of the disease and 87.0% of the food-borne cases were attributed to the live meat and raw poultry. The study proposed a list of priority areas for risk assessment of the live meat-salmonella combination and the cross-contamination Assessment of key exposure routes. Conclusion The quantitative risk stratification model of food microorganisms was initially constructed, but further validation and optimization are still needed.