食品科学 ›› 2018, Vol. 39 ›› Issue (23): 134-141.doi: 10.7506/spkx1002-6630-201823021

• 营养卫生 • 上一篇    下一篇

整合低温乳化香肠加工过程交叉污染的单增李斯特菌定量风险评估

江荣花1,杜建萍2,崔 旸2,张春艳2,刘阳泰1,朱江辉3,王 翔1,刘 箐1,董庆利1,*   

  1. 1.上海理工大学医疗器械与食品学院,上海 200093;2.北京市食品安全监控和风险评估中心,北京 100053;3.国家食品安全风险评估中心,北京 100022
  • 出版日期:2018-12-15 发布日期:2018-12-17
  • 基金资助:
    “十二五”国家科技支撑计划项目(2015BAK36B04);国家自然科学基金面上项目(31271896;31371776);上海市科委2015年长三角科技联合攻关领域项目(15395810900)

Quantitative Risk Assessment of Cross-Contamination of Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing

JIANG Ronghua1, DU Jianping2, CUI Yang2, ZHANG Chunyan2, LIU Yangtai1, ZHU Jianghui3, WANG Xiang1, LIU Qing1, DONG Qingli1,*   

  1. 1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. Beijing Municipal Center for Food Safety Monitoring and Risk Assessment, Beijing 100053, China; 3. China National Center for Food Safety Risk Assessment, Beijing 100022, China
  • Online:2018-12-15 Published:2018-12-17

摘要: 为定量分析低温乳化香肠加工中斩拌和灌装过程单增李斯特菌的交叉污染水平,将1 mL单增李斯特菌菌悬液接种于25 g肉样中,模拟香肠加工过程,分别测定斩拌和灌装场景下单增李斯特菌在不同介质间的转移率。基于斩拌和灌装过程中交叉污染结果,构建香肠加工过程中的暴露评估模型,比较指数模型、Beta-Poisson模型、Weibull-Gamma模型和Log-Logistic模型4 种剂量效应模型拟合健康人群和易感人群食用污染香肠后的发病率大小。结果表明:单增李斯特菌由设备至肉样的转移率显著高于由肉样至设备的转移率(P<0.05)。基于高估风险的角度,建议选用Weibull-Gamma模型进行消费者食用污染香肠后的发病率预测。对比未考虑斩拌和灌装过程中单增李斯特菌交叉污染的发病率结果,整合交叉污染后的发病率结果显著提高。

关键词: 低温乳化香肠, 单增李斯特菌, 交叉污染, 定量风险评估, 暴露评估模型, 剂量效应模型

Abstract: The aim of this study was to quantify the cross-contamination of Listeria monocytogenes during the chopping and stuffing of low-temperature emulsified sausage. After being inoculated with 1 mL of L. monocytogenes suspension, 25 g of cured meat was used to simulate the processing of low-temperature emulsified sausage. The transfer rate of L. monocytogenes between different media was determined during chopping and stuffing to establish an exposure assessment model for L. monocytogenes cross-contamination. Moreover, the morbidity of healthy and susceptible populations after consumption of L. monocytogenes-contaminated sausages were compared using exponential model, Beta-Poisson model, Weibull-Gamma model and Log-Logistic model. The results showed that the transfer rate of L. monocytogenes from the processing equipment to meat samples was higher than that of the opposite direction significantly (P < 0.05). Based on morbidity calculation and risk consideration, Weibull-Gamma model was the most reasonable dose-response model and the morbidity with consideration of L. monocytogenes cross-contamination during chopping and stuffing was significantly higher than that without the consideration.

Key words: low-temperature emulsified sausage, Listeria monocytogenes, cross-contamination, quantitative risk assessment, exposure assessment model, dose-response model

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