关键词: 暴露评估, 气单胞菌, 冷却猪肉

Abstract: In this study, exposure assessment, the most important content of risk assessment, was conducted for Aeromonas spp. in commercial chilled pork in a certain city in mainland China. This study was focused on three stages including retail, transportation and home storage through the supplying chain. Large amounts of survey data were collected and used to estimate the initial contamination level and the mathematical models established in our previous work were employed to test the growth kinetics of Aeromonas spp. in chilled pork under different conditions from retail to home storage. The results showed that approximately 22.1% of chilled pork samples under investigation contained more than 5(lg (CFU/g)) Aeromonas spp., suggesting some potential risks for consumers. Moreover, according to the sensitivity analysis, both initial contamination level (r＝0.884) and storage time (r＝0.209) were most correlated with Aeromonas spp. count as the main risk factors which could provide some useful information to consumers and supervisors. Combined with cooking stage assessment and dose-response relationship, these results can provide theoretical references for complete establishment of Aeromonas spp. risk assessment.

Key words: exposure assessment, Aeromonas spp., chilled pork