食品科学 ›› 2013, Vol. 34 ›› Issue (21): 306-310.doi: 10.7506/spkx1002-6630-201321061

• 营养卫生 • 上一篇    下一篇

蒸煮米饭中蜡样芽孢杆菌的定量暴露评估

董庆利   

  1. 上海理工大学食品与生物技术研究所
  • 收稿日期:2012-12-19 修回日期:2013-09-25 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 董庆利 E-mail:dongqingli@126.com
  • 基金资助:

    国家自然科学基金项目(31271896);上海市自然科学基金项目(12ZR1420500)

Quantitative Exposure Assessment of Bacillus cereus in Cooked Rice

DONG Qing-Li   

  1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
  • Received:2012-12-19 Revised:2013-09-25 Online:2013-11-15 Published:2013-10-28
  • Contact: DONG Qing-Li E-mail:dongqingli@126.com

摘要:

对某市蒸煮米饭自销售至食用阶段中蜡样芽孢杆菌的风险水平开展暴露评估。蒸煮米饭的初始污染水平通过餐饮部门调研数据来确定,基于文献构建的蜡样芽孢杆菌生长模型并结合概率函数用来估计消费者食用蒸煮米饭时的蜡样芽孢杆菌摄入量。通过Monte Carlo分析表明,大约有3.07%的蒸煮米饭含有高于104CFU/g的蜡样芽孢杆菌量,由此带来消费者的食用风险。进一步的敏感性分析结果表明,米饭销售温度与蜡样芽孢杆菌量的相关性最高(r = -0.15),为消费者和食品监管者需要重视的主要风险控制因素。本结果可为构建完整蜡样芽孢杆菌风险评估体系提供理论参考。

关键词: 蒸煮米饭, 暴露评估, 蜡样芽孢杆菌

Abstract:

In this study, an exposure assessment, the most important part of risk assessment, was conducted for Bacillus
cereus in cooked rice from retail stores to consumers in a certain city of China. A group of survey data was used to estimate
the initial contamination level, and mathematical models from previous studies, combined with probability functions, were
used to fit the growth kinetics of B. cereus in cooked rice under different conditions from retail stores to consumers. The
results showed that approximately 3.07% of cooked rice had more than 104 CFU/g B. cereus by Monte Carlo analysis,
indicating some potential risks for consumers. Moreover, according to sensitivity analysis, retail temperature (r = -0.15)
was the major risk control factor for consumers and stakeholders. These results can provide a theoretical reference for
complete establishment of B. cereus risk assessment.

Key words: cooked rice, exposure assessment, B. cereus

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