食品科学 ›› 2018, Vol. 39 ›› Issue (22): 276-282.doi: 10.7506/spkx1002-6630-201822042

• 安全检测 • 上一篇    下一篇

低温乳化香肠加工过程中单核细胞增生李斯特氏菌的限量标准建议

江荣花1,苏亮2,任鹏程2,孙琳珺1,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.国家食品安全风险评估中心,北京 100022)
  • 出版日期:2018-11-25 发布日期:2018-11-21
  • 基金资助:
    “十二五”国家科技支撑计划项目(2015BAK36B04)

Suggestions concerning Limit Standard for Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing

JIANG Ronghua1, SU Liang2, REN Pengcheng2, SUN Linjun1, 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. China National Center for Food Safety Risk Assessment, Beijing 100022, China)
  • Online:2018-11-25 Published:2018-11-21

摘要: 为完善低温乳化香肠中单核细胞增生李斯特氏菌的风险管理研究,采用检出率-剂量曲线法,同时基于本课题组之前已完成的低温乳化香肠中单核细胞增生李斯特氏菌定量风险评估研究结果,分别制定整合和未整合交叉污染过程低温乳化香肠的食品安全目标(food safety objective,FSO)。基于低温乳化香肠的FSO值,进一步推算,制定相应的执行目标、执行标准以及微生物标准(microbiological criteria,MC)等,同时采用操作特征曲线对已制定的采样方案和MC性能进行评估。结果表明:整合和未整合交叉污染过程低温乳化香肠的FSO值分别为0.36(lg(CFU/g))、-4.58(lg(CFU/g))。整合交叉污染的标准制定结果更为严格,且过程中耗费的人力物力更少。未整合交叉污染的过程高估了消费者风险,同时低估了生产者风险。

关键词: 低温乳化香肠, 单核细胞增生李斯特氏菌, 交叉污染, 风险管理, 食品安全标准

Abstract: The aim of this study was to optimize the risk management of Listeria monocytogenes during low-temperature emulsified sausage processing. The food safety objective (FSO) for low-temperature emulsified sausage was set by the prevalence-dose (PD) equivalence curve method based on the results of quantitative risk assessment completed by our group with or without cross-contamination of L. monocytogenes. Moreover, other food safety standards, including performance objective (PO), performance criterion (PC) and microbiological criteria (MC), were obtained based on their relationship with FSO. The operating characteristic (OC) curve was used to evaluate the performance of sampling plans and MC. The results showed that the FSO for low-temperature emulsified sausage with and without cross-contamination of L. monocytogenes was 0.36 (lg(CFU/g)) and ?4.58 (lg(CFU/g)), respectively. The food safety standard with cross-contamination of L. monocytogenes was stricter, labor saving and economical. However, the consumer risk was overestimated and the producer risk was underestimated in the food safety standard without integrating the cross-contamination of L. monocytogenes.

Key words: low-temperature emulsified sausage, Listeria monocytogenes, cross-contamination, risk management, food safety standard

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