食品科学 ›› 2022, Vol. 43 ›› Issue (10): 295-301.doi: 10.7506/spkx1002-6630-20210514-170

• 安全检测 • 上一篇    下一篇

生菜生产到消费全程金黄色葡萄球菌的定量风险评估

瞿洋,何昭颖,周昌艳,林婷,杜远芳,马智宏,索玉娟   

  1. (1.上海市农业科学院农产品质量标准与检测技术研究所,农业农村部农产品质量安全风险评估实验室(上海),上海 201403;2.上海科立特农产品检测技术服务有限公司,上海 201106;3.北京农业质量标准与检测技术研究中心,农业农村部农产品质量安全风险评估实验室(北京),北京 100097)
  • 出版日期:2022-05-25 发布日期:2022-05-27
  • 基金资助:
    国家农产品质量安全风险评估项目(GJFP2019005)

Quantitative Microbial Risk Assessment of Staphylococcus aureus in Lettuce from Farm to Table

QU Yang, HE Zhaoying, ZHOU Changyan, LIN Ting, DU Yuanfang, MA Zhihong, SUO Yujuan   

  1. (1. Laboratory of Quality and Safety Risk Assessment for Agro-products of Ministry of Agriculture and Rural Affairs (Shanghai), Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; 2. Shanghai Co-Elite Agro-food Testing Service Co. Ltd., Shanghai 201106, China; 3. Beijing Research Center for Agricultural Standards and Testing, Laboratory of Quality and Safety Risk Assessment for Agro-products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing 100097, China)
  • Online:2022-05-25 Published:2022-05-27

摘要: 目的:评估即食生菜金黄色葡萄球菌(Staphylococcus aureus)引起食物中毒的风险,为风险管理措施的选择提供理论支持。方法:排查生菜在大棚和露地两种种植方式下各环境样本的污染率及污染水平,结合居民消费习惯和生菜中金黄色葡萄球菌的生长模型,描述生菜从农田到餐桌过程中金黄色葡萄球菌的变化,从危害识别、危害特征描述、暴露评估和风险特征描述4 方面评估我国即食生菜导致金黄色葡萄球菌中毒的风险。结果:大棚生菜的土壤中有金黄色葡萄球菌检出,检出率为0.04%,污染水平为-8.72~3.01(lg(CFU/g)),经过灌溉、采收、运输、销售、购买、贮藏及清洗等过程,生菜中金黄色葡萄球菌在食用前的污染平均值为-1.95(lg(CFU/g)),90%置信区间为-8.98~4.40(lg(CFU/g))。评估结果表明,我国因即食生菜导致金黄色葡萄球菌中毒的概率为2.72×10-4,每年因此引发的食物中毒病例约为77万 人。敏感性分析结果显示,土壤中金黄色葡萄球菌的初始污染水平对生菜中金黄色葡萄球菌的污染水平影响最大,其次为家庭贮藏温度及食用前清洗过程;控制生菜种植卫生环境、合理使用冰箱及清洗生菜可有效降低即食生菜引起金黄色葡萄球菌中毒的风险。

关键词: 金黄色葡萄球菌;生菜;种植;市场;消费;定量风险评估

Abstract: Objective: This study aimed to evaluate the risk of Staphylococcus aureus food poisoning associated with ready-to-eat lettuce for the purpose of providing theoretical references for adopting effective risk management measures. Methods: The incidence and level of S. aureus contamination in environmental samples from lettuce planting in greenhouses or open fields were investigated. With regard to hazard recognition, the description of hazard and risk characteristics and exposure estimation, a risk assessment of S. aureus food positioning caused by eating raw lettuce in China was carried out based on residents’ consumption habit survey data from the statistical yearbook of China and the change in S. aureus count in lettuce from farm to table described using a predictive model describing the growth of S. aureus in lettuce. Results: The detection rate of S. aureus in greenhouse soil was 0.04%, at levels of ?8.72 to 3.01 (lg(CFU/g)). The average concentration of S. aureus in lettuce to be consumed, which underwent irrigation, harvest, transportation, sale, purchase, storage and washing was ?1.95 (lg(CFU/g)) with a 90% confidence interval of ?8.98 to 4.40 (lg(CFU/g)). In China, the probability of S. aureus poisoning caused by the consumption of raw lettuce was estimated to be 2.72 × 10-4 with a mean probability of 7.7 illness per 10 million servings per year. The sensitivity analysis showed that the initial concentration of S. aureus in the soil had the biggest effect on the contamination level of S. aureus in lettuce, followed by household storage temperature and washing before consumption. It is concluded that controlling lettuce-planting environment, rational use of refrigerators, and washing lettuce in a scientific way can reduce the risk of S. aureus food poisoning caused by the consumption of raw lettuce.

Key words: Staphylococcus aureus; lettuce; planting; marketing; consumption; quantitative microbial risk assessment

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