Risk Ranking of Main Pathogenic Bacteria in Deli Meat

doi:10.7506/spkx1002-6630-201511038

FOOD SCIENCE

• Nutrition & Hygiene • Previous Articles Next Articles

Risk Ranking of Main Pathogenic Bacteria in Deli Meat

JI Rui1, CAO Hui1, XU Fei1,*, YU Jinsong1, YUAN Min1, PENG Shaojie2, WANG Liwei2, LI Jie2, WANG Ying2

1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200092, China;
2. Law Enforcement Corps of Shanghai Food and Drug Administration Bureau, Shanghai 200233, China

Online:2015-06-15 Published:2015-06-07

Abstract

Abstract:

In this study, three common methods including Risk Ranger, swift quantitative microbiological risk assessment (sQMRA)
and food safety universe database (FSUD) to sort main pathogens in deli meat were chosen for risk ranking. The results showed the
risk ranking of pathogens in deli meat as follows: Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Salmonella.
Compared with sQMRA model, Risk Ranger and FSUD were more suitable for risk ranking of food safety.

Key words: risk ranking, deli meat, swift quantitative microbiological risk assessment (sQMRA), food safety universe database (FSUD)

CLC Number:

TS201.3

JI Rui1, CAO Hui1, XU Fei1,*, YU Jinsong1, YUAN Min1, PENG Shaojie2, WANG Liwei2, LI Jie2, WANG Ying2. Risk Ranking of Main Pathogenic Bacteria in Deli Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511038.

[1]	Qi-Sen XIANG Shanshan Dong Liumin Fan Yunfang Ma Yan-Hong Bai. Research on bactericidal kinetics and influencing factors of Ultraviolet C light-emitting diodes against bacteria inoculated on food contact materials [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	. Microbial Community Structure and Diversity during Compound Xiaoqu liquor fermentation based on high throughput sequencing technology [J]. , 0, (): 0-0.
[3]	Yang LIU. Genomics analysis of a Rhodococcus strain with high chitin deacetylase activity and its application potential [J]. , 0, (): 0-0.
[4]	Da-Hui WANG Gong-Yuan WEI. Understanding the Effect of Sodium Chloride on Pullulan Biosynthesis by RNA-Seq Analysis [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	. Study on the Succession of the Bacterial Community in the Fermentation of Moutai-flavor Liquor [J]. , 0, (): 0-0.
[6]	Zhao-Le Xiang-Chen MENG. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. , 0, (): 0-0.
[7]	Lu LIU. Isolation and Fermentation Characteristics of Lactic Acid Bacteria from Fermented Yu jiang suan [J]. , 0, (): 0-0.
[8]	Yao-Yi LI. Analysis on the diversity of fungi flora in Maotai-flavor Liquor brewing environment in Maotai Town [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	. Effect of ovalbumin and soybean protein isolate on properties and microstructure of meat products [J]. , 0, (): 0-0.
[10]	. Detection of Escherichia coli O157:H7 by Cascade Signal Transduction System Combined with Immunochromatography [J]. , 0, (): 0-0.
[11]	. A Review: Response and its Mechanisms of Listeria monocytogenes to Stress Encountered in Food Processing [J]. , 0, (): 0-0.
[12]	. Progress of Applying Censored Data Analysis on the Estimation of Foodborne Pathogen Contamination [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	. Inhibitory Effect of Ethyl Maltol on Quorum Sensing and Spoilage Capacity of Aeromonas salmonicide [J]. , 0, (): 0-0.
[14]	. Research Progress of Quorum Sensing Inhibitors in Food Processing [J]. , 0, (): 0-0.
[15]	. Investigation of Bacteria on the Surface of Pig Carcass and Environment During Slaughter and Segmentation [J]. FOOD SCIENCE, 0, (): 0-0.

Risk Ranking of Main Pathogenic Bacteria in Deli Meat

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments