中国鸡肉沙门菌厨房内交叉污染模型初探

发布时间：2018-03-18 04:39

本文选题：沙门菌　切入点：交叉污染　出处：《中国食品卫生杂志》2016年03期 　论文类型：期刊论文

【摘要】：目的探索适用于我国食品微生物风险评估的鸡肉沙门菌厨房内交叉污染模型。方法开展我国部分居民厨房内鸡肉烹调加工行为调查,构建厨房内交叉污染的矩阵模型和简化模型。结果我国居民报告的案板生熟分开率为31.2%(78/250);矩阵模型中影响交叉污染发生的因素(Spearman相关系数)为加工凉菜先于加工鸡肉(0.925)、加工前鸡肉中沙门菌污染量(0.135)、更换案板(0.106)、洗手方式(-0.088)和洗案板方式(-0.064);矩阵模型与简化模型推算的凉菜中沙门菌的污染量和发病风险相近,影响交叉污染的关键因素相同;矩阵模型和简化模型推算的交叉污染后沙门菌的平均转移率分别是0.35%(95%CI:0.32~0.38)和0.18%(95%CI:0.16~0.20)。结论本研究构建的模型适用于我国厨房内鸡肉沙门菌交叉污染研究。
[Abstract]:Objective to explore a cross-contamination model of salmonella chicken kitchen suitable for food microbial risk assessment in China. The matrix model and simplified model of cross contamination in kitchen were constructed. Results the rate of maturation separation of desk board reported by Chinese residents was 31.2% 78 / 2500.The factors influencing cross contamination in matrix model were Spearman correlation coefficient (Spearman correlation coefficient). Before processing, the amount of salmonella contamination in chicken meat was 0.135%, the amount of salmonella contamination in chicken was 0.135%, the change of table board was 0.106, the method of washing hands was 0.1088) and the method of washing desk board was 0.064%. The amount of salmonella contamination and the risk of occurrence of salmonella in cold dish were similar to those calculated by matrix model and simplified model. The key factors affecting cross contamination are the same; the average transfer rate of salmonella after cross contamination calculated by matrix model and simplified model is 0.3595 CI: 0.32: 0.38) and 0.1895% CI: 0.160.200.Conclusion the model established in this study is suitable for the cross-contamination study of Salmonella chickenii in Chinese kitchen.
【作者单位】：国家食品安全风险评估中心卫生部食品安全风险评估重点实验室;
【基金】：国家高技术研究发展计划(2012AA101603)
【分类号】：R155

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