肉鸡屠宰场沙门菌定量评估模型的构建
发布时间：2018-11-17 15:53
【摘要】：目的构建肉鸡屠宰场中沙门菌的定量评估模型,评估影响肉鸡胴体携带沙门菌变化的因素,优选减少沙门菌污染的干预措施。方法采用2012年济南市肉鸡沙门菌专项监测的数据和调查所得的工艺参数,在Excel表格中构建以褪毛后为评估起点,除内脏和清洗预冷为过程的模块化的过程风险模型,并通过@risk软件模拟运行。结果模型计算出预冷池后肉鸡胴体上沙门菌的浓度为1.96 MPN/g,相对于初始值褪毛后沙门菌的浓度18 MPN/g,降低程度大。通过敏感性分析,褪毛后沙门菌的浓度和预冷池水中沙门菌的浓度的相关系数分别为0.84和0.34,是主要影响因素。结论本研究为肉鸡屠宰场沙门菌的定量评估提供了一个可借鉴的模型框架,风险管理者依据本模型提出的控制措施为降低褪毛后沙门菌的浓度和预冷池水中沙门菌的浓度。
[Abstract]:Objective to establish a quantitative evaluation model of salmonella in broiler slaughterhouse and evaluate the factors that affect the change of salmonella in broiler carcass and select the intervention measures to reduce salmonella contamination. Methods based on the data of special surveillance of Salmonella broiler in Jinan City in 2012 and the technological parameters obtained from the investigation, a modular process risk model was established in the Excel table, in which the process risk model was used to evaluate the process of removing visceral organs and cleaning precooling, taking hair loss as the starting point and cleaning and pre-cooling as the process. And through @ risk software simulation operation. Results the model calculated that the concentration of Salmonella on broiler carcass after precooling pool was 1. 96 MPN/g,. Compared with the initial value, the concentration of Salmonella was decreased by 18 MPN/g,. By sensitivity analysis, the correlation coefficients of salmonella concentration after hair loss and salmonella concentration in precooled pool water were 0.84 and 0.34, respectively, which were the main influencing factors. Conclusion this study provides a model framework for quantitative evaluation of salmonella in broiler slaughterhouse. The control measures proposed by risk managers according to this model are to reduce the concentration of salmonella after hair loss and the concentration of salmonella in precooled pool water.
【作者单位】： 山东大学公共卫生学院流行病与卫生统计系;山东省疾病预防控制中心 山东省传染病预防控制重点实验室 山东省食品安全风险评估中心;山东大学预防医学研究院;济南市疾病预防控制中心;
【基金】：国家科技重大专项课题(No.2012ZX10004215)
【分类号】：R155.5
[Abstract]:Objective to establish a quantitative evaluation model of salmonella in broiler slaughterhouse and evaluate the factors that affect the change of salmonella in broiler carcass and select the intervention measures to reduce salmonella contamination. Methods based on the data of special surveillance of Salmonella broiler in Jinan City in 2012 and the technological parameters obtained from the investigation, a modular process risk model was established in the Excel table, in which the process risk model was used to evaluate the process of removing visceral organs and cleaning precooling, taking hair loss as the starting point and cleaning and pre-cooling as the process. And through @ risk software simulation operation. Results the model calculated that the concentration of Salmonella on broiler carcass after precooling pool was 1. 96 MPN/g,. Compared with the initial value, the concentration of Salmonella was decreased by 18 MPN/g,. By sensitivity analysis, the correlation coefficients of salmonella concentration after hair loss and salmonella concentration in precooled pool water were 0.84 and 0.34, respectively, which were the main influencing factors. Conclusion this study provides a model framework for quantitative evaluation of salmonella in broiler slaughterhouse. The control measures proposed by risk managers according to this model are to reduce the concentration of salmonella after hair loss and the concentration of salmonella in precooled pool water.
【作者单位】： 山东大学公共卫生学院流行病与卫生统计系;山东省疾病预防控制中心 山东省传染病预防控制重点实验室 山东省食品安全风险评估中心;山东大学预防医学研究院;济南市疾病预防控制中心;
【基金】：国家科技重大专项课题(No.2012ZX10004215)
【分类号】：R155.5
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