餐饮业引发食源性疾病的主要危险因素

Objective To study main risk factors that cause foodborn diseases in food catering business.Methods Data from references and investigations conducted in food catering units were used to establish models which based on @ Risk 4.5 with Monte Carlo method referring to food handling practice model(FHPM)to make risk assessment on factors of food contamination in food catering units.The Beta-Poisson models on dose-response relationship to Salmonella(developed by WHO/FAO and United States Department of Agriculture)and Vibrio parahaemolyticus(developed by US FDA)were used in this article to analyze the dose-response relationship of pathogens.Results The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96×10-4 which was 1/2800 of the food under non-refrigeration(the average probability of food poisoning was 0.35 at room temperature 25℃).The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage(6.79×10-3).The average probability by consuming contaminated meat without fully cooking was 1.71 X 10-4 which was 100 times of consuming fully cooked meat(1.88×10-6).The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence.Condusion The primary contamination level,storage temperature and time,cooking process and cross contamination are important factors of catering food safety.     

餐饮业引发食源性疾病的主要危险因素

目的 研究餐饮业导致食源性疾病的主要危险因素.方法 根据国内文献资料和调查结果,参考美国食品加工操作模型(the food handling practices model,FHPM),采用风险评估软件@Risk 4.5的蒙特卡洛概率分析技术,对影响餐饮食品食源性致病菌污染后致病概率的主要影响因素进行了评估;分别采用WHO/联合国粮农组织(FAO)和美国农业部建立的即食肉制品中沙门菌致病的β-Poisson模型、美国食品药品监督管理局副溶血性弧菌风险评估的β-Poisson模型进行致病菌致病剂量-反应关系分析.结果 在一般沙门菌污染水平下,熟肉冷藏后导致食源性疾病的平均致病概率为1.96×10-4,是非冷藏条件(室温25℃时平均致病概率为0.35)的1/2800;熟肉制品在常温条件下,贮存6 h时的平均致病概率(0.11)约为2 h时(6.79×10-3)的16倍;食用前加热不彻底的熟肉制品导致沙门菌食源性疾病的平均致病概率为1.71×10-4,约是彻底加热平均致病概率(1.88×10-5)的100倍.生食水产品中副溶血性弧菌的污染水平和污染阳性率成倍增长后,其致病概率的增长与污染水平成线性趋势.结论 餐饮食品原料的起始污染水平、储藏温度和时间、烹调方式、交叉污染等是影响餐饮食品安全的重要因素.

Abstract：

Objective To study main risk factors that cause foodborn diseases in food catering business.Methods Data from references and investigations conducted in food catering units were used to establish models which based on @ Risk 4.5 with Monte Carlo method referring to food handling practice model(FHPM)to make risk assessment on factors of food contamination in food catering units.The Beta-Poisson models on dose-response relationship to Salmonella(developed by WHO/FAO and United States Department of Agriculture)and Vibrio parahaemolyticus(developed by US FDA)were used in this article to analyze the dose-response relationship of pathogens.Results The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96×10-4 which was 1/2800 of the food under non-refrigeration(the average probability of food poisoning was 0.35 at room temperature 25℃).The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage(6.79×10-3).The average probability by consuming contaminated meat without fully cooking was 1.71 X 10-4 which was 100 times of consuming fully cooked meat(1.88×10-6).The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence.Condusion The primary contamination level,storage temperature and time,cooking process and cross contamination are important factors of catering food safety.     

散装熟肉制品中单核细胞增生李斯特菌的定量风险评估

Objective To conduct a quantitative risk assessment for Listeria monocytogenes in bulk cooked meat products in China.Methods The data on the contamination level of Listeria monocytogenes in cooked meat products was from national foodborne disease surveillance network.involving a total of 841samples.All the samples were detected by a qualitative method and 97 samples among them were detected using a quantitative method.The intake data of cooked meats was from Chinese National Nutrition and Health Survey in 2002 and population data in the monitoring sites was collected from National Bureau of Statistics in 2008 to estimate the composition of the population of different ages.which would be the base ofassessing the probability of listeriosis in the different subpopulations.Using @ Risk software to estimate the risk of listeriosis caused by consuming deli meats for different subpopulation(0-4 years old,5-64 years old and 65 years and older)by quantitative risk assessments which involved hazard identification,hazard characterization,exposure assessment and risk characterization and conduct sensitivity analysis.Results The contamination level of Listeria monocytogenes in the most of samples(96.08%.808/841)was less than 3 MPN/g(0.5 1g MPN/g),and the average concentration of Listeria monocytogenes was -0.61 1g CFU/g(90%CI:-1.22-0.46 1g CFU/g).Estimated servings of cooked meat consumption for 0-4,5-64 and 65 years and older were 5.52 × 109,8.99×1010.1.01×1010,respectively.Estimated number of cases(median)of listeriosis each year per million people caused by consuming cooked meats in young(0-4 years old),intermediate age(5-64 years old)and elderly(65 years and older)population were 5.53×10-2,1.72×10-4,7.57×10-3,respectively.Results of sensitivity analysis showed that contamination level at retail,serving size of cooked meats,storage time at home,storage temperature and ERG at 5 ℃ were positive factors for the risk of listeriosis(r value was 0.607,0.408,0.339,0.259,0.183 respectively,P＜0.05).Conclusion Cooked meat products in bulk is a risk food,which could cause listeriosis.Contamination level of Listeria monocytogenes in cooked meat products in bulk is the top risk factor for the listeriosis.     

散装熟肉制品中单核细胞增生李斯特菌的定量风险评估

Objective To conduct a quantitative risk assessment for Listeria monocytogenes in bulk cooked meat products in China.Methods The data on the contamination level of Listeria monocytogenes in cooked meat products was from national foodborne disease surveillance network.involving a total of 841samples.All the samples were detected by a qualitative method and 97 samples among them were detected using a quantitative method.The intake data of cooked meats was from Chinese National Nutrition and Health Survey in 2002 and population data in the monitoring sites was collected from National Bureau of Statistics in 2008 to estimate the composition of the population of different ages.which would be the base ofassessing the probability of listeriosis in the different subpopulations.Using @ Risk software to estimate the risk of listeriosis caused by consuming deli meats for different subpopulation(0-4 years old,5-64 years old and 65 years and older)by quantitative risk assessments which involved hazard identification,hazard characterization,exposure assessment and risk characterization and conduct sensitivity analysis.Results The contamination level of Listeria monocytogenes in the most of samples(96.08%.808/841)was less than 3 MPN/g(0.5 1g MPN/g),and the average concentration of Listeria monocytogenes was -0.61 1g CFU/g(90%CI:-1.22-0.46 1g CFU/g).Estimated servings of cooked meat consumption for 0-4,5-64 and 65 years and older were 5.52 × 109,8.99×1010.1.01×1010,respectively.Estimated number of cases(median)of listeriosis each year per million people caused by consuming cooked meats in young(0-4 years old),intermediate age(5-64 years old)and elderly(65 years and older)population were 5.53×10-2,1.72×10-4,7.57×10-3,respectively.Results of sensitivity analysis showed that contamination level at retail,serving size of cooked meats,storage time at home,storage temperature and ERG at 5 ℃ were positive factors for the risk of listeriosis(r value was 0.607,0.408,0.339,0.259,0.183 respectively,P＜0.05).Conclusion Cooked meat products in bulk is a risk food,which could cause listeriosis.Contamination level of Listeria monocytogenes in cooked meat products in bulk is the top risk factor for the listeriosis.     

散装熟肉制品中单核细胞增生李斯特菌的定量风险评估

目的 对我国散装熟肉制品中单核细胞增生李斯特菌(简称单增李斯特菌)的风险进行定量评估.方法 单增李斯特菌污染熟肉制品资料来源于2009年全国食源性疾病监测网,共涉及841份样品,对所有的841份样品进行了定性检验,另对其中的97份样品进行了定量检测;熟肉制品摄入量资料来源于2002年中国居民营养与健康调查的结果;收集国家统计局2008年监测点地区人口资料,估算不同年龄人口构成,作为评估不同人群疾病概率的基数.采用@Risk软件,按照危害识别、危害特征描述、暴露评估、风险特征描述等4个步骤定量评估0-4、5～64及65岁以上人群消费散装熟肉制品患李斯特菌病的风险,同时进行敏感性分析.结果 96.08%(808/841)的样品中单增李斯特菌的量＜3 MPN/g(0.5 1g MPN/g),散装熟肉制品中单增李斯特菌浓度平均为-0.61 1g CFU/g,其90%可信区间为-1.22～0.46 1g CFU/g;推算我国0～4、5～64和65岁以上人群消费熟肉制品的份数分别为5.52×109、8.99×1010、1.01×1010;0～4、5～64及65岁以上人群消费散装熟肉制品每年引起每百万人患病的病例数的中位数分别为5.53×10-3、1.72×10-4、7.57×10-3.敏感性分析结果显示,零售时散装熟肉制品的污染情况、消费量、家庭贮存温度、家庭贮存时间及5℃的指数生长率与患病风险的关系均是正相关(r值分别为0.607、0.408、0.339、0.259、0.183,P值均＜0.05).结论 我国散装熟肉制品具有引起单增李斯特菌病的风险;零售时散装熟肉制品中单增李斯特菌的污染情况对风险的影响最大.

Abstract：

Objective To conduct a quantitative risk assessment for Listeria monocytogenes in bulk cooked meat products in China.Methods The data on the contamination level of Listeria monocytogenes in cooked meat products was from national foodborne disease surveillance network.involving a total of 841samples.All the samples were detected by a qualitative method and 97 samples among them were detected using a quantitative method.The intake data of cooked meats was from Chinese National Nutrition and Health Survey in 2002 and population data in the monitoring sites was collected from National Bureau of Statistics in 2008 to estimate the composition of the population of different ages.which would be the base ofassessing the probability of listeriosis in the different subpopulations.Using @ Risk software to estimate the risk of listeriosis caused by consuming deli meats for different subpopulation(0-4 years old,5-64 years old and 65 years and older)by quantitative risk assessments which involved hazard identification,hazard characterization,exposure assessment and risk characterization and conduct sensitivity analysis.Results The contamination level of Listeria monocytogenes in the most of samples(96.08%.808/841)was less than 3 MPN/g(0.5 1g MPN/g),and the average concentration of Listeria monocytogenes was -0.61 1g CFU/g(90%CI:-1.22-0.46 1g CFU/g).Estimated servings of cooked meat consumption for 0-4,5-64 and 65 years and older were 5.52 × 109,8.99×1010.1.01×1010,respectively.Estimated number of cases(median)of listeriosis each year per million people caused by consuming cooked meats in young(0-4 years old),intermediate age(5-64 years old)and elderly(65 years and older)population were 5.53×10-2,1.72×10-4,7.57×10-3,respectively.Results of sensitivity analysis showed that contamination level at retail,serving size of cooked meats,storage time at home,storage temperature and ERG at 5 ℃ were positive factors for the risk of listeriosis(r value was 0.607,0.408,0.339,0.259,0.183 respectively,P＜0.05).Conclusion Cooked meat products in bulk is a risk food,which could cause listeriosis.Contamination level of Listeria monocytogenes in cooked meat products in bulk is the top risk factor for the listeriosis.     

云南省伤寒副伤寒空间分布特征及其气候影响因素研究

Objective To characterize the spatial distribution of typhoid and paratyphoid fever(TPF)in Yunnan province, China and to determine the effectiveness of meteorological factors on the epidemics of TPE Methods Data of reported TPF cases in Yunnan province(2001 -2007)from the China Information System for Diseases Control and Prevention was applied to GIS-based spatial analyses to detect their spatial distribution and clustering of TPF incidence at the county level.Panel data analysis was used to identify the relationships between the TPF incidence and meteorological factors including monthly average temperature, monthly cumulative precipitation and monthly average relative humidity. Results During the study period, the average incidence of TPF in Yunnan province was 23.11/100 000, with majority of the TPF cases emerged in summer and autumn. Although widely distributed, two TPF clusters were detected in Yunnan province based on the spatial analysis:one area around Yuxi city with the average annual incidence as 207.45/100 000 and another at the junctions of Yunnan province with Burma and Laos. Based on results from panel data analysis, the incidence of TFP was shown to be associated with meteorological factors such as temperature,precipitation, relative humidity and one month lag of temperature increase [10 ℃ increase in the monthly average temperature:IRR=1.30(95%CI: 1.24-1.36);10% increase in monthly average relative humidity:IRR= 1.07(95%CI: 1.05-1.09); 100 mm rise in monthly cumulative precipitation:IRR=1.02(95%CI: 1.00-1.03); and 10 ℃ average temperature increase, the last month: IRR=1.73(95%CI: 1.64-1.82)]. Conclusion Areas with high TPF incidence were detected in this study,which indicated the key areas for TPF control in Yunnan province. Meteorological factors such as temperature, precipitation and humidity played a role in the incidence of TPF.     

云南省伤寒副伤寒空间分布特征及其气候影响因素研究

Objective To characterize the spatial distribution of typhoid and paratyphoid fever(TPF)in Yunnan province, China and to determine the effectiveness of meteorological factors on the epidemics of TPE Methods Data of reported TPF cases in Yunnan province(2001 -2007)from the China Information System for Diseases Control and Prevention was applied to GIS-based spatial analyses to detect their spatial distribution and clustering of TPF incidence at the county level.Panel data analysis was used to identify the relationships between the TPF incidence and meteorological factors including monthly average temperature, monthly cumulative precipitation and monthly average relative humidity. Results During the study period, the average incidence of TPF in Yunnan province was 23.11/100 000, with majority of the TPF cases emerged in summer and autumn. Although widely distributed, two TPF clusters were detected in Yunnan province based on the spatial analysis:one area around Yuxi city with the average annual incidence as 207.45/100 000 and another at the junctions of Yunnan province with Burma and Laos. Based on results from panel data analysis, the incidence of TFP was shown to be associated with meteorological factors such as temperature,precipitation, relative humidity and one month lag of temperature increase [10 ℃ increase in the monthly average temperature:IRR=1.30(95%CI: 1.24-1.36);10% increase in monthly average relative humidity:IRR= 1.07(95%CI: 1.05-1.09); 100 mm rise in monthly cumulative precipitation:IRR=1.02(95%CI: 1.00-1.03); and 10 ℃ average temperature increase, the last month: IRR=1.73(95%CI: 1.64-1.82)]. Conclusion Areas with high TPF incidence were detected in this study,which indicated the key areas for TPF control in Yunnan province. Meteorological factors such as temperature, precipitation and humidity played a role in the incidence of TPF.     

2005年厦门市三起雪卡毒素中毒情况分析

目的 分析引发2005年厦门3起雪卡毒素中毒的原因及引发中毒的鱼种.方法 采集3起中毒案例中剩余的棕点石斑鱼及市场上其他深海鱼共7份,采用小鼠生物法、雪卡毒素免疫膜试剂盒测定雪卡毒素,同时提取中毒鱼肉组织中的mtDNA,采用PCR技术扩增细胞色素6(Cry b)部分序列片段并直接测序,将结果与CenBank数据库比对.结果 引发中毒的鱼肉中雪卡毒素检测呈阳性,小鼠生物实验毒性为0.11小鼠单位(MU)/g,提取的mtDNA扩增出475 bp大小的Cty b基因片段,与棕点石斑鱼(登录号 AY950695)的Cry b基因相似性达99%.其余6份样品均未检出雪卡毒素.结论 这3起中毒事件均是由于食用了含有雪卡毒素的棕点石斑鱼而引发的食物中毒.

Abstract：

Objective To find out the reason of three eiguatem fish poisoning cases in Xiaman in 2005 and identify the fish species.Methods The grouper implicated in food poisoning and seven other coral reef fishes collected from market were tested by mice bioassay and ciguatoxin-test kit.The mtDNA was extracted from toxic grouper meat,and Cty b gene segment was amplified and the PCR products were sequenced.The sequences were compared with those in the GenBank.Results The result turned out to be positive by the ciguatoxin-test kit,while the toxicity of the toxic grouper implicated in food poisoning was 0.11 mouse unit(MU)/g by mice bioassay.A 475 bp segments of Cty b gene was amplified by PCR and the sequence was 99% homologous with Epinephelus fuscoguttatus(GenBank:AY950695).No ciguatoxin in six grouper species collected from market was detected.Conclusion All three food poisoning cases were caused by consumption of ciguatoxin-carrying groupers.     

艾滋病患者马尔尼菲青霉菌优势株酵母相全长cDNA文库的构建和初步分析

Objective To construct a full length cDNA library of the dominant strain of Penicillium marneffei (PM) in yeast phase isolated from AIDS patients in Guangdong province and screen UniGenes as well as full-length genes, so as to establish the foundation for the study of PM's functional genes and pathogenic mechanisms. Methods CloneMiner cDNA construction kit was utilized to extract mRNA of the dominant PM strain isolated from AIDS patients in Guangdong province. The mRNA was reversed into cDNA, then cloned into a pDONR222 vector by BP recombination to obtain an Uncut cDNA library, which was homogenized later to construct a normalized cDNA library with the principal of saturation hybridization for DNA genome. 2000 clones were chosen randomly to make a bi-directional sequencing and analyzed with bioinformatics for screening UniGenes and full-length genes. Results The total clone number of the Uncut cDNA library was 1.16 × 107 cfu/mL, with a recombination rate of 95% and an average insertion element being over 1 kb. The total clone number of the normalized cDNA library was 1.18 × 106 cfu/mL, with a recombination rate of 95% and an average insertion element being over 1 kb as well. 1945 genes which DNA length were longer than 1 kb were obtained by sequencing and merged into 1360 UniG enes, of which 632 genes were full-length ones. Conclusions The full-length cDNA library of the dominant strain of PM from AIDS patients in Guangdong province possesses good quality.Meanwhile, the technical routine presents high efficiency in obtaining full-length genes and establishing a gene expression spectrum, which can contentedly meet the needs of future experiments.     

血液灌流结合连续性静脉-静脉血液滤过对急性百草枯中毒疗效的研究

Objective To explore the therapic effects of hemoperfusion (HP) with continuous venovenous hemofiltration (CVVH) on the patients with acute paraquat poisoning. Methods Nighty-one patients with acute paraquat poisoning were randomly divided into HP group (49 cases) and HP-CVVH group(42 cases). The mortality, survival duration and the death causes between the two groups were compared and analyzed. Results There were no significant differences in mortality (59.2% versus 61.9%) between the two groups. The mean time between poisoning and death in HP-CVVH group was (4.9±3.1) days, which was significantly longer than that (3.5 ±2.0) days in HP group (P＜0.05).The death proportion on 4th day after poisoning in HP group was 62.1%(18/29), which was significantly higher than that (30.8%, 8/26) in HPCVVH group (P＜0.05). The hypoxia appeared in 4.3±2.5 days after poisoning in HP-CVVH group, which was significantly longer than that (3.2±1.9) days in HP group (P＜0.05). The mortality due to respiratory failure in HP group was 20.4%(10/49),which was significantly lower than that (40.5%, 17/42) in HP-CVVH group (P＜0.05). The incidence of acute renal failure in HP group was 63.3%(31/49), which was significantly higher than that (40.5%,17/42) in HP-CVYH group (P＜0.05). Conclusion The combined therapy of HP and CVVH can prevent the patients with acute paraquat poisoning from early death and prolong the survival duration, but can not reduce mortality for the patients with acute paraquat poisoning.