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.     

四川省安县震后卫生状况及需求调查评估

目的 了解汶川地震后安县的卫生状况及需求,为下一步高效、有序地开展卫生防病工作提供科学依据.方法 对69个100人以上的集中安置点全部调查,用按容量比例概率抽样方法从44万散居人口中抽取687户共2200人进行调杳.调查内容包括饮用水、食品卫生、环境卫生、计划免疫以及医疗卫生服务、疾病监测等.运用SPSS 16.0分析数据,对结果进行统计描述.结果 集中安置点中90.9%(60/66)居住方式为帐篷,活动板房仪占7.6%(5/66),分散户中93.3%(621/666)居住在帐篷中,其中71.9%(446/621)属于自建帐篷;集中安置点和分散户的饮用水消毒的比率分别达97.1%(66/68)和94.6%(650/687);分散户中12.8%食品供应来源中曾有霉变或过期;50%(34/68)集中安置点养有动物;43.6%(17/39)医疗点末开展疫苗接种医疗服务;66.7%(10/15)的安置点缺乏充足的消毒设施;症状和(或)传染病的登记率为50.0%(33/66)、上报率为56.1%(37/66).结论 安县仍存在一定的传染病(肠道和媒介生物传播疾病为主)传播风险,应采取有针对性的防控措施,定期开展卫生状况调查和需求评估工作,为不同阶段的工作提供方向.     

探索中国公共卫生与人民健康的营养改善之路——记中国工程院院士陈君石

陈君石院士1935年出生,自1956年毕业于北京医学院公共卫生学系后一直在中国预防医学科学院(现为中国疾病预防控制中心)营养与食品卫生研究所(现为营养与食品安全所)从事营养与食品卫生方面的科研工作至今.     

风险分析原则在全球食品安全管理中的应用

无论是发展中国家还是发达国家,确保食品安全、保障公众健康都非常具有挑战性.发展中国家食源性疾病的发生率依然很高,食品供应链中各类污染因素的控制十分困难.发达国家尽管已经建立了初步完善的食品安全管理体系,但面临新的污染因素的不断出现,消费者对食品安全的敏感程度也越来越高,很小的事件如果处理不当也容易变成影响社会安定的大问题.     

肩负责任享受科研——记著名食品安全专家刘秀梅研究员

刘秀梅研究员1976年毕业于上海第一医学院.在校攻读医学期间,对外科学产生了浓厚的兴趣,在实习期间就曾在老师的指导下主刀胃大部切除术和胆道探查手术.然而,在她毕业时却被分配到中国医学科学院卫生研究所的微生物实验室.     

应用风险分析原则正确处理重大食品安全突发事件

三鹿牌婴幼儿配方奶粉污染三聚氰胺事件(下简称三鹿事件)的发生给我国食品安全的方方面面产生了极大的影响,对整个乳品行业造成了巨大的冲击,同时反映了我国食品安全在监管体制、企业诚信、道德素质等方面存在许多问题.三鹿事件与我国曾经发生的苏丹红污染事件在事情的本质上是相同的,均为在食品原料中非法添加非食品用化学物质,但后果则显然不同.三鹿事件造成了数以万计婴幼儿肾结石的严重后果,且波及范围很大.如何正确处理和应对是对政府决策和管理能力的一个考验.     

中国食品卫生监督管理的现状与面临的挑战

针对当前卫生监督体制改革的发展现状 ,作者从加强食品卫生监督工作的角度出发 ,就我国食品卫生监督管理工作的内容和特点及存在问题进行了分析。对食品工业新技术应用给食品安全带来的影响、市场经济发展给食品监督管理带来的新问题、传统污染物及其危害的新认识等一系列问题提出了相应对策。结合实际工作 ,提出加强食品卫生国家监督抽检、扩大HACCP管理系统的推广应用、重视食品重大突发性事件的调查处理等应对措施     

广东、吉林、四川、湖北四省居民食品安全知识、态度和行为调查

目的　了解广东、吉林、四川和湖北 4省 4县居民在食品安全教育前食品安全知识、态度、行为 (KAP)等方面的现状。方法　用自制的居民KAP调查问卷在食品安全教育前对广东、吉林、四川和湖北 4个项目省随机抽取4个县的 2 0 0 4名居民进行问卷调查。其中 ,有 60 0名男性 ,1 40 4名女性 ;61 6%的人年龄在 1 8～ 3 5岁 ;被调查者中 68 0 %的人具有初中及初中以下文化程度。结果　食品安全方面知识得分及格及及格以上人数仅占被调查者的3 5 5 % ,态度得分及格率为 3 2 8% ,行为得分及格率为 42 80 % ;60岁及以上年龄组的调查对象的知识得分及格率为 1 8 1 % ,明显低于其他年龄组的人。 1 9～ 3 5岁和 3 6～ 5 9岁年龄组的态度得分及格率明显低于其他年龄组。调查对象的受教育水平越高 ,食品安全KAP的得分越高。结论　广东、吉林、四川和湖北 4个项目省随机抽取 4个县的被调查者食品安全KAP状况不容乐观。     

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.     

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.