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.     

常见餐饮食品原料中沙门菌的定量风险评估

目的 为了控制餐饮食品食源性疾病的发生,对餐饮食品原料中沙门菌进行了定量风险评估.方法 采用国家食源性疾病监测网2004年获得的常见9类共10 896份食品中沙门菌污染数据,参考国际食品法典委员和美国农业部建立的即食肉制品中沙门菌致病的剂量-反应关系模型,根据我国居民营养调查数据获得的被评估食品的每日摄入量,对食品污染沙门菌后,人群发生疾病的致病概率进行了评估和预测.结果 评估结果表明,夏秋季节熟肉制品导致沙门菌中毒的致病概率约为0.20,远远高于生肉制品;尽管禽肉的污染水平高于畜肉,但是由于消费量和阳性率的影响,其致病概率为9.11×10-6,低于畜肉(3.14×10-5),均非常低.结论 沙门菌污染食品导致的食源性疾病的发生概率最终取决于食品的膳食消费量和入口前致病菌的繁殖水平,发病率与季节、经济发展水平有明显的相关关系.     

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.     

加强食品安全工作是关系人民群众健康的一件大事

食品安全是一个重大的公共卫生问题，直接关系到人民群众的身体健康和社会稳定。自上世纪90年代末以来，国际上相继发生了一系列大型食品污染事件，如欧洲的二嗯英污染畜禽饲料事件、比利时可口可乐污染事件、法国的李斯特茵污染熟肉罐头事件和日本生拌色拉蔬菜的O157：H7大肠杆菌污染事件等。随着经济的发展，人民群众对营养与食品安全愈加关注。     

ARIMA模型在我国食物中毒事件预测中的应用

利用我国食物中毒报告信息,对食源性疾病中食物中毒事件报告与发生变化趋势进行预测预警,为保障食品安全,预防中毒事件发生提供依据。通过对2008-2011年全国食物中毒报告资料的动态分析,构建时间序列ARIMA模型,并对2012年6月到2013年食物中毒发生情况进行预测。拟合我国食物中毒事件报告起数ARIMA(1,1,0)(1,1,0)12模型,预测近半年内食物中毒报告起数,与实际情况趋势一致,实际发生与预测结果基本相同,全部预测值均在95%预测区间内。由预测结果可见,今年我国食物中毒报告仍将以第三季度内发生起数居高,略高于2011年;2013年食物中毒事件发生情况高峰稍高于今年,但不会出现大幅度的改变,季节周期与前几年的基本相近。我国食物中毒事件趋势预测以ARIMA模型预测效果最好,符合我国食物中毒事件发生及变化规律,预测结果可为我国食品安全预测预警提供依据。     

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.     

2003年中国食源性疾病暴发的监测资料分析

目的持续监测国家食源性疾病监测网覆盖地区人群食源性疾病发生状况。方法对2003年监测地区13个省上报食源性疾病资料进行回顾性分析。结果2003年共上报802起食源性疾病事件,涉及患者人数达17462人。微生物引起的食源性疾病事件和涉及人数最多,分别占总体的46·4%和60·4%,其中副溶血性弧菌(40·1%)是主要致病菌。化学物引起的食源性疾病事件和涉及人数分别占总体的24·1%和13·9%。结论应不断完善中国食源性疾病监测网络建设,作为监测食源性疾病的重要平台。     

食源性疾病控制与餐饮食品安全管理

无论在发达国家还是在发展中国家，食源性疾病都是非常普遍的公共卫生问题。食源性致病菌、寄生虫、化学性污染因素是食源性疾病发生的主要原因。餐饮食品是导致各类食物中毒和食源性疾病发生的主要原因，由交叉污染、误食误用、加工不当、原料变质、存储不当导致的食品污染是影响餐饮食品安全的主要因素。加强对原料污染的监测与控制、重视对从业人员的教育和培训、在餐饮业引人HACCP管理体系等手段可以有效地控制食源性疾病的发生。在危险性评估的基础上，采用量化分级管理的方式对餐饮经营单位开展管理具有一定效果，在餐饮业和即食食品中进行微生物的定性和定量危险性评估也是亟待开展的工作。