摘要
开展某市即食食品中单增李斯特菌的半定量风险评估,参照微生物风险评估程序,对单增李斯特菌开展了危害识别、危害特征描述、暴露评估和风险特征描述。通过剂量反应关系推测易感人群和非易感人群由于摄入即食食品导致单增李斯特菌病的每年发病概率分别为3.71×10-7和3.39×10-9。基于2008-2011年监测各类生食蔬菜、生食水产品、菜肴（沙拉）等即食食品942组数据,构建了即食食品中单增李斯特菌的风险矩阵,由风险可能性和风险损失度计算得到易感人群通过摄入即食食品感染单增李斯特菌的风险等级属于五级风险等级中较小的一级,表明当地居民通过摄入即食食品感染单增李斯特菌病的风险较小。本文可为构建完整单增李斯特菌风险评估体系提供理论参考。
An semi-quantitative risk assessment of Listeria monocytogenes was conducted for Ready-To-Eat （RTE） food in one city of China. Four steps,hazard identification,hazard characterization,exposure assessment and risk characterization,were applied for L. monocytogenes in RTE food. The result of dose-response relationship indicated that the probability of becoming ill each year from ingesting L. monocytogenes in RTE food was 3.71 ×10-7 and 3.39×10-9, respectively for susceptible populations and normal populations. Moreover, the 2-dimensional risk matrix based on risk probability and risk loss was established for L. monocytogenes in RTE food,according to 942 data of RTE food which included fresh fruits and vegetables,aquatic products, salad,et al. It showed that risk level of L. monocytogenes in RTE food reached the lowest one of five levels. Local people might get listeriosis with lower risk from eating RTE food. The results could be referenced for complete estabishment of L. monocytogenes risk assessment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期321-323,366,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(308008640)
关键词
即食食品
单增李斯特菌
半定量风险评估
RTE food
Listeria monocytogenes
semi-quantitative risk assessment
作者简介
董庆利（1979-），男，副教授，博士，研究方向：畜产品安全与质量控制。
