食品中单核细胞增生李斯特氏菌的风险评估  

Risk Assessment of Listeria monocytogenes in Foods

作　　者：田静[1] 刘秀梅[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021

出　　处：《中国食品卫生杂志》2009年第5期468-472,共5页Chinese Journal of Food Hygiene

基　　金：重要食品安全标准的研究与制定(2006BAK02A20)

摘　　要：微生物风险评估主要评估食品中的微生物性病原可能对人群引起的潜在危害,以指导风险管理者制定相应的管理措施。单核细胞增生李斯特氏菌是一种重要的食源性致病菌,由于该菌引发的疾病致死率较高,且其暴发常出现于工业加工食品中而引起了世界范围内的广泛关注。JEMRA及美国FDA/FSIS分别对即食食品中单核细胞增生李斯特氏菌进行了定量评估并发布了完整的评估报告。各国也有对本国特定食品中单核细胞增生李斯特氏菌进行评估的文献报道。但在数据不足的情况下,也可通过定性/半定量的风险分级工具对不同来源的风险进行分级,并确定优先性。由于各国人群消费模式、消费量的不同,以及食品制作和处理方法上的差异会对暴露评估的结果产生影响,从而影响每份食品风险的大小,因此,各国有必要根据本国的情况对特定食品中的单核细胞增生李斯特氏菌进行相应的评估。A microbiological risk assessment is to assess the potential hazard caused by pathogens in food which may affect people s health,in order to guide risk managers to establish related measures. L. monocytogenes is an important foodborn pathogen concerned by the people all over the world,because of the high fatality of the patients suffered from the infection of L. monocytogenes. Its outbreak always involve with industrial processed foods. JEMRA and FDA/FSIS have conducted quantitative risk assessment of L. monocytogenes on ready-to-eat foods and an integrated report has been published. Many literatures on the risk assessment of L. monocytogenes in specific food have been reported by different countries. Risks from different sources could also be ranked and the priorities be confirmed by qualitative/semi-quantitative risk ranking tools while adequate data were lacking. Because the mode of consumption, consumption level, manufacturing and handling practices for food are different in various countries, it may affect the outcome of exposure assessment and the risk per serving of a food. It is necessary to conduct corresponding risk assessment for L. monocytogenes in specified foods based on their own national situation.

关 键 词：利斯特菌 单核细胞增生 风险评估 食品 食源性致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学] TS207.4[医药卫生—公共卫生与预防医学]