冷却猪肉中单增李斯特菌的定量暴露评估  

Quantitative Exposure Assessment of Listeria monocytogenes in Chilled Pork

作　　者：王凯[1] 叶可萍[1] 白红武[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室食品安全与营养协同创新中心,江苏南京210095

出　　处：《食品科学》2016年第11期79-83,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31401558);中央高校基本科研业务费专项资金项目(KJQN201548);国家现代农业(生猪)产业技术体系建设专项(CARS-36-11);"十二五"农村领域国家科技计划项目(2013BAD19B09)

摘　　要：目的:建立冷却猪肉中单增李斯特菌的暴露评估模型。方法:通过前期对某市冷却猪肉中单增李斯特菌污染情况的调查获取初始污染水平数据,结合建立的生长模型,利用@Risk 5.5软件,定量模拟从销售到家庭贮藏阶段冷却猪肉中单增李斯特菌的暴露情况。结果:大约有1.2%的冷却猪肉中单增李斯特菌超过了风险阈值4(lg(CFU/g)),但是由于其最大值达到了6.29(lg(CFU/g)),不能忽视其潜在的风险。敏感性分析结果显示:单增李斯特菌的初始污染水平与最终暴露量的相关性最高,相关系数为0.90,其次是家庭贮藏时间和家庭贮藏温度,相关系数分别为0.34和0.21。结论:本研究可为相关部门及消费者采取相应的风险管理措施提供参考。Objective: To establish an exposure assessment model of Listeria monocytogenes in chilled pork. Methods: In the present study, we obtained the data of L. monocytogenes initial contamination level in chilled pork from our previous survey. The mathematical models established in our previous work were employed to fit the growth kinetics of L. monocytogenesin chilled pork. The @Risk software was applied to simulate L. monocytogenes level in chilled pork from retail to home. Results: One point two percent of chilled pork contained more than 4(lg(CFU/g)) L. monocytogenes(risk threshold), and the maximum value reached 6.29(lg(CFU/g)), implying that the potential risk should not be ignored. Sensitivity analysis indicated that initial contamination level was the main risk control factor with correlation coefficient of 0.90, followed by home storage time and storage temperature with correlation coefficient of 0.34 and 0.21, respectively. Conclusion: This study could provide references for consumers and stakeholders to take measures for risk management.

关 键 词：冷却猪肉 单增李斯特菌 暴露评估 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]