肉鸡中沙门菌定量风险评估研究  

Risk assessment of Salmonella in broiler chicken

作　　者：遇晓杰[1] 闫军[1] 朱江辉 王开利[1] 薛成玉[1] 郑晓华[1] 毕宇涵[1] 谢平会[1] 

机构地区：[1]黑龙江省疾病预防控制中心,哈尔滨150030 [2]国家食品安全风险评估中心

出　　处：《卫生研究》2016年第6期998-1002,共5页Journal of Hygiene Research

基　　金：黑龙江省卫生厅科技计划项目(No.2012-433)

摘　　要：目的评估从零售到餐桌肉鸡中沙门菌引起的食源性疾病风险,并根据风险评估结果寻找有效的预防措施。方法利用黑龙江省肉鸡中沙门菌的监测数据及相关数据资料,结合剂量-反应模型和Combase数据库,应用@RISK软件对厨房内交叉污染造成鸡源性沙门菌食物中毒的风险进行评估。结果根据本次生鸡肉的定量风险评估结果,提示由于中国居民发生厨房内交叉污染,导致鸡源性沙门菌食源性疾病的风险较高。情景分析显示,生鸡肉在零售阶段采用冷冻或者冷藏保存,可以将中国居民发生鸡源性沙门菌疾病的平均风险降至1/5。结论零售阶段生鸡肉采用冷链管理,可以有效地降低我国居民罹患鸡源性沙门菌食源性疾病的风险。Objective To assess the risk of foodborne disease caused by Salmonella in broiler chickens from retail to table,and to find effective preventive measures according to the risk assessment results.Methods Using dose-response model and Combase database, to evaluate the chicken-Salmonella poisoning risk through the crosscontamination in the kitchen with @ RISK by combining monitoring data of broiler chickens in Heilongjiang Province and related data.Results According to the results of the quantitative risk assessment,there was a high risk of chicken-Salmonella poisoning because of cross-contamination in the kitchen.Scenario analysis suggested that,if the raw chicken was frozen or refrigerated storage in retail,the average risk of chicken-Salmonella poisoning can be reduced 1/5.Conclusion The risk of Chinese residents suffering from chicken-Salmonella poisoning will be reduced effectively by using cold chain management of raw chicken in retail.

关 键 词：肉鸡 沙门菌 模型 风险评估 

分 类 号：R155.55[医药卫生—营养与食品卫生学]