肉制品加工过程中食源性致病菌交叉污染及风险评估的研究进展  

Progress in Foodborne Pathogen Cross-Contamination and Risk Assessment during Meat Processing

作　　者：江荣花 汪雯 蔡铮[2,3] 林玉海 董庆利[1] JIANG Ronghua;WANG Wen;CAI Zheng;LIN Yuhai;DONG Qingli(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Laboratory of Quality and Safety Risk Assessment on Agro-Products(Hangzhou),Ministry of Agriculture,Hangzhou 310021,China;Institute of Agricultural Products Quality Standard,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Hormel China Idea and Innovation Center,Shanghai 200436,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]农业部农产品质量安全风险评估实验室(杭州),浙江杭州310021 [3]浙江省农业科学院农产品质量标准研究所,浙江杭州310021 [4]荷美尔中国研发创新中心,上海200436

出　　处：《食品科学》2018年第7期305-311,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2015BAK36B04);国家自然科学基金面上项目(31271896);农业部农产品质量安全风险评估实验室(杭州)开放基金课题(2015FXPG01);上海市科委2015年长三角科技联合攻关领域项目(15395810900)

摘　　要：肉制品加工过程中食源性致病菌容易在食物接触表面和机器设备表面发生交叉污染,导致成品存在食用风险。国内外已有研究者采用风险评估手段评估肉制品的食用风险。本文针对2000年至今已有的肉制品加工过程中食源性致病菌交叉污染及其模型应用研究进行了综述,介绍了肉制品加工过程中食源性致病菌的交叉污染现状和因交叉污染导致的食源性疾病现状,简述了部分加工过程的交叉污染模型及其在风险评估领域的应用,同时对目前香肠类和火腿类两类肉制品现有的风险评估研究进行概括,最后对将来开展肉制品加工过程中交叉污染研究和定量风险评估提出建议和思考。建议加强肉制品加工过程中交叉污染建模研究,增强风险评估与风险管理的互动交流,完善肉制品加工过程的风险监测,进而开展更多系统性的肉制品加工过程定量风险评估研究。Foodborne pathogen cross-contamination between food-contact surfaces and processing equipment surface readily occurs during meat processing,causing health risks upon consumption of the final products.Nowadays,the risks associated with the consumption of meat products have been assessed worldwide.This paper reviews studies published between 2000 and today on foodborne pathogen cross-contamination during meat processing and the models used to study this issue.The current status of foodborne pathogen cross-contamination during meat processing and the foodborne illnesses caused by pathogen cross-contamination are presented and some models available to describe foodborne pathogen cross-contamination during meat processing and their application in microbial risk assessment are briefly outlined.We also summarize current studies on the risk assessment of sausage and ham products.Finally,some suggestions and thoughts are put forward for further studies on foodborne pathogen cross-contamination during meat processing and quantitative microbial risk assessment.Our suggestions include:make more efforts to model foodborne pathogen cross-contamination during meat processing,reinforce the interaction between risk assessment and management,establish a perfect risk monitoring system and carry out further systematic studies on quantitative microbial risk assessment.

关 键 词：肉制品 食源性致病菌 交叉污染 风险评估 

分 类 号：TS201.3[轻工技术与工程—食品科学]