食品中蜡样芽孢杆菌污染的预测模型及风险评估进展  

Reseach progress in prediction models and risk assessment of Bacillus cereus contamination in food

作　　者：王欣茹 黄琼[1,2] WANG Xinru;HUANG Qiong(School of Public Health,Southern Medical University,Guangdong Guangzhou 510515,China;Guangdong Provincial Center for Disease Control and Provention,Guangdong Guangzhou 511430,China)

机构地区：[1]南方医科大学公共卫生学院,广东广州510515 [2]广东省疾病预防控制中心,广东广州511430

出　　处：《中国食品卫生杂志》2022年第6期1366-1374,共9页Chinese Journal of Food Hygiene

基　　金：广东省重点领域研发计划项目(2019B111103001)。

摘　　要：蜡样芽孢杆菌(Bacillus cereus)是一种食品中常见的食源性条件致病菌,其引发的食源性疾病不仅对食用者健康造成严重损伤,也对社会经济造成严重损失。本文综述了近年来国内外对食品中Bacillus cereus污染预测模型的研究及其在风险评估中的应用进展。将影响因素、食品基质、生产链环节、初级模型和次级模型常用拟合模型等进行总结,发现当前预测模型研究最多的是温度、食品成分、水分活度、pH值等因素对Bacillus cereus增殖影响,而温度是主要影响因素;食品主要集中于动物性食品和大米及其制品。Gompertz模型、Logistic模型、Baranyi模型、Weibull等模型常用于拟合生长或失活曲线,建立初级模型;二次多项式模型和平方根模型常用来拟合生长速率或延滞期的变化,建立次级模型;在此基础上,用软件系统建立三级模型。当前的风险评估研究仅涉及到生产环节或从销售到消费环节,尚未见到某类食品从原料环节到消费环节Bacillus cereus预测模型研究的报道。本文展望了食品中Bacillus cereus污染的风险评估研究,以期为今后的研究提供参考。Bacillus cereus(B.cereus) is a common foodborne opportunistic pathogen,which causes foodborne diseases to seriously affect consumers’ health and social economy.This paper reviews the research progress on prediction models and its application in risk assessment of B.cereus contamination in food at home and abroad,and summarizes the factors,food categories,production chain,primary and secondary model fitting methods.It is found that the temperature,food ingredients,water activity,pH and so on affect the proliferation of B.cereus,and temperature is the main factor.Animal food and rice and its products were the main food categories.Gompertz model,Logistic model,Baranyi model,Weibull models etc are often used to fit growth or inactivation curves to establish primary models.Quadratic polynomial model and square root model are commonly used to fit the change of growth rate or lag time to establish the secondary model.On this basis,a three-stage model is established by software system.The current risk assessment studies only involve the production or from sales to consumption,and there is no report on the B.cereus prediction model of certain food from raw materialto consumption.The prospect of quantitative risk assessment modeling of B.cereus contamination in food is put forward to provide reference for future research.

关 键 词：蜡样芽孢杆菌 风险评估 食源性疾病 模型 

分 类 号：R155[医药卫生—营养与食品卫生学]