金华火腿中单增李斯特菌的风险评估  

Risk Assessment of Listeria monocytogenes in Jinhua Ham

作　　者：李银辉 张红敏 孟媛媛 薛甜 王晔茹 白莉 李豪 谢家莹 刘海泉[1,3,4] 谢庆超 赵勇[1,3,5] LI Yinhui;ZHANG Hongmin;MENG Yuanyuan;XUE Tian;WANG Yeru;BAI Li;LI Hao;XIE Jiaying;LIU Haiquan;XIE Qingchao;ZHAO Yong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Product on Storage and Preservation(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Laboratory of Food Quality and Safety Testing,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]国家食品安全风险评估中心,北京100022 [3]农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306 [4]上海水产品加工及贮藏工程技术研究中心,上海201306 [5]上海海洋大学食品质量安全检测实验室,上海201306

出　　处：《食品工业科技》2023年第16期270-279,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金(31972188);上海市科技兴农项目(沪农科创字(2021)第3-2号)。

摘　　要：本研究以现代加工工艺条件下生产制作的金华火腿为研究对象,评估了因单增李斯特菌而引起食物中毒的风险。通过调查生猪肉中单增李斯特菌的初始污染率及污染水平,金华火腿生产及销售过程中影响单增李斯特菌生长的参数,如pH、水分活度、温度以及乳酸菌含量等,再结合单增李斯特菌生长模型,模拟其暴露水平,并评估了不同人群因食用即食金华火腿切片而患李斯特菌病的风险。结果显示:金华火腿零售时污染水平为-9.47~7.05 lg CFU/g(90%的置信区间);健康成年人食用即食金华火腿切片的平均患病概率小于10^(-15),易感人群的平均患病概率小于10^(-13)。食用即食金华火腿切片而患李斯特菌病的风险较低,金华火腿的现代加工工艺对于单增李斯特菌的控制水平可以与国际接轨。本研究首次定量模拟了金华火腿从生猪肉到腌制发酵至最终产品的全过程中单增李斯特菌的暴露情况,为发酵火腿中食源性致病菌的风险评估提供了参考模型。The aim of this study was to assess the risk of food poisoning caused by Listeria monocytogenes in Jinhua ham processed using modern processing techniques.The parameters affecting the growth of Listeria monocytogenes during the production and sale of Jinhua ham,such as pH,water activity,temperature,lactic acid bacteria quantity,were investigated.The initial contamination rate of Listeria monocytogenes in raw pork was also evaluated.Listeria monocytogenes growth model and deactivation model were used to evaluate the exposure levels to Listeria monocytogenes in Jinhua ham.The risk of listeriosis after consumption of ready-to-eat Jinhua ham slices in different populations was explored.The results showed that the contamination level of Jinhua ham in the market was−9.47~7.05 lg CFU/g(90%confidence interval).The probability of listeriosis from ready-to-eat Jinhua ham slices consumption per portion consumed in healthy adults and at-risk populations were estimated with average values of<10−15 and<10−13,respectively.These findings indicated that risk of listeriosis after consumption of ready-to-eat Jinhua ham was low.The results showed that processing of Jinhua ham using modern techniques could reduce the risk of contamination to a level within international standards.The study was the first to simulate quantitative analysis the microbiological risk assessment of Listeria monocytogenes during the whole processing of Jinhua ham from raw pork through curing and fermentation to the final product.The study would provide a reference model for risk assessment of foodborne pathogens in fermented ham.

关 键 词：单增李斯特菌 金华火腿 风险评估 生长模型 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]