盐水鸭主要致病菌的半定量风险评估  

Semiquantitative risk assessment of main pathogenic bacterium in water boiled salted duck

作　　者：李小成[1] 王燕梅[2] 赵亮亮[2] 江晓[1] 叶艳华[1] 李媛媛 周涵 郭宝福[1] LI Xiaocheng;WANG Yanmei;ZHAO Liangliang;JIANG Xiao;YE Yanhua;LI Yuanyuan;ZHOU Han;GUO Baofu(Nanjing Center for Disease Control and Prevention,Nanjing,Jiangsu 210003,China;不详)

机构地区：[1]南京市疾病预防控制中心,江苏南京210003 [2]江苏省疾病预防控制中心

出　　处：《医学动物防制》2024年第12期1214-1218,共5页Journal of Medical Pest Control

基　　金：江苏省卫生计生委预防医学科研课题(Y2018004);江苏省疾病预防控制中心科教强业工程(JKRC2016010)。

摘　　要：目的 了解南京地区盐水鸭生产链中致病菌的污染状况,评估消费者食用盐水鸭感染致病菌的风险,为加强食品安全监管提供依据。方法 2016—2019年采集南京地区生产加工环节和市售环节的盐水鸭样品340份,采用食品微生物学检验系列标准进行金黄色葡萄球菌、沙门菌、单核细胞增生李斯特菌检测;按照微生物风险评估步骤,应用Risk Ranger软件对盐水鸭样品中致病菌进行半定量风险评估和排序。结果 340份盐水鸭样品中,生产加工环节和市售环节均有致病菌检出;盐水鸭样品中金黄色葡萄球菌、沙门菌和单核细胞增生李斯特菌风险等级依次为中度、高度和中度;风险评分最高的为沙门菌50分,其次为单核细胞增生李斯特菌44分;因食用盐水鸭导致感染沙门菌和单核细胞增生李斯特菌的患者,预计每人每日发病概率分别为1.47×10^(-7)和1.47×10^(-8),每年患病例数分别为430例和43例。结论 南京地区食用盐水鸭沙门菌和单核细胞增生李斯特菌感染风险分别为高度、中度,相关部门应采取相应措施降低食用风险。Objective To understand the contamination status in the water boiled salted duck production chain in Nanjing Region,and assessing the risk of pathogenic bacterium infections in consumers eating water boiled salted ducks,providing a basis for enhancing food safety supervision and management.Methods From 2016 to 2019,340 water boiled salted duck samples were collected from both production and retail stages in Nanjing Region.The detection of Staphylococcus aureus,Salmonella,and Listeria monocytogenes was conducted in accordance with the food microbiological test series standards.A semiquantitative risk assessment and ranking of pathogenic bacterium in water boiled salted duck were performed with Risk Ranger software following the steps outlined in microbial risk assessment.Results Pathogenic bacterium were detected in both production and processing and market sale stages among the 340 water boiled salted duck samples.The risk levels of Staphylococcus aureus,Salmonella,and Listeria monocytogenes in water boiled salted duck samples were classified as moderate,high,and moderate,respectively.Salmonella had the highest risk score of 50,followed by Listeria monocytogenes with a score of 44.The estimated daily incidence rates for infections from consuming water boiled salted duck were 1.47×10^(-7) for Salmonella and 1.47×10^(-8) for Listeria monocytogenes,corresponding to 430 and 43 cases per year,respectively.Conclusion In Nanjing,the consumption of water boiled salted duck poses a high risk of Salmonella infection and a moderate risk of Listeria monocytogenes infection.Relevant authorities should implement measure to mitigate these risks.

关 键 词：盐水鸭 半定量风险评估 食源性致病菌 沙门菌 单核细胞增生李斯特菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]