本文選題：沙門菌　切入點：交叉污染　出處：《中國食品衛(wèi)生雜志》2016年03期 　論文類型：期刊論文

【摘要】：目的探索適用于我國食品微生物風險評估的雞肉沙門菌廚房內(nèi)交叉污染模型。方法開展我國部分居民廚房內(nèi)雞肉烹調(diào)加工行為調(diào)查,構(gòu)建廚房內(nèi)交叉污染的矩陣模型和簡化模型。結(jié)果我國居民報告的案板生熟分開率為31.2%(78/250);矩陣模型中影響交叉污染發(fā)生的因素(Spearman相關(guān)系數(shù))為加工涼菜先于加工雞肉(0.925)、加工前雞肉中沙門菌污染量(0.135)、更換案板(0.106)、洗手方式(-0.088)和洗案板方式(-0.064);矩陣模型與簡化模型推算的涼菜中沙門菌的污染量和發(fā)病風險相近,影響交叉污染的關(guān)鍵因素相同;矩陣模型和簡化模型推算的交叉污染后沙門菌的平均轉(zhuǎn)移率分別是0.35%(95%CI:0.32~0.38)和0.18%(95%CI:0.16~0.20)。結(jié)論本研究構(gòu)建的模型適用于我國廚房內(nèi)雞肉沙門菌交叉污染研究。
[Abstract]:Objective to explore a cross-contamination model of salmonella chicken kitchen suitable for food microbial risk assessment in China. The matrix model and simplified model of cross contamination in kitchen were constructed. Results the rate of maturation separation of desk board reported by Chinese residents was 31.2% 78 / 2500.The factors influencing cross contamination in matrix model were Spearman correlation coefficient (Spearman correlation coefficient). Before processing, the amount of salmonella contamination in chicken meat was 0.135%, the amount of salmonella contamination in chicken was 0.135%, the change of table board was 0.106, the method of washing hands was 0.1088) and the method of washing desk board was 0.064%. The amount of salmonella contamination and the risk of occurrence of salmonella in cold dish were similar to those calculated by matrix model and simplified model. The key factors affecting cross contamination are the same; the average transfer rate of salmonella after cross contamination calculated by matrix model and simplified model is 0.3595 CI: 0.32: 0.38) and 0.1895% CI: 0.160.200.Conclusion the model established in this study is suitable for the cross-contamination study of Salmonella chickenii in Chinese kitchen.
【作者單位】： 國家食品安全風險評估中心衛(wèi)生部食品安全風險評估重點實驗室;
【基金】：國家高技術(shù)研究發(fā)展計劃(2012AA101603)
【分類號】：R155

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