發(fā)布時(shí)間：2018-04-26 07:48

  本文選題：即食涼拌菜 + 單增李斯特菌��； 參考：《上海理工大學(xué)》2012年碩士論文

【摘要】：即食涼拌菜一般不會(huì)經(jīng)過(guò)高溫處理，而單增李斯特菌生長(zhǎng)的溫度范圍較寬，尤其在低溫時(shí)也能生長(zhǎng)，所以消費(fèi)者很容易通過(guò)食用被單增李斯特菌污染的即食涼拌菜而中毒，因此對(duì)即食涼拌菜中單增李斯特菌的危害進(jìn)行評(píng)估并制定相應(yīng)的風(fēng)險(xiǎn)管理措施就顯得極為重要。本研究通過(guò)擬合即食涼拌菜中單增李斯特菌在不同溫度下的生長(zhǎng)數(shù)據(jù)，通過(guò)數(shù)學(xué)檢驗(yàn)，選出最適的次級(jí)模型。通過(guò)對(duì)某市即食涼拌菜中單增李斯特菌的定量檢測(cè)及對(duì)該市人群的膳食調(diào)查，確定其陽(yáng)性污染率及人群的消費(fèi)數(shù)據(jù)，進(jìn)而建立數(shù)學(xué)模型進(jìn)行定量風(fēng)險(xiǎn)評(píng)估，并根據(jù)敏感性分析對(duì)風(fēng)險(xiǎn)因素進(jìn)行排序。根據(jù)單增李斯特菌的污染情況、人群消費(fèi)數(shù)據(jù)及風(fēng)險(xiǎn)評(píng)估結(jié)果，對(duì)食品安全目標(biāo)（FSO）值進(jìn)行了假設(shè)性研究，并提出了相應(yīng)的風(fēng)險(xiǎn)管理措施。同時(shí)本研究開發(fā)了快速風(fēng)險(xiǎn)評(píng)估軟件，以便使用者能夠方便快速的了解食用某種菌而患病的大概風(fēng)險(xiǎn)。具體研究結(jié)果如下： 第一，為使實(shí)驗(yàn)菌株更具代表性，從即食涼拌菜中分離得到李斯特菌株，再接種到即食涼拌菜中以獲得Combase數(shù)據(jù)庫(kù)中缺少的35℃生長(zhǎng)數(shù)據(jù)，結(jié)合Combase數(shù)據(jù)庫(kù)里生菜中單增李斯特菌在5℃、10℃、15℃、20℃、25℃的生長(zhǎng)數(shù)據(jù)構(gòu)建即食涼拌菜中單增李斯特菌的初級(jí)模型和次級(jí)模型，著重將最大比生長(zhǎng)率的觀測(cè)值與各個(gè)模型的預(yù)測(cè)值進(jìn)行比較，通過(guò)數(shù)學(xué)檢驗(yàn)和分析討論，確定用Logistic模型作為初級(jí)模型，Ratkowsky模型作為次級(jí)模型來(lái)對(duì)即食涼拌菜當(dāng)中單增李斯特菌的生長(zhǎng)狀況進(jìn)行預(yù)測(cè)。 第二，按照ISO11290-2的檢測(cè)與計(jì)算方法對(duì)某市100份樣品進(jìn)行了定量檢測(cè)，確定其初始污染水平；通過(guò)預(yù)測(cè)生長(zhǎng)模型確定食用時(shí)單增李斯特菌的攝入量。使用@Risk5.7軟件，定量評(píng)估人群因消費(fèi)即食涼拌菜而患單增李斯特菌病的風(fēng)險(xiǎn)，并進(jìn)行敏感性分析。結(jié)果表明，大約有0.80%的即食涼拌菜中單增李斯特菌量超過(guò)風(fēng)險(xiǎn)閾值（4lg cfu/g），可知市民因食用即食涼拌菜導(dǎo)致單增李斯特菌病的風(fēng)險(xiǎn)較低。敏感性分析結(jié)果表明，初始污染水平與單增李斯特菌量的相關(guān)性最高，是消費(fèi)者和食品監(jiān)管部門需要重視的主要風(fēng)險(xiǎn)控制因素。 第三，分別開發(fā)了較為方便快捷的快速風(fēng)險(xiǎn)評(píng)估軟件（sQMRA）和基于預(yù)測(cè)微生物模型的食品微生物風(fēng)險(xiǎn)評(píng)估軟件。前者使用VB程序編寫，，設(shè)置了11個(gè)基本問(wèn)題，使用者分別輸入后即可得出污染水平及患病概率等；后者以微軟Excel的加載宏模式為載體，使用VBA程序編寫，將預(yù)測(cè)微生物模型與風(fēng)險(xiǎn)評(píng)估相結(jié)合，使用者根據(jù)預(yù)測(cè)模型擬合出的生長(zhǎng)參數(shù)，輸入對(duì)應(yīng)單元格即可求得患病概率。使用者可根據(jù)實(shí)際情況選擇軟件進(jìn)行初步的風(fēng)險(xiǎn)評(píng)估，同時(shí)，本研究為后續(xù)風(fēng)險(xiǎn)評(píng)估軟件的開發(fā)提供了新思路。 第四，對(duì)目前主要國(guó)家和組織對(duì)即食食品中單增李斯特菌的風(fēng)險(xiǎn)管理現(xiàn)在進(jìn)行了總結(jié)歸納。根據(jù)即食涼拌菜中單增李斯特菌的不同污染水平和分布情況，對(duì)FSO值進(jìn)行了假設(shè)性研究。通過(guò)估算不同限量值所導(dǎo)致人群患單增李斯特菌病的概率及病例數(shù)，并綜合各方面因素考慮，建議主管部門將FSO值定為100cfu/g，同時(shí)提出風(fēng)險(xiǎn)管理建議措施。
[Abstract]:It is generally not treated by high temperature, but the temperature range of the growth of Lester bacteria is wide, especially at low temperature. So the consumer is easily poisoned by eating the instant salad with the mushroom contaminated by Lester bacteria. Therefore, the harm of Lester bacteria in the instant salad is evaluated and the corresponding is formulated. The risk management measures are very important. By fitting the data of the growth of Lester bacteria at different temperatures in the instant salad, the optimum secondary model is selected through the mathematical test. Through the quantitative detection of the single increase of Lester bacteria in the instant salad of a city and the dietary survey of the population in this City, the positive pollution is determined. A mathematical model was established for quantitative risk assessment, and the risk factors were sorted according to the sensitivity analysis. According to the pollution situation of the single Lester bacteria, the population consumption data and the risk assessment results, the food safety target (FSO) value was hypothesized and the corresponding risk management was put forward. At the same time, this study developed a rapid risk assessment software that allows users to quickly and quickly understand the risk of eating a certain bacterium. The results are as follows:
First, in order to make the experimental strain more representative, the Lester strain was isolated from the instant salad, and then inoculated to the instant vegetable to obtain the 35 degrees of growth data in the Combase database, and combined with the growth data of 5 C, 10, 15, 20, 25 centigrade in the lettuce in the Combase database. The primary and secondary models of monocytogenes were compared with the predicted values of the maximum specific growth rate and the prediction values of each model. Through the mathematical test and analysis, the Logistic model was used as the primary model and the Ratkowsky model was used as the secondary model for the growth of the single increase of Lester bacteria in the food cold food. Make a prediction.
Second, according to the detection and calculation method of ISO11290-2, 100 samples in a city were quantified to determine the initial pollution level, and the intake of single increase of Lester bacteria was determined by predicting the growth model. The @Risk5.7 software was used to quantify the risk of a single increase of Lester's disease due to the consumption of instant cold dish. The results showed that the amount of single increasing Lester bacteria in about 0.80% of the instant salad was higher than the risk threshold (4LG cfu/g). It was known that the risk of single increasing Lester's disease caused by edible cold food was lower. The sensitivity analysis showed that the correlation between the initial pollution level and the single increase of Lester bacteria was the highest, which was the consumer and the consumer. The main risk control factors that food regulators should pay attention to.
Third, the fast fast risk assessment software (sQMRA) and the food microorganism risk assessment software based on the predictive microorganism model are developed respectively. The former uses the VB program to set up 11 basic problems. The user can get the pollution level and the probability of illness after input, and the latter is loaded with the Microsoft Excel. As a carrier, the VBA program is used to combine the predicted microorganism model with the risk assessment. The user can get the disease probability according to the growth parameters fitted by the predicted model and input the corresponding cell. The user can choose the software for the initial risk assessment according to the actual situation. At the same time, this study is the follow-up risk assessment software. The development provides a new way of thinking.
Fourth, the risk management of the single increase of Lester bacteria in instant food by the main countries and organizations is now summarized. According to the different level and distribution of the different contamination level and distribution of the single increase of Lester bacteria in the instant salad, the FSO value is hypothesized. By estimating the value of different limits, the population of monocytogenes is caused by the single increase of Lester's disease. In terms of probability and case number, and considering all factors, it is recommended that the FSO be set to 100cfu/g and the risk management measures proposed.

【學(xué)位授予單位】：上海理工大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類號(hào)】：R155.5

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