【摘要】：目的構(gòu)建肉雞屠宰場(chǎng)中沙門菌的定量評(píng)估模型,評(píng)估影響肉雞胴體攜帶沙門菌變化的因素,優(yōu)選減少沙門菌污染的干預(yù)措施。方法采用2012年濟(jì)南市肉雞沙門菌專項(xiàng)監(jiān)測(cè)的數(shù)據(jù)和調(diào)查所得的工藝參數(shù),在Excel表格中構(gòu)建以褪毛后為評(píng)估起點(diǎn),除內(nèi)臟和清洗預(yù)冷為過(guò)程的模塊化的過(guò)程風(fēng)險(xiǎn)模型,并通過(guò)@risk軟件模擬運(yùn)行。結(jié)果模型計(jì)算出預(yù)冷池后肉雞胴體上沙門菌的濃度為1.96 MPN/g,相對(duì)于初始值褪毛后沙門菌的濃度18 MPN/g,降低程度大。通過(guò)敏感性分析,褪毛后沙門菌的濃度和預(yù)冷池水中沙門菌的濃度的相關(guān)系數(shù)分別為0.84和0.34,是主要影響因素。結(jié)論本研究為肉雞屠宰場(chǎng)沙門菌的定量評(píng)估提供了一個(gè)可借鑒的模型框架,風(fēng)險(xiǎn)管理者依據(jù)本模型提出的控制措施為降低褪毛后沙門菌的濃度和預(yù)冷池水中沙門菌的濃度。
[Abstract]:Objective to establish a quantitative evaluation model of salmonella in broiler slaughterhouse and evaluate the factors that affect the change of salmonella in broiler carcass and select the intervention measures to reduce salmonella contamination. Methods based on the data of special surveillance of Salmonella broiler in Jinan City in 2012 and the technological parameters obtained from the investigation, a modular process risk model was established in the Excel table, in which the process risk model was used to evaluate the process of removing visceral organs and cleaning precooling, taking hair loss as the starting point and cleaning and pre-cooling as the process. And through @ risk software simulation operation. Results the model calculated that the concentration of Salmonella on broiler carcass after precooling pool was 1. 96 MPN/g,. Compared with the initial value, the concentration of Salmonella was decreased by 18 MPN/g,. By sensitivity analysis, the correlation coefficients of salmonella concentration after hair loss and salmonella concentration in precooled pool water were 0.84 and 0.34, respectively, which were the main influencing factors. Conclusion this study provides a model framework for quantitative evaluation of salmonella in broiler slaughterhouse. The control measures proposed by risk managers according to this model are to reduce the concentration of salmonella after hair loss and the concentration of salmonella in precooled pool water.
【作者單位】： 山東大學(xué)公共衛(wèi)生學(xué)院流行病與衛(wèi)生統(tǒng)計(jì)系;山東省疾病預(yù)防控制中心 山東省傳染病預(yù)防控制重點(diǎn)實(shí)驗(yàn)室 山東省食品安全風(fēng)險(xiǎn)評(píng)估中心;山東大學(xué)預(yù)防醫(yī)學(xué)研究院;濟(jì)南市疾病預(yù)防控制中心;
【基金】：國(guó)家科技重大專項(xiàng)課題(No.2012ZX10004215)
【分類號(hào)】：R155.5

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本文編號(hào)：2338365