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目的了解上海居民因食用污染金黄色葡萄球菌的鲜猪肉而导致食物中毒的风险,为今后开展完善猪肉产品中金黄色葡萄球菌风险评估提供参考,为选择合适的风险管理措施提供依据。方法采用倍数生长模型,估计6-10月在室温条件下储藏不超过1天时间的最终食用时猪肉内的金黄色葡萄球菌含量。结果6-10月食用时猪肉中金黄色葡萄球菌含量超过105CFU/g的概率分别为3.3%、33.6%、21.4%、7.6%和0.3%。6、9、10月中初始污染水平与发生食物中毒风险的相关性最大,而在7、8月储藏时间与食物中毒的风险相关性最大。结论7月通过食用猪肉发生葡萄球菌食物中毒的风险最大,接下来依次是8、9、6和10月。这一趋势与各月温度的分布基本一致,证明了温度越高越容易发生葡萄球菌食物中毒,该模型的预测结果比较合理。
Objective To understand the risk of food poisoning caused by eating fresh pork contaminated by Staphylococcus aureus in Shanghai residents and to provide references for improving the risk assessment of Staphylococcus aureus in pork products in the future so as to provide the basis for selecting appropriate risk management measures. Methods A multiple growth model was used to estimate the S. aureus content in pork at final consumption stored at room temperature for up to 1 day from June to October. Results The probabilities of Staphylococcus aureus in pork from June to October were more than 105CFU / g, respectively, which were 3.3%, 33.6%, 21.4%, 7.6% and 0.3% respectively. The correlation between the initial pollution level in June, September and October and the risk of food poisoning was the highest, while the storage time in July and August had the highest correlation with the risk of food poisoning. Conclusion Staphylococcus aureus food poisoning was most at risk by consuming pork in July, followed by 8, 9, 6 and 10 months. This trend is consistent with the monthly temperature distribution, proving that the higher the temperature, the more prone to staphylococcal food poisoning, the prediction of the model is more reasonable.