中国带壳鸡蛋中沙门氏菌定量危险性评估的初步研究--Ⅰ.危害识别与暴露评估

• 作 者: 赵志晶 刘秀梅
• 机 构: 中国疾控中心营养与食品安全所,中国疾控中心营养与食品安全所 北京100050,北京100050
• 出 处: 中国食品卫生杂志
• 发表日期: 2004年03期
• 关键词: 沙门氏菌属 卵 危险性评估

为控制由食用鸡蛋而导致的沙门氏菌食物中毒 ,利用中国的资料与信息建立了带壳鲜鸡蛋沙门氏菌定量危险性评估模型 ,对中国带壳鲜鸡蛋的沙门氏菌污染情况进行定量评估。模型计算每年以带壳鲜蛋形式被消费的带染鸡蛋数量平均为 2 5× 10 8(5 th～ 95 th百分位点值 :1 9× 10 6～1 1× 10 9)个 ,消费前每个污染鸡蛋中的沙门氏菌菌量平均 70CFU(5 th～ 95 th百分位点值 :14CFU与172CFU) ,该定量危险性评估的框架为中国每年沙门氏菌病暴发的危险性提供了评估依据。

In order to control the food poisoning of Salmonella caused by the consumption of eggs, the quantitative risk assessment model of Salmonella in shell eggs with fresh eggs was established by using the data and information of China to quantitatively assess the salmonella contamination of fresh eggs in China. The average number of eggs with eggs consumed in the form of fresh eggs per day calculated by the model was 25 × 10 8 (5 th ~ 95 th percentile value: 19 × 10 6 ~ 1 1 × 10 9) The average number of Salmonella in each of the contaminated eggs was 70 CFU (5 th to 95 th percentile values: 14 CFU and 172 CFU) before each of the contaminated eggs. This quantitative risk assessment framework provides an assessment of the annual risk of Salmonella outbreaks in China.