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目的探索适用于我国食品微生物风险评估的鸡肉沙门菌厨房内交叉污染模型。方法开展我国部分居民厨房内鸡肉烹调加工行为调查,构建厨房内交叉污染的矩阵模型和简化模型。结果我国居民报告的案板生熟分开率为31.2%(78/250);矩阵模型中影响交叉污染发生的因素(Spearman相关系数)为加工凉菜先于加工鸡肉(0.925)、加工前鸡肉中沙门菌污染量(0.135)、更换案板(0.106)、洗手方式(-0.088)和洗案板方式(-0.064);矩阵模型与简化模型推算的凉菜中沙门菌的污染量和发病风险相近,影响交叉污染的关键因素相同;矩阵模型和简化模型推算的交叉污染后沙门菌的平均转移率分别是0.35%(95%CI:0.32~0.38)和0.18%(95%CI:0.16~0.20)。结论本研究构建的模型适用于我国厨房内鸡肉沙门菌交叉污染研究。
Objective To explore a model of cross contamination in the kitchen of Salmonella chicken for food microbial risk assessment in China. Methods To investigate the cooking behavior of chicken in some domestic kitchens and to construct a matrix model and a simplified model of cross contamination in the kitchen. As a result, the percentages of raw and cooked meals reported by Chinese residents were 31.2% (78/250). The Spearman’s correlation coefficient affecting the incidence of cross-contamination in the matrix model was that the processing cold dish was prior to the processed chicken (0.925), Salmonella (0.135), the number of replacement boards (0.106), the way of washing hands (-0.088) and the mode of washing boards (-0.064). The contamination rate and risk of salmonella in cold dish calculated by the matrix model and the simplified model were similar, which affected the cross-contamination The key factors were the same. The average transfer rates of Salmonella after cross-contamination calculated by matrix model and simplified model were 0.35% (95% CI: 0.32-0.38) and 0.18% (95% CI 0.16-0.20), respectively. Conclusion The model constructed in this study is suitable for the study of cross contamination of chicken’s Salmonella in domestic kitchen.