论文部分内容阅读
禽肉营养丰富,味道鲜美,是居民日常消费的主要动物性食品之一。据报道,每年我国平均每6.5人中有1人次罹患食源性疾病[1]。上海市食品安全风险监测和食物中毒报告数据表明,近年来,市售禽肉中金黄色葡萄球菌检出率较高,是引起本市细菌性食物中毒的主要致病菌之一。本文通过禽肉中金黄色葡萄球菌污染的半定量风险评估,分析人体的健康风险和变化趋势,为监管部门和食品生产经营企业采取科学预防措施,降低食源性疾病的发生提供依据。
Poultry nutritious, delicious, is one of the main animal foods daily consumption of residents. It is reported that China has an average of one person suffering from food-borne illness every 6.5 people [1] every year. Shanghai food safety risk monitoring and food poisoning report data show that in recent years, the higher the detection rate of Staphylococcus aureus in commercially available poultry is one of the main pathogens causing bacterial food poisoning in the city. In this paper, the semi-quantitative risk assessment of Staphylococcus aureus in poultry meat is used to analyze the human health risk and its changing trend, which provides the basis for the regulatory authorities and food production enterprises to take scientific precautionary measures to reduce the occurrence of foodborne diseases.