3种流通模式下生猪肉中单增李斯特菌的暴露评估
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摘要
本研究通过对3种生猪肉流通模式进行简化,根据生猪肉中单增李斯特菌初始污染水平抽检数据及调研环境参数,评估对比了3种流通模式下单增李斯特菌在生猪肉中的最终暴露量。结果显示:基于全程非冷链的热鲜猪肉最终阳性检出率约为42.12%,超过风险阈值概率约为21.05%;基于部分冷链的冷鲜猪肉最终阳性检出率约为12.07%,超过风险阈值概率约为1.61%;基于全程冷链的冷鲜猪肉最终阳性检出率约为6.50%,超过风险阈值概率约为0%。相关性分析表明,初始污染水平与最终暴露量Pearson相关系数均为0.70以上,影响最大。因此,冷鲜猪肉较热鲜猪肉更有利于避免食源性疾病的发生,基于全程冷链的冷鲜猪肉应被积极推广。同时在生猪肉供应链中,更应注重源头控制,严格设置并控制各流通环节的环境条件。
The exposure of Listeria monocytogenes in raw pork under three different simplified transportation modes was quantitatively assessed according to the initial contamination levels and environmental settings. The prevalence of L. monocytogenes after non-cold chain, partial cold chain and whole cold chain transportation was 42.12%, 12.07% and 6.50%, respectively, and the probability of exceeding the risk threshold was 21.05%, 1.61% and 0%, respectively. The initial contamination was found to be crucial to the final contamination with correlation coefficient over 0.70 for all chains. Hence, chilled pork was advantageous over fresh pork in avoiding foodborne diseases, especially for that transported in the whole cold chain. Microbial source control and environmental settings were vital for the raw pork supply chains.
The exposure of Listeria monocytogenes in raw pork under three different simplified transportation modes was quantitatively assessed according to the initial contamination levels and environmental settings. The prevalence of L. monocytogenes after non-cold chain, partial cold chain and whole cold chain transportation was 42.12%, 12.07% and 6.50%, respectively, and the probability of exceeding the risk threshold was 21.05%, 1.61% and 0%, respectively. The initial contamination was found to be crucial to the final contamination with correlation coefficient over 0.70 for all chains. Hence, chilled pork was advantageous over fresh pork in avoiding foodborne diseases, especially for that transported in the whole cold chain. Microbial source control and environmental settings were vital for the raw pork supply chains.
引文
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[2]佘朝霞,白军飞,刘剑文.我国城市消费者对冷鲜肉的认知与购买意愿[J].中国食物与营养,2015,21(4):42-46.
[3]汤晓艳,钱永忠.我国肉类冷链物流状况及发展对策[J].食品科学,2008,29(10):656-660.DOI:10.3321/j.issn:1002-6630.2008.10.157.
[4]陈克建.冷鲜肉加工与管理[J].肉类工业,2005(7):11-15.
[5]樊文彬.肉质的变化与细菌类型的探讨[J].现代畜牧科技,2017(5):4-5.DOI:10.19369/j.cnki.2095-9737.2017.05.002.
[6]戴海江.浅析生鲜食品的冷链物流网络模式[J].全国商情,2016(24):28-29.DOI:10.16834/j.cnki.issn1009-5292.2016.24.017.
[7]李瑶宣,薛文婷,金佳丽,等.杭州猪肉冷链物流现状及发展趋势[J].食品安全质量检测学报,2017,8(5):1757-1761.
[8]ICMSF.Microorganisms in foods.characteristics of microbial pathogens[M].London:Blackie Academic&Professional,1996:141-182.
[9]江荣花,汪雯,蔡铮,等.肉制品加工过程中食源性致病菌交叉污染及风险评估的研究进展[J].食品科学,2018,39(7):305-311.DOI:10.7506/spkx1002-6630-201807045.
[10]董庆利,陆冉冉,汪雯,等.基于FSO值对生熟食品交叉污染中单增李斯特菌的危害识别[J].现代食品科技,2016,32(11):286-292.DOI:10.13982/j.mfst.1673-9078.2016.11.043.
[11]WANG Kai,YE Keping,ZHU Yepei,et al.Prevalence,antimicrobial resistance and genetic diversity of Listeria monocytogenes,isolated from chilled pork in Nanjing,China[J].Food Science and Technology,2015,64(2):905-910.DOI:10.1016/j.lwt.2015.06.015.
[12]董庆利,高翠,郑丽敏,等.冷却猪肉中气单胞菌的定量暴露评估[J].食品科学,2012,33(15):24-27.
[13]王凯,叶可萍,白红武,等.冷却猪肉中单增李斯特菌的定量暴露评估[J].食品科学,2016,37(11):79-83.DOI:10.7506/spkx1002-6630-201611014.
[14]JARVIS B.The microbiological safety and quality of food[M].Maryland:Aspen Publishers Inc.,2000:1727-1728.
[15]BARANYI J,ROBERTS T A.A dynamic approach to predicting bacterial growth in food[J].International Journal of Food Microbiology,1994,23(3/4):277-294.DOI:10.1016/0168-1605(94)90157-0.
[16]董庆利,刘阳泰,苏亮,等.食源性致病菌单细胞观测与预测的研究进展[J].农业机械学报,2015,46(11):221-229.DOI:10.6041/j.issn.1000-1298.2015.11.030.
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[18]KOUTSOUMANIS K P,KENDALL P A,SOFOS J N.A comparative study on growth limits of when grown in suspension or on a solid surface[J].Food Microbiology,2004,21(4):415-422.DOI:10.1016/j.fm.2003.11.003.
[19]ZULIANI V,LEBERT I,AUGUSTIN J C,et al.Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH,water activity,nature and concentration of organic acid salts[J].Journal of Applied Microbiology,2007,103(3):536-550.DOI:10.1111/j.1365-2672.2007.03283.x.
[20]ComBase.ComBase predictor[EB/OL].(2017-01-01)[2017-06-26]https://browser.combase.cc/.
[21]翁航萍,徐雄新.肉与肉制品的水分活度[J].肉类研究,2009,23(5):67-70.
[22]殷勇高,张小松,王汉青.空气湿处理方法与技术[M].北京:科学出版社,2017:1-5.
[23]ECOSURE.2007 cold temperature database[EB/OL].(2008-10-15)[2017-06-26].http://foodrisk.org/exclusives/EcoSure/.
[24]RAAB V,BRUCKNER S,BEIERLE E,et al.Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chain[J].Journal on Chain and Network Science,2008,8(1):59-73.DOI:10.3920/JCNS2008.x089.
[25]MARGEIRSSON B,LAUZON H L,PALSSON H,et al.Temperature fluctuations and quality deterioration of chilled cod (Gadus morhua),fillets packaged in different boxes stored on pallets under dynamic temperature conditions[J].International Journal of Refrigeration,2012,35(1):187-201.DOI:10.1016/j.ijrefrig.2011.09.006.
[26]王佩,胥义.HACCP体系在我国猪肉冷藏链中应用的初步研究[J].上海食品药品监管情报研究,2013(3):19-26.
[27]MARK S,MORDECHAI S.Applications of Monte Carlo method in science and engineering[M].Croatia:InTech,2011:83-94.
[28]POUILLOT R,DELIGNETTE-MULLER M L,DENIS J B.Tools for two-dimensional Monte-Carlo simulations[EB/OL].(2017-03-06)[2017-06-26].https://cran.r-project.org/web/packages/mc2d/index.html.
[29]SCHOTHORST M V.Principles for the establishment of microbiological food safety objectives and related control measures[J].Food Control,1998,9(6):379-384.DOI:10.1016/S0956-7135(98)00129-7.
[30]莫嘉延,麦国通,黄志权,等.2015年广东佛山高明区食品致病菌污染情况[J].公共卫生与预防医学,2017,28(2):93-94.
[31]张康.潍坊市食品中食源性致病菌污染状况调查[J].中国保健营养,2017,27(4):307.
[32]姚利利,何平,沈先标,等.2014-2016年上海市宝山区食品中微生物污染监测结果分析[J].现代预防医学,2017,44(10):1776-1779.
[33]田永全.冻结肉、热鲜肉、冷鲜肉的营养与卫生[J].中国食物与营养,2007,13(5):61-62.
[34]MERCIER S,VILLENEUVE S,MONDOR M,et al.Timetemperature management along the food cold chain:a review of recent developments[J].Comprehensive Reviews in Food Science&Food Safety,2017,16(4):647-667.DOI:10.1111/1541-4337.12269.
[35]HUANG L.Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted,non-cured cooked pork product[J].Food Control,2017,71:160-167.DOI:10.1016/j.foodcont.2016.06.043.
[36]SIRSAT S A,KIM K,GIBSON K E,et al.Tracking microbial contamination in retail environments using fluorescent powder:a retail delicatessen environment example[J].Journal of Visualized Experiments,2014(85):51402.DOI:10.3791/51402.
[37]GALTON F.Regression towards mediocrity in hereditary stature[J].Journal of the Anthropological Institute of Great Britain&Ireland,1886,15:246-263.