中国鸡肉沙门菌厨房内交叉污染模型初探

Preliminary model investigation of cross-contamination for chicken-Salmonella combination in kitchens of Chinese population

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 investigate the cross-contamination model for chicken-Salmonella in kitchens for Chinese population.Methods A matrix based cross-contamination model for chicken-Salmonella in kitchen was built with consideration of Chinese dietary habits in raw chicken meat preparation and a simplified model was validated as well.Results 31.2% of interviewed families reported to separate cutting board between raw and cooked; Those important factors（Spearman relation coefficient） to cross-contamination in kitchen were cutting cold dishes before chicken（ 0.925）,contamination loads in chicken（0.135）,cutting board separation between raw and cooked（0.106）,hand washing（-0.088） and cutting board washing（-0.064）.The matrix model and simplified model showed similar loads of Salmonella in cold dishes after cross-contamination and indicated the close estimated risks of salmonellosis,as well as same key factors contributing to cross-contamination.The estimated transfer rates of Salmonella from chicken meat to cold dishes by matrix and simplified model were 0.35% and 0.18%,respectively.Conclusion A cross-contamination model in kitchen for chicken-Salmonella was preliminarily built for Chinese population.