肉鸡屠宰加工过程中沙门菌污染定量风险评估

Quantitative Risk Assessment on Salmonella Contamination during Slaughtering and Processing of Broiler Chickens

为了构建肉鸡屠宰加工过程中沙门菌污染定量风险评估模型,分析鸡肉中沙门菌的消长变化规律,明确关键风险防控点,采用2015年部分肉鸡屠宰场沙门菌污染监测和调研数据,构建以烫煺后为评估过程起点,包括净膛、清洗预冷和分割传送的模块化过程风险评估模型,以不同分布描述各变量,并通过@RISK软件模拟运行。结果显示,通过构建的模型模拟屠宰加工后终端鸡肉产品中的沙门菌污染量,90%的可能分布在0~9MPN之间,而依据实际监测数据换算为5.3 MPN,说明模型可信。根据过程中各环节的模拟数据,分析了肉鸡携带的沙门菌消长变化,发现预冷后沙门菌污染总量明显下降,但分割传送后污染总量又有所回升。通过拟合的相关系数分析,明确了传送带上的沙门菌是影响终端鸡肉沙门菌污染的最关键风险点。本研究构建的肉鸡屠宰加工全过程沙门菌定量风险评估模型,可为肉鸡屠宰场沙门菌污染的卫生监管和风险管理提供理论依据。

In order to establish a quantitative risk assessment model of Salmonella contamination during slaughtering and processing of broiler chickens,analyze the dynamic changes of Salmonella,and to identify the key risk points,the surveillance and survey data of Salmonella contamination from chicken slaughterhouses in 2015 were adopted,then a risk assessment model was established,in which the defeathering was taken as the start point,and it included modular processes of eviscerating,cleaning and precooling,splitting and transmission.At last,using different distributions to describe variables,the assessment model was conducted simulation run by software@RISK software.The results showed that,by the established model,the Salmonella contamination level in terminal chicken products after slaughtering and processing was between 0~9 MPN(90%confidence interval).Meanwhile,based on the actual monitoring data,the contamination level was calculated as 5.3 MPN,demonstrating the assessment model was credible.According to the simulation data of every link,the dynamic changes of Salmonella in chickens were analyzed,and it was found that Salmonella decreased obviously after precooling,but it increased again after splitting and transmission.By analysis of fitting correlation coefficient,the Salmonella in the conveyer belts was clarified as the key risk point to influence the Salmonella contamination in the terminal products.The established quantitative risk assessment model would provide theoretical basis for Salmonella supervision and risk management in poultry slaughterhouses.