由肠炎沙门氏菌引起的交叉污染半定量风险评估工具参数确定

Determination of parameters for semi-quantitative risk assessment software ofcross contamination caused by Salmonella enteritidis

为进行沙门氏菌风险评估,进一步获取由Evers等开发的半定量风险评估工具(swift quantitative microbiological risk assessment,sQMRA)中肠炎沙门氏菌(Salmonella enteritidis)引起的交叉污染参数,笔者选定两组常见食源性致病菌食品组合(肠炎沙门氏菌鸡蛋,肠炎沙门氏菌牛肉),通过文献检索、市场调查确定阳性样品发生交叉污染比例(S cc/r)。通过试验确定交叉污染菌量减少比例(F cc)以及交叉污染菌量摄入比例(F ei)。结果表明,两组食品致病菌的S cc/r参数范围为(0.11%~44.85)%。鸡蛋中肠炎沙门氏菌参数确定试验中,蛋壳及蛋液的F cc参数值分别为(2.59±0.28)%、(4.18±0.16)%,F ei参数值范围为(0.02±0.00)%^(0.33±0.01)%。牛肉中肠炎沙门氏菌的F cc参数值为(43.68±9.16)%^(71.03%±16.82)%,F ei参数值范围为(17.63±6.75)%^(60.49±15.19)%。通过研究两组食源性致病菌食品组合的交叉污染参数,完善了工具中交叉污染相关参数,更好地运行工具开展半定量风险评估。

To apply in the risk assessment,the cross-contamination parameters caused by Salmonella enteritidis in the semi-quantitative risk assessment software developed by Evers E G(swift quantitative microbiological risk assessment,sQMRA)was obtained.Two kinds of common pathogen-food combinations(Salmonella enteritidis-egg and Salmonella enteritidis-beef)were selected.The contamination ratio of positive sample(S cc/r)was determined by literature research and questionnaire.The ratio of reducing S.Typhimurium in cross contamination(F cc)and the ratio of intaking S.enteritidis in cross contamination(F ei)were determined by experiments.The results showed that the range of S cc/r of two groups of food-pathogen was 0.11%-44.85%.In the experiment of S.enteritidis-egg combination,F cc values for S.enteritidis were(2.59±0.28)%and(4.18±0.16)%,respectively,in eggshell and in egg liquid,and the range of F ei was(0.02±0.00)%-(0.33±0.01)%.The range of the F cc was(43.68±9.16)%-(71.03%±16.82)%,the range of the F ei was(17.63±6.75)%-(60.49±15.19)%with the combination of S.enteritidis-beef.By studying the cross contamination parameters of food-pathogen combinations,the results might be useful for conducting semi-quantitative risk assessment with accurate cross-contamination parameters based on sQMRA software.