Laboratory of Food Microbiology, Wageningen University, 6700 EV Wageningen, The Netherlands.
J Food Prot. 2009 Dec;72(12):2638-45. doi: 10.4315/0362-028x-72.12.2638.
Steamed meals comprise a new type of meal in which various raw ingredients are packed together and then cooked by the consumer just before consumption. The presence of raw ingredients and the absence of any inactivation step before home cooking could significantly impact the safety of these meals. In this study some of the many tools available to assess food safety were combined to determine the factors affecting the food safety of this new kind of meal. First the hazards were identified using Stepwise and Interactive Evaluation of Food Safety by an Expert System (SIEFE); then food safety objectives for various food pathogens were determined, and hazard analysis and critical control point (HACCP), Risk Ranger, and predictive microbiology (gamma model) were used to determine the appropriate measures to meet the target set. Finally, links to the performance objective of the cooking stage are also proposed for Salmonella as it had the lowest food safety objectives. The SIEFE methodology excluded only Clostridium botulinum from the possible foodborne pathogens capable of causing foodborne illnesses from these meals, while use of HACCP and modelling demonstrated that cooking is the critical step in preparation of the meals. Risk Ranger was used to rank the possible pathogens: Salmonella and Campylobacter scores were the highest, Bacillus cereus the lowest. Risk Ranger was also used to assess the effect of the cooking stage on food safety and confirmed the importance of this process.
蒸制餐是一种新型餐饮形式，其中各种生的食材被包装在一起，然后由消费者在食用前自行蒸煮。由于这些蒸制餐中存在生的食材，并且在家烹饪之前没有任何灭活步骤，因此可能会对其安全性产生重大影响。在这项研究中，我们结合了许多可用于评估食品安全的工具，以确定影响这种新型餐食安全性的因素。首先，使用专家系统逐步和交互式食品安全评估（SIEFE）确定了危害；然后确定了各种食源性致病菌的食品安全目标，并使用危害分析和关键控制点（HACCP）、风险 Ranger 和预测微生物学（γ模型）来确定达到目标所应采取的适当措施。最后，还为沙门氏菌提出了与烹饪阶段绩效目标的联系，因为沙门氏菌的食品安全目标最低。SIEFE 方法排除了这些餐食中可能导致食源性疾病的食源性致病菌中的肉毒梭状芽孢杆菌，而 HACCP 和模型的使用表明烹饪是制备餐食的关键步骤。风险 Ranger 用于对可能的病原体进行排名：沙门氏菌和弯曲杆菌的得分最高，蜡样芽孢杆菌的得分最低。风险 Ranger 还用于评估烹饪阶段对食品安全的影响，并证实了这一过程的重要性。
