Yu Xiaojie, Yan Jun, Zhu Jianghui, Wang Kaili, Xue Chengyu, Zheng Xiaohua, Bi Yuhan, Xie Pinghui
Heilongjiang Center for Disease Control and Prevention, Harbin 150030, China.
Wei Sheng Yan Jiu. 2016 Nov;45(6):998-1002.
To assess the risk of foodborne disease caused by Salmonella in broiler chickens from retail to table, and to find effective preventive measures according to the risk assessment results.
Using dose-response model and Combase database, to evaluate the chicken-Salmonella poisoning risk through the crosscontamination in the kitchen with @ RISK by combining monitoring data of broiler chickens in Heilongjiang Province and related data.
According to the results of the quantitative risk assessment, there was a high risk of chicken-Salmonella poisoning because of cross-contamination in the kitchen. Scenario analysis suggested that, if the raw chicken was frozen or refrigerated storage in retail, the average risk of chicken-Salmonella poisoning can be reduced 1/5.
The risk of Chinese residents suffering from chicken-Salmonella poisoning will be reduced effectively by using cold chain management of raw chicken in retail.
评估零售至餐桌环节肉鸡沙门氏菌引起食源性疾病的风险，并根据风险评估结果寻找有效的预防措施。
利用剂量反应模型和Combase数据库，结合黑龙江省肉鸡监测数据及相关数据，通过@RISK评估厨房交叉污染导致鸡肉沙门氏菌中毒的风险。
根据定量风险评估结果，厨房交叉污染导致鸡肉沙门氏菌中毒风险较高。情景分析表明，若零售环节生鲜鸡肉进行冷冻或冷藏储存，鸡肉沙门氏菌中毒平均风险可降低1/5。
零售环节生鲜鸡肉采用冷链管理可有效降低我国居民鸡肉沙门氏菌中毒风险。
Zotero 插件