冷冻裹面包屑生鸡肉制品的健康风险：地方卫生部门的视角
Health risks of frozen raw breaded chicken products: A local health unit perspective.
作者信息
Carvalho Julia Pinheiro, Benusic Mike, Codat Raluca, Gruescu Roxana, Haydu Liz, Loh Lawrence C
机构信息
Université de Sherbrooke, Sherbrooke, QC.
Dalla Lana School of Public Health, University of Toronto, Toronto, ON.
出版信息
Can Commun Dis Rep. 2020 Nov 5;46(1112):403-408. doi: 10.14745/ccdr.v46i1112a07.
Raw chicken, including frozen raw breaded chicken products, has been implicated in 18 outbreaks of nontyphoidal salmonellae in Canada since 2017. The Canadian Food and Inspection Agency has since implemented industry requirements, from April 2019, aimed at reducing salmonellosis risks in frozen raw breaded chicken products prior to their distribution in the retail marketplace. This commentary explores key issues identified by a local public health unit during an investigation of two cases of salmonellosis that occurred within the context of a recent Canada-wide outbreak linked to frozen raw breaded chicken products. Consumer handling and preparation practices, product appearance and labelling issues were essential factors in the development of disease. From this front-line perspective, new industry requirements by the Canadian Food and Inspection Agency are analyzed for their potential to reduce salmonellosis risks in such chicken products, while also identifying additional measures that could be implemented to further reduce the risk of product associated outbreaks.
自2017年以来，生鸡肉，包括冷冻的裹面生鸡肉产品，已在加拿大引发了18起非伤寒沙门氏菌疫情。自2019年4月起，加拿大食品检验局实施了行业要求，旨在降低冷冻裹面生鸡肉产品在零售市场流通前的沙门氏菌病风险。本评论探讨了当地公共卫生部门在调查两例沙门氏菌病病例时发现的关键问题，这两例病例发生在近期与冷冻裹面生鸡肉产品相关的全国性疫情背景下。消费者的处理和制备习惯、产品外观和标签问题是疾病发生的重要因素。从这一一线视角出发，分析了加拿大食品检验局新的行业要求在降低此类鸡肉产品沙门氏菌病风险方面的潜力，同时还确定了可以实施的其他措施，以进一步降低与产品相关的疫情风险。
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