Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, P. R. China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P. R. China.
Risk Anal. 2023 Jun;43(6):1097-1114. doi: 10.1111/risa.13998. Epub 2022 Jul 19.
Foodborne disease caused by nontyphoidal Salmonella (NTS) is one of the most important food safety issues worldwide. The objectives of this study were to carry out microbial monitoring on the prevalence of NTS in commercial ground pork, investigate consumption patterns, and conduct a quantitative microbiological risk assessment (QMRA) that considers cross-contamination to determine the risk caused by consuming ground pork and ready-to-eat food contaminated during food handling in the kitchen in Chengdu, China. The food pathway of ground pork was simplified and assumed to be several units according to the actual situation and our survey data, which were collected from our research or references and substituted into the QMRA model for simulation. The results showed that the prevalence of NTS in ground pork purchased in Chengdu was 69.64% (95% confidence interval [CI], 60.2-78.0), with a mean contamination level of -0.164 log CFU/g. After general cooking, NTS in ground pork could be eliminated (contamination level of zero). The estimated probability of causing salmonellosis per day was 9.43E-06 (95% CI: 8.82E-06-1.00E-05), while the estimated salmonellosis cases per million people per year were 3442 (95% CI: 3218-3666). According to the sensitivity analysis, the occurrence of cross-contamination was the most important factor affecting the probability of salmonellosis. To reduce the risk of salmonellosis caused by NTS through ground pork consumption, reasonable hygiene prevention and control measures should be adopted during food preparation to reduce cross-contamination. This study provides valuable information for household cooking and food safety management in China.
食源性非伤寒沙门氏菌病是全球最重要的食品安全问题之一。本研究的目的是对市售绞细猪肉中沙门氏菌的流行情况进行微生物监测，调查消费模式，并进行定量微生物风险评估（QMRA），考虑交叉污染，以确定在中国成都食用绞细猪肉和即食食品以及在厨房食品处理过程中受到污染的风险。根据实际情况和我们的调查数据，简化了绞细猪肉的食品途径，并假设根据实际情况和我们的调查数据将其简化为几个单位，这些数据是从我们的研究或参考文献中收集的，并替代到 QMRA 模型中进行模拟。结果表明，成都市售绞细猪肉中沙门氏菌的流行率为 69.64%（95%置信区间[CI]，60.2-78.0），平均污染水平为-0.164 log CFU/g。经过一般烹饪，绞细猪肉中的沙门氏菌可被消除（污染水平为零）。估计每天引起沙门氏菌病的概率为 9.43E-06（95% CI：8.82E-06-1.00E-05），而每年每百万人中沙门氏菌病的病例数为 3442 例（95% CI：3218-3666 例）。根据敏感性分析，交叉污染的发生是影响沙门氏菌病概率的最重要因素。为了降低通过食用绞细猪肉引起的非伤寒沙门氏菌病的风险，在准备食物时应采取合理的卫生预防和控制措施，以减少交叉污染。本研究为中国家庭烹饪和食品安全管理提供了有价值的信息。
