Cheng Huimin, Zhao Ge, Xu Ying, Zhao Jianmei, Huang Xiumei, Zhang Xiyue, Liu Na, Wang Lin, Liu Junhui, Wang Junwei
China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China.
Food Processing and Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Foodborne Pathog Dis. 2024 Feb;21(2):109-118. doi: 10.1089/fpd.2023.0077. Epub 2023 Nov 23.
Pork products were the most common media of in China, breaded pork products as a very popular meat presently, whose risk should be drawn to attention. Given that quantitative risk assessment is a more scientific method for risk evaluation, a quantitative risk assessment model of in breaded pork products was first constructed from processing to consumption, and was used for assessing the risk and the effective interventions in this study. The data of contamination in breaded pork products during processing were obtained from the actual detection data of samples from a representative meat processing plant. With combining the predictive microbial modeling and dose-response relationship, the risk of in breaded pork products was charactered, and the probability of infection per meal was found to be 5.585 × 10. Based on the results of sensitivity analysis, the curing and seasoning process was found to be the key control point for contamination during the processing, and consumer behavior was the key control point affecting the probability of infection from processing to consumption. The model was also applied for assessing the effectiveness of risk interventions, and among the nine interventions given, control of thawing temperature before cooking such as microwave thawing could reduce the risk of infection by 30.969-fold, while cooking the products thoroughly, would not pose a pathogenic hazard to consumers. The model and the assessed results in this study may provide guidance on microbial control in producing process and safety consumption of breaded pork products.
在中国，猪肉制品是最常见的传播媒介，裹面包屑猪肉制品作为目前一种非常受欢迎的肉类，其风险应引起关注。鉴于定量风险评估是一种更科学的风险评估方法，本研究首先构建了从加工到消费的裹面包屑猪肉制品中[具体病原体名称未给出]的定量风险评估模型，并用于评估风险和有效干预措施。裹面包屑猪肉制品加工过程中[具体病原体名称未给出]污染的数据来自一家代表性肉类加工厂样本的实际检测数据。结合预测微生物模型和剂量反应关系，对裹面包屑猪肉制品中[具体病原体名称未给出]的风险进行了表征，发现每餐感染[具体病原体名称未给出]的概率为5.585×10[具体指数未给出]。基于敏感性分析结果，发现腌制和调味过程是加工过程中[具体病原体名称未给出]污染的关键控制点，消费者行为是影响从加工到消费过程中[具体病原体名称未给出]感染概率的关键控制点。该模型还用于评估风险干预措施的有效性，在所给出的九种干预措施中，控制烹饪前的解冻温度（如微波解冻）可将感染风险降低30.969倍，而将产品彻底煮熟则不会对消费者造成致病危害。本研究中的模型和评估结果可为裹面包屑猪肉制品生产过程中的微生物控制和安全消费提供指导。
