Zhong Junjie, Zhou Guangya, Yang Yunfeng, Sun Xiaodong, Zhang Hui, Qu Xiaosheng, Su Qiang, Chen Qin, Niu Bing
School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China.
National Engineering Laboratory of Southwest Endangered Medicinal Resources Development, Guangxi Botanical Garden of Medicinal, Nanning, China.
Braz J Microbiol. 2024 Mar;55(1):681-688. doi: 10.1007/s42770-023-01220-x. Epub 2024 Jan 4.
Pork is one of the most commonly consumed meats, and its safety has always been a concern. Recently, safety incidents caused by chemical or biological contamination such as drug residues, heavy metals, and pathogenic microorganisms in pork have been reported, and the safety of pork is a cause for concern. Salmonella spp. is one of the important foodborne pathogens that threaten human health. Pork is a high-risk vector food for Salmonella spp. infection. The assessment of the safety risk of Salmonella spp. in pork is conducive to the prevention of related foodborne diseases. In this paper, risk assessment models for Salmonella spp. in meat were developed. The quantitative risk assessment model for Salmonella spp. based on the pork supply chain showed that the annual number of cases of salmonellosis due to pork consumption in China is approximately 27 per 10,000 males and 24 per 10,000 females. Sensitivity analysis showed that the main factors affecting the risk of Salmonella spp. in pork were the display temperature, display time, and Salmonella spp. contamination concentration in pork at the sale.
猪肉是最常食用的肉类之一，其安全性一直备受关注。近期，有报道称猪肉中存在药物残留、重金属和致病微生物等化学或生物污染引发的安全事故，猪肉安全令人担忧。沙门氏菌属是威胁人类健康的重要食源性病原体之一。猪肉是沙门氏菌属感染的高风险载体食品。评估猪肉中沙门氏菌属的安全风险有助于预防相关食源性疾病。本文建立了肉类中沙门氏菌属的风险评估模型。基于猪肉供应链的沙门氏菌属定量风险评估模型显示，中国因食用猪肉导致的沙门氏菌病年发病率约为每10000名男性中有27例，每10000名女性中有24例。敏感性分析表明，影响猪肉中沙门氏菌属风险的主要因素是展示温度、展示时间以及销售时猪肉中沙门氏菌属的污染浓度。
