Smith R A, Griffin D D, Dargatz D A
College of Veterinary Medicine, Oklahoma State University, Stillwater 74078, USA.
Rev Sci Tech. 1997 Aug;16(2):359-68.
There are currently no scientifically defined critical management points or critical control points to manage foodborne pathogens at the pre-harvest level. Research is ongoing: much of the pre-harvest research is funded by producer organisations. The beef industry has Beef Quality Assurance (BQA) programmes in place and these are dynamic. Groups of cattlemen have made a very strong commitment to reducing foodborne pathogens in beef. Fewer Escherichia coli O157:H7 organisms are shed by feedlot cattle near the end of the feeding period than by newly arrived cattle. Moreover, there is less shedding of the organisms in cattle of slaughter age than in younger cattle. The prevalence of E. coli O157:H7 in feedlot cattle is similar to that in range cattle. This suggests that concentrating cattle in feedlot dirt pens does not increase the risk of shedding E. coli organisms. Pen maintenance, considered a good management practice, appears to be an adequate means of keeping pathogen levels in pens low. It is not likely that pre-harvest food safety programmes will eliminate the threat of pathogens such as E. coli O157:H7 or Salmonella. The management of foodborne pathogens will become part of an integrated programme to enhance food safety which includes the producer, the packer, the distributors, retailers and the consumer. The feedlot industry initiated a residue avoidance programme several years ago. As a result, the risk of chemical residues in beef from feedlots in the United States of America is near zero. Hazard analysis and critical control point-type prevention programmes, using scientifically based critical management points, will help ensure that the risk remains negligible.
目前在收获前阶段管理食源性病原体尚无科学定义的关键管理点或关键控制点。相关研究正在进行：许多收获前的研究由生产者组织提供资金。牛肉行业已实施牛肉质量保证（BQA）计划，并且这些计划是动态的。养牛人群体已坚定承诺减少牛肉中的食源性病原体。饲养期快结束时饲养场的牛排出的产志贺毒素大肠杆菌O157:H7生物体比新入场的牛少。此外，屠宰年龄的牛排出的该生物体比幼龄牛少。饲养场牛中产志贺毒素大肠杆菌O157:H7的流行率与牧场牛相似。这表明将牛集中在饲养场的脏圈中不会增加排出大肠杆菌生物体的风险。圈舍维护被视为一种良好的管理做法，似乎是使圈舍中病原体水平保持在低水平的充分手段。收获前食品安全计划不太可能消除产志贺毒素大肠杆菌O157:H7或沙门氏菌等病原体的威胁。食源性病原体的管理将成为加强食品安全综合计划的一部分，该计划包括生产者、包装商、经销商、零售商和消费者。饲养场行业几年前启动了一项避免残留计划。结果，美国饲养场牛肉中化学残留的风险接近零。使用基于科学的关键管理点的危害分析和关键控制点类型预防计划将有助于确保风险仍然可以忽略不计。
