Magras C, Fédérighi M, Soulé C
Ecole nationale vétérinaire de Nantes (ENVN), Unité associée d'hygiène alimentaire, Institut national de la recherche agronomique/ENVN, Nantes, France.
Centre national d'études vétérinaires et alimentaires (CNEVA), Laboratoire central de recherches vétérinaires, 22 rue Pierre-Curie, B.P. 67,94704 Maisons-Alfort, France
Rev Sci Tech. 1997 Aug;16(2):554-63. doi: 10.20506/rst.16.2.1044.
After an outline of the ways in which horse meat is produced and consumed, the authors review specific and general risks associated with this product, and methods for the control and prevention of these risks are given. With regard to biological hazards transmitted by horse meat, the relevant zoonoses are considered, followed by a discussion of the two principal agents responsible for foodborne disease in human beings: Salmonella and Trichinella. Among chemical hazards, the toxic effects of cadmium are prominent. Although these hazards can be identified, the actual risks to human health are difficult to estimate, because of the paucity of scientific data.
在概述了马肉的生产和消费方式之后，作者回顾了与该产品相关的具体和一般风险，并给出了控制和预防这些风险的方法。关于马肉传播的生物危害，考虑了相关的人畜共患病，随后讨论了导致人类食源性疾病的两种主要病原体：沙门氏菌和旋毛虫。在化学危害中，镉的毒性作用较为突出。尽管可以识别这些危害，但由于科学数据匮乏，很难估计对人类健康的实际风险。
