肉制品加工过程中食源性致病菌交叉污染及风险评估的研究进展
摘要： 肉制品加工过程中食源性致病菌容易在食物接触表面和机器设备表面发生交叉污染，导致成品存在食用风 险。国内外已有研究者采用风险评估手段评估肉制品的食用风险。本文针对2000年至今已有的肉制品加工过程中食 源性致病菌交叉污染及其模型应用研究进行了综述，介绍了肉制品加工过程中食源性致病菌的交叉污染现状和因交 叉污染导致的食源性疾病现状，简述了部分加工过程的交叉污染模型及其在风险评估领域的应用，同时对目前香肠 类和火腿类两类肉制品现有的风险评估研究进行概括，最后对将来开展肉制品加工过程中交叉污染研究和定量风险 评估提出建议和思考。建议加强肉制品加工过程中交叉污染建模研究，增强风险评估与风险管理的互动交流，完善 肉制品加工过程的风险监测，进而开展更多系统性的肉制品加工过程定量风险评估研究。
关键词: 肉制品, 食源性致病菌, 交叉污染, 风险评估
Abstract: Foodborne pathogen cross-contamination between food-contact surfaces and processing equipment surface readily occurs during meat processing, causing health risks upon consumption of the final products. Nowadays, the risks associated with the consumption of meat products have been assessed worldwide. This paper reviews studies published between 2000 and today on foodborne pathogen cross-contamination during meat processing and the models used to study this issue. The current status of foodborne pathogen cross-contamination during meat processing and the foodborne illnesses caused by pathogen cross-contamination are presented and some models available to describe foodborne pathogen cross-contamination during meat processing and their application in microbial risk assessment are briefly outlined. We also summarize current studies on the risk assessment of sausage and ham products. Finally, some suggestions and thoughts are put forward for further studies on foodborne pathogen cross-contamination during meat processing and quantitative microbial risk assessment. Our suggestions include: make more efforts to model foodborne pathogen cross-contamination during meat processing, reinforce the interaction between risk assessment and management, establish a perfect risk monitoring system and carry out further systematic studies on quantitative microbial risk assessment.
Key words: meat products, foodborne pathogen, cross-contamination, risk assessment
中图分类号:
TS201.3
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