食品科学2018，Vol.39Issue(7)：305-311,7.DOI:10.7506/spkx1002-6630-201807045
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
Progress in Foodborne Pathogen Cross-Contamination and Risk Assessment during Meat Processing
摘要
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.关键词
肉制品/食源性致病菌/交叉污染/风险评估Key words
meat products/foodborne pathogen/cross-contamination/risk assessment分类
轻工纺织引用本文复制引用
江荣花,汪雯,蔡铮,林玉海,董庆利..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[J].食品科学,2018,39(7):305-311,7.基金项目
"十二五"国家科技支撑计划项目(2015BAK36B04) （2015BAK36B04）
国家自然科学基金面上项目(31271896) （31271896）
农业部农产品质量安全风险评估实验室(杭州)开放基金课题(2015FXPG01) （杭州）
上海市科委2015年长三角科技联合攻关领域项目(15395810900) （15395810900）
