| 即食熟肉制品中主要致病菌的风险排序 |
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| 引用本文： | 姬 瑞,曹 慧,徐 斐,于劲松,袁 敏,彭少杰,王李伟,李 洁,王 颖.即食熟肉制品中主要致病菌的风险排序[J].食品科学,2015,36(11):197-201. |
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| 作者姓名： | 姬 瑞 曹 慧 徐 斐 于劲松 袁 敏 彭少杰 王李伟 李 洁 王 颖 |
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| 作者单位： | 1.上海理工大学医疗器械与食品学院，上海 200092；2.上海市食品药品监督管理局执法总队，上海 200233 |
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| 摘 要： | 本实验选用了3 种常用的方法--Risk Ranger、快速微生物定量风险评估（swift quantitative microbiologicalrisk assessment，sQMRA）和食品安全数据库（food safety universe database，FSUD）工具，对即食熟肉制品中的主要致病菌进行了风险排序。结果表明：即食熟肉制品中主要致病菌的风险排序从大到小依次为：单核细胞增生李斯特氏菌、金黄色葡萄球菌、蜡样芽孢杆菌和沙门氏菌。相比于sQMRA模型，Risk Ranger和FSUD工具更适用于即食熟肉制品中主要致病菌的安全风险排序。
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| 关 键 词： | 风险排序 即食熟肉制品 快速微生物定量风险评估 食品安全数据库 |
Risk Ranking of Main Pathogenic Bacteria in Deli Meat |
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| JI Rui,CAO Hui,XU Fei,YU Jinsong,YUAN Min,PENG Shaojie,WANG Liwei,LI Jie,WANG Ying.Risk Ranking of Main Pathogenic Bacteria in Deli Meat[J].Food Science,2015,36(11):197-201. |
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| Authors: | JI Rui CAO Hui XU Fei YU Jinsong YUAN Min PENG Shaojie WANG Liwei LI Jie WANG Ying |
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| Affiliation: | 1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200092, China;
2. Law Enforcement Corps of Shanghai Food and Drug Administration Bureau, Shanghai 200233, China |
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| Abstract: | In this study, three common methods including Risk Ranger, swift quantitative microbiological risk assessment (sQMRA)
and food safety universe database (FSUD) to sort main pathogens in deli meat were chosen for risk ranking. The results showed the
risk ranking of pathogens in deli meat as follows: Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Salmonella.
Compared with sQMRA model, Risk Ranger and FSUD were more suitable for risk ranking of food safety. |
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| Keywords: | risk ranking deli meat swift quantitative microbiological risk assessment (sQMRA) food safety universe database (FSUD) |
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