不同场景下冷却猪肉中气单胞菌到小青菜的交叉污染

为了定量分析厨房内冷却猪肉中气单胞菌（Aeromonas spp.）在案板、刀具、手以及小青菜之间的交叉污染水平，采用一定方式将气单胞菌接种于精腿肉中，模拟消费者在厨房中食物准备过程，对猪肉进行分割，分别测定气单胞菌到案板、刀具、手的转移率；同时，测定6 种设定场景下接种于3 种介质表面的气单胞菌到小青菜的转移率，并通过对数转换后进行频数分布拟合。此外，以场景1即切过猪肉后各介质不做任何处理的情况为例对交叉污染进行仿真模拟。结果表明：各组转移率在一定范围内变化且差异显著，经对数转换后的转移率符合或接近正态分布。交叉污染的仿真模拟证实，若食用产生交叉污染的猪肉和蔬菜将存在一定的风险，再结合烹饪阶段的评估以及剂量-反应关系研究，可为构建完整气单胞菌风险评估体系提供理论参考。

Cross-Contamination of Aeromonas spp.from Chilled Pork to Brassica chinensis under Different Food-Handling Scenarios

The purpose of this work was to quantify the cross-contamination of Aeromonas spp. from chilled pork to
Brassica chinensis through cutting boards, knives and hands in the kitchen. Transferring experiments were performed to
mimic the food preparation process of consumer under laboratory conditions. The pork sample was inoculated with A. spp.
before splitting to determine the transfer rate of Aeromonas spp. from chilled pork to cutting boards, knives and hands,
respectively. Meanwhile, transfer rates from cutting boards, knives and hands to B. chinensis under various food-handling
scenarios were also determined. Transfer rates were logarithmically transformed to fit distributions and take scenario 1(after
cutting pork, cutting boards, knives and hands were also used for cutting B. chinensis without any cleaning) as an example
to simulate cross-contamination. The results showed that each set of transfer rates varied significantly over experiments
(P ＜ 0.05), and transfer rates with logarithmic transformation proved to be approximately normally distributed. The analogue
simulation of cross-contamination showed the cross-contamination of foodborne pathogens from raw meats to ready-to-eat
foods suggesting some potential risks to consumers. Combined with cooking stage assessment and dose-response relationship,
these results could provide theoretical references for complete establishment of Aeromonas spp. risk assessment.