冷却猪肉中气单胞菌的定量暴露评估

开展某市冷却猪肉中气单胞菌的风险评估中最主要的暴露评估，包含气单胞菌从冷却猪肉原料的销售、运输以及贮藏3个环节。冷却猪肉的初始污染水平通过大量市场调研数据来确定，前期构建的气单胞菌生长模型用来估计消费者食用冷却猪肉时的有害菌摄入量。结果表明：大约有22.1%的冷却猪肉含有高于5(lg(CFU/g))的气单胞菌量，由此带来消费者的食用风险。进一步的敏感性分析结果表明，初始污染水平和家庭贮藏时间与气单胞菌量的相关性最高，分别为0.884和0.209，为消费者和食品监管者需要重视的主要风险因素。再结合猪肉烹饪阶段的评估和剂量反应关系研究，可为构建完整气单胞菌风险评估体系提供理论参考。

Quantitative Exposure Assessment of Aeromonas spp. in Chilled Pork

In this study, exposure assessment, the most important content of risk assessment, was conducted for Aeromonas spp. in commercial chilled pork in a certain city in mainland China. This study was focused on three stages including retail, transportation and home storage through the supplying chain. Large amounts of survey data were collected and used to estimate the initial contamination level and the mathematical models established in our previous work were employed to test the growth kinetics of Aeromonas spp. in chilled pork under different conditions from retail to home storage. The results showed that approximately 22.1% of chilled pork samples under investigation contained more than 5(lg (CFU/g)) Aeromonas spp., suggesting some potential risks for consumers. Moreover, according to the sensitivity analysis, both initial contamination level (r＝0.884) and storage time (r＝0.209) were most correlated with Aeromonas spp. count as the main risk factors which could provide some useful information to consumers and supervisors. Combined with cooking stage assessment and dose-response relationship, these results can provide theoretical references for complete establishment of Aeromonas spp. risk assessment.