吉林省凉拌菜中金黄色葡萄球菌的定量风险评估-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

吉林省凉拌菜中金黄色葡萄球菌的定量风险评估

Quantitative risk assessment of Staphylococcus aureus in coleslaw in Jilin Province

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250310003
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(12)
作者	朱畅, 郑晶莹, 石奔, 孙景昱, 赵薇*, 王娟, 艾佳佳, 白杨,
作者单位	吉林大学公共卫生学院; 吉林省疾病预防控制中心(吉林省预防医学科学院)
摘要	目的以零售至消费环节的凉拌菜作为金黄色葡萄球菌的污染来源, 评估其对吉林省居民产生的健康风险及产生危险的关键因素。方法根据2011—2019年吉林省凉拌菜中金黄色葡萄球菌监测数据, 结合居民凉拌菜消费、温度等数据, 建立金黄色葡萄球菌生长预测模型。采用@Risk8.0软件分析并对结果进行蒙特卡罗模拟, 对吉林省市售凉拌菜中的金黄色葡萄球菌进行定量风险评估, 分为危害识别、暴露评估、危害特征描述和风险分析4个组成部分。结果统计结果表明, 吉林省凉拌菜内的金黄色葡萄球菌初始污染率为3%, 平均污染量为–2.37 log10CFU/g, 95%置信区间为(–5.88, 1.27)(log10CFU/g)。评估结果显示, 引发金黄色葡萄球菌中毒的概率为0.1%, 每年可导致的患病例数为154.5万例。结论凉拌菜中金黄色葡萄球球菌初始污染水平对引起金葡菌感染风险最大, 其次是储存时间。保证制作食材、制作环境干净卫生, 缩短凉拌菜储存时间是降低发生凉拌菜中金葡菌感染风险的重要措施。
Abstract	Objective To use coleslaw at the retail-to-consumption level as a source of contamination with Staphylococcus aureus, assess the health risk posed to residents of Jilin Province and identify the key contributing factors. Methods Based on the monitoring data of Staphylococcus aureus in coleslaw in Jilin Province from 2011 to 2019, combined with the data of residents’ coleslaw consumption and temperature, a prediction model of Staphylococcus aureus growth was established. The results were analysed and Monte Carlo simulated using @Risk8.0 software, and a quantitative risk assessment of Staphylococcus aureus in commercially available coleslaw in Jilin Province was carried out in 4 parts: Hazard identification, exposure assessment, hazard characterization and risk analysis. Results The data statistics showed that the initial contamination rate of Staphylococcus aureus in coleslaw was 3%, and the average contamination was –2.37 log10CFU/g, with a 95% confidence interval of (–5.88, 1.27) log10CFU/g. The assessment results showed that the probability of triggering Staphylococcus aureus intoxication was 0.1%, and the number of cases of illness that could be caused by Staphylococcus aureus was 154500 cases per year. Conclusion The initial level of Staphylococcus aureus contamination in coleslaw is most important in causing the risk of Staphylococcus aureus infection, follow by storage temperature. Keeping the source ingredients, preparation environment clean and hygienic, and having good refrigerator use habits are important measures to reduce the risk of developing Staphylococcus aureus infections in coleslaw.
关键词	金黄色葡萄球菌;凉拌菜;定量风险评估;零售到消费;吉林省
KeyWord	Staphylococcus aureus; coleslaw; risk assessment; retail to consumption; Jilin Province
基金项目
页码	198-204

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朱畅, 郑晶莹, 石奔, 孙景昱, 赵薇*, 王娟, 艾佳佳, 白杨. 吉林省凉拌菜中金黄色葡萄球菌的定量风险评估 [J]. 食品安全质量检测学报. 2025; 16; (12). 198 - 204.

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