| 718 | 23 | 61 |
| 下载次数 | 被引频次 | 阅读次数 |
食品制备过程中细菌交叉污染是导致食源性疾病发生的重要原因之一。厨房内食品加工过程中细菌从被污染的食品原料、厨房环境、加工者手及食品容器等定量转移到即食食品的量对微生物定量风险评估至关重要。本文就食品加工过程中交叉污染的类别、交叉污染在食源性疾病发病中的作用、影响交叉污染的因素、交叉污染研究中采样方法选择、在微生物定量风险评估中的作用等进行综述。
Abstract:[1]ADHIKARI B,ANGULO F,MELTZER M.Economic burden of salmonella infections in the United States[M].Colorado:Denver,2004.
[2]Investigation update:multistate outbreak of human salmonella enteritidis infections associated with shell eggs[EB/OL].[2012-11-01].http://www.cdc.gov/salmonella/enteritidis/index.html.
[3]PALOMBI I,PAGANI S.EFSA and ECDC issue2008 report on zoonoses and food-borne outbreaks in the EU[EB/OL].[2012-11-01].http://www.efsa.europa.eu/en/press/news/zoonoses100128.htm.
[4]杨保伟,寄宝义,席美丽,等.即食凉拌菜中沙门菌和金黄色葡萄球菌药物敏感性[J].中华预防医学杂志,2010,44(8):757-759.
[5]赵贵,张华.畜产品中沙门氏菌的危害及检测方法概述[J].贵州畜牧兽医,2004,28(3):21-22.
[6]LUBER P.Cross-contamination versus undercooking of poultry meat or eggs-which risks need to be managed first[J].Int J Food Microbiol,2009,134:21-28.
[7]BRYNEDTAD S,BRAUTE L,LUBER P,et al.Quantitative microbiological risk assessment of campylobacteriosis cases in the German population due to consumption of chicken prepared in homes[J].Int J Risk Assess Manag,2008,8(3):194-213.
[8]PE'REZ-RODRI'GUEZ F,VALERO A,CARRASCO E,et al.Understanding and modelling bacterialtransfer to foods:a review[J].Trends Food Sci Technol,2008,19:131-144.
[9]REIJ M W,den AANTREKKER W D,ILSI Europe risk analysis in microbiology task force.Recontamination as a source of pathogens in processed foods[J].Int J Food Microbiol,2004,91(1):1-11.
[10]BEUMER R R,KUSUMANINGRUM H.Kitchen hygiene in daily life[J].Int Biodeterior Biodegradation,2003,51:299-302.
[11]BARKER J,NAEENI M,BLOOMFIELD S F.The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen[J].J Appl Microbiol,2003,95:1351-1360.
[12]REDMOND E C,GRIFFITH C J.Consumer food handling in the home:a review of food safety studies[J].J Food Prot,2003,66(1):130-161.
[13]RAVISHANKAR S,ZHU Libin,JARONI D.Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios[J]].Food Microbiol,2010,27:791-794.
[14]BERGSMA N J,FISCHER A R H,VAN AED,et al.Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken[J].Br Food J,2007,109(7):548-561.
[15]刘秀梅,陈艳,樊永祥,等.2003年中国食源性疾病暴发的监测资料分析[J].卫生研究,2006,35(2):201-204.
[16]JACKSON V,BLAIR I S,McDOWELL D A,et al.The incidence of significant foodborne pathogens in domestic refrigerators[J].Food Control,2007,18(4):346-351.
[17]SHARP K,WALKER H.A microbiological survey of communal kitchens used by undergraduate students[J].Int J Consum Stud,2003,27(1):11-16.
[18]JACKSON L A,KEENE W E,MCANULTY J M.Where's the beef?The role of cross-contamination in four chain restaurant-associated outbreaks of Escherichia coli O157∶H7 in the Pacific Northwest[J].Arch Intern Med,2000,160:2380-2385.
[19]CSPI Reports.Restaurant food causes too many cases of food poisoning[EB/OL].[2012-11-01].http://www.cspinet.org/reports/dineat2.html.
[20]Outbreak of Campylobacter Enteritis associated with cross-contamination of food-Oklahoma[EB/OL].[2012-11-01].http://www.cdc.gov/mmwr/preview/mmwrhtml/00051427.htm.
[21]CLARK M.Foodborne illness outbreak database[EB/OL].[2012-11-01].http://www.outbrea kdata base.com.
[22]曾武威.欧洲肠出血性大肠杆菌疫情简介[J].基础医学与临床,2011,31(7):F2.
[23]WILLIAMS D L,GERBA C P,MAXWELL S,et al.Assessment of the potential for cross-contamination of food products by reusable shopping bags[J].Food Protection Trends,2011,31(8):508-513.
[24]VERHOEFF-BAKKENES L,BEUMER R R,de JONGE R,et al.Quantification of Campylobacter jejuni cross-contamination via hands,cutlery,and cutting board during preparation of a chicken fruit salad[J].J Food Prot,2008,71(5):1018-1022.
[25]WACHTEL M R,McEVOY J L,LUO Y,et al.Cross-contamination of lettuce(lactuca sativa l.)with Escherichia coli O157∶H7 via contaminated ground beef[J].J Food Prot,2003,66(7):1176-1183.
[26]de JONG A E I,VERHOEFF-BAKKENES L,NAUTA M J,et al.Cross-contamination in the kitchen:effect of hygiene measures[J].J Appl Microbiol,2008,105:615-624.
[27]KLONTZ K C,TIMBO B,FEIN S,et al.Prevalence of selected food consumption and preparation behaviors associated with increased risks of foodborne disease[J].J Food Prot,1995,58(8):927-930.
[28]LI-COHEN A E,BRUHN C M.Safety of consumer handling of fresh produce from the time of purchase to the plate:a comprehensive consumer survey[J].J Food Prot,2002,65(8):1287-1296.
[29]ALTEKRUSE S F,STREET D A,FEIN S B,et al.Consumer knowledge of foodborne microbial hazards and food-handling practices[J].J Food Prot,1996,59:287-294.
[30]ANDERSON J B,SHUSTER T A,HANSEN K E,et al.A camera's view of consumer food-handling behaviors[J].J Am Diet Assoc,2004,104(2):186-191.
[31]REDMOND E C,GRIFFITH C J.Consumer food handling in the home:a review of food safety studies[J].J Food Prot,2003,66(1):130-161.
[32]KUSUMANINGRUM H D,RIBOLDI G,HAZELEGER W C,et al.Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods[J].Int J Food Microbiol,2003,85:227-236.
[33]COGAN T A,SLADER J,BLOOMFIELD S F,et al.Achieving hygiene in the domestic kitchen:the effectiveness of commonly used cleaning procedures[J].J Appl Microbiol,2002,92:885-892.
[34]FEIST S.Partnerships key to food safety education[EB/OL].[2012-11-01].http://www.fightbac.org/component/content/article/2-general/290-partnerships-key-to-food-safety-education.
[35]HANSEN T B,KNΦCHEL S.Image analysis method for evaluation of specific and non-specific hand contamination[J].J Appl Microbiol,2003,94:483-494.
基本信息:
DOI:10.19813/j.cnki.weishengyanjiu.2013.05.037
中图分类号:TS201.6
引用信息:
[1]姜红如,李凤琴,于红霞.食品加工过程中交叉污染与微生物定量风险评估[J].卫生研究,2013,42(05):875-879.DOI:10.19813/j.cnki.weishengyanjiu.2013.05.037.
2013-09-30
2013-09-30