摘要
食品安全目标(FSO)值的设定是进行食品致病菌风险管理的重要方法之一。该文对FSO的基本概念和实施进行了介绍,对比了传统的和以FSO为基础的2种风险管理措施,综述了国际上主要国家和地区对即食食品中单增李斯特菌的限量标准要求,并在此基础上按照不同限量标准,结合指数型剂量效应模型,推测了某市易感人群因摄入即食食品中单增李斯特菌导致的病例数,由此建议我国即食食品中单增李斯特菌的FSO值为2(lgCFU/g),即食食品中单增李斯特菌的限量标准可定为100 CFU/g。
The identification of Food Safety Object（ FSO） is one of important methods for risk management of food pathogen. The basic definition and application of FSO were introduced in this paper,and two methods,the traditional one and the new one based on FSO,were compared for risk management. Then the main limit standards of international associations or countries were reviewed according to Listeria monocytogenes in Ready-to-eat Foods. Moreover,combined with exponential dose-response model,the illness-caused numbers of susceptible population was calculated on the basis of different L. monocytogenes limits in ready-to-eat foods. As a conclusion,The FSO value of L.monocytogenes in ready-to-eat foods might be defined as 2 lgCFU / g,or the limit standards should be 100 CFU / g L.monocytogenes in ready-to-eat foods in our country.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第11期193-197,共5页
Food and Fermentation Industries
基金
国家自然科学基金项目(31271896
31371776)
上海市自然科学基金项目(12ZR1420500)
