摘要
随着食品中毒事件的频发,人们对猪肉产品质量安全问题越来越关注。生猪屠宰由于环节较多,容易造成污染,是造成猪肉产品污染的源头。为解决这一问题,目前国外多采用风险评估(即危害识别、危害描述、暴露评估及风险特征描述)对屠宰环节中沙门菌污染的风险大小进行预测,并采取有效措施降低沙门菌污染风险。我国由于风险评估起步较晚,关于沙门菌的风险评估很少,目前也在积极开展风险评估工作。论文对生猪屠宰环节沙门菌的风险评估研究进行综述,以期为我国生猪屠宰污染严重的环节提供降低污染的有效措施,并为猪肉产品质量安全标准的制定提供科学依据。
As food poisoning outbreaks frequently,the quality and safety of pork and its products were paid much more attention now.There are several sequential treatment processes while pig slaughtered,which maybe easily contaminated by pathogens acting as infectious agent.To solve this problem,risk assess-ments which include hazard identification,hazard characterization,exposure assessment and risk charac-teristics are often used so as to predict risk level originated from Salmonella contamination during pig slaughtering and take effective measures to reduce these risks.For late start of risk assessment technology used in pathogen in China,risk assessment for Salmonella is rarely reported in public.However,relative risk assessment exploration is ongoing.Research on risk assessment of Salmonella in slaughtered pigs was reviewed in order to provide effective measures to reduce pork contamination from slaughtering process, and give scientific basis to standard establishment of pork product quality and safety.
出处
《动物医学进展》
北大核心
2015年第8期97-100,共4页
Progress In Veterinary Medicine
基金
农业部农产品质量安全风险评估资助项目(GJFP2014007)
关键词
猪肉
屠宰环节
沙门菌
风险评估
pork
slaughter links
Salmonella
risk assessment
