Lây nhiễm chéo Campylobacter trên thịt gà, đánh giá nguy cơ rủi ro đến sức khỏe con người: mô phòng thực hành chế biến thịt gà tại hộ gia đình

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Thị Thanh Sơn Đặng, Thị Ngọc Phạm, Thị Nhật Trần, Thị Hương Giang Trương

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học kỹ thuật Thú y, 2020

Mô tả vật lý: tr.71

Bộ sưu tập: Metadata

ID: 331171

Thêm vào giỏ Liên kết toàn văn

Cross-contamination plays an important role in the transmission of food-borne illness, especially for Campylobacter. A survey involving 150 households and four scenarios using Campylobacter artificially inoculation to simulation of boiled chicken meat processing were conducted to determine the chicken meat eating and processing habit, as well as determine the rate and risk of Campylobacter cross-contamination in the boiled chicken meat. The surveyed results showed that 100% of the surveyed family households in Ha Noi eating the boiled chicken meat. The time to boil the chicken meat was 18.63±3.88 minutes. The result of simulation experiments indicated that the risk factors, such as cook’s hands, washed water, knives and cutting boards (77.8 -100%) direct contacting with the Campylobacter contamination raw chicken meat were the main source of spreading this bacteria to the other surfaces, stuffs and food if the above risk factors were not well controlled. Moreover, the experiment demonstrated a high risk of bacterial contamination to the boiled chicken meat when using the same knives, cutting boards and cook’s hands that contacted with the raw chicken meat before that. Among the simulation scenarios, using the same cutting boards induced the highest risk of cross-contamination with Campylobacter (66.7%), the same knives (22.2%) and the same cook’s hands (0%). These findings emphasize the role of cleaning hands and processing tools properly as well as using separate set of knives and cutting boards for the cooked stuffs would significantly reduce the cross-contamination of CampylobacterNhiễm chéo đóng một vai trò quan trọng trong việc lây truyền bệnh qua thực phẩm, đặc biệt là đối vớiCampylobacter. Khảo sát trên 150 hộ gia đình và thí nghiệm với 4 kịch bản mô phỏng chế biến thịt gà luộc đãđược thực hiện để tìm hiểu thói quen tiêu dùng, chế biến thịt gà, đồng thời xác định tỷ lệ và nguy cơ lây nhiễmchéo vi khuẩn Campylobacter ở thịt gà luộc. Kết quả điều tra cho thấy 100% hộ gia đình ở Hà Nội đã phỏng vấnđều ăn thịt gà luộc. Thời gian luộc gà trung bình là 18,63±3,88 phút. Thí nghiệm mô phỏng đã chỉ ra rằng cácyếu tố nguy cơ như tay của người nấu ăn, nước rửa, dao và thớt (77,8-100%) tiếp xúc trực tiếp với thịt gà sống bịnhiễm vi khuẩn Campylobacter là nguồn chính làm lây lan vi khuẩn này sang các bề mặt dụng cụ khác và thựcphẩm nếu các yếu tố trên không được kiểm soát tốt, cụ thể là nguy cơ ô nhiễm rất cao đối với thịt gà đã luộc chínkhi sử dụng chung dao, thớt và tay người đã tiếp xúc với thịt gà sống trước đó. Trong số các kịch bản mô phỏng,việc sử dụng cùng một chiếc thớt gây ra nguy cơ lây nhiễm chéo Campylobacter cao nhất (66,7%), dùng chungdao (22,2%) và cùng tay người (0%). Những phát hiện này nhấn mạnh vai trò của việc vệ sinh tay, các dụng cụchế biến đúng cách cũng như việc sử dụng bộ dao, thớt riêng cho thực phẩm đã nấu chín sẽ làm giảm đáng kể sựlây nhiễm chéo Campylobacter.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR