[Quantitative Risk Assessment of

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Tác giả: Li Bai, Ting Guo, Lisha Liu, Xiao Liu, Honghu Sun, Yue Sun, Jun Wang, Xiang Wang

Ngôn ngữ: eng

Ký hiệu phân loại:

Thông tin xuất bản: China : Sichuan da xue xue bao. Yi xue ban = Journal of Sichuan University. Medical science edition , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 724435

OBJECTIVE: To conduct a quantitative risk assessment of METHODS: Based on monitoring data of LM contamination in pre-packaged, non-vacuum sealed, refrigerated ready-to-eat meat products in Chengdu obtained from a previous study, a risk assessment model was established. The risk of LM infection caused by consuming cooked meat products in different groups of people was quantitatively assessed. In addition, the growth of LM in cooked meat products, from retail to consumption, was also taken into consideration in the assessment. RESULTS: In Chengdu, the numbers of potential cases of listeriosis caused by consumption of prepackaged, non-vacuum sealed, refrigerated ready-to-eat meat products were 0.01 (95% confidence interval [CI]: 0-1.71 × 10 CONCLUSIONS: For pre-packaged, non-vacuum sealed, cooked meat products, the most important measure to reduce the prevalence of listeriosis is to control the initial contamination level, which requires food processing plants to regularly clean and strictly disinfect the processing environment and equipment to minimize LM contamination at the source. Retail delicatessens should strictly maintain a storage temperature below 5.0 ℃ and strictly adhere to product shelf-life recommendations. As for consumers, they should consume these meat products as soon as possible after purchase or store them under refrigerated conditions and shorten the storage time. Pregnant women should thoroughly heat the meat products before eating to reduce the risk of listeriosis.
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