CAJ | 학술논문

目的：分析南京市售鲜肉中小肠结肠炎耶尔森菌的风险程度。方法：将国内外文献报道及市场调查数据的统计分析相结合，运用经典的半定量风险评估软件“Risk Ranger”进行风险分级。结果：南京市售猪肉和牛肉中小肠结肠炎耶尔森菌的风险评分分别为31和24，每人每天因食用污染该菌的鲜肉造成食物中毒的概率分别为3.62×10-9，3.12×10-10，前者为后者风险的11.6倍。通过进一步研究发现，加工后采取有效的控制体系，均使两者的风险均降低到10%。结论：南京市售牛肉中小肠结肠炎耶尔森菌的风险程度较低，而市售猪肉中已接近中等程度，需做好预防措施，加强监管。
목적：분석남경시수선육중소장결장염야이삼균적풍험정도。방법：장국내외문헌보도급시장조사수거적통계분석상결합，운용경전적반정량풍험평고연건“Risk Ranger”진행풍험분급。결과：남경시수저육화우육중소장결장염야이삼균적풍험평분분별위31화24，매인매천인식용오염해균적선육조성식물중독적개솔분별위3.62×10-9，3.12×10-10，전자위후자풍험적11.6배。통과진일보연구발현，가공후채취유효적공제체계，균사량자적풍험균강저도10%。결론：남경시수우육중소장결장염야이삼균적풍험정도교저，이시수저육중이접근중등정도，수주호예방조시，가강감관。
To analyze the risk of Yersinia enterocolitica contamination in commercial fresh meat in Nanjing. Methods: Risk rating was based on the classic semi-quantitative risk assessment software Risk Ranger combined with literature reports and market research data. Results:Relative risk from Yersinia enterocolitica in commercial fresh pork and beef in Nanjing was 31 and 24, respectively. The probability of food poisoning per day per consumer of interest was 3.62×10-9 and 3.12×10-10, respectively. Risk from the former showed an 11.6-fold increase over that from the latter. In further study, we found that the risks from the two kinds of commercial fresh meat could be reduced to one tenth of the original value by using control systems after processing. Conclusions:The risk of Yersinia enterocolitica contamination in commercial fresh beef in Nanjing is relatively low, but the risk in commercial fresh pork is near the moderate hazard. Consequently, the supervision and management of commercial fresh meat should be strengthened.