CAJ | 학술논문

自我国加入WTO以来,西方饮食文化向国内广泛传播,使生食牛肉逐渐走上中国人的餐桌,同时我国青藏高原地区的牧民也有生吃牛肉的习惯.近几年,因生吃牛肉而产生的食源性疾病在多个国家和地区有所暴发.分析其潜在危害主要有食源性致病菌(大肠杆菌、单增李斯特菌、沙门氏菌)和人畜共患寄生虫(牛带绦虫、住肉包子虫),通过对比国内外已采取的相应控制措施,针对我国生产及发展现状提出建议,以促进我国牛肉产业健康发展,保障消费者健康和安全.
자아국가입WTO이래,서방음식문화향국내엄범전파,사생식우육축점주상중국인적찬탁,동시아국청장고원지구적목민야유생흘우육적습관.근궤년,인생흘우육이산생적식원성질병재다개국가화지구유소폭발.분석기잠재위해주요유식원성치병균(대장간균、단증리사특균、사문씨균)화인축공환기생충(우대조충、주육포자충),통과대비국내외이채취적상응공제조시,침대아국생산급발전현상제출건의,이촉진아국우육산업건강발전,보장소비자건강화안전.
Since China’s entry into the WTO, the western food culture has been widespread in the country and raw beef has been served on Chinese dining tables. As a matter of fact, herdsmen living in the Qinghai-Tibetan Plateau have the custom of eating raw beef. In recent years, foodborne diseases caused by eating raw beef have broken out in many countries and regions. Our analysis shows that the potential hazards of raw beef come from foodborne pathogens (Escherichia coli, Listeria monocytogenes and Salmonella) and zoonotic parasites (Taenia saginata and Sarcocystis). This paper describes a comparison of control countermeasures between China and other countries and reviews the current status of raw beef production and development in China. Some suggestions are proposed for promoting the healthy development of China’s beef industry and ensuring consumer health and safety.