上海市市售食品中主要致病菌的快速定量风险评估
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摘要
目的了解上海市市售食品中主要致病菌的污染水平并进行初步评估,确定需要进一步监测、评估和优先管理的"食品-致病菌"组合。方法利用上海市食品安全风险监测结果和居民膳食消费量数据,借助快速微生物定量风险评估(s QMRA)方法,评估不同"食品-致病菌"组合的健康风险。结果海水鱼类、海水甲壳类和海水贝类中副溶血性弧菌的检出率最高,生食水产中的致病菌检出较低。通过评估,总体上海市每年估计发病数为834 720例,其中致病人数最高的"食品-致病菌"组合为熟肉制品中的金黄色葡萄球菌。按照不同的食源性致病菌进行分类,最高的金黄色葡萄球菌占66.1%,其余依次为副溶血性弧菌、沙门菌、蜡样芽胞杆菌、单增李斯特菌、空肠弯曲菌和致泻性大肠埃希菌;前5位的高危食品为熟肉制品、生畜肉、中式凉拌菜、生禽肉和糕点。结论上海市市售食品中致病菌污染存在一定风险,初步评估出"食品-致病菌"组合的风险排序以及高危致病菌和食品,建议有针对性地做进一步监测、评估和优先管理。
Objective The aim of this study was to understand the contamination of main pathogenic bacteria in market food in Shanghai, and conduct a swift quantitative risk assessment to screen out high risk combinations of food-pathogenic bacteria for further surveillance, assessment and management. Methods Based on food pathogen monitoring results and residents' consumption data, a sQMRA tool was used to analyze the health risk of different combinations of food-pathogenic bacteria.Results Contaminations of pathogenic bacteria existed in market food in Shanghai. The prevalence of Vibrio parahemolyticus in marine fish, crustacean and shellfish was relatively high, while the prevalence of pathogenic bacteria in edible raw aquatic products was relatively low. It was estimated that these pathogenic bacteria infected about 834720 people every year, and223189 cases were caused by Staphylococcus aureus in deli meat as the top risk combination. For different pathogenic bacteria, 66.1% illness was caused by Staphylococcus aureus followed by Vibrio parahemolyticus, Salmonella, Bacillus cereus, Listeria monocytogenes, Campylobacter jejuni and Escherichia coli. Risk ranking of food categories causing illness was deli meat, raw livestock meat, Chinese salads, raw poultry and cakes. Conclusion There was certain risk for contaminations of pathogenic bacteria in market food for Shanghai residents. Risk ranking for combinations of food-pathogenic bacteria and high-risk bacteria and food was preliminary evaluated, and further surveillance, assessment and management are needed.
Objective The aim of this study was to understand the contamination of main pathogenic bacteria in market food in Shanghai, and conduct a swift quantitative risk assessment to screen out high risk combinations of food-pathogenic bacteria for further surveillance, assessment and management. Methods Based on food pathogen monitoring results and residents' consumption data, a sQMRA tool was used to analyze the health risk of different combinations of food-pathogenic bacteria.Results Contaminations of pathogenic bacteria existed in market food in Shanghai. The prevalence of Vibrio parahemolyticus in marine fish, crustacean and shellfish was relatively high, while the prevalence of pathogenic bacteria in edible raw aquatic products was relatively low. It was estimated that these pathogenic bacteria infected about 834720 people every year, and223189 cases were caused by Staphylococcus aureus in deli meat as the top risk combination. For different pathogenic bacteria, 66.1% illness was caused by Staphylococcus aureus followed by Vibrio parahemolyticus, Salmonella, Bacillus cereus, Listeria monocytogenes, Campylobacter jejuni and Escherichia coli. Risk ranking of food categories causing illness was deli meat, raw livestock meat, Chinese salads, raw poultry and cakes. Conclusion There was certain risk for contaminations of pathogenic bacteria in market food for Shanghai residents. Risk ranking for combinations of food-pathogenic bacteria and high-risk bacteria and food was preliminary evaluated, and further surveillance, assessment and management are needed.
引文
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[4]罗海波,何来英,叶伟杰,等.2004-2013年中国大陆食物中毒情况分析[J].中国食品卫生杂志,2015,27(1):45-49.
[5]郑雷军,邱从乾.2005—2014年上海市集体性食物中毒特点与防控措施分析[J].上海预防医学,2017,29(6):453-456.
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[11]胡豫杰,王晔茹,李凤琴.北京部分市售整鸡中沙门菌和弯曲菌协同定量污染研究[J].卫生研究,2015,44(1):68-72, 76.
[12]徐秋芳,卢晓芸,陈洪友,等.青浦区水产品中副溶血性弧菌污染状况与分子分型特征[J].检验医学与临床,2016,13(19):2733-2735.
[13]宫春波,董峰光,王朝霞,等.烟台市售肉及肉制品中单增李斯特氏菌的污染及其风险评价[J].食品科技,2013,(6):132-136.
[14]朱江辉,宋筱瑜,王晔茹,等.我国食品微生物定量风险分级模型初探与应用[J].中国食品卫生杂志,2016,28(4):516-522.
[15]孔媚兰,袁宝君,朱谦让,等.生食海产品中副溶血性弧菌半定量风险评估[J].南京医科大学学报(自然科学版),2014,34(7):959-961, 964.
[16] U.S. Food and Drug Administration. Bad bug book:foodborne pathogenic microorganisms and natural toxins handbook[EB/OL].(2017-10-24)[2017-12-10]. https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition.
[17] World Health Organization. Risk assessments of Salmonella in eggs and broiler chickens[EB/OL].[2019-04-28]. https://www.who.int/foodsafety/publications/salmonella/en/.
[18]姬瑞,曹慧,徐斐,等.即食熟肉制品中主要致病菌的风险排序[J].食品科学,2015,36(11):197-201.
[19] Skrede S, Steinsland H, Sommerfelt H, et al. Experimental infection of healthy volunteers with enterotoxigenic Escherichia coli wildtype strain TW10598 in a hospital ward[J]. BMC Infectious Diseases,2014, 14(1):1-9.
[20]顿玉慧,郑启伟,黎昊雁,等.即食食品中单核细胞增生李斯特氏菌的风险评估[J].中国食品学报,2009,9(5):177-183.
[21] Nauta MJ. Jacobs-Reitsma WF, Havelaar AH. A risk assessment model for campylobacter in broiler meat[J]. Risk Analysis, 2007, 27(4):845–861.
[22]巢国祥,焦新安,周丽萍,等.食源性金黄色葡萄球菌流行特征、产肠毒素特性及耐药性研究[J].中国卫生检验杂志,2006,16(8):904-907.
[23]江玲玲,陈毅琼,王向东,等.2014-2017年上海市静安区食源性疾病监测分析[J].公共卫生与预防医学,2018,29(3):101-103.
[24]周少君,梁辉,朱海明,等.广东省熟肉制品中金黄色葡萄球菌的污染调查及初步风险评价[J].中国食品卫生杂志,2014,26(5):496-500.
[25]田明胜,王李伟,王颖,等.快速微生物定量风险评估模型的改进和应用[J].上海预防医学,2014,(12):703-706.
[2] Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne illness acquired in the United States--major pathogens[J]. Emerging Infectious Diseases, 2011, 17(1):7-15.
[3]毛雪丹,胡俊峰,刘秀梅.我国细菌性食源性疾病疾病负担的初步研究[J].中国食品卫生杂志,2011,23(2):132-136.
[4]罗海波,何来英,叶伟杰,等.2004-2013年中国大陆食物中毒情况分析[J].中国食品卫生杂志,2015,27(1):45-49.
[5]郑雷军,邱从乾.2005—2014年上海市集体性食物中毒特点与防控措施分析[J].上海预防医学,2017,29(6):453-456.
[6] Principles and guidelines for the conduct of microbiological risk assessment[EB/OL].[2019-04-28]. http://www.fao.org/3/Y1579E/y1579e05.htm.
[7] Evers EG, Chardon JE.A swift Quantitative Microbiological Risk Assessment(s QMRA)tool[J]. Food Control, 2010, 21(3):319-330.
[8]上海市统计局.2017年上海市国民经济和社会发展统计公报[J].统计科学与实践,2018,(3):11-21.
[9]董忠,陈倩,骆海鹏.2002年北京市市售鲜鸡蛋和生鸡肉的沙门菌污染情况调查[J].中国食品卫生杂志,2004,16(6):514-516.
[10]林铁豪,朱文娟,苟强,等.广东省2010年生食水产品食源性致病菌污染及安全性评价[J].旅行医学科学,2011,17(2):36-39.
[11]胡豫杰,王晔茹,李凤琴.北京部分市售整鸡中沙门菌和弯曲菌协同定量污染研究[J].卫生研究,2015,44(1):68-72, 76.
[12]徐秋芳,卢晓芸,陈洪友,等.青浦区水产品中副溶血性弧菌污染状况与分子分型特征[J].检验医学与临床,2016,13(19):2733-2735.
[13]宫春波,董峰光,王朝霞,等.烟台市售肉及肉制品中单增李斯特氏菌的污染及其风险评价[J].食品科技,2013,(6):132-136.
[14]朱江辉,宋筱瑜,王晔茹,等.我国食品微生物定量风险分级模型初探与应用[J].中国食品卫生杂志,2016,28(4):516-522.
[15]孔媚兰,袁宝君,朱谦让,等.生食海产品中副溶血性弧菌半定量风险评估[J].南京医科大学学报(自然科学版),2014,34(7):959-961, 964.
[16] U.S. Food and Drug Administration. Bad bug book:foodborne pathogenic microorganisms and natural toxins handbook[EB/OL].(2017-10-24)[2017-12-10]. https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition.
[17] World Health Organization. Risk assessments of Salmonella in eggs and broiler chickens[EB/OL].[2019-04-28]. https://www.who.int/foodsafety/publications/salmonella/en/.
[18]姬瑞,曹慧,徐斐,等.即食熟肉制品中主要致病菌的风险排序[J].食品科学,2015,36(11):197-201.
[19] Skrede S, Steinsland H, Sommerfelt H, et al. Experimental infection of healthy volunteers with enterotoxigenic Escherichia coli wildtype strain TW10598 in a hospital ward[J]. BMC Infectious Diseases,2014, 14(1):1-9.
[20]顿玉慧,郑启伟,黎昊雁,等.即食食品中单核细胞增生李斯特氏菌的风险评估[J].中国食品学报,2009,9(5):177-183.
[21] Nauta MJ. Jacobs-Reitsma WF, Havelaar AH. A risk assessment model for campylobacter in broiler meat[J]. Risk Analysis, 2007, 27(4):845–861.
[22]巢国祥,焦新安,周丽萍,等.食源性金黄色葡萄球菌流行特征、产肠毒素特性及耐药性研究[J].中国卫生检验杂志,2006,16(8):904-907.
[23]江玲玲,陈毅琼,王向东,等.2014-2017年上海市静安区食源性疾病监测分析[J].公共卫生与预防医学,2018,29(3):101-103.
[24]周少君,梁辉,朱海明,等.广东省熟肉制品中金黄色葡萄球菌的污染调查及初步风险评价[J].中国食品卫生杂志,2014,26(5):496-500.
[25]田明胜,王李伟,王颖,等.快速微生物定量风险评估模型的改进和应用[J].上海预防医学,2014,(12):703-706.