Analysis of main risk factors causing foodborne diseases in food catering business / 中华预防医学杂志
Chinese Journal of Preventive Medicine
;
(12): 543-546, 2011.
Artigo
em Chinês
| WPRIM
| ID: wpr-266130
ABSTRACT
<p><b>OBJECTIVE</b>To study main risk factors that cause foodborne diseases in food catering business.</p><p><b>METHODS</b>Data from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens.</p><p><b>RESULTS</b>The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence.</p><p><b>CONCLUSION</b>The primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.</p>
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Software
/
Epidemiologia
/
Surtos de Doenças
/
Fatores de Risco
/
Medição de Risco
/
Manipulação de Alimentos
/
Microbiologia de Alimentos
/
Doenças Transmitidas por Alimentos
/
Serviços de Alimentação
/
Métodos
Tipo de estudo:
Estudo de etiologia
/
Estudo prognóstico
/
Fatores de risco
Idioma:
Chinês
Revista:
Chinese Journal of Preventive Medicine
Ano de publicação:
2011
Tipo de documento:
Artigo
Similares
MEDLINE
...
LILACS
LIS