{"title":"日本家庭烹饪对食源性疾病风险的影响:家庭制作生菜沙拉中大肠杆菌 O157:H7、鼠伤寒沙门氏菌、单核细胞增生李斯特菌和空肠弯曲菌的微生物定量风险评估分析","authors":"","doi":"10.1016/j.mran.2024.100316","DOIUrl":null,"url":null,"abstract":"<div><p>This study assessed the influence of preparing iceberg lettuce salads at home on the risk of <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> Typhimurium, <em>Listeria monocytogenes</em>, and <em>Campylobacter jejuni</em> by conducting quantitative microbial risk assessments (QMRAs<sup>1</sup>) for distribution, retail, domestic storage, and cross-contamination. The QMRA simulated pathogen behaviors in lettuce and meat from-farm-to-fork environments. Order of food preparation, hand washing, and lettuce washing were assessed in domestic lettuce salad and raw meat processes. Scenario and sensitivity analyses were performed to compare the importance of the process factors. QMRA simulation revealed that factors related to initial contamination and at-home preparation of foods were more critical than those related to the time-temperature environment during distributions and storages. The risk of <em>L. monocytogenes</em> infection decreased only 1 % even in the absence of cross-contamination. Similarly, the risk of <em>C. jejuni</em> hardly decreased (0.91-fold) even in the absence of lettuce contamination. When the lettuce was not washed, the risk of <em>L. monocytogenes</em> was relatively higher (1.92-fold) than that of other pathogens (<em>E. coli</em> O157:H7,1.44-fold; <em>S.</em> Typhimurium, 1.38-fold; and <em>C. jejuni</em>, 1.36-fold). The risk of <em>E. coli</em> O157:H7 (2.60-fold), <em>S.</em> Typhimurium (2.18-fold), and <em>C. jejuni</em> (2.67-fold) increased when hands were not washed before lettuce preparation, whereas the risk of <em>L. monocytogenes</em> did not increase (1.07-fold). The importance of avoiding cross-contamination through appropriate order of food preparation and hand washing in lettuce salad preparation were quantitatively demonstrated in the present study, which provide essential information for food safety education at home.</p></div>","PeriodicalId":48593,"journal":{"name":"Microbial Risk Analysis","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home\",\"authors\":\"\",\"doi\":\"10.1016/j.mran.2024.100316\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study assessed the influence of preparing iceberg lettuce salads at home on the risk of <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> Typhimurium, <em>Listeria monocytogenes</em>, and <em>Campylobacter jejuni</em> by conducting quantitative microbial risk assessments (QMRAs<sup>1</sup>) for distribution, retail, domestic storage, and cross-contamination. The QMRA simulated pathogen behaviors in lettuce and meat from-farm-to-fork environments. Order of food preparation, hand washing, and lettuce washing were assessed in domestic lettuce salad and raw meat processes. Scenario and sensitivity analyses were performed to compare the importance of the process factors. QMRA simulation revealed that factors related to initial contamination and at-home preparation of foods were more critical than those related to the time-temperature environment during distributions and storages. The risk of <em>L. monocytogenes</em> infection decreased only 1 % even in the absence of cross-contamination. Similarly, the risk of <em>C. jejuni</em> hardly decreased (0.91-fold) even in the absence of lettuce contamination. When the lettuce was not washed, the risk of <em>L. monocytogenes</em> was relatively higher (1.92-fold) than that of other pathogens (<em>E. coli</em> O157:H7,1.44-fold; <em>S.</em> Typhimurium, 1.38-fold; and <em>C. jejuni</em>, 1.36-fold). The risk of <em>E. coli</em> O157:H7 (2.60-fold), <em>S.</em> Typhimurium (2.18-fold), and <em>C. jejuni</em> (2.67-fold) increased when hands were not washed before lettuce preparation, whereas the risk of <em>L. monocytogenes</em> did not increase (1.07-fold). The importance of avoiding cross-contamination through appropriate order of food preparation and hand washing in lettuce salad preparation were quantitatively demonstrated in the present study, which provide essential information for food safety education at home.</p></div>\",\"PeriodicalId\":48593,\"journal\":{\"name\":\"Microbial Risk Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2024-07-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Microbial Risk Analysis\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352352224000276\",\"RegionNum\":4,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Microbial Risk Analysis","FirstCategoryId":"93","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352352224000276","RegionNum":4,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home
This study assessed the influence of preparing iceberg lettuce salads at home on the risk of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni by conducting quantitative microbial risk assessments (QMRAs1) for distribution, retail, domestic storage, and cross-contamination. The QMRA simulated pathogen behaviors in lettuce and meat from-farm-to-fork environments. Order of food preparation, hand washing, and lettuce washing were assessed in domestic lettuce salad and raw meat processes. Scenario and sensitivity analyses were performed to compare the importance of the process factors. QMRA simulation revealed that factors related to initial contamination and at-home preparation of foods were more critical than those related to the time-temperature environment during distributions and storages. The risk of L. monocytogenes infection decreased only 1 % even in the absence of cross-contamination. Similarly, the risk of C. jejuni hardly decreased (0.91-fold) even in the absence of lettuce contamination. When the lettuce was not washed, the risk of L. monocytogenes was relatively higher (1.92-fold) than that of other pathogens (E. coli O157:H7,1.44-fold; S. Typhimurium, 1.38-fold; and C. jejuni, 1.36-fold). The risk of E. coli O157:H7 (2.60-fold), S. Typhimurium (2.18-fold), and C. jejuni (2.67-fold) increased when hands were not washed before lettuce preparation, whereas the risk of L. monocytogenes did not increase (1.07-fold). The importance of avoiding cross-contamination through appropriate order of food preparation and hand washing in lettuce salad preparation were quantitatively demonstrated in the present study, which provide essential information for food safety education at home.
期刊介绍:
The journal Microbial Risk Analysis accepts articles dealing with the study of risk analysis applied to microbial hazards. Manuscripts should at least cover any of the components of risk assessment (risk characterization, exposure assessment, etc.), risk management and/or risk communication in any microbiology field (clinical, environmental, food, veterinary, etc.). This journal also accepts article dealing with predictive microbiology, quantitative microbial ecology, mathematical modeling, risk studies applied to microbial ecology, quantitative microbiology for epidemiological studies, statistical methods applied to microbiology, and laws and regulatory policies aimed at lessening the risk of microbial hazards. Work focusing on risk studies of viruses, parasites, microbial toxins, antimicrobial resistant organisms, genetically modified organisms (GMOs), and recombinant DNA products are also acceptable.