Risk evaluation and management to reaching a suggested FSO in a steam meal
Risk evaluation and management to reaching a suggested FSO in a steam meal
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DOI：
10.1016/j.fm.2010.08.012
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发表时间：
2011-06-01
影响因子：
5.3
通讯作者：
Zwietering, M. H.
中科院分区：
文献类型：
--
作者：
Mejia, Z. Sosa;Beumer, R. R.;Zwietering, M. H.
蒸汽餐是由生的和半熟的成分组成的即食餐，这些成分在微波炉加热时煮熟。在这项研究中，选择了一种印度风格的膳食，鸡肉Tandoori，来自两个不同的生产商。首先使用Risk Ranger（R）对这些食物进行评估，以确定主要的食源性病原体风险，这些病原体是产单核细胞李斯特菌、鼠伤寒沙门氏菌和蜡样芽孢杆菌。此后，使用不同模型应用定量微生物学，并通过生长和灭活挑战试验进行验证。据观察，伽马模型和ComBase程序（R）显示出非常相似的结果。然而，在某些情况下，挑战试验获得的结果显示出不同的结果。收集的信息用于创建不同的情景，这些情景表明如何通过在该产品的食物链的不同阶段设定性能目标来管理风险，从而达到建议的食品安全目标。(C)2010爱思唯尔有限公司版权所有。
Steam meals are ready-to-eat meals composed of raw and semi-cooked ingredients, which get cooked while microwave heating. In this study, an Indian style meal was selected, Chicken Tandoori, from two different producers. These meals were first evaluated with the Risk Ranger (R) to identify the main foodborne pathogens risks, which were Listeria rnonocytogenes, Salmonella Typhimurium and Bacillus cereus. Thereafter, quantitative microbiology was applied using different models and verified with growth and inactivation challenge tests. It was observed that the gamma model and the ComBase program (R) showed very similar results. However, in some cases the results obtained with the challenge tests showed different results. The information gathered was used to create different scenarios which indicate how to manage the risks by setting Performance Objectives during the different stages of the food chain of this product and hence reaching a suggested Food Safety Objective. (C) 2010 Elsevier Ltd. All rights reserved.