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首页> 外文期刊>Food microbiology >Risk evaluation and management to reaching a suggested FSO in a steam meal
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Risk evaluation and management to reaching a suggested FSO in a steam meal

机译：在蒸汽粉中达到建议的FSO的风险评估和管理

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steam meals are ready-to-eat meals composed of raw ana 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® to identify the main food borne pathogens risks, which were Listeria monocytogenes. 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® 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.
机译：蒸汽餐是即食餐，由生食和半熟食材组成，可在微波加热下煮熟。在这项研究中，选择了印度风味的一餐。来自两个不同生产商的鸡肉Tandoori。首先，使用RiskRanger®对这些膳食进行评估，以确定主要的食源性病原体风险，即单核细胞增生李斯特菌。鼠伤寒沙门氏菌和蜡状芽孢杆菌。此后，使用不同的模型应用定量微生物学，并通过生长和灭活挑战测试进行验证。据观察，伽马模型和ComBaseprogram®显示出非常相似的结果。但是，在某些情况下，通过挑战测试获得的结果显示出不同的结果。收集到的信息用于创建不同的方案，这些方案指示了如何通过在此产品的食品链的不同阶段设定绩效目标并达到建议的食品安全目标来管理风险。

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