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首页> 外文期刊>Risk analysis >Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk
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Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk

机译：乳业微生物食品安全管理中基于风险的方法：以巴氏杀菌牛奶制成的软奶酪中的李斯特菌李斯特菌为例

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摘要

According to Codex Alimentarius Commission recommendations, management options applied at the process production level should be based on good hygiene practices, HACCP system, and new risk management metrics such as the food safety objective. To follow this last recommendation, the use of quantitative microbiological risk assessment is an appealing approach to link new risk-based metrics to management options that may be applied by food operators. Through a specific case study, Listeria monocytogenes in soft cheese made from pasteurized milk, the objective of the present article is to practically show how quantitative risk assessment could be used to direct potential intervention strategies at different food processing steps. Based on many assumptions, the model developed estimates the risk of listerio-sis at the moment of consumption taking into account the entire manufacturing process and potential sources of contamination. From pasteurization to consumption, the amplification of a primo-contamination event of the milk, the fresh cheese or the process environment is simulated, over time, space, and between products, accounting for the impact of management options, such as hygienic operations and sampling plans. A sensitivity analysis of the model will help orientating data to be collected prioritarily for the improvement and the validation of the model. What-if scenarios were simulated and allowed for the identification of major parameters contributing to the risk of listeriosis and the optimization of preventive and corrective measures.
机译：根据食品法典委员会的建议，在过程生产级别应用的管理选项应基于良好的卫生习惯，HACCP体系和新的风险管理指标（例如食品安全目标）。为了遵循该最后的建议，使用定量微生物风险评估是一种吸引人的方法，可以将基于风险的新指标与食品经营者可能采用的管理方案联系起来。通过一个特定的案例研究，即用巴氏消毒的牛奶制成的软奶酪中的李斯特菌李斯特菌，本文的目的是切实表明如何将定量风险评估用于指导不同食品加工步骤的潜在干预策略。基于许多假设，开发的模型在考虑到整个制造过程和潜在污染源的情况下，估计了食用时李斯特菌病的风险。从巴氏灭菌到食用，随着时间，空间和产品之间的变化，模拟牛奶，新鲜奶酪或加工环境的原始污染事件的放大，从而说明管理方案（如卫生操作和采样）的影响计划。模型的敏感性分析将有助于确定要优先收集的数据的方向，以改进和验证模型。对假设情景进行了模拟，可以识别导致李斯特菌病风险的主要参数，并优化预防和纠正措施。

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