Semi-Quantitative Risk Assessment of Yersinia enterocolitica in Fresh Meat
WANG Kai;WANG Hu-hu;YE Ke-ping;WANG Guang-yu;XU Xing-lian;ZHOU Guang-hong
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of
Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China
Abstract：To analyze the risk of Yersinia enterocolitica contamination in commercial fresh meat in Nanjing. Methods: Risk rating was based on the classic semi-quantitative risk assessment software Risk Ranger combined with literature reports and market research data. Results:Relative risk from Yersinia enterocolitica in commercial fresh pork and beef in Nanjing was 31 and 24, respectively. The probability of food poisoning per day per consumer of interest was 3.62×10-9 and 3.12×10-10, respectively. Risk from the former showed an 11.6-fold increase over that from the latter. In further study, we found that the risks from the two kinds of commercial fresh meat could be reduced to one tenth of the original value by using control systems after processing. Conclusions:The risk of Yersinia enterocolitica contamination in commercial fresh beef in Nanjing is relatively low, but the risk in commercial fresh pork is near the moderate hazard. Consequently, the supervision and management of commercial fresh meat should be strengthened.
2014, Vol. 28 
