Risk Assessment of <i>Listeria monocytogenes</i> in Jinhua Ham

LI Yinhui; ZHANG Hongmin; MENG Yuanyuan; XUE Tian; WANG Yeru; BAI Li; LI Hao; XIE Jiaying; LIU Haiquan; XIE Qingchao; ZHAO Yong

doi:10.13386/j.issn1002-0306.2022100254

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 270-279. > DOI: 10.13386/j.issn1002-0306.2022100254

LI Yinhui, ZHANG Hongmin, MENG Yuanyuan, et al. Risk Assessment of Listeria monocytogenes in Jinhua Ham[J]. Science and Technology of Food Industry, 2023, 44(16): 270−279. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100254.

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Risk Assessment of Listeria monocytogenes in Jinhua Ham

LI Yinhui^1,,
ZHANG Hongmin^{1, +,},
MENG Yuanyuan¹,
XUE Tian¹,
WANG Yeru²,
BAI Li²,
LI Hao¹,
XIE Jiaying¹,
LIU Haiquan^{1, 3, 4},
XIE Qingchao^{1, 3, 5, ,},
ZHAO Yong^{1, 3, 5, ,}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
China National Center for Food Safety Risk Assessment, Beijing 100022, China
3.
Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
4.
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
5.
Laboratory of Food Quality and Safety Testing, Shanghai Ocean University, Shanghai 201306, China

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Received Date: October 24, 2022
Available Online: July 07, 2023

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Abstract

Abstract

The aim of this study was to assess the risk of food poisoning caused by Listeria monocytogenes in Jinhua ham processed using modern processing techniques. The parameters affecting the growth of Listeria monocytogenes during the production and sale of Jinhua ham, such as pH, water activity, temperature, lactic acid bacteria quantity, were investigated. The initial contamination rate of Listeria monocytogenes in raw pork was also evaluated. Listeria monocytogenes growth model and deactivation model were used to evaluate the exposure levels to Listeria monocytogenes in Jinhua ham. The risk of listeriosis after consumption of ready-to-eat Jinhua ham slices in different populations was explored. The results showed that the contamination level of Jinhua ham in the market was −9.47~7.05 lg CFU/g (90% confidence interval). The probability of listeriosis from ready-to-eat Jinhua ham slices consumption per portion consumed in healthy adults and at-risk populations were estimated with average values of <10⁻¹⁵ and <10⁻¹³, respectively. These findings indicated that risk of listeriosis after consumption of ready-to-eat Jinhua ham was low. The results showed that processing of Jinhua ham using modern techniques could reduce the risk of contamination to a level within international standards. The study was the first to simulate quantitative analysis the microbiological risk assessment of Listeria monocytogenes during the whole processing of Jinhua ham from raw pork through curing and fermentation to the final product. The study would provide a reference model for risk assessment of foodborne pathogens in fermented ham.
- Listeria monocytogenes,
- Jinhua ham,
- quantitative risk assessment,
- growth/non-growth model

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References (54)

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Risk Assessment of Listeria monocytogenes in Jinhua Ham