文献类型： 外文期刊
作者： Jiang, Ronghua 1 ; Wang, Xiang 1 ; Wang, Wen 2 ; Liu, Yangtai 1 ; Du, Jianping 4 ; Cui, Yang 4 ; Zhang, Chunyan 4 ; Dong, 1 ;
作者机构： 1.Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, 516 Jun Gong Rd, Shanghai 200093, Peoples R China
2.Hangzhou Ctr Risk Assessment Agr Prod, Minist Agr, Hangzhou 310021, Zhejiang, Peoples R China
3.Zhejiang Acad Agr Sci, Inst Qual Stand Agr Prod, Hangzhou 310021, Zhejiang, Peoples R China
4.Beijing Municipal Ctr Food Safety Monitoring & Ri, Beijing 100053, Peoples R China
关键词： Chop;cross-contamination;Listeria monocytogenes;model;pork
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2018 年 53 卷 3 期
页码：
收录情况： SCI
摘要： This study has developed a predictive model for the cross-contamination of pork by Listeria monocytogenes during bowl chopping. The transfer rates of L.monocytogenes were measured in sixteen chopping scenarios based on practical work. Meanwhile, contaminated bowl chopper was cleaned with either a dry rag (DR), warm water (WW) or 70% ethanol + water (EW), respectively. It was showed that significant differences (P<0.05) were observed among the three cleaning methods on the reduction of L.monocytogenes, the greatest log reduction being achieved by EW. Moreover, the model introduced by a previous study, predicting cross-contamination of L.monocytogenes during meat slicing, was improved and validated in this study. Verification results showed that the improved model was acceptable for predicting L.monocytogenes cross-contamination during pork chopping with coefficients of determination (R-2>0.82), accuracy factors (A(f)<1.44), bias factors (B-f<1.42), and root mean square error (RMSE<0.99). Furthermore, the modified model might provide an effective tool for assessing the risk of the cross-contamination of meat products.
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