食品与发酵工业 >

2024 , Vol. 50 >Issue 20: 50 - 56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038328

研究报告

基于Meta分析的发酵肉制品中单增李斯特菌的流行调查和评估

  • 谢庆超 ,
  • 王子 ,
  • 徐进 ,
  • 张瑞 ,
  • 李银辉 ,
  • 王晔茹 ,
  • 赵勇
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
    3(上海海洋大学食品质量安全检测实验室,上海,201306)
    4(国家食品安全风险评估中心,北京,100022)
第一作者:博士,高级工程师(王晔茹副研究员和赵勇教授为共同通信作者,E-mail:wangyeru@cfsa.net.cn;yzhao@shou.edu.cn)

收稿日期: 2023-12-19

  修回日期: 2024-02-23

  网络出版日期: 2024-11-01

基金资助

国家自然科学基金面上项目(31972188);上海市科技兴农项目(沪农科创字(2021)第3-2号)

收起

Epidemiological investigation and evaluation of Listeria monocytogenes in fermented meat products based on meta-analysis

  • XIE Qingchao ,
  • WANG Zi ,
  • XU Jin ,
  • ZHANG Rui ,
  • LI Yinhui ,
  • WANG Yeru ,
  • ZHAO Yong
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China)
    3(Laboratory of Food Quality and Safety Testing, Shanghai Ocean University, Shanghai 201306, China)
    4(China National Center for Food Safety Risk Assessment, Beijing 100022, China)

Received date: 2023-12-19

  Revised date: 2024-02-23

  Online published: 2024-11-01

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摘要

该研究旨在使用文献数据的荟萃(Meta)分析估计中国发酵肉制品单增李斯特菌的污染率。选择2011—2022年来自5个数据库的总计34篇文献。根据随机效应模型估计,单增李斯特菌的综合流行率为4.1%(95% CI:2.3%~5.7%),其中发酵香肠、发酵火腿、中式腊肉单增李斯特菌综合流行率分别为3.1%(95% CI:2.4%~3.9%)、5.9%(95% CI:4.2%~9.3%)、3.9%(95% CI:2.2%~6.1%)。从地区来看,西南地区单增李斯特菌流行率最高达到5.2%(95% CI:2.1%~9.3%)。单增李斯特菌最主要的血清型是4b、1/2a、1/2b和1/2c。就机构类型而言,纳入的研究样本绝大多数来自零售市场。通过了解发酵肉制品单增李斯特菌流行水平的差异可以清楚其在公共健康安全方面的潜在风险,有助于对发酵肉制品单增李斯特菌进行可控监测,指导主管部门、行业和其他利益相关者对其进行有效控制。

关键词： 发酵肉制品; 单增李斯特菌; Meta分析; 血清型; 流行调查

本文引用格式

谢庆超 , 王子 , 徐进 , 张瑞 , 李银辉 , 王晔茹 , 赵勇 . 基于Meta分析的发酵肉制品中单增李斯特菌的流行调查和评估[J]. 食品与发酵工业, 2024 , 50(20) : 50 -56 . DOI: 10.13995/j.cnki.11-1802/ts.038328

Abstract

Listeria monocytogenes is a foodborne pathogen that can cause listeriosis, especially in fermented meat products. This study aimed to estimate the contamination rate of L.monocytogenes in fermented meat products in China using a meta-analysis of literature data.A total of 34 literatures from five databases were selected from 2011 to 2022.Based on the random effect model, the comprehensive prevalence rate of L.monocytogenes was estimated to be 4.1% (95% CI:2.3%-5.7%), of which L.monocytogenes comprehensive prevalence rates of fermented sausage, fermented ham, and Chinese style cured meat were 3.1% (95% CI:2.4%-3.9%), 5.9% (95% CI:4.2%-9.3%), and 3.9% (95% CI:2.2%-6.1%), respectively.Regionally, the highest prevalence of L.monocytogenes was 5.2% (95% CI:2.1%-9.3%) in Southwest China.The main serotypes of L.monocytogenes were 4b, 1/2a, 1/2b, and 1/2c.In terms of types of institutions, the vast majority of the included research samples were from the retail market.By understanding the differences in the prevalence levels of L.monocytogenes in fermented meat products, the potential risks to public health and safety could be clarified, which would help to control L.monocytogenes in fermented meat products and guide the competent authorities, industry, and other stakeholders to develop a more effective control method.

Key words： fermented meat products; Listeria monocytogenes; meta-analysis; serotype; epidemic survey

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