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The Pollution of Escherichia Coli O157: H7 and the Risk Assessement about Cold Dishes

Author: KongFanJuan
Tutor: ChenLiZhang
School: Central South University
Course: Epidemiology and Biostatistics,
Keywords: cold dishes Escherichia coli O157:H7 food custom positive rate risk assessment
CLC: R155.5
Type: Master's thesis
Year: 2011
Downloads: 31
Quote: 0
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Abstract


Objective:To analysis on the contamination status of Escherichia coli O157:H7 in cold dishes、food intake of the population in some areas of four provinces,so as to risk assessment and provide scientific basis for standard health status of cold dishes control.Method:A multistage sampling method was adopted. A self-designed maternal questionnaire was used to investigate the correlative factor and intake amount of cold dishes in a random sample of 1064 residents from some areas of four provinces. Detect the 960 samples and get the quantitative rate of colonies total、coliforms and the positive rate of E. coli O157:H7 in cold dishes. We analysis it from exposure assessment and risk description. Use Excel2003、SPSS13.0 and SAS8.2 for statistical analysis.Results:1、Laboratory test results:The qualified rate of cold dishes is only 45.1%;the qualified rate of colonies is 58.0%;the qualified rate of coliforms is 49.4%;the qualified rate of E. coli O157:H7 is 99.7%. The cold dishes’qualified rate of species:meats.33.2%, vegetables 53.7%, bean products 57,3%, the difference are statistically significant (P=0.000). The cold dishes’qualified rate of sampling places:fair trade market 30.6%, supermarket 66.4%, individual catering 43.1%, Medium-large hotel 78.2%,the difference are statistically significant(P=0.000). The cold dishes’qualified rate of urban and rural:urban 51.6%, rural 35.8%, the difference are statistically significant (P=0.000).2、Investigate dates:over 60 percent of residents buy the cold dishes at vendor’s stand or homemade; 54.42% of all eat it at a prescribed hour. Over 80% of all can safe handling the cold dishes that are not finished. The processing mode of cold dishes have significant differences between different sex (P<0.05). The buying source、processing mode、rations of cold dishes have significant differences between different occupational population (P<0.05).The processing mode、rations of cold dishes have significant differences between urban and rural residents(P<0.05).The distribution of eating frequency and amount of cold dishes is: spring>autumn>summer>winter.3、The results of risk assessments:daily cold dishes exposure: vegetables 7.17*10-4, meat 3.81*104; Shandong Province 2.4192*10-3, Hunan Province 2.0102*10-4; rural 1.6600*10-3, urban 1.5395*10-4. The exposure are all in low-risk.Conclusion:1. The qualified rate of cold dishes is very low,so we suggest the government can publish the relevant standards as soon as possible, according to the quantitative grading strengthen management.2、The exposure volume of E. coli O157：H7 in cold dishes is a little, in low-risk.3, The cold dishes’qualified rate of species:bean products>vegetables>meats.4, The cold dishes’qualified rate of sampling places:Medium-large hotel> supermarket> individual catering>fair trade market.5、The cold dishes’qualified rate of urban and rural:urban>rural.6、Some of the factors affect the cold food intake:age. vocational places of purchase、edible time、treatment method.

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CLC: > Medicine, health > Preventive Medicine,Health > Nutrition, hygiene,food hygiene > Food hygiene and food inspection > Food hygiene and inspection
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