Research Progress in Mathematical Simulation and Precise Prevention and Control Strategies for Cross-Contamination Risk of Foodborne Pathogens

被引：1
|
作者：
Xiong, Rongrong [1 ]
Liu, Jing [1 ]
Xu, Huan [1 ]
Bai, Li [2 ]
Pan, Yingjie [1 ,3 ,4 ,5 ]
Zhao, Yong [1 ,3 ,4 ,5 ]
Wang, Yibaina [2 ]
Zhang, Zhaohuan [1 ,3 ]
机构：
[1] College of Food Sciences and Technology, Shanghai Ocean University, Shanghai,201306, China
[2] National Health Commission of Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing,100020, China
[3] International Research Center for Food and Health, Shanghai Ocean University, Shanghai,201306, China
[4] Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai,201306, China
[5] Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai,201306, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 14期
关键词：
Antimicrobial coatings - Control strategies - Cross contamination - Food-borne pathogenic bacteria - Food-borne pathogens - Mathematical modeling - Mathematical simulations - Prevention - Prevention and controls - Risks assessments;
D O I：
10.7506/spkx1002-6630-20230719-200
中图分类号：
学科分类号：
摘要：
Cross-contamination of foodborne pathogenic bacteria is a widespread phenomenon in food processing and production, storage and transportation, and household consumption. It is regarded as one of the important causes of foodborne disease outbreaks. Using mathematical models to simulate the transfer of foodborne pathogenic bacteria in different food media enhances our understanding of the pattern of transmission of the pathogens through cross-contamination. Determining the key links in the microbial cross-contamination by combined use of cross-contamination modelling with microbiological risk assessment and designing novel antimicrobial coatings will effectively prevent and control the occurrence of microbial cross-contamination. Therefore, this article reviews the food safety problems caused by cross-contamination of pathogenic bacteria in the food industry and household settings, and provides a detailed overview of the latest progress in mathematical modelling of cross-contamination of foodborne pathogenic bacteria, and describes the application of microbial risk assessment combined with hazard analysis and critical control point (MRA-HACCP) and antimicrobial coatings in the prevention and control of cross-contamination of foodborne pathogenic bacteria from the perspectives of both global control and source control. It concludes with an outlook on future research and control strategies for foodborne pathogen cross-contamination. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：288 / 298
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