Implications for risk management of foodborne pathogens in China from the outbreak of monophasic salmonella enterica serovar Typhimurium contaminated chocolate products.
10.3760/cma.j.cn112150-20220712-00711
- VernacularTitle:单相鼠伤寒沙门菌污染巧克力产品所致多国暴发事件对我国食源性致病菌污染风险管理的启示
- Author:
Li BAI
1
;
Jun WANG
2
;
Li Sha LIU
1
;
Sheng Hui CUI
3
;
Yun Chang GUO
1
;
Ning LI
1
;
Zhao Ping LIU
1
Author Information
1. NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Sciences Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100022, China.
2. College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
3. National Institutes for Food and Drug Control, Beijing 100050, China.
- Publication Type:Journal Article
- MeSH:
Humans;
Salmonella typhimurium;
Serogroup;
Salmonella Infections/prevention & control*;
Chocolate;
Retrospective Studies;
Salmonella enterica;
Disease Outbreaks/prevention & control*;
Risk Management
- From:
Chinese Journal of Preventive Medicine
2022;56(11):1648-1656
- CountryChina
- Language:Chinese
-
Abstract:
Outbreaks caused by highly industrialized food companies are characterized by cross-border, trans-regional, rapid and unpredictable, related to serious disease and economic burden. A cluster of cases with monophasic salmonella enterica serovar Typhimurium ST34 infection suspected to be associated with consumption of contaminated chocolate products have been reported in several Europe countries since December 2021. After retrospective investigations, the buttermilk circuit in the Belgian factory was suspected to be the point of origin of the contamination. This outbreak could provide a reference for the risk management of foodborne pathogens contamination in China. The objective of this paper was to summarize the process and characteristics of the outbreak of monophasic S. Typhimurium caused by contaminated chocolate products, analyze the characteristics of ST34 monophasic S. Typhimurium and the microbial management measures in the process of chocolate products, and systematically discuss the suggestions for the risk management of foodborne pathogens contamination and countermeasures for the rapid development of industrialization of food enterprises in China, in order to provide scientific and technological support for the prevention and control, prediction and early warning of sudden cases in China.
