[Risk assessment of important pathogens in instant foods based on swift quantitative microbiological risk assessments in Taizhou from 2015 to 2023].

Abstract

To understand the contamination of important pathogens in instant foods, and to evaluate the risk of food contamination by various pathogenic bacteria. From 2015 to 2023, 8 kinds of instant foods were randomly collected and detected for Listeria monocytogenes, Staphylococcus saureus, Salmonella, Vibrio parahaemolyticus, Bacillus cereus, and Escherichia coli, and the health risk of different food-pathogen combinations was evaluated by swift quantitative microbiological risk assessments(sQMRA)and matrix method. All 6 foodborne pathogens were detected in instant foods. The detection rate of L. monocytogenes in Sushi was highest(2.85%, 13/456), the detection rate of V. parahaemolyticus in raw aquatic products was highest(14.76%, 58/393), the detection rate of S. aureus in sandwich was highest(7.95%, 29/365) and instant rice and the detection rate of B. cereus in noodle products was highest(4.52%, 9/199). It was estimated that 6 foodborne pathogens infected about 219 781 cases every year, and the incidence rate was 0.033 times per person-year. Deli meats and Chinese salads contaminated with L. monocytogenes could cause higher health risk. There are generally health risks caused by pathogenic contamination of instant foods in Taizhou.