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Yong-xiang Fan
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 06/2011; 45(6):487-9.
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ABSTRACT: To conduct a quantitative risk assessment for Listeria monocytogenes in bulk cooked meat products in China.
The data on the contamination level of Listeria monocytogenes in cooked meat products was from national foodborne disease surveillance network, involving a total of 841 samples. All the samples were detected by a qualitative method and 97 samples among them were detected using a quantitative method. The intake data of cooked meats was from Chinese National Nutrition and Health Survey in 2002 and population data in the monitoring sites was collected from National Bureau of Statistics in 2008 to estimate the composition of the population of different ages, which would be the base of assessing the probability of listeriosis in the different subpopulations. Using @Risk software to estimate the risk of listeriosis caused by consuming deli meats for different subpopulation (0 - 4 years old, 5 - 64 years old and 65 years and older) by quantitative risk assessments which involved hazard identification, hazard characterization, exposure assessment and risk characterization and conduct sensitivity analysis.
The contamination level of Listeria monocytogenes in the most of samples (96.08%, 808/841) was less than 3 MPN/g (0.5 lg MPN/g), and the average concentration of Listeria monocytogenes was -0.61 lg CFU/g (90%CI: -1.22 - 0.46 lg CFU/g). Estimated servings of cooked meat consumption for 0 - 4, 5 - 64 and 65 years and older were 5.52 × 10(9), 8.99 × 10(10), 1.01 × 10(10), respectively. Estimated number of cases (median) of listeriosis each year per million people caused by consuming cooked meats in young (0 - 4 years old), intermediate age (5 - 64 years old) and elderly (65 years and older) population were 5.53 × 10(-3), 1.72 × 10(-4), 7.57 × 10(-3), respectively. Results of sensitivity analysis showed that contamination level at retail, serving size of cooked meats, storage time at home, storage temperature and ERG at 5°C were positive factors for the risk of listeriosis (r value was 0.607, 0.408, 0.339, 0.259, 0.183 respectively, P < 0.05).
Cooked meat products in bulk is a risk food, which could cause listeriosis. Contamination level of Listeria monocytogenes in cooked meat products in bulk is the top risk factor for the listeriosis.
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 06/2011; 45(6):537-42.
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ABSTRACT: To study main risk factors that cause foodborne diseases in food catering business.
Data from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens.
The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence.
The primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 06/2011; 45(6):543-6.
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Xian-feng Zhou,
Hang Zhou,
Shi-an Liu,
Jun-feng Hu,
Ming-ting Chen,
Wei-jiang Hu,
Hou-lin Tang,
Lei Yan,
Jian-wen Li,
Ren-zhong Li, [......],
Lian-xu Xia,
Bu-yun Cui,
Wen-ming Cui,
Ning Kang,
Min Jiang,
Li-jun Pan,
Zhao-fang Zang, Yong-xiang Fan,
Fu-cheng Fan,
Hong-jie Yu
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ABSTRACT: To explore the public health situation and needs in Anxian after Wenchuan earthquake so as to make an effective strategy for disease control and prevention.
69 concentrated settlements with 100 residents were investigated. Probability proportion to size was adopted for sampling of 2200 residents from 687 scattered households (about 440 000 scattered residents). The content of this survey included drinking water, food hygiene, environment sanitation, planning immunity and medical health service, disease surveillance and so on. SPSS 16.0 was used for data analysis, and statistical interpretation was used to describe the results.
90.9% (31/66) resettled residents in Anxian lived in tents, 7.6% (5/66) lived in the movable-plate house, 93.3% (621/666) scattered households lived in tents and 71.9% (446/621) of them lived in tents which were built by residents themselves; the rate of drinking water disinfection in resettlement sites and scattered households were 97.1% (66/68) and 94.6% (650/687); 12.8% scattered residents had mouldy or food; 50% of resettlement sites raised animals; 43.6% (17/39) medical station didn't have bacterin inoculation service; 66.7% (10/15) lacked sufficient disinfection equipment; register rate was 50.0% (33/66) and report rate of symptoms and infectious diseases was 56.1% (37/66).
There was still some risk of enteric and vector-borne diseases in Anxian, therefore, some tailored measures should be very important.
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 06/2009; 43(5):371-5.
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Shi-an Liu,
Hang Zhou,
Xian-feng Zhou,
Jun-feng Hu,
Ming-ting Chen,
Wei-jiang Hu,
Hou-lin Tang,
Lei Yan,
Jian-wen Li,
Ren-zhong Li, [......],
Lian-xu Xia,
Bu-yun Cui,
Wen-ming Cui,
Ning Kang,
Min Jiang,
Li-jun Pan,
Zhao-fang Zang, Yong-xiang Fan,
Fu-cheng Fan,
Hong-jie Yu
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ABSTRACT: To explore the mental health status of residents scattered living in Anxian after Wenchuan earthquake so as to provide scientific basis for further mental health intervention.
A face to face interview was conducted among the scattered residents with designed questionnaire, which had three parts of the physical and emotional reaction, the relax methods and the social care and supports expected. Two-stage probability proportional to size (PPS) sample method was performed to sample 2184 from 0.44 million scattered residents in Anxian. On the basis of statistical description, mental health of different characteristics groups was compared.
Three main symptoms of posttraumatic stress disorders in 2184 residents (11.23+/-3.44) were higher than the 103 fire victims in Hunan in 2003 (10.06+/-3.26), three factor scores of SCL-90 (5.76+/-1.74) were higher than normal in 1998 repair mode (n=23 891) (4.72+/-1.44), and the statistical difference was observed (t=10.77, P<0.05; t=706.04, P<0.05). Comparing the mental health of different groups, some significant differences were found by age, gender and education background.
The earthquake disaster brought prevalent physical and emotional reaction. Elderly people, female, junior students need mental intervention immediately. Therefore, strengthen the mental education and assistance (especially in high risk groups) would be of more significance.
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 05/2009; 43(5):380-4.
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Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 12/2008; 42(11):779-81.
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ABSTRACT: To study the relationship between foodborne diseases (FBD) and contamination of Salmonella spp. in catering foods, quantitative microbiological risk assessment (QMRA) of Salmonella spp. was used to evaluate the food material or the ready to eat food.
The contamination data of Salmonella spp. in 10 896 food samples of 9 categories of food which were collected by National Food Contamination and Food Borne Disease Surveillance Net, combining with diet consumption data from National Food Nutrition Survey in 2002, were analyzed by the microbiological risk assessment model developed by WHO/FAO or FDA/FSIS of US to predict probability of FBD.
The results of MRA showed that the probability of salmonellosis by consuming ready to eat meat in summer and autumn was 0.20, much higher than the other foods. Although the contamination level in raw poultry was higher than meat, the probability of salmonellosis by raw poultry (9.11 x 10(-6)) was lower than meat (3.14 x 10(-5)) because of the low consumption volume.
Probability of FBD was significantly correlated with the volume of food consumption, the status of economy and bacteria contamination level. The level of FBD in summer season was higher than in winter and spring because of ambient temperature.
Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] 06/2008; 42(5):312-6.
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ABSTRACT: To study the foodborne disease outbreaks in the areas covered by National Foodborne Disease Surveillance System.
Total 13 provinces were included in the surveillance system, and the foodborne disease data in 2003 was collected.
A total of 802 outbreaks of foodborne disease were reported. These outbreaks caused a reported 17462 persons to become ill. Among outbreaks for which the etiology was determined, bacterial pathogens caused the largest percentage of outbreaks (46.4%) and the largest percentage of cases (60.4%). Vibrio parahaemolyticus (40.1%) accounted for the largest number of outbreaks and cases. Chemical agents caused 24.1% of outbreaks and 13.9% of cases.
More work needs to be done to improve the foodborne disease surveillance system.
Wei sheng yan jiu = Journal of hygiene research 04/2006; 35(2):201-4.
