"病原性大腸桿菌O157:H7 於1982 年，首次被認為具有重大公共衛生之食源性病原體，幾次人類 胃腸炎的爆發都被大腸桿菌O157:H7 污染的即食食品(如：蔬菜沙拉)的攝食有關，不論是在美國，加 拿大或日本。為了保護民眾安全與公共衛生，本研究的目的是建立即食食品中大腸桿菌O157:H7 的定 量風險評估。方法為利用：(1)危害識別：識別可能存在於即食食品中並且能夠造成不良健康影響的大 腸桿菌O157:H7、(2)暴露評估：監測即食食品中的病原性大腸桿菌與定量評估大腸桿菌O157:H7 的可 能攝入量、(3)劑量反應評估：定量病原性微生物與評估其危害相關的不良健康影響、(4)風險特性畫： 基於危害識別，暴露評估和劑量反應評估，進而評估與考慮即食食品加工過程中的初始污染濃度，交 叉污染和去除污染事件，以及在即時食品在台灣的儲存和消費模式。該模型將預測每份即時食品之病 原性大腸桿菌之感染風險，並估計即食食品中大腸桿菌O157:H7 對特定相關人的發病率和死亡率。" "Escherichia coli O157:H7 was first recognized as a foodborne pathogen with major public health consequences in 1982, several outbreaks of human gastroenteritis were linked to the consumption of ready to eat food (i.e.: vegetable salad) contaminated by E. coli O157:H7 in the United States, Canada and Japan. For the public health protection, the objective of this study was aimed to develop a quantitative risk assessment for E. coli O157:H7 related to the consumption of ready to eat food. Methods: (1) Hazard identification: to identify E. coli O157:H7 that may be present in ready to eat food and are capable of causing adverse health effects. (2) Exposure assessment: to quantitative evaluation of the likely intake of E. coli O157:H7 via ready to eat food. (3) Hazard characterization: to quantitative evaluation of the adverse health effects associated with the hazard. (4) Risk characterization: to determine the quantitative estimation, based on the hazard identification, exposure assessment, and hazard characterization. The assessment will considered initial contamination levels, cross-contamination and decontamination events during the ready to eat food process and distribution, and storage and consumption patterns in Taiwan. The model will predicted an infection risk per serving and estimate the likelihood of human morbidity and mortality associated with specific numbers of E. coli O157:H7 in ready to eat food."
Enteropathogenic Escherichia Coli
Food Safety Risk Assessment
Health Risk Assessment