[Quantitative risk assessment of Listeria monocytogenes in bulk cooked meat products].

OBJECTIVE: To conduct a quantitative risk assessment for Listeria monocytogenes in bulk cooked meat products in China. METHODS: 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. RESULTS: 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). CONCLUSION: 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.

[Public health situation and needs assessment after Wenchuan earthquake in Anxian, Sichuan province].

OBJECTIVE: 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. METHODS: 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. 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). CONCLUSION: There was still some risk of enteric and vector-borne diseases in Anxian, therefore, some tailored measures should be very important.

[Mental health assessment among scattered residents after Wenchuan earthquake in Anxian, Sichuan province].

OBJECTIVE: 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. METHODS: 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. RESULTS: 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. CONCLUSION: 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.

[Quantitative microbiological risk assessment of Salmonella spp. in connmmon catering foods].

OBJECTIVE: 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. METHODS: 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. RESULTS: 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. CONCLUSION: 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.