����������� APEC Scientific seminar warkshop on Food Safety Risk Benefit Analysis Characterization of food safety systems 22-24 Nov 2011 ����������� ����������� ��������������� ������������������ Food poisoning Measures for raw meat. 〇 ������������������� 〇 〇 〇 〇 〇 〇 〇 ����������������� 〇 ������������!������"��� 〇 ���������������!����� 〇 〇 〇 〇 〇 〇 〇 ��������������(����!�� #��������� 〇 〇 〇 ������$$� 〇 〇 ������$��$�������% 〇 〇 〇 ��������!���� 〇 �������� 〇 〇 〇 〇 〇 )���������$��$�������% 〇 〇 〇 ������������������$�� 〇 〇 ���������������������# �������� 〇 ����!����������������� 〇 〇 〇 ISO/FSSC22000/HACCP Certification Registry 〇 ����#������������������ 〇 〇 〇 〇 〇 〇 〇 ����������������� AUDIS Corporation ������� &�����������%����$�����' Chief Audit Officer ������"���������������� Emi Saito &�����������%����$�����' �������� 1 The main cause of food poisoning bacteria by eating raw meat be a The main cause of food poisoning bacteria by eating raw meat be a The main cause of food poisoning bacteria by eating raw meat be a The main cause of food poisoning bacteria by eating raw meat be a Reports of enterohemorrhagic Escherichia coli problem problem problem problem infection ○ Campylobacter ・ Most incidents of bacterial food poisoning most since 2003 Food poisoning bacteria ・ Often caused by eating raw meat like chicken and beef liver ○ Enterohemorrhagic E. coli ・ in severity concomitant increase hemolytic uremic syndrome with encephalopathy may result in death ・ enterohemorrhagic E. coli food poisoning in the years 2003-2009 Case was found to cause the food is all related to meat ○ Salmonella ・ Main symptoms of acute gastroenteritis due to food poisoning, sometimes lead to death ・ Widely distributed in meat and other animal's intestinal tract is 感染症発生動向調査週報 2009, 第 35 週、 p. 15-23. 3 contaminated 食安委提供 Cause food ＆ ＆ Cause Facility ＆ ＆ Incidence of major serotypes by enterohemorrhagic E. Cause food groups Number Cause Facility Number coli food poisoning Grilled meat etc. 36 Restaurant 32 Home 2 Other 2 Lever 18 Restaurant 15 Home 2 Shop 1 Eaten raw meat 8 Restaurant 3 Unknown 1 Hamburger/ steak 4 Restaurant 3 Unknown 1 Viscera 3 Restaurant 2 Unknown 1 Other 1 Home 1 Unknown 69 Restaurant 56 Home 3 Side shop 4 Office 1 School 1 Hotel 1 Other 1 Unknown 2 Total 139 食品健康影響評価のためのリスクプロファイル～ 牛肉を主とする食肉中の腸管出血性大腸菌 1 Paper from "APEC Scientific Seminar-Workshop on Food Safety Risk -Benefit Analysis", APEC#212-CT-04.1, www.apec.org
����������� Background of this valuation to be eaten raw meat Background of this valuation to be eaten raw meat Background of this valuation to be eaten raw meat Background of this valuation to be eaten raw meat In Tne Ministry of Health Consumers based on health standards for raw consumption of meat, well-known leaders of related businesses In addition, for high risk children and the elderly, enough of meat and liver Prefectures were made through public awareness, such as the hea>ng is carried out Eaten raw meat (beef) for Background of Food Safety From April through May 2011, caused by eating raw meat is considered Food poisoning incident in enterohemorrhagic E. coli Assessment Food Safety Commission for the Minister of Health, Food Related to setting standards for raw consumption of meat hygiene Law Food and health impact assessment requested (08 July 2011) 7 8 食安委提供 食安委提供 How enterohemorrhagic E. coli Develop when ingested ? In enterohemorrhagic E. coli food poisoning that occurred in the country After researching a number of bacterial contamination of bacteria in food intake and cause 2 ~ 9cfu (one) had food poisoning cases arising from the ingestion of bacteria Eaten raw meat (beef) in The probability of developing one in the lower fungus is not zero. Food and Health Impact Assessment Number of bacteria ingested in food poisoning cases of enterohemorrhagic E. coli (August 23) Overview Cause food Number of Estimated food Ingestion of contaminant intake bacteria/ People 0.05 ～ 0.24cfu （ One ） /g １１～５０ １１～５０ cfu （ One ） １１～５０ １１～５０ Seafood Source ２０８ ２０８ ２０８ ２０８ g （ Average ） ） ） ） Salad （ （ （ ７２ g ７２ ７２ ７２ Raw beef liver 0.04 ～ 0.18cfu （個） /g ５０ ５０ g 以下 ５０ ５０ 以下 以下 以下 ２～９ ２～９ ２～９ ２～９ cfu （ one ） 2/50g= 0.04 cfu/g, 11/208=0.05 9 10 食安委提供 &modified Salmonella cases? � Cases have been found in a number of bacteria ingested salmonella food poisoning cases, the lowest number of bacteria (about four). � Cause Food: Chocolate � Probability of occurrence in enterohemorrhagic E. coli and Salmonella are similar � FAO/WHO Risk assessment Beef Food situation Dose （ Bacterial count ） Probability of occurrence of salmonellosis （ 1/man ） � One 1/400 � 4 1/101 � 10 1/43 � 100 1/8 � 1,000 1/3 � 10,000 1/2 12 11 食安委提供 2 Paper from "APEC Scientific Seminar-Workshop on Food Safety Risk -Benefit Analysis", APEC#212-CT-04.1, www.apec.org
����������� Standards for meat for raw consumption Beef Food situation (heating measures) Summary About eating meat How do you approach How do you approach How do you approach How do you approach Distribution of beef Consumers (each 1,500 men and women over the age of eighteen) for beef and Survey results on cattle organ meat eating (Food Safety Commission in 2006) Farm "The number of target cells when processing microbial contamination" (PO) to the FSO To achieve ・ 60% of high food trends in the home Slaughterhouse determine ・ Food frequency "1-3 times a month," about 40% 1 / 10 the number of target bacteria in "Once or twice a week" for about 30% microbial contamination when eating Processing For eating raw meat Internet availability of food and cattle organ meat roast beef shop Restaurants, etc. When eating microbes" The number of Survey Results target bacteria contamination (FSO) the goal To achieve (Food Safety Technical Assessment, 2010) determine Consum Often eat raw beef ・ Times per year: 0-144 times 23.7% ption (Average 5.7 times). Goals: Currently the number of 42.2% 34.1% patients with food poisoning (about Food poisoning 190) 0 people want to 13 14 食安委提供 食安委提供を改変 《Standards (heating action) features》 FSO and PO is a means of communica>on to understand the values that meet public health goals of GMP and HACCP by food manufacturers, the � Heating in Processing Standards (2 min at 60 ℃ or more of the industry is able to set the PO to meet the FSO depth from the surface of a piece of meat than 1cm) from the surface contamination is primarily microbial contamination of beef carcass has been properly processed, heat-sterilized meat surfaces intended to ensure the reduction of microbial levels in eating raw treated area � Microbiological standards for processed meat products heating whole radically different. Evaluated the food has not been pasteurized "raw" part. Cooling flow of the processing standards Surface heat Heating bath Packaging Trimming Beef ����� ならびに源竜弥氏 16 食安委提供 厚生労働省提出資料を改変 Beef samples by heating bath 85 ℃ ℃ ℃ ℃ (250g around) of temperature change 85 ℃ hiating bath Ice-water cooling 90 Ectothermic 80 70 5 ㎜ 60 Features of this risk assessment 測定温度（℃） Surface 50 10 ㎜ 40 15 ㎜ 30 20 10 0 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7 7.5 8 8.5 9 9.5 10 10.5 11 11.5 12 12.5 Time (minutes) 表面下 10 ㎜を 60 ℃ 、 2 分加熱できる条件として 85 ℃ ・ 10 分加熱を設定 18 厚生労働省提供 3 Paper from "APEC Scientific Seminar-Workshop on Food Safety Risk -Benefit Analysis", APEC#212-CT-04.1, www.apec.org
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