A Review of Quantitative Risk Assessment of Pathogenic Bacteria in Chilled Meat

With the increasing consumer demand for chilled meat, food safety issues related to chilled meat such as the prevalence and change of pathogenic bacteria during the processing, storage and consumption of chilled meat and their effects on public health have aroused great public concern. Quantitative microbial risk assessment (QMRA) is the core of chill meat safety risk analysis, which provides a theoretical basis for hazard analysis, determination of the critical control points and formulation of food safety goals and regulations. Since the promulgation of the Food Safety Law and the establishment of the Food Safety Risk Assessment Center in China, significant progress has been made in quantitative microbial risk assessment. In this paper, recent research on the quantitative risk assessment of common food-borne pathogens in livestock and poultry meat products is summarized, and recent progress in the application of process risk model, modular process risk model and omics technology in QMRA is reviewed. The current status of the application of quantitative microbial risk assessment in food safety management is summarized to provide reference for the development and application of quantitative microbial risk assessment in chilled meat.