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首页> 外文期刊>Food microbiology >Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products
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Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products

机译：加工厂的机器卫生和卫生习惯与即食鱼产品中单核细胞增生李斯特菌的发生有关

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摘要

Listeria monocytogenes causes the foodborne illness listeriosis, which exhibits high fatality among people in risk groups. The incidence of listeriosis has increased in Europe, which raises concerns about L. monocytogenes occurrence in foodstuffs. Ready-to-eat seafood products are considered particularly risky vehicles. Poor hygiene at processing facilities predisposes them to L. monocytogenes contamination, which can be controlled by stringent self-checking system measures. We examined the association of fish-processing plant operational and hygiene practices with the occurrence of L. monocytogenes in vacuum-packaged gravad (cold-salted) and cold-smoked salmon and rainbow trout products. Product sampling of 21 fish-processing plants was carried out, and operational procedures relating to L. monocytogenes control were surveyed using an in-depth risk assessment questionnaire. L. monocytogenes occurred only in sliced and mainly in gravad products of seven fish-processing plants. Shortages in preventive measures were discovered predominantly among the L. monocytogenes positive fish-processing plants. Using generalized linear modeling, we identified the following features associated with L. monocytogenes product contamination: the number of processing machines, deficiencies in the processing environment and machinery sanitation, and staff movement from areas of low toward high hygiene. Furthermore, performing frequent periodic thorough sanitation alongside everyday sanitation practices associated with a decreased risk of product contamination.
机译：单核细胞增生性李斯特菌引起食源性疾病李斯特菌病，在高风险人群中表现出很高的死亡率。在欧洲，李斯特菌病的发病率有所增加，这引起人们对食品中单核细胞增生李斯特氏菌发生的担忧。即食海鲜产品被认为是特别危险的交通工具。加工厂的卫生差会使他们容易受到单核细胞增生李斯特菌的污染，这可以通过严格的自检系统措施加以控制。我们研究了鱼类加工工厂的操作和卫生习惯与真空包装的肉汁（冷腌）和冷熏鲑鱼和虹鳟鱼产品中单核细胞增生李斯特氏菌的相关性。对21个鱼类加工厂进行了产品采样，并使用深入的风险评估问卷调查了与单核细胞增生李斯特菌控制有关的操作程序。单核细胞增生李斯特氏菌仅在切片中出现，并且主要在七种鱼类加工厂的格拉达产品中出现。主要在单核细胞增生李斯特氏菌阳性鱼类加工厂中发现了预防措施的不足。使用广义线性建模，我们确定了与单核细胞增生李斯特菌产品污染相关的以下特征：加工机器的数量，加工环境和机械卫生方面的缺陷以及员工从低卫生到高卫生的移动。此外，经常进行定期彻底的卫生处理，并与减少产品污染风险的日常卫生实践相结合。

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  • 来源
    《Food microbiology》 |2019年第9期|455-464|共10页
  • 作者

    Aalto-Araneda Mariella; Lunden Janne; Markkula Annukka; Hakola Satu; Korkeala Hannu;

  • 作者单位

    Univ Helsinki, Fac Vet Med, Dept Food Hyg & Environm Hlth, POB 66, FIN-00014 Helsinki, Finland;

    Univ Helsinki, Fac Vet Med, Dept Food Hyg & Environm Hlth, POB 66, FIN-00014 Helsinki, Finland;

    Finnish Food Author, Food Safety Dept, Microbiol Food Safety Unit, Mustialankatu 3, Helsinki 00790, Finland;

    Finnish Food Author, Res & Lab Serv Dept, Microbiol Res Unit, Mustialankatu 3, Helsinki 00790, Finland;

    Univ Helsinki, Fac Vet Med, Dept Food Hyg & Environm Hlth, POB 66, FIN-00014 Helsinki, Finland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Food business operator; Seafood; Cleaning; Cold-smoked; Cold-salted; Gravad;

    机译：食品经营者;海鲜;清洁;冷熏;冷腌;Gravad;

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