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首页> 外文期刊>Food microbiology >The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes
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The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes

机译：市场和特色食品商店的即食特种肉的微生物学安全性：一项针对英国的广泛研究，重点是沙门氏菌和单核细胞增生李斯特菌

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摘要

From 2359 specialty meats (continental sausages, cured/fermented, dried meats) sampled from markets and specialty food shops, 98.9% of samples were of satisfactory or acceptable microbiological quality. However, 16 (0.7%) were unsatisfactory as a result of Escherichia coli, Staphylococcus aureus or Listeria spp. contamination (>10~2 CFU/g), and nine (0.4%) were unacceptable due to presence of Salmonella spp. or Listeria monocytogenes (>10~2 CFU/g). Meats with unacceptable levels of L. monocytogenes were within shelf life (range: 8-143 days remaining). Nine different subtypes of L. monocytogenes were detected with sero/AFLP type 1/2c VII predominating (37%), although this subtype was not overrepresented in any particular meat type (P > 0.05). Ninety-six percent of continental sausages and cured/fermented products were stored at <8 ℃ at premises, including seven of the nine unacceptable samples. These nine meats were all pre-packed prior to supply to retail premises (OR = 0.1 P = 0.003) indicating that contamination with bacterial pathogens occurred earlier in the production chain. Most samples (72.7%, 8/11) with unsatisfactory levels of E. coli were sliced on request, suggesting cross-contamination at point of sale. This study highlights the importance of ensuring that products do not become contaminated before final packaging, that storage conditions are controlled, and that durability dates are an accurate indication of the shelf life of the product so as to minimise the potential for L. monocytogenes to be present at levels hazardous to health at the point of sale.
机译：从市场和特色食品商店采样的2359种特殊肉类（大陆香肠，腌制/发酵，干肉）中，有98.9％的样品具有令人满意的微生物质量。但是，由于大肠杆菌，金黄色葡萄球菌或李斯特菌属，有16例（0.7％）不能令人满意。沙门氏菌属（Salmonella spp）的污染（> 10〜2 CFU / g）和九种（0.4％）是不可接受的。或单核细胞增生李斯特菌（> 10〜2 CFU / g）。单核细胞增生李斯特菌含量不可接受的肉在保质期内（范围：剩余8-143天）。尽管血清型/ AFLP类型的1 / 2c VII占主导地位，但检出了9种不同的单核细胞增生李斯特菌亚型（37％），尽管这种亚型在任何特定的肉类类型中均未出现过多（P> 0.05）。 96％的大陆香肠和腌制/发酵产品存放在<8℃的场所，其中包括九个不合格样品中的七个。这九种肉在供应给零售店之前都已预先包装好（OR = 0.1 P = 0.003），这表明细菌病原体的污染发生在生产链的早期。根据要求将大多数大肠杆菌水平不理想的样品（72.7％，8/11）切成薄片，表明在销售点存在交叉污染。这项研究强调了确保产品在最终包装之前不被污染，控制储存条件，以及保质期是产品保质期的准确指标的重要性，以最大程度地降低单核细胞增生李斯特菌的潜在可能性。在销售点存在对健康有害的水平。

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  • 来源
    《Food microbiology》 |2010年第2期|243-249|共7页
  • 作者

    F.J. Gormley; C.L. Little; K.A. Grant; E. de Pinna; J. McLauchlin;

  • 作者单位

    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK;

    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK;

    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK;

    Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK;

    Health Protection Agency Regional Microbiology Network, London WC1V 7PP, UK;

  • 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

    continental sausage; fermented meats; dried meats; listeria monocytogenes; salmonella;

    机译：欧陆式香肠;发酵肉干肉;李斯特菌;沙门氏菌;

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