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首页> 外文期刊>Food microbiology >Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
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Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.

机译：即食食品中的非乳酸，污染微生物菌群：潜在的食品质量指标。

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摘要

The bacteriological profile of 87 samples of commercially available ready-to-eat (RTE) dairy and meat-products, packaged sandwiches and salads was obtained by testing for aerobic colony count, for lactic acid bacterial (LAB) count, for the presence and the extent of non-LAB microflora (contaminating microflora), and by testing for certain food-borne pathogens. The pathogens Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia were not detected in any of the analysed samples. Whereas only three samples (3.4%) were deemed unacceptable for consumption for exceeding the established pathogen tolerance levels (for Staphylococcus aureus and Escherichia coli), several samples were found to contain non-lactic acid contaminating microflora of considerable magnitude. The log10 cfu g-1 counts for contaminating microflora in the food categories examined were as follows: hard cheeses 4.85 (SD 1.17); semi-hard cheeses 5.39 (SD 1.37); soft cheeses 5.13 (SD 1.03); whey cheeses 6.55 (1.24); fermented meat-products 4.18 (SD 1.48); heat-treated meat-products 3.47 (SD 1.99); salads 3.37 (SD 1.56) and sandwiches 5.04 (SD 0.96). Approximately 1 in every 30 to 80 bacterial cells found on different types of cheeses and salads was a non-LAB microorganism; the respective ratios for fermented meat-products, heat-treated meat-products and sandwiches were 1 in 6, 2.5 and 15. The assessment of the contaminating microflora magnitude at various steps during the manufacture and distribution of RTE foods can serve as an index for monitoring the microbiological quality of the starting materials, the sanitation efficacy during processing and possible temperature abuse during processing, transportation or storage..
机译：通过测试需氧菌落计数，乳酸菌（LAB）计数，存在与否，可获得87种市售即食（RTE）乳制品和肉制品，包装的三明治和色拉样品的细菌学特征。非LAB菌群的范围（污染菌群），并通过检测某些食源性病原体进行检测。病原体单核细胞增生李斯特菌，沙门氏菌。在所有分析样品中均未检出亚硫酸盐和还原亚硫酸盐梭菌。尽管只有三个样品（3.4％）被认为超过了既定的病原体耐受水平（对金黄色葡萄球菌和大肠杆菌）消费不可接受，但发现有几个样品含有相当数量的非乳酸污染菌群。在所检查食品类别中，污染菌群的log10 cfu g-1计数如下：硬质奶酪4.85（SD 1.17）；半硬质奶酪5.39（SD 1.37）；软奶酪5.13（SD 1.03）；乳清干酪6.55（1.24）；发酵肉制品4.18（SD 1.48）;热处理肉制品3.47（SD 1.99）;沙拉3.37（标清1.56）和三明治5.04（标清0.96）。在不同类型的奶酪和色拉中发现的每30至80个细菌细胞中大约有1个是非LAB微生物。发酵肉制品，热处理肉制品和三明治的比例分别为6、2.5和15中的1。在RTE食品的生产和分销过程中，对各个步骤的污染菌群数量进行评估可以作为评估的指标。监测原材料的微生物质量，加工过程中的卫生效果以及加工，运输或储存过程中可能的温度滥用。

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