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首页> 外文期刊>Dairy science & technology >A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.
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A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.

机译：对希腊零售店中的软奶酪进行的一项调查显示，李斯特菌 spp的患病率较低。

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Recently, the European Food Safety Authority proposed that each EU member state should conduct a survey of Listeria monocytogenes in soft cheeses for sale in retail outlets. Hence, retail samples of soft cheeses in Greece (n=137) were analyzed qualitatively and quantitatively for both L. monocytogenes and other Listeria spp., as well as for pH and aw. None of the cheeses analyzed were found positive for L. monocytogenes (0%; 95% confidence interval (CI)=0.0-2.2%). Three samples (2.2%; 95% CI=0.5-6.3%) were positive for other Listeria spp., with populations ranging from <5 to 4.5x102 CFU g-1. Although soft cheeses are regarded as foods that permit the proliferation of L. monocytogenes, 15.4% of the whey cheeses tested had pH values <=4.4 and 29% of the interior mold-ripened cheeses had aw values <=0.92. Such low pH values for whey cheeses are unexpected, based on their manufacturing technology, and are associated with lower quality and reduced shelf life. Nonetheless, in the present survey, the percentage of whey cheeses in the Greek retail market exhibiting unusually low pH values or testing positive for Listeria spp. was much lower compared to the respective percentages reported from studies conducted in the 1990s. The absence of L. monocytogenes in the tested cheeses undoubtedly constitutes an encouraging result with respect to the safety of soft cheeses in the Greek retail market. However, the presence of other Listeria spp. in three of the tested samples implies that L. monocytogenes would, most likely, also be present in the food-processing or retail-handling environments of these products. Therefore, cheese manufacturers and retail handlers should continue or even intensify the application of all necessary measures with the aim of preventing food contamination.
机译：最近，欧洲食品安全局提议，每个欧盟成员国都应对软奶酪中的单核细胞增生李斯特菌进行调查，以供零售。因此，定性和定量地分析了希腊的 n = 137软奶酪的零售样本。单核细胞增生李斯特菌和其他李斯特菌 spp。，以及pH和 a w 。所分析的奶酪均未发现L阳性。单核细胞增生病（0％; 95％置信区间（CI）= 0.0-2.2％）。三个样本（2.2％; 95％CI = 0.5-6.3％）对其他李斯特菌 spp。呈阳性，种群范围为<5至4.5x10 2 CFU g < sup> -1 。尽管软奶酪被认为是允许L扩散的食品。单核细胞增生性，被测试的乳清干酪的15.4％的pH值<= 4.4，内部霉菌成熟的干酪的29％的 a w 值<= 0.92 。基于乳清干酪的制造技术，如此低的pH值是出乎意料的，并且会降低质量并缩短保质期。但是，在本次调查中，希腊零售市场中乳清干酪的百分比显示出异常低的pH值或对李斯特菌 spp呈阳性。与1990年代进行的研究报告的百分比相比要低得多。 L不存在。在希腊零售市场上，经过测试的奶酪中的单核细胞增生病无疑对软奶酪的安全性构成了令人鼓舞的结果。但是，存在其他李斯特菌 spp。在三个测试样品中，L表示 L。这些产品的食品加工或零售操作环境中也很可能存在单核细胞增生病。因此，奶酪制造商和零售经营者应继续甚至加强所有必要措施的应用，以防止食品污染。

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