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首页> 外文期刊>Archiv fur Lebensmittelhygiene >Total fat content and microbiological food safety parameters of cheeses introduced illegally by airline passengers into the European Union
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Total fat content and microbiological food safety parameters of cheeses introduced illegally by airline passengers into the European Union

机译：航空公司旅客非法引入欧盟的奶酪的总脂肪含量和微生物食品安全参数

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摘要

Although travellers are not allowed to introduce products of animal origin from third countries into the European Union (EU), customs confiscate, in considerable amounts, dairy products regularly. The present survey analysed n = 65 non-EU cheese samples that were confiscated from passengers at two international German airports during one year. The cheeses were identified and analysed chemically (total fat content, activity of alkaline phosphatase) and microbiologically (presence of salmonellae, Listeria [L.J monocytogenes, and total aerobic bacteria [TAB], Enterobacteriaceae, Escherichia IE.] coli, coagulase-positive staphylococci, and yeasts and moulds). Total fat content was compared to the literature (if existent), microbiological results evaluated to current EU (regulation [EC] 2073/2005) and German (veterinary public health recommendations) standards. Fat content basically ranged within reported values, but these values show a high degree of variation due to the lack of standardisation of theoriginal product. Several homemade and industrially-manufactured cheeses exceeded the European resp. German thresholds for Enterobacteriaceae, yeasts/moulds, and TAB counts. However, no sample yielded Salmonella spp. nor L. monocytogenes requirements, all E. coli values ranged within permitted limits, and all staphylococci were coagulase-negative. The need to freeze the samples before analysing them may have contributed to these results. Still, many of the products are known to pose a public health riskfor classical food-borne diseases and may contain emerging, opportunistic pathogens in their countries of origin, which is why surveillance is necessary.
机译：尽管不允许旅行者将来自第三国的动物源性产品引入欧盟（EU），但海关还是经常没收大量乳制品。本次调查分析了在一年中从两个德国国际机场的旅客身上没收的n = 65种非欧盟奶酪样品。对奶酪进行了化学鉴定（总脂肪含量，碱性磷酸酶活性）和微生物鉴定（沙门氏菌，李斯特菌[LJ单核细胞增生和总需氧菌[TAB]，肠杆菌科，大肠埃希氏菌）的存在，微生物，凝固酶阳性葡萄球菌，以及酵母和霉菌）。将总脂肪含量与文献（如果存在）进行比较，按照现行欧盟（法规[EC] 2073/2005）和德国（兽医公共卫生建议）标准评估微生物学结果。脂肪含量基本上在报道的值范围内，但是由于缺乏原始产品的标准化，这些值显示出高度的变化。几种自制和工业制造的奶酪超过了欧洲。肠杆菌科，酵母/霉菌和TAB计数的德国阈值。但是，没有样品产生沙门氏菌。也不符合单核细胞增生李斯特菌的要求，所有大肠杆菌值均在允许的范围内，所有葡萄球菌均为凝固酶阴性。在分析样品之前需要冷冻样品可能是造成这些结果的原因。仍然，许多产品已知对经典食源性疾病构成公共健康风险，并且在其原产国可能含有新兴的机会病原体，这就是为什么需要监视的原因。

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