微生物危害在食品和料生产和加工环境中的持续存在
EFSA journal. European Food Safety Authority
|January 22, 2024
概括
像Listeria monocytogenes这样的细菌食品安全危害可以在食品加工环境中持续存在. 有效的控制需要严格的卫生,环境监测和有针对性的干预措施来保护公众健康.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 环境卫生环境卫生
背景情况:
- 李斯特菌,沙门氏菌和Cronobacter sakazakii是关键的细菌食品安全危害,与其在食品和料加工环境 (FFPE) 的持久性有关.
- 亚型的持久性各不相同,目前尚不清楚这种特征的通用遗传标记.
- 区域划分不足,卫生障碍,设备设计和清洁做法是常见的风险因素.
研究的目的:
- 确定与FFPE持久性相关的关键细菌食品安全危害.
- 概述细菌持久性的风险因素,检测策略和控制措施.
- 为风险评估和未来研究优先事项提供观点.
主要方法:
- 关于FFPE中的细菌持久性的科学文献的综述.
- 分析常见的风险因素和控制策略.
- 讨论环境采样",寻找和摧毁"方法和干预措施.
主要成果:
- 在特定的食品行业中,L. monocytogenes,S. enterica和C. sakazakii是最重要的持续性危害.
- 环境采样计划和卫生障碍对检测和控制至关重要.
- 经过验证的具有杀菌活性的干预措施如果正确应用,就会显示出有希望的结果.
结论:
- 预防和控制FFPE中的细菌持久性对公共卫生至关重要.
- 强大的管理系统,环境监测和验证的干预措施的结合是必要的.
- 需要进一步的研究,以解决风险评估和控制策略的知识差距.
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