植物性饮用牛奶替代品中病原细菌的生长,持久性和毒素的产生
Theresa Kain1, Manar Albahri1, Madeleine Plötz1
1Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hanover, Germany.
Journal of food science
|August 22, 2024
概括
植物性牛奶替代品存在微生物安全问题,因为有些存在培养子的细菌,如Bacillus cereus,可以产生毒素并容易生长. 制造商必须确保有效消除这些病原体.
科学领域:
- 食品微生物学 食品微生物学
- 食品的微生物安全性食品的微生物安全性
背景情况:
- 基于植物的牛奶替代品越来越受欢迎.
- 人们对它们的微生物安全性和病原体生长潜力存在担忧.
研究的目的:
- 调查植物性牛奶替代品的微生物安全性.
- 评估这些产品中致病细菌的生长和持久性.
- 为了确定与其消费相关的潜在微生物风险.
主要方法:
- 对27种植物性牛奶替代产品进行微生物学分析.
- 使用MALDI-ToF-MS.识别微生物污染物.
- 对Bacillus cereus,Listeria monocytogenes和Salmonella enterica的生长和肠毒素产生的研究.
- 根据DIN EN ISO 20976-1:2019-09.9的传播和持久性测试进行.
主要成果:
- 大多数产品的微生物数量很低,主要是子形成者.
- 三种产品含有Bacillus cereus群分离物,能够产生肠毒素和细胞毒性.
- 所有测试的病原体 (B. cereus,L. monocytogenes,S. enterica) 在产品中显示出显著的生长和持久性.
- B. cereus证明了菌株,时间,温度和产品特异性肠毒素的产生.
- 细菌的增殖速度很快,大多数产品的pH值显著下降和感官改变.
结论:
- 植物性牛奶替代品可以支持病原细菌的生长和持久性.
- 产生毒素的细菌,特别是细菌,由于它们的繁殖能力,构成潜在的风险.
- 制造商必须确保有效地消除形成子的细菌,以保证产品的安全.
- 细微的pH值,气味和外观变化可能并不总是表明存在对消费者的微生物风险.
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