在猪肉香肠制造过程中沙门氏菌的患病率和表征
Lauren R Wottlin1, Roger B Harvey1, Keri N Norman2
1Food and Feed Safety Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 2881 F&B Road, College Station, TX 77845, USA.
Microorganisms
|August 29, 2024
概括
猪肉中的沙门氏菌污染可以在加工过程中发生. 酸性洗有效降低香肠生产中的沙门氏菌和肠杆菌 (EB) 水平,提高食品安全.
科学领域:
- 食品安全微生物学 食品安全微生物学
- 肉类加工科学 肉类加工科学
- 对细菌污染进行控制.
背景情况:
- 猪肉产品可以从各种来源受到沙门氏菌的污染,包括皮肤,环境和淋巴结.
- 猪淋巴结通常存在于碎肉中,这是因为它们很难被去除.
- 通过猪肉消费,沙门氏菌污染对公众健康构成重大风险.
研究的目的:
- 在香肠制造过程中识别沙门氏菌污染的高风险阶段.
- 评估工厂内干预措施的有效性,特别是酸洗,以减少细菌负载.
- 在最终的猪肉产品中表征沙门氏菌血型和抗菌耐药性.
主要方法:
- 每月抽取母猪尸体的样本,并在一年内进行11个阶段的香肠生产.
- 在830个总样本中对沙门氏菌和肠杆菌 (EB) 的计数.
- 沙门氏菌血清型的分离和表征以及对一组分离物进行抗菌感应性测试.
主要成果:
- 在最后三个生产阶段检测到沙门氏菌,确定了11种血清型.
- 三种沙门氏菌分离体对安培素产生了耐药性;其他三种则具有全敏感性.
- 在整个过程中,酸洗显著降低了沙门氏菌和EB度 (p < 0.001).
结论:
- 酸性洗是减少香肠生产中的沙门氏菌的有益干预措施.
- 有针对性的干预措施可以减轻猪肉最终产品中的沙门氏菌污染.
- 了解污染点对于在猪肉加工中有效的食品安全管理至关重要.
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