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微生物在食物中存活和存在多长时间? 一个系统的审查

Eric S Donkor¹, Famous K Sosah¹, Alex Odoom¹

¹Department of Medical Microbiology, University of Ghana Medical School, Korle Bu, Accra P.O. Box KB 4236, Ghana.

|April 26, 2025

概括

微生物病原体如沙门氏菌和大肠杆菌可以在食物中持续数月,受温度和湿度的影响. 病毒可以存活数周,这凸显了强有力的食品安全措施的必要性.

科学领域:

食品安全食品安全
微生物学微生物学
公共卫生公共卫生

背景情况:

食物传播疾病是一个主要的公共卫生问题.
了解食物中的微生物病原体生存是控制的关键.
存在关于病原体持续时间和环境影响的知识差距.

研究的目的:

系统地审查病原体在食品中的生存和持久性.
为了确定影响食品矩阵中的微生物生存能力的因素.
解决当前关于食物传播病原体长寿的知识差距.

主要方法:

在主要数据库中进行系统的文献搜索,直到2024年6月3日.
遵守PRISMA的透明度和系统性的指导方针.
对细菌 (如沙门氏菌,李斯特菌,大肠杆菌) 和病毒 (如甲型肝炎,诺罗病毒) 的研究分析.

主要成果:

细菌 (*Salmonella*, *Listeria*, *E. coli*) 可以持续数天到一年以上 (平均持续时间为246天,生存时间为16天).
更高的温度 (>25°C) 和较低的湿度 (<50%RH) 有利于细菌的持久性.
病毒 (甲型肝炎,诺罗病毒) 平均存活21天,主要受温度的影响.

结论:

许多通过食物传播的病原体 (*大肠杆菌* O157:H7, *沙门氏菌*, *李斯特菌*, 肝炎A) 在食物中长时间存在.
温度和湿度等环境因素显著影响病原体的生存.
严格的食品安全措施和监测对于减轻耐药性病原体带来的风险至关重要.

关键词:

环境因素环境因素食品安全食品安全食品供应链中的食物供应链.病原体是一种病原体.持续性持久性审查审查审查审查审查审查幸存率幸存率生存率

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