在冷,预的金枪鱼腰部中黄金葡萄球菌负担和在典型和"最坏情况"加工条件下的生长行为
John DeBeer1, Javier Colley2, William Cole3
1Retired from Chicken of the Sea International, 2150 E. Grand Ave, El Segundo, CA.
Journal of food protection
|May 9, 2025
概括
美国食品和药物管理局对鱼加工的3小时限制太短了. 这项研究表明,延长加工时间,特别是密封中的延长处理时间,不会增加金黄色葡萄球菌 (SA) 的风险,支持修订的指南.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 海鲜加工是海鲜的加工.
背景情况:
- 美国食品和药物管理局 (FDA) 建议在70°F以上的海鲜加工中限制累积暴露时间为3小时,以防止黄金葡萄球菌 (SA) 和葡萄球菌肠毒素 (SE) 的产生.
- 这一限制对于鱼加工是不切实际的,阻碍了解后的重要活动,并且缺乏鱼特定的证据.
研究的目的:
- 在典型和最坏的情况下,在金枪鱼加工过程中生成关于SA增长和SE生产风险的工业数据.
- 为了提供准确的最大累积暴露时间的发展,以促进金枪鱼加工设施的发展.
主要方法:
- 对SA检测频率和微生物负载的48,933份分析证书 (COA) 的分析.
- 在典型条件下,在9个生产日内监测SA水平.
- 在开放和密封的中,在78.8°F的温度下,在三个生产日内挑战系统,并延长持有时间 (长达5小时).
主要成果:
- SA检测频率为2.14%;定量分析强调了方法验证和供应商沟通的必要性.
- 典型的加工显示在解和回分阶段之间持续的SA控制 (<2日志CFU/g增加).
- 开放中的扩大养殖显著增加了SA种群,证实了SE的生产风险.
- 在密封中进行扩大养,显著降低了SA的生长.
结论:
- 目前的3小时FDA指南对于实际的金枪鱼加工是不够的.
- 在密封中延长的保留时间不会造成显著的SA生长风险.
- 数据支持放宽鱼加工的最大累积暴露时间超出目前推的3小时.
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