控制肉类工业中持久性单细胞菌菌:从检测到预防
Belén Romero de Castilla López1, Diego Gómez Lozano1, Antonio Herrera Marteache1
1Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón -IA2-, Universidad de Zaragoza-CITA, C/Miguel Servet 177, 50013 Zaragoza, Spain.
Foods (Basel, Switzerland)
|May 14, 2025
概括
李斯特菌 (Listeria monocytogenes) 污染是一个主要的食品安全问题. 在一家猪肉加工厂中发现了持久菌株,这凸显了需要更好的卫生和设施设计来控制这种病原体的需要.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 食品加工卫生 食品加工卫生
背景情况:
- 李斯特菌 (Listeria monocytogenes) 是一个重要的食品安全风险,特别是在即食 (RTE) 产品中.
- 它在食品加工环境中的持续存在给控制带来了挑战.
研究的目的:
- 评估西班牙食品工业中的Listeria monocytogenes污染路线,持久性和控制.
- 为了比较新鲜猪肉切割行业与RTE食品生产行业的污染动态.
主要方法:
- 分析了698个样本 (原材料,最终产品,表面) 使用阻抗计,色素和分子类型 (血型定型,PFGE).
- 食品接触面 (FCS) 和非食品接触面 (NFCS) 上的受污染情况.
主要成果:
- 在猪肉行业 (A),L. monocytogenes从原材料中的16.7%增加到最终产品中的53.3%,对FCS持续存在压力.
- 在RTE行业 (B) 中,污染从原材料中的21.2%下降到最终产品中无法检测的水平,对NFCS有一个持久的压力.
- 血清型1/2a在两个环境中都占主导地位.
结论:
- 强有力的监测和污染特征对于预防Listeria monocytogenes至关重要.
- 加强新鲜肉加工的控制措施和改善设施/设备设计可以减少病原体的持久性.
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