在食品加工环境中控制Listeria monocytogenes:从鱼加工商那里学到的经验与疫情相关的经验教训
Trond Møretrø1, Solveig Langsrud1, Even Heir1
1Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway.
International journal of food microbiology
|January 6, 2026
概括
持续的Listeria monocytogenes污染在冷的鱼加工中被追溯到剥皮机. 更换设备和改善卫生条件消除了病原体,防止了未来的疫情.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 细菌病原体的产生
背景情况:
- 李斯特菌单细胞菌会引起李斯特菌病,这是一种严重的疾病,通常与冷的鱼等即食食品有关.
- 特定的菌株,如L. monocytogenes ST121,已与显著的食物传播疾病爆发有关.
- 食品加工环境中的持续污染对公众健康构成持续的风险.
研究的目的:
- 为了确定L. monocytogenes ST121污染的来源在冷的鱼加工设施.
- 评估各种缓解策略的有效性,包括清洁,消毒和设备更换.
- 评估全基因组测序 (WGS) 在追踪和解决持续性细菌污染中的作用.
主要方法:
- 进行了为期11周的"寻找和摧毁"调查,涉及环境和产品抽样.
- 使用全基因组测序 (WGS) 来分析37个L. monocytogenes分离物.
- 实施和评估多种除污方法,包括化学消毒,热处理和设备更换.
主要成果:
- 剥皮机,特别是其输送带和滚筒,被确定为爆发菌株的主要储存库.
- 标准的清洁,消毒和热处理不足以消除污染.
- 皮革机的更换,加上改善的卫生设施,成功地从该设施中消除了L. monocytogenes.
- 工作组证实了ST121的持久性,并将环境分离物与爆发菌株联系起来.
结论:
- 食品加工设备的卫生设计,特别是剥皮机,对于防止持续污染至关重要.
- 在RTE海鲜加工中有效控制L. monocytogenes需要采取多方面的方法,包括设备修改和严格的卫生设施.
- 粮食遗传系统是识别来源和确认消除持久性食品传播病原体的宝贵工具.
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