在肉类,蛋和乳制品加工厂管理沙门氏菌的策略
Diana Marcu1, Igori Balta1, Michael Harvey2
1Faculty of Bioengineering of Animal Resources, University of Life Sciences King Mihai I from Timisoara 300645 Timisoara, Romania.
Journal of food protection
|January 30, 2026
概括
在食品加工中有效的沙门氏菌控制依赖于综合战略,包括卫生,卫生和管理系统. 从农场到加工的警是防止污染和保护公共健康的关键.
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:
- 沙门氏菌污染在肉类,蛋和乳制品加工中构成重大风险,通过各种来源进入并形成弹性生物膜.
- 有效的控制需要全面的战略来解决原材料,设备和环境因素,即使在具有挑战性的条件下.
研究的目的:
- 审查和综合食品加工中有效的沙门氏菌控制策略.
- 突出综合管理系统和从农场到餐桌的警的重要性.
主要方法:
- 对沙门氏菌控制的现有文献和行业实践的审查.
- 对控制措施的分析,包括卫生,卫生,环境监测和技术创新.
- 审查监管框架及其对减少沙门氏菌的影响.
主要成果:
- 结合卫生,卫生,环境监测和管理系统的综合方法对于控制沙门氏菌至关重要.
- 对于蛋和牛奶等特定产品,农场层面的措施,快速冷却和消毒是必不可少的.
- 管理失误和加工后再污染是疫情爆发的常见原因,强调需要持续保持警.
结论:
- 强大的食品安全文化,严格的监测和从农场到加工的综合措施对于长期降低沙门氏菌风险至关重要.
- 预防性控制和持续性绩效标准比疫情应对更有效.
- 欧洲和美国的监管方法表明,通过积极主动的策略,沙门氏菌的减少显著.
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