火腿肠加工过程中微生物风险研究
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摘要
目的开展火腿肠加工过程中微生物污染风险研究,掌握卫生指示菌、主要食源性致病菌的分布特征和污染途径,为火腿肠加工过程中微生物污染风险控制提供依据。方法 2015—2017年对4家企业的712份产品相关样品(原辅料、中间产品和终产品)和环境样品(包括生产用水、空气沉降菌、人员、工具等)进行监测,选择传统分离培养方法对卫生指示菌和主要食源性致病菌进行检验,并对沙门菌进行血清学鉴定。结果原辅料中菌落总数>10~5 CFU/g和大肠菌群>10~3 CFU/g的样品比例分别为33.00%(33/100)和29.00%(29/100);中间产品中菌落总数>10~5 CFU/g和大肠菌群>10~3 CFU/g的样品比例分别为62.86%(66/105)和36.19%(38/105);终产品未检出菌落总数>10~4 CFU/g的样品,大肠菌群均<10 CFU/g。结论火腿肠加工过程存在微生物污染风险,本研究对掌握火腿肠加工过程的污染分布,确定关键控制点,为制定相关生产质量管理规范、确保终产品的食品安全具有重要意义。
Objective To study the risk of microbial contamination in sausage processing, and the distribution characteristics and contamination pathways of hygienic indicator bacteria and main foodborne pathogens, and to provide basis for risk control of microbial contamination during processing of sausage. Methods 712 meat product samples(raw materials, intermediate products and final products) and environment samples were collected from 4 enterprises from 2015 to 2017. Traditional isolation and culture method were used to detect hygienic indicator bacteria and main foodborne pathogens, and serological identification of Salmonella was carried out. Results The proportion of raw materials samples with aerobic plate count(APC)above 10~5 CFU/g and coliforms above 10~3 CFU/g was 33.00%(33/100) and 29.00%(29/100) respectively. The proportion of intermediate products samples with APC above 10~5 CFU/g and coliforms above 10~3 CFU/g was 62.86%(66/105) and 36.19%(38/105) respectively. There was no samples with APC above 10~4 CFU/g and coliforms above 10 CFU/g in final products. Conclusion This study will help to understand the contamination distribution of sausage during processing, the key control points, the formulation of good manufacturing practices and the food safety of final products.
Objective To study the risk of microbial contamination in sausage processing, and the distribution characteristics and contamination pathways of hygienic indicator bacteria and main foodborne pathogens, and to provide basis for risk control of microbial contamination during processing of sausage. Methods 712 meat product samples(raw materials, intermediate products and final products) and environment samples were collected from 4 enterprises from 2015 to 2017. Traditional isolation and culture method were used to detect hygienic indicator bacteria and main foodborne pathogens, and serological identification of Salmonella was carried out. Results The proportion of raw materials samples with aerobic plate count(APC)above 10~5 CFU/g and coliforms above 10~3 CFU/g was 33.00%(33/100) and 29.00%(29/100) respectively. The proportion of intermediate products samples with APC above 10~5 CFU/g and coliforms above 10~3 CFU/g was 62.86%(66/105) and 36.19%(38/105) respectively. There was no samples with APC above 10~4 CFU/g and coliforms above 10 CFU/g in final products. Conclusion This study will help to understand the contamination distribution of sausage during processing, the key control points, the formulation of good manufacturing practices and the food safety of final products.
引文
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[3] 裴晓燕, 李莹, 遇晓杰, 等. 婴儿配方粉干法加工过程肠杆菌科和克罗诺杆菌属监测[J]. 中国食品卫生杂志, 2017, 29(5): 610-615.
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[10] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验金黄色葡萄球菌检验:GB 4789.10—2016[S]. 北京:中国标准出版社,2016.
[11] 李勇. 营养与食品卫生学 [M]. 北京:北京大学医学出版社, 2005.
[12] LATORRE L, PARISI A, FRACCALVIERI R, et al. Low prevalence of Listeria monocytogenes in foods from Italy [J]. J Food Prot, 2007, 70(6): 1507-1512.
[13] OSAILI T M, AL-NABULSI A A, SHAKER R R, et al. Prevalence of Salmonella serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan [J]. J Food Prot, 2014, 77(1): 106-111.
[14] USDA/FSIS. FSIS risk assessment for Listeria monocytogenes in deli meats [EB/OL]. 2003 [2018-11-03] https://www.fsis.usda.gov/wps/wcm/connect/b5027918-ee69-475e-acc9-a07c642 f13b6/Lm_Deli_Risk_Assess_Final_2003.pdf?MOD=AJPERES.
[15] CARDINALE E, ABAT C, BéNéDICTE C, et al. Salmonella and Campylobacter contamination of ready-to-eat street-vended pork meat dishes in Antananarivo, Madagascar: a risk for the consumers? [J]. Foodborne Pathog Dis, 2015, 12(3): 197-202.
[16] 胡豫杰, 赫英英, 王晔茹, 等. 中国六省份零售整鸡中沙门菌血清型分布和耐药性特征研究 [J]. 中华预防医学杂志, 2018, 52(4): 372-376.
[17] CHRISTISON C A, LINDSAY D, VON HOLY A. Microbiological survey of ready-to-eat foods and associated preparation surfaces in retail delicatessens, Johannesburg, South Africa [J]. Food Control, 2008, 19(7): 727-733.
[18] GIBBONS I S, ADESIYUN A, SEEPERSADSINGH N, et al. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad [J]. Food Microbiol, 2006, 23(4): 359-366.
[19] THéVENOT D, DERNBURG A, VERNOZY-ROZAND C. An updated review of Listeria monocytogenes in the pork meat industry and its products [J]. J Appl Microbiol, 2006, 101(1): 7-17.
[2] YANG S R, PEI X Y, WANG G, et al. Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions [J]. Food Control, 2016, 65(1):92-98.
[3] 裴晓燕, 李莹, 遇晓杰, 等. 婴儿配方粉干法加工过程肠杆菌科和克罗诺杆菌属监测[J]. 中国食品卫生杂志, 2017, 29(5): 610-615.
[4] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2—2016[S]. 北京:中国标准出版社,2016.
[5] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. 医药工业洁净室(区)沉降菌的测试方法:GB/T 16294—2010[S]. 北京:中国标准出版社,2010.
[6] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验大肠菌群计数:GB 4789.3—2016[S]. 北京:中国标准出版社,2016.
[7] 中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品微生物学检验肠杆菌科检验:GB 4789.41—2016[S]. 北京:中国标准出版社,2016.
[8] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验单核细胞增生李斯特氏菌检验:GB 4789.30—2016[S]. 北京:中国标准出版社,2016.
[9] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验沙门氏菌检验:GB 4789.4—2016[S]. 北京:中国标准出版社,2016.
[10] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验金黄色葡萄球菌检验:GB 4789.10—2016[S]. 北京:中国标准出版社,2016.
[11] 李勇. 营养与食品卫生学 [M]. 北京:北京大学医学出版社, 2005.
[12] LATORRE L, PARISI A, FRACCALVIERI R, et al. Low prevalence of Listeria monocytogenes in foods from Italy [J]. J Food Prot, 2007, 70(6): 1507-1512.
[13] OSAILI T M, AL-NABULSI A A, SHAKER R R, et al. Prevalence of Salmonella serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan [J]. J Food Prot, 2014, 77(1): 106-111.
[14] USDA/FSIS. FSIS risk assessment for Listeria monocytogenes in deli meats [EB/OL]. 2003 [2018-11-03] https://www.fsis.usda.gov/wps/wcm/connect/b5027918-ee69-475e-acc9-a07c642 f13b6/Lm_Deli_Risk_Assess_Final_2003.pdf?MOD=AJPERES.
[15] CARDINALE E, ABAT C, BéNéDICTE C, et al. Salmonella and Campylobacter contamination of ready-to-eat street-vended pork meat dishes in Antananarivo, Madagascar: a risk for the consumers? [J]. Foodborne Pathog Dis, 2015, 12(3): 197-202.
[16] 胡豫杰, 赫英英, 王晔茹, 等. 中国六省份零售整鸡中沙门菌血清型分布和耐药性特征研究 [J]. 中华预防医学杂志, 2018, 52(4): 372-376.
[17] CHRISTISON C A, LINDSAY D, VON HOLY A. Microbiological survey of ready-to-eat foods and associated preparation surfaces in retail delicatessens, Johannesburg, South Africa [J]. Food Control, 2008, 19(7): 727-733.
[18] GIBBONS I S, ADESIYUN A, SEEPERSADSINGH N, et al. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad [J]. Food Microbiol, 2006, 23(4): 359-366.
[19] THéVENOT D, DERNBURG A, VERNOZY-ROZAND C. An updated review of Listeria monocytogenes in the pork meat industry and its products [J]. J Appl Microbiol, 2006, 101(1): 7-17.