Practical in-storage interventions to control foodborne pathogens on fresh produce

Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.     

Effect of processing on the microbiological quality and safety of chicken carcasses at slaughterhouse

Microbiological contamination of chicken meat depends on the conditions under which the animals are reared, slaughtered and processed. The aim of this study was to determine the influence of farm origin and processing stages at slaughterhouse on the microbial safety and quality of chicken. Samples of chicken carcasses from three different farms were taken from a slaughterhouse. Mesophiles, Escherichia coli, coagulase positive Staphylococcci counts, presence of Listeria monocytogenes,Campylobacter and Salmonella were determined at five sampling points: after defeathering, after evisceration, after washing, after chilling and after cutting. Chilling reduced log numbers of mesophiles, coagulase positive Staphylococci and E. coli by 0.85, 1.52 and 2.2 log units, respectively. Salmonella was not detected after chilling. High prevalence of Campylobacter spp was observed at all the stages ranging between 84% and 100%. L. monocytogenes was not detected in chicken carcasses after defeathering. However, it was detected after evisceration and after washing and chilling. The most critical stage for L. monocytogenes contamination was the portioning operation, the prevalence in breast and legs being 88% and 84%, respectively.     

某福利院一起肠炎沙门菌食源性疾病的调查分析

目的 对某福利院一起肠炎沙门菌食源性疾病进行调查和溯源,为研究相关食源性疾病提供参考。方法采用流行病学、食品卫生学和脉冲场凝胶电泳(PFGE)同源性分析等方法,分析本次食源性疾病事件。结果 确认本次事件中病例23名,患病率5.65%(23/407)；现场采集病例肛拭子15份和厨房工作人员肛拭子3份、留样菜品3份、水果2份以及冰棒1份,其中从11份病例肛拭子中检出肠炎沙门菌,PFGE结果显示11株肠炎沙门菌的DNA条带图谱相似性为96.4%,聚类分析为同一型,结合流行病学调查,初步判断菌株来自同一克隆系。结论 综合流行病学、食品卫生学和实验室检测结果,确定为一起肠炎沙门菌引起的食源性疾病,福利院应加强对特殊人群的饮食安全管理,制定相应的食源性疾病突发事件应急处理预案,防止此类事故再发生。     

非热杀菌技术在低温鸡肉制品致病菌控制中的应用研究进展

由于低温鸡肉制品具有较好的感官品质，能够保留鸡肉原有的营养，成为我国肉制品发展的一个趋势。低温鸡肉制品水分含量和pH值较高，在加工和贮藏过程中极易受到食源性致病菌的污染，影响产品的质量安全，甚至引发食源性疾病，因此采用合适的杀菌技术来解决致病菌的污染是低温鸡肉制品贮藏保鲜需要解决的关键问题。由于热杀菌技术不适合用于低温鸡肉制品的灭菌，非热杀菌技术的应用就显得尤其重要。目前，应用在低温鸡肉制品加工中的非热杀菌技术主要包括超高压、辐照、超声、低温等离子体、脉冲紫外线、脉冲电场和脉冲微波。本文主要综述以上7 种非热杀菌技术的杀菌机制以及在不同低温鸡肉制品加工应用时对致病菌的控制效果，为未来非热杀菌技术在低温肉制品加工中的应用提供参考。     

陕西省某活鸡屠宰场肉鸡相关样品中沙门菌定量检测及污染分析

目的了解肉鸡屠宰加工中不同时间和环节沙门菌的污染情况,分析污染关键点。方法 2016年11月至2017年11月从陕西省某活鸡屠宰场不同环节定期采集活鸡肛拭子标本、整鸡胴体和鸡肉样品,使用最大可能数(MPN)法对沙门菌进行定量检测,同时分离菌株;采用聚合酶链式反应(PCR)技术对沙门菌进行鉴定,同时结合血清凝集技术对沙门菌鉴定结果进行确认。结果采集的284份样品中有67份检出沙门菌,检出率为23. 6%,平均MPN值为0. 051 6 MPN/g。2017年7月采集的样品沙门菌污染最为严重,检出率为37. 8%(14/37),平均MPN值为0. 064 7 MPN/g; 2016年11月检出率最低,为13. 9%(5/36),平均MPN值为0. 043 6 MPN/g。不同屠宰环节中,浸烫褪毛后整鸡胴体样品中沙门菌检出率最高(43. 3%,26/60),平均MPN值为0. 060 5 MPN/g;分割后冷冻前鸡胸脯肉样品中沙门菌检出率最低(18. 3%,11/60),平均MPN值为0. 036 8 MPN/g,略高于储存配送过程整鸡胴体/鸡胸脯肉样品中沙门菌的污染水平(0. 035 8 MPN/g)。结论活鸡屠宰过程沙门菌的检出率与MPN值具有较强的季节性,在不同屠宰加工环节存在纵向和交叉污染,应对活鸡屠宰加工过程沙门菌污染严重的环节进行重点控制。     

2017~2019年福建省预包装食品中致病菌污染状况调查与分析

摘要：目的 了解福建省市售预包装食品中致病菌的污染状况。方法 根据相关抽检细则对2017-2019年福建省市售预包装食品8088份食品样品，进行金黄色葡萄球菌、单增李斯特氏菌、沙门氏菌、副溶血性弧菌、克罗诺杆菌5 种致病菌的检测和分析，并将不合格样品及一部分合格样品进行实时荧光PCR法测试。 结果 不合格样品共14份，检出率为0.17 %（14/8088），其中速冻食品1.80 %（9/487）；豆制品检出率为0.61 %（1/163）；肉制品的检出率为0.34 %（2/589）；婴幼儿配方乳粉第一段0.31%（1/325）；调味品检出率0.19 %（1/516）；所有不合格样品通过实时荧光PCR法测试都为阳性。结论 福建省预包装食品致病菌污染率较低，总体状况良好，速冻食品为主要被污染物，应加强监管；婴幼儿配方乳粉中仍有致病菌检出，仍要严防。由于样品量大，检出率低，建议检验实验室先采用实时荧光PCR法筛选，阳性样品再采用传统微生物法确认，节省人力物力。     

吉林省肉及肉制品食源性致病菌检测与分析

目的 了解吉林省肉及肉制品食源性致病菌污染情况,分析主要的危险因素,为防控食源性疾病提供科学依据。方法 按照随机采样原则和食源性致病菌监测样本采样要求,对2011-2019年吉林省9个市的肉及肉制品采集5683株样品,依据GB/T 4789的标准方法,对沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌进行检测。结果 共检出阳性食源性致病菌314株, 总体检出率为5.53%, 其中沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌检出率依次为1.47%、5.51%、9.41%。在不同地点采集的标本中,农贸市场、酒店和超市检出率较高,集体食堂和学校周围小商铺均未检出。结论 吉林省各市不同场所的肉及肉制品存在不同程度的食源性致病菌污染,食品安全监管部门应根据污染程度实施有针对性的食品安全监督管理。     

副溶血性弧菌多克隆抗体制备及应用

以热灭活副溶血性弧菌(Vibrio parahaemolyticus,VP ATCC17802)免疫新西兰大白兔制备多克隆抗体,用间接酶联免疫吸附法测定抗血清效价,纯化后的多克隆抗体效价为512000。该抗体与5株副溶血性弧菌均能特异性结合,但与其他12株非副溶血性弧菌无交叉反应。在此基础之上建立了间接竞争酶联免疫吸附法(indirect competitive enzyme-linked immunosorbent assay,ic-ELISA),并优化了抗原抗体浓度、二抗浓度、封闭液等条件。结果表明,该法的线性范围为5×10^4~107CFU/m L,线性回归方程为y=0.21x-0.74(R2=0.99),IC50为106CFU/m L,最低检出限为1.7×10^4CFU/m L,板内变异系数为2.61%~4.15%,板间变异系数为4.71%~8.74%。用建立的ic-ELISA检测市场中鱼、贝类养殖水和实验室用水中的VP,实验结果与国标检测方法的结果一致。该方法快速便捷,灵敏度高,准确性好,为进一步研究VP的快速检测奠定了基础。