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41.
食源性疾病是全球重要的公共卫生问题,尤其以微生物危害因素中致病菌导致的危害最为严重,在基于风险的食品安全管理体系下,识别优先管控的危害因素极其重要的食物来源是防控食源性疾病的前提和关键。结合微生物分型和统计建模的归因方法是国际通用的以确定不同食物来源对食源性疾病相对贡献的技术方法,目前欧美等国已经建立了频率匹配和群体遗传学两大类基于微生物分型的归因方法模型,并将其结果转化为食品安全风险管控措施制定的科学依据,而我国目前正处于食源性疾病归因方法研究的初步探索阶段。本文系统梳理了目前国际广泛应用的归因方法的方法原理和模型,结合我国食源性疾病归因研究基础和现状,提出“建方法、合数据、搭平台、强交流”四个我国下阶段食源性疾病归因体系建设的工作方向,其中研发本土化微生物分型归因模型方法是解决我国确证管控核心和防控我国食源性疾病面临的挑战,最终实现食品安全和保障人民生命健康。 相似文献
42.
目的 检测生肉中的沙门菌带菌情况,为预防沙门菌食物中毒提供理论参数.方法 应用Dot-ELISA法对西宁市某屠宰厂85份猪胴体,101份羊胴体和71份牛胴体进行沙门菌的检测,同时用常规分离培养鉴定技术作为对照试验.结果 Dot-ELISA法检出沙门菌阳性率分别为76.47％( 65/85),55.44％ (56/101)和46.48％(33/71);而常规分离培养鉴定技术检出沙门菌阳性率分别为78.82％( 67/85)、47.52％ (48/101)和43.66％(31/71).两种方法的阳性符合率分别为86.57％、85.71％和81.82％,两种方法在检测中的差异无显著性(P＞0.05).结论 Dot-ELISA法检测沙门菌快速、准确,且与分离培养法阳性符合率较高;生肉中沙门菌带菌现象较为严重,存在一定的食品安全隐患. 相似文献
43.
以魔芋葡甘聚糖(Konjac Glucomannan,KGM)为基质,加入增塑剂、脂质、乳化剂、抗菌剂及生物抑制剂,在温度为50℃条件下干燥10 h,所制得的膜具有良好的阻湿阻气性能、可降解和抗菌性,有一定的强度.将该膜材料应用于龙眼保鲜上,效果优于普通聚乙烯薄膜袋. 相似文献
44.
《Food Control》2014
Due to the increase in consumption of fresh produce regarding to the health demand in the last decades, a considerable portion of foodborne outbreaks has been trackbacked to contaminated fresh produce, which have appeared as highly possible vehicles for foodborne outbreaks nowadays. Delays in detection of pathogens and mycotoxins on fresh produce hindered the trace-back investigations in finding the source and revealed the urgent need of rapid and reliable methods. In the frame of this review, we summarized available fast, reliable and standardized methods (conventional, molecular, rapid and recently developed methods) used for detection of the most common foodborne pathogens and mycotoxins which are the most likely causative agents of outbreaks caused by contaminated fresh produce. 相似文献
45.
《Food Control》2014,36(1):267-273
The prevalence and level of microbial pathogens on various commodities often exhibit seasonal patterns. As a consequence, the incidence of foodborne illness tends to follow these trends. Of the various product classes, the occurrence of microbial contamination can be high on raw meat and poultry products, with Salmonella potentially occurring in all meat and poultry product classes. Since 1999, the Food Safety and Inspection Service in the United States has collected samples of meat and poultry products and analyzed them for the presence of Salmonella. This study uses a common modeling approach to estimate the seasonal change in the proportion of test-positive samples for seven classes of raw meat and poultry products. The results generally support the hypothesis of a seasonal increase of Salmonella during the summer months. The proportions of test-positive samples decrease rapidly in the late fall for all product classes except chicken and ground turkey, which remain somewhat elevated through late winter. A comparison of the pathogens' seasonal pattern in meat and poultry with human cases reveals that the seasonal increase in human cases precedes the seasonal increase in meat and poultry by between one and three months. These results suggest that while contaminated meat and poultry products may be responsible for a substantial number of human cases, they are not necessarily the primary driver of the seasonal pattern in human salmonellosis. 相似文献
46.
《Food Control》2016
Dry cured sausages such as Portuguese chouriço de vinho are made generally with roughly minced pork and fat and seasoned with a large variety of herbs and spices. It is a particular sausage because meat is marinated in wine with other seasonings during 24–48 h before stuffing. Nowadays, health concerns of consumers have left food processors with less flexibility to choose preservative substances and methods. Thus, the objective of this study was to assess the antimicrobial effect of essential oils (EOs) of herbs and spices traditionally used in seasoning dry cured sausage chouriço against Salmonella spp., Listeria monocytogenes and Staphylococcus aureus. First, antibacterial activity of 14 EOs was screened by disk diffusion assay. Those EOs that displayed antimicrobial activity were further characterized by GC–MS and added as natural antimicrobial substances to the manufacture of chouriço at two concentrations (0.005% and 0.05%). Samples were analyzed 24 h after the preparation of the batter and after 3, 8, 15 and 21 days.After 15 days of drying, Salmonella spp. and L. monocytogenes counts decreased by ca. 2 log cfu/g in all samples. At 3 days, Salmonella spp. was already undetectable in chouriço made with 0.05% of garlic and oregano EOs. Both Salmonella spp. and L. monocytogenes were not detected after 8 and 15 days of drying respectively. S. aureus was still presented after 21 days of drying although its counts were not high enough to a potential enterotoxins presence. Utilization of EOs in manufacture of dry cured sausage resulted in an interesting strategy to improve its safety against Salmonella spp, L. monocytogenes and S. aureus, but with sensory limitations, that does not allow its use in high concentrations, that are those more interesting for pathogen inhibition.However, results with good potential to be applied by the industry were found, once the level of addition of 0.005% contributed for significant reductions on the pathogen's counts and for a shorter period to achieve the not detectable level, allowing the industry to shorten the drying period and, thereafter increasing yield production. 相似文献
47.
In this study, we evaluated the inactivation of foodborne pathogens inoculated on chicken breasts by UV-C treatment. Chicken breasts were inoculated with Campylobacter jejuni, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium at 6–7 log CFU/g. The inoculated chicken breasts were then irradiated with UV-C light of dose 0, 0.5, 1, 3, and 5 kJ/m2. Microbiological data indicated that the populations of the foodborne pathogens decreased significantly (p < 0.05) with increasing UV-C irradiation. In particular, UV-C irradiation at 5 kJ/m2 reduced the initial populations of C. jejuni, L. monocytogenes, and S. typhimurium by 1.26, 1.29, and 1.19 log CFU/g, respectively. After UV-C irradiation, the samples were individually packed using polyethylene terephthalate containers and stored at 4 ± 1 °C for 6 d. The pH of the control increased more than the samples irradiated at 0.5, 1, 3, and 5 kJ/m2, while TBARS values increased during storage regardless of UV-C irradiation. UV-C irradiation caused negligible changes in Hunter L, a, and b values. These results suggest that UV-C irradiation can be useful in improving the microbial safety of chicken breasts during storage, without impairing quality. 相似文献
48.
《Food Control》2016
Campylobacter is one of the most important food borne pathogens that cause bacterial gastroenteritis worldwide. The most commonly isolated species in humans are Campylobacter jejuni (C. jejuni) and Campylobacter coli. The emergence of antimicrobial resistance in Campylobacter spp. has been a growing public health concern globally. Information about antimicrobial resistance of Campylobacter at different levels of production is important for the development of control strategies for this pathogen. This study was conducted to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from different eggs from different avian species in Iran. A total of 440 egg samples were collected from different avian and analyzed for the presence of Campylobacter spp. in eggshell and eggs content under sterile conditions using Campylobacter selective agar base and the species were identified by biochemical tests. The suspected colonies were subjected to PCR assay for final confirmation as Campylobacter spp., and identification of C. jejuni or Campylobacter coli. Antimicrobial susceptibility testing was performed by the Kirby–Bauer disk diffusion method using Mueller Hinton agar. Campylobacters were detected in a total of 7 out of 100 (7%) eggshell of chicken samples and in 3 out of 60 (5%) eggshell of duck samples. In addition, Campylobacter spp. were also detected in 3.3%, 2.5%, 4.2%, 5% and 3.8 of the eggshell of goose, ostrich, partridge, quail and turkey samples, respectively. The overall prevalence rate of Campylobacter species from different avian eggs was found to be 7.7% (34/440). Among different avian egg samples, Campylobacter jejuni was more frequently isolated 28 (n = 28, 6.3%) than C. coli 6 (n = 6, 1.3%). In addition, the prevalence of C. jejuni was highest in summer and lowest in autumn. In this study Campylobacter spp. showed significant difference in resistance pattern with tetracycline and ciprofloxacin but gentamicin resistance was not found in both C. coli and C. jejuni isolates. Therefore, gentamicin is safe and effective drugs for the treatment of human campylobacteriosis if avian egg is considered as the source of infection. 相似文献
49.
《Food Control》2015
In the present study, low-pressure glow discharge plasma was used for surface decontamination of the common food packaging materials, namely glass, polyethylene, polypropylene, nylon, and paper foil. Low-pressure air plasma was generated over a vacuum pressure range of 0.5–5.0 Torr, and at a power density range of 12.4–54.1 mW/cm3. Compared to plasma-unexposed surfaces, no significant changes in optical properties, color characteristics, surface temperatures, tensile strengths, and deformation strains were observed with plasma-exposed surfaces. On plasma exposure of food pathogens-loaded packaging materials surfaces, as high as 4-log reduction (99.99%) in viable cell counts of tested food pathogens, especially Escherichia coli O157:H7 and Staphylococcus aureus, was observed within 5 min. And, the pathogens inactivation pattern can be better explained by Singh-Heldman model. Therefore, low-pressure air plasma was shown to be effective for inactivation of major foodborne pathogens, and different food packaging materials can be decontaminated using the plasma without adversely affecting their physical properties. 相似文献
50.
A local market survey of fresh, raw coriander leaves, which is a component of many ready-to-eat, Indian dishes showed large variation in their bacterial load (7.0×106–1.36×108 cfu/gm) and mold and fungi (3.0×103–1.0×104 cfu/gm) and presence of potentially pathogenic bacteria such as faecal coliforms, Listeria and Yersinia. Conventional chlorination treatment affected the structural integrity of leaves leading to enhancement of rotting. Exposure to a low dose of 1 kGy was efficient for bacterial decontamination and elimination of potential pathogens without affecting the keeping quality of coriander leaves upto two weeks storage at 8–10 °C, measured visually in terms of degree of yellowing and rotting. Irradiation at higher doses led to the increased rotting during storage. The total chlorophyll contents as well its components, chlorophyll a and b did not change significantly on irradiation and subsequent storage. Similarly, the total carotenoid levels remained unaffected by exposure to 1 kGy dose, however, a dose dependent enhancement in their extractability was observed in irradiated leaves. No qualitative differences were observed in the GLC profile of volatile oils of control and irradiated (1 kGy) samples. There were no significant quantitative changes in the constituents of the major aroma compounds obtained from these two samples. Effects of irradiation on storage of the seasoning were also assessed. 相似文献