散装熟肉制品中单增李斯特菌污染状况分析

目的分析散装熟肉制品中单增李斯特菌污染状况。方法根据GB 4789.30-2016《单核细胞增生李斯特氏菌检验》规定的方法对散装熟肉制品的加工用原料、生产环境、各加工环节中产品以及不同销售环境下产品中的单增李斯特菌进行定性和定量检测。结果原料肉的总体带菌率达到21%;生产环境中第三区(远离食品接触面的区域)检出率为2%,其余区域未检出;各加工环节中产品单增李斯特菌检测结果均小于10CFU/g;不同销售环境下产品中单增李斯特菌检测结果小于10 CFU/g的比例为93%,处于10～50 CFU/g之间的样本占比6%,大于50 CFU/g的占比为1%。结论原料散装熟肉制品中单增李斯特菌污染的主要来源,蒸煮等加工环节能有效地杀灭单增李斯特菌。销售环境也关系到散装熟肉制品单增李斯特菌的污染程度,对于未包装的产品,专卖店优于农产品市场。

Analysis of Listeria monocytogenes contamination in bulk cooked meat products

Objective To analyze the contamination status of Listeria monocytogenes in bulk cooked meat products. Methods According to the method stipulated in GB 4789.30-2016 Listeria monocytogenes test, qualitative and quantitative detection of Listeria monocytogenes in raw materials, production environment, products in each processing link and products in different sales environments of cooked meat products in bulk were conducted. Results The overall carrier rate of raw meat reached 21%; the detection rate of the third area (the area away from the food contact surface) in the production environment was 2%, and the remaining areas were not detected. The detection results of Listeria monocytogenes in each processing link were all less than 10 CFU/g. The proportion of Listeria monocytogenes detected in products under different sales environments was 93% with the result less than 10 CFU/g, the proportion of samples between 10 and 50 CFU/g was 6%, and the proportion greater than 50 CFU/g was 1%. Conclusion Raw bulk cooked meat products are the main source of Listeria monocytogenes contamination, and cooking and other processing links can effectively kill Listeria monocytogenes. The sales environment is also related to the degree of contamination of Listeria monocytogenes in bulk cooked meat products. For unpackaged products, specialty stores are superior to the agricultural market.