Levine P, Rose B, Green S, Ransom G, Hill W
Biosciences Division, Office of Public Health and Science, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC 20250-3700, USA.
J Food Prot. 2001 Aug;64(8):1188-93. doi: 10.4315/0362-028x-64.8.1188.
The Food Safety and Inspection Service (FSIS) conducted microbiological testing programs for ready-to-eat (RTE) meat and poultry products produced at approximately 1,800 federally inspected establishments. All samples were collected at production facilities and not at retail. We report results here for the years 1990 through 1999. Prevalence data for Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, or staphylococcal enterotoxins in nine different categories of RTE meat and poultry products are presented and discussed. The prevalence data have certain limitations that restrict statistical inferences, because these RTE product-testing programs are strictly regulatory in nature and not statistically designed. The cumulative 10-year Salmonella prevalences were as follows: jerky, 0.31%; cooked, uncured poultry products, 0.10%; large-diameter cooked sausages, 0.07%; small-diameter cooked sausages, 0.20%; cooked beef, roast beef, and cooked corned beef, 0.22%; salads, spreads, and pâtés, 0.05%; and sliced ham and luncheon meat, 0.22%. The cumulative 3-year Salmonella prevalence for dry and semidry fermented sausages was 1.43%. The cumulative 10-year L. monocytogenes prevalences were as follows: jerky, 0.52%; cooked, uncured poultry products, 2.12%; large-diameter cooked sausages, 1.31%; small-diameter cooked sausages, 3.56%; cooked beef, roast beef, and cooked corned beef, 3.09%; salads, spreads, and pâtés, 3.03%; and sliced ham and luncheon meat, 5.16%. The cumulative 3-year L. monocytogenes prevalence for dry and semidry fermented sausages was 3.25%. None of the RTE products tested for E. coli O157:H7 or staphylococcal enterotoxins was positive. Although FSIS and the industry have made progress in reducing pathogens in these products, additional efforts are ongoing to continually improve the safety of all RTE meat and poultry products manufactured in federally inspected establishments in the United States.
食品安全检验局（FSIS）针对约1800家联邦检查机构生产的即食（RTE）肉类和禽类产品开展了微生物检测项目。所有样本均在生产设施处采集，而非在零售环节采集。我们在此报告1990年至1999年的检测结果。文中呈现并讨论了九种不同类别即食肉类和禽类产品中沙门氏菌、单核细胞增生李斯特菌、大肠杆菌O157:H7或葡萄球菌肠毒素的流行数据。这些流行数据存在一定局限性，限制了统计推断，因为这些即食产品检测项目本质上是严格的监管项目，并非经过统计设计。10年累计沙门氏菌流行率如下：肉干，0.31%；熟制、未腌制禽类产品，0.10%；大直径熟香肠，0.07%；小直径熟香肠，0.20%；熟牛肉、烤牛肉和熟腌牛肉，0.22%；沙拉、涂抹酱和肉酱，0.05%；切片火腿和午餐肉，0.22%。干制和半干制发酵香肠的3年累计沙门氏菌流行率为1.43%。10年累计单核细胞增生李斯特菌流行率如下：肉干，0.52%；熟制、未腌制禽类产品，2.12%；大直径熟香肠，1.31%；小直径熟香肠，3.56%；熟牛肉、烤牛肉和熟腌牛肉，3.09%；沙拉、涂抹酱和肉酱，3.03%；切片火腿和午餐肉，5.16%。干制和半干制发酵香肠的3年累计单核细胞增生李斯特菌流行率为3.25%。检测的即食产品中，没有一种大肠杆菌O157:H7或葡萄球菌肠毒素呈阳性。尽管食品安全检验局和该行业在降低这些产品中的病原体方面取得了进展，但仍在继续做出额外努力，以不断提高美国联邦检查机构生产的所有即食肉类和禽类产品的安全性。
