Holah J T, Taylor J H, Dawson D J, Hall K E
Food Hygiene, Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.
J Appl Microbiol. 2002;92 Suppl:111S-20S.
The aims of the project were threefold: to survey the use of disinfectants in the UK food industry; to assess the product and environmental microflora of selected food factories for the persistence of Listeria monocytogenes and Escherichia coli; and to determine the disinfectant resistance of any persistent strains.
A survey of the use of disinfectants in the UK food industry was undertaken in which a total of 40 sites were visited and a further 77 postal questionnaires were returned from farms, food manufacture, food transport and food retail sites. Quaternary ammonium compounds (QACs) were predominantly used, applied in small volumes as a mist. Approximately 30,000 samples from the product and environment of five chilled food factories were examined for L. monocytogenes and E. coli over a 3 year period. A total of 181 L. monocytogenes and 176 E. coli isolates were ribotyped to yield 19 and 34 ribogroups, respectively. Some strains were isolated only from the product, a number only from the environment and others from both niches. Some strains were seen to be persistent for the duration of the sampling exercise (2-3 years). The most common L. monocytogenes and E. coli strains, together with two environmental L. monocytogenes strains, were assessed for any resistance to commercial disinfectants as compared with a laboratory L. monocytogenes disinfectant testing strain. The resistance of the L. monocytogenes and E. coli strains isolated from the factory were not significantly different from the laboratory control strain.
Persistent strains of L. monocytogenes and E. coli are found in the UK food industry, though this persistence is not related to their increased susceptibility to the most commonly used disinfectants.
The concept of a persistent microflora in food factories will have an impact on the future selection of suitable control options, including the use of biocides.
该项目有三个目标：调查英国食品行业中消毒剂的使用情况；评估选定食品工厂的产品和环境微生物群，以检测单核细胞增生李斯特菌和大肠杆菌的持久性；以及确定任何持久性菌株的消毒剂抗性。
对英国食品行业中消毒剂的使用情况进行了一项调查，共走访了40个场所，另外还收到了来自农场、食品制造、食品运输和食品零售场所的77份邮寄调查问卷。季铵化合物（QACs）是主要使用的消毒剂，以小体积喷雾形式应用。在3年时间里，对5家冷藏食品工厂的产品和环境中的约30000个样本进行了单核细胞增生李斯特菌和大肠杆菌检测。总共对181株单核细胞增生李斯特菌和176株大肠杆菌分离株进行了核糖体分型，分别产生了19个和34个核糖体群。一些菌株仅从产品中分离出来，一些仅从环境中分离出来，还有一些从两个生态位中都分离出来。在采样期间（2至3年），一些菌株被发现具有持久性。将最常见的单核细胞增生李斯特菌和大肠杆菌菌株，以及两株环境单核细胞增生李斯特菌菌株与实验室单核细胞增生李斯特菌消毒剂测试菌株进行比较，评估它们对商业消毒剂的任何抗性。从工厂分离出的单核细胞增生李斯特菌和大肠杆菌菌株的抗性与实验室对照菌株没有显著差异。
在英国食品行业中发现了单核细胞增生李斯特菌和大肠杆菌的持久性菌株，不过这种持久性与它们对最常用消毒剂的易感性增加无关。
食品工厂中持久性微生物群的概念将对未来合适控制措施的选择产生影响，包括使用杀生物剂。
