Richardson I R, Stevens A M
Newcastle Public Health Laboratory, Newcastle upon Tyne, UK.
J Appl Microbiol. 2003;94(4):733-7. doi: 10.1046/j.1365-2672.2003.01906.x.
To establish the microbiological quality of ready-to-eat stuffing from retail premises in the north-east of England. To establish threshold levels of bacteria in the product for acceptance as a ready-to-eat food. To determine the relationship between the microbiology of the product and production processes.
A microbiological study of ready-to-eat stuffing using validated methods was performed on 147 samples from 139 retail premises. The determinants investigated were as follows: aerobic colony count, Escherichia coli, Enterobacteriaceae, Staphylococcus aureus, Bacillus spp., Salmonella spp. and Campylobacter spp. Results indicate that using current guidelines 76.3% were satisfactory, 15.6% were acceptable and 8.2% were of unsatisfactory quality.
Unsatisfactory results were due to high aerobic colony counts, E. coli, Enterobacteriaceae and S. aureus. There were significant associations between bacteriological quality and temperature of storage, food hygiene training, product discard policy and confidence in management scores.
The microbiology of ready-to-eat stuffing suggests that this is a relatively safe product. It is suggested that the product be placed in food category 3 in the current guidelines for ready-to-eat foods.
确定英格兰东北部零售场所即食馅料的微生物质量。确定该产品作为即食食品可接受的细菌阈值水平。确定产品微生物状况与生产过程之间的关系。
采用经过验证的方法，对来自139个零售场所的147份即食馅料样本进行了微生物学研究。所调查的决定因素如下：需氧菌落计数、大肠杆菌、肠杆菌科、金黄色葡萄球菌、芽孢杆菌属、沙门氏菌属和弯曲杆菌属。结果表明，按照现行指南，76.3%的样本令人满意，15.6%的样本可接受，8.2%的样本质量不合格。
不合格结果归因于需氧菌落计数高、大肠杆菌、肠杆菌科和金黄色葡萄球菌。细菌质量与储存温度、食品卫生培训、产品丢弃政策以及对管理评分的信心之间存在显著关联。
即食馅料的微生物状况表明这是一种相对安全的产品。建议在现行即食食品指南中将该产品归为第3类食品。
