Bobe Gerd, Thede Donna J, Ten Eyck Toby A, Bourquini Leslie D
Department of Food Science and Human Nutrition, Michigan State University, 139A GM Trout FSHN Building, East Lansing, Michigan 48824-1240, USA.
J Food Prot. 2007 May;70(5):1187-93. doi: 10.4315/0362-028x-70.5.1187.
In recent decades, apple cider has been implicated in a series of outbreaks of foodborne illness. The objective of this study was to determine the presence and concentrations of pathogenic and indicator microorganisms in apple cider processed in Michigan and to evaluate the impact of thermal pasteurization, UV light radiation, and implementation of hazard analysis critical control point (HACCP) plans on these microbes. Cider samples were obtained from Michigan mills between 1997 and 2004 and analyzed for Escherichia coli O157:H7, Salmonella, generic E. coli, total coliforms, and aerobic bacteria. Neither E. coli O157:H7 nor Salmonella were detected in any tested cider samples, suggesting a very low frequency of pathogens in Michigan apple cider. The persistent and relatively high frequency of generic E. coli observed in samples obtained in all years indicates a continued risk of pathogen contamination in Michigan apple cider, especially when it is untreated. The use of thermal pasteurization or UV light radiation and reported implementation of HACCP plans were associated with lower frequency and counts of generic E. coli, total coliforms, and aerobic microorganisms. However, the relatively high counts of indicator organisms in some cider samples that were claimed to be treated according to these pathogen reduction measures indicates that some processors had inadequate practices, facilities, or equipment for pathogen reduction or did not consistently or adequately apply practices or pathogen-reduction equipment in an effective manner.
近几十年来，苹果酒与一系列食源性疾病的爆发有关。本研究的目的是确定密歇根州加工的苹果酒中致病微生物和指示微生物的存在及浓度，并评估热巴氏杀菌、紫外线辐射以及实施危害分析关键控制点（HACCP）计划对这些微生物的影响。1997年至2004年间从密歇根州的工厂采集苹果酒样品，并分析其中的大肠杆菌O157:H7、沙门氏菌、大肠埃希氏菌属、总大肠菌群和好氧细菌。在任何测试的苹果酒样品中均未检测到大肠杆菌O157:H7和沙门氏菌，这表明密歇根州苹果酒中病原体的发生率非常低。在历年采集的样品中观察到的大肠埃希氏菌属持续且相对较高的发生率表明，密歇根州苹果酒仍存在病原体污染风险，尤其是未经处理的苹果酒。使用热巴氏杀菌或紫外线辐射以及报告实施HACCP计划与大肠埃希氏菌属、总大肠菌群和好氧微生物的较低发生率和数量相关。然而，一些声称根据这些病原体减少措施进行处理的苹果酒样品中指示生物的数量相对较高，这表明一些加工商在减少病原体方面的操作、设施或设备不足，或者没有始终如一地或充分有效地应用相关操作或病原体减少设备。
