零售渠道中即食生食海产品李斯特菌污染风险。
Risk of Listeria monocytogenes contamination of raw ready-to-eat seafood products available at retail outlets in Japan.
机构信息
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
出版信息
Appl Environ Microbiol. 2010 May;76(10):3383-6. doi: 10.1128/AEM.01456-09. Epub 2010 Mar 26.
Abstract
Examination of Listeria monocytogenes prevalence among ready-to-eat foods in Japan revealed frequent (5.7 to 12.1%) contamination of minced tuna and fish roe products, and the isolates had the same virulence levels as clinical isolates in terms of invasion efficiency and infectivity in cell cultures and a murine infection model, respectively. Premature stop codons in inlA were infrequent (1 out of 39 isolates). Cell numbers of L. monocytogenes in minced tuna and salmon roe increased rapidly under inappropriate storage temperatures (from a most probable number [MPN] of 10(0) to 10(1)/g to an MPN of 10(3) to 10(4)/g over the course of 2 days at 10 degrees C). Thus, regulatory guidelines are needed for acceptable levels of L. monocytogenes in these foods.
摘要
检测日本市售即食食品中单增李斯特菌的流行情况发现，碎金枪鱼和鱼卵制品中经常受到污染（5.7%至 12.1%），分离株在细胞培养和小鼠感染模型中的侵袭效率和感染性方面与临床分离株的毒力水平相同，分别。inlA 中的过早终止密码子并不常见（39 株分离株中只有 1 株）。在不适当的储存温度下，碎金枪鱼和三文鱼卵中的单增李斯特菌数量迅速增加（在 10°C 下，在 2 天的时间内，从可能数（MPN）10(0)至 10(1)/g 增加到 MPN 10(3)至 10(4)/g）。因此，需要制定这些食品中单增李斯特菌可接受水平的监管指南。
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