Grocery Manufacturers Association, 1350 I Street N.W., Suite 300, Washington, DC 20005, USA.
J Food Prot. 2010 Oct;73(10):1919-36. doi: 10.4315/0362-028x-73.10.1919.
Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter, infant formula, chocolate, cereal products, and dried milk are characteristically low-water-activity foods and do not support growth of vegetative pathogens such as Salmonella. Significant food safety risk might occur when contamination takes place after a lethal processing step. Salmonella cross-contamination in low-moisture foods has been traced to factors such as poor sanitation practices, poor equipment design, and poor ingredient control. It is well recognized that Salmonella can survive for long periods in low-moisture food products. Although some die-off occurs in low-moisture foods during storage, the degree of reduction depends on factors such as storage temperature and product formulation. The heat resistance of Salmonella is affected by many factors, mostly by strain and serotypes tested, previous growth and storage conditions, the physical and chemical food composition, test media, and the media used to recover heat-damaged cells. Salmonella heat resistance generally increases with reducing moisture. Care must be taken when applying published D- and z-values to a specific food process. The product composition and heating medium and conditions should not be significantly different from the product and process parameters used by the processors.
本文综述了低水分食品中沙门氏菌的污染来源和风险因素、存活、持续存在和耐热性。花生酱、婴儿配方奶粉、巧克力、谷物产品和奶粉等加工产品的水分活度通常较低，不支持如沙门氏菌等营养型病原体的生长。如果在致命加工步骤之后发生污染，则可能会产生重大食品安全风险。低水分食品中的沙门氏菌交叉污染可追溯到卫生操作不佳、设备设计不佳和成分控制不佳等因素。人们普遍认识到，沙门氏菌可以在低水分食品产品中存活很长时间。尽管在储存过程中低水分食品中的某些部分会死亡，但减少的程度取决于储存温度和产品配方等因素。沙门氏菌的耐热性受多种因素影响，主要取决于测试的菌株和血清型、先前的生长和储存条件、食品的物理和化学成分、测试培养基以及用于回收受热损伤细胞的培养基。沙门氏菌的耐热性通常随着水分的减少而增加。在将公布的 D 和 z 值应用于特定食品加工时必须小心。产品组成和加热介质及条件不应与加工商使用的产品和工艺参数有很大差异。
