Donnelly C W
Department of Animal Science, University of Vermont, Burlington 05405.
J Dairy Sci. 1990 Jun;73(6):1656-61. doi: 10.3168/jds.S0022-0302(90)78838-8.
Recent outbreaks of foodborne disease linked to Salmonella, Listeria, and Yersinia have highlighted consumer awareness of microbiological problems in the food supply. Such outbreaks affirm the need for improved testing, environmental monitoring, and epidemiological surveillance. This paper reviews the entry of microbial pathogens into foods, with an emphasis on dairy products, by examining the contribution of the processing environment to microbial contamination. Numerous surveys, including a recent audit of dairy processing plants in Vermont, have revealed common foci of environmental contamination by Listeria and Yersinia persistent within dairy processing environments. With respect to dairy products, the bacterial pathogens discussed in this manuscript share a common source, raw milk. Characteristics possessed by Salmonella, Listeria, and Yersinia are compared and contrasted. In the case of Listeria, this bacterium's role as a newly emerged foodborne pathogen is discussed. Finally, the economic consequences associated with foodborne disease are highlighted, and future prospects related to foodborne illness are presented.
近期与沙门氏菌、李斯特菌和耶尔森氏菌相关的食源性疾病爆发事件，凸显了消费者对食品供应中微生物问题的认知。此类爆发事件证实了改进检测、环境监测和流行病学监测的必要性。本文通过研究加工环境对微生物污染的影响，回顾了微生物病原体进入食品的过程，重点关注乳制品。包括最近对佛蒙特州乳制品加工厂的一次审计在内的众多调查显示，李斯特菌和耶尔森氏菌在乳制品加工环境中持续存在的环境污染常见病灶。就乳制品而言，本手稿中讨论的细菌病原体有一个共同来源，即生牛奶。对沙门氏菌、李斯特菌和耶尔森氏菌所具有的特征进行了比较和对比。以李斯特菌为例，讨论了这种细菌作为一种新出现的食源性病原体的作用。最后，强调了与食源性疾病相关的经济后果，并介绍了食源性疾病的未来前景。
