Department of Microbiology and Parasitology, Microbiological Food and Water Laboratory, CIFA University of Navarra, Pamplona, Spain.
Food Microbiol. 2013 Dec;36(2):374-8. doi: 10.1016/j.fm.2013.06.023. Epub 2013 Jul 19.
The aim of this study was to obtain data from refrigerated ready-to-eat seafood products at retail in Spain (young eels, crabstick and smoked salmon), regarding prevalence and levels of Listeria monocytogenes, storage temperatures and the impact of transport conditions (type of bag) on the temperature of the product. The one-year surveillance period was carried out according to the EC Regulation No. 2073/2005, taking 5 units/batch and analyzing 250 samples following ISO 11290-1/A1 and ISO 11290-2/A methodologies. Low prevalence of L. monocytogenes was observed in surimi products, while 4.8% of smoked salmon samples were positive for Listeria with low levels (<10 cfu/g) and uneven pathogen distribution. A single company was responsible for 80% of the positive lots. All purchased products showed values higher than 4 °C at retail and an average increase of 2.5 °C or up to 6.2 °C was recorded when isothermal or plastic shopping bags were used for transport, respectively. To avoid noncompliance of the Food Safety Objective for L. monocytogenes in seafood RTE products more efforts from all stakeholders are needed, with special attention so as to improve control and maintenance of refrigerators at retail and to enhance consumer education regarding food safety practices.
本研究旨在从西班牙零售的冷藏即食海鲜产品（鳗鱼苗、蟹肉棒和烟熏三文鱼）中获取有关李斯特菌单核细胞增生李斯特菌的流行情况和水平、储存温度以及运输条件（袋的类型）对产品温度影响的数据。根据 EC 法规 No.2073/2005 进行了为期一年的监测，每个批次采集 5 个单位，按照 ISO 11290-1/A1 和 ISO 11290-2/A 方法分析了 250 个样本。在鱼糜产品中观察到李斯特菌单核细胞增生李斯特菌的低流行率，而 4.8%的烟熏三文鱼样品中李斯特菌呈阳性，其水平较低（<10cfu/g）且病原体分布不均匀。有一家公司要对 80%的阳性批次负责。所有购买的产品在零售时的温度都高于 4°C，当使用隔热或塑料袋进行运输时，平均温度分别升高了 2.5°C 或高达 6.2°C。为了避免即食海鲜 RTE 产品中李斯特菌单核细胞增生李斯特菌食品安全目标不达标，所有利益相关者都需要付出更多努力，特别要注意改进零售冰箱的控制和维护，并加强消费者对食品安全措施的教育。
