a College of Food Science and Synergetic Innovation Center of Food Safety and Nutrition , Jiangnan University , Wuxi , Jiangsu , China.
Crit Rev Food Sci Nutr. 2015;55(13):1886-901. doi: 10.1080/10408398.2012.732624.
Ready-to-eat (RTE) muscle foods refer to a general category of meat and poultry products that are fully cooked and consumable without reheating. These products, including whole and sliced pork, beef, turkey, chicken, and variety of meats, in the forms of ham, roast, rolls, sausage, and frankfurter, are widely available in the delicatessen section of retail stores or various food service outlets. However, difficulties in avoidance of contamination by foodborne pathogens, notably Listeria monocytogenes, during product postlethality repackaging render RTE meats labile to outbreaks. Accordingly, the USDA-FSIS has established processing guidelines and regulations, which are constantly updated, to minimize foodborne pathogens in RTE products. Technologies that complement good manufacturing practice have been developed to control RTE meat safety. Among them, various antimicrobial product formulations, postpackaging pasteurization (thermal and nonthermal), and antimicrobial packaging are being used. Through these efforts, outbreaks linked to RTE meat consumption have substantially reduced in recent years. However, the pervasive and virulent nature of L. monocytogenes and the possible presence of other cold-tolerant pathogens entail continuing developments of new intervention technologies. This review updates existing and emerging physical and chemical methods and their mode of action to inactivate or inhibit threatening microorganisms in RTE muscle foods.
即食（RTE）肉类食品是指一类经过充分烹饪且无需再次加热即可食用的肉类和家禽产品。这些产品包括整肉和切片肉，如猪肉、牛肉、火鸡肉、鸡肉以及各种火腿、烤肉、肉卷、香肠和法兰克福香肠，广泛存在于零售商店的熟食区或各种餐饮服务场所。然而，在产品死后重新包装过程中，难以避免食源性病原体（尤其是单核细胞增生李斯特菌）的污染，这使得 RTE 肉类容易发生暴发。因此，美国农业部食品安全检验局（USDA-FSIS）制定了不断更新的加工指南和法规，以最大限度地减少 RTE 产品中的食源性病原体。已经开发出了一些补充良好生产规范的技术来控制 RTE 肉类的安全性。其中包括各种抗菌产品配方、包装后巴氏杀菌（热和非热）以及抗菌包装等。通过这些努力，近年来与 RTE 肉类消费相关的暴发已大大减少。然而，单核细胞增生李斯特菌普遍存在且具有很强的毒性，并且可能存在其他耐低温的病原体，这需要不断开发新的干预技术。本综述更新了现有的和新兴的物理和化学方法及其作用模式，以灭活或抑制 RTE 肌肉食品中的威胁性微生物。
