Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar, Turkey.
Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey.
Int J Food Microbiol. 2015 Mar 2;196:79-83. doi: 10.1016/j.ijfoodmicro.2014.11.021. Epub 2014 Nov 29.
The microbiological safety of ready-to-eat (RTE) foods is of special concern as they are not exposed to further processing before consumption. In the present study, Listeria monocytogenes and Salmonella spp. were isolated from 15(6%) and 21(8%) samples respectively out of 261 RTE foods commercialized in Turkey. Escherichia coli was present in 10(4%) samples analyzed. Psychrotrophic aerobic populations >6logCFU/g were found in 36 (14%) of the samples, while total coliforms were detected in 155 (59%) of samples analyzed. All of the Salmonella spp. and L. monocytogenes isolates tested, exhibited resistance to one or more antimicrobial agents used. For Salmonella spp. isolates, resistance to penicillin (69%), erythromycin (38%), gentamicin (36%), tetracycline (36%) neomycin (33%), ampicillin (33%), amikacin (33%), vancomycin (33%), streptomycin (29%) cefotaxime (9%) and oxacillin (9%) was observed. For L. monocytogenes isolates, resistance to erythromycin (23%) and cephalothin (20%) was evident. The presence of pathogens and the relatively high resistance among the bacteria tested in RTE foods could pose public health and therapeutic problems in consumers. These results indicate the need of implementing hygienic rules in the production chain of RTE foods to ensure microbiological safety and to improve shelf life.
在食用前无需进一步加工的即食 (RTE) 食品的微生物安全性尤其令人关注。在本研究中，从土耳其商业销售的 261 种 RTE 食品中分别分离出 15 种（6%）和 21 种（8%）李斯特菌和沙门氏菌。10 种（4%）样品中存在大肠杆菌。在 36 种（14%）样品中发现嗜冷需氧菌超过 6logCFU/g，在 155 种（59%）样品中检测到总大肠菌群。所有测试的沙门氏菌和单核细胞增生李斯特菌分离株均表现出对一种或多种使用的抗菌剂的耐药性。对于沙门氏菌分离株，对青霉素（69%）、红霉素（38%）、庆大霉素（36%）、四环素（36%）、新霉素（33%）、氨苄西林（33%）、阿米卡星（33%）、万古霉素（33%）、链霉素（29%）、头孢噻肟（9%）和苯唑西林（9%）的耐药性。对于单核细胞增生李斯特菌分离株，对红霉素（23%）和头孢噻吩（20%）的耐药性明显。RTE 食品中病原体的存在以及测试细菌的相对高耐药性可能会给消费者的健康和治疗带来问题。这些结果表明，需要在 RTE 食品的生产链中实施卫生规则，以确保微生物安全性并延长保质期。
