Yildirim Y, Ertas Onmaz N, Gonulalan Z, Al S, Yildirim A, Karadal F, Hizlisoy H, Pamuk Ş
University of Erciyes, Veterinary Faculty, Department of Food Hygiene and Technology, 38039, Kayseri, Turkey.
University of Erciyes, Veterinary Faculty, Department of Food Hygiene and Technology, 38039, Kayseri, Turkey.
Public Health. 2017 May;146:152-158. doi: 10.1016/j.puhe.2017.01.003. Epub 2017 Feb 16.
The aim of this study is to trace the possible relations between the hygienic status of slicing utensils and the microbiological quality of pastrami.
A total of 75 pastrami retail markets were visited in Kayseri, Turkey, where the pastrami (a ready-to-eat meat product) is commonly produced and consumed. Sliced pastrami, the cutting board and knife surface swabs were collected from each pastrami retail point to trace possible sources of contamination.
Samples were analysed for the presence of total viable counts (TVC), total coliforms, Escherichia coli, members of Enterobacteriaceae, Staphylococcus aureus and Listeria spp. In addition, pastrami samples were analysed for sulphite-reducing Clostridium spp. and Toxoplasma gondii.
When compared with the target values of related literatures, a total of 6 (8%) pastrami samples were found unsatisfactory as a result of TVC (5.3%), Enterobacteriaceae (5.3%), E. coli (2.6%), S. aureus (2.6%), Listeria spp. (2.6%) and Listeria monocytogenes (1.3%) contaminations. No T. gondii positivity was observed among the pastrami samples. None of the cutting board and knife surface swabs were found to harbour TVC level >10 cfu/cm, E. coli and L. monocytogenes. For the total coliforms, 7 (9.3%) and 5 (6.6%) of cutting board and knife surface swabs were found to exceed the target value (<2.5 cfu/cm), respectively. No statistically significant correlation was detected between the organisms on pastrami and slicing utensils indicating that pastrami were not cross-contaminated by the contact surfaces.
More emphasis needs to be placed for training of food handlers and to apply good hygienic practices at the point of pastrami sale. The conditions at retail points must be monitored and inspections should be tightened to protect public health.
本研究旨在探寻切片器具的卫生状况与五香熏牛肉微生物质量之间的可能关系。
在土耳其开塞利走访了75个五香熏牛肉零售市场，此地五香熏牛肉（一种即食肉类产品）的生产和消费颇为常见。从每个五香熏牛肉零售点采集切片五香熏牛肉、砧板和刀具表面拭子，以追踪可能的污染源。
对样品进行总活菌数（TVC）、总大肠菌群、大肠杆菌、肠杆菌科成员、金黄色葡萄球菌和李斯特菌属检测。此外，对五香熏牛肉样品进行了产亚硫酸盐梭菌属和弓形虫检测。
与相关文献的目标值相比，共有6份（8%）五香熏牛肉样品因TVC（5.3%）、肠杆菌科（5.3%）、大肠杆菌（2.6%）、金黄色葡萄球菌（2.6%）、李斯特菌属（2.6%）和单核细胞增生李斯特菌（1.3%）污染而不合格。五香熏牛肉样品中未观察到弓形虫阳性。砧板和刀具表面拭子均未发现TVC水平>10 cfu/cm、大肠杆菌和单核细胞增生李斯特菌。对于总大肠菌群，分别有7份（9.3%）和5份（6.6%）砧板和刀具表面拭子超过目标值（<2.5 cfu/cm）。在五香熏牛肉和切片器具上的微生物之间未检测到统计学上的显著相关性，这表明五香熏牛肉未被接触表面交叉污染。
需要更加重视对食品处理人员的培训，并在五香熏牛肉销售点实施良好的卫生规范。必须监测零售点的状况，并加强检查以保护公众健康。
