Catford Angela, Ganz Kyle, Tamber Sandeep
Bureau of Microbial Hazards, Health Canada, 251 Sir Frederick Banting Driveway, P.L. 2204E, Ottawa, Ontario, Canada K1A 0K9.
J Food Prot. 2017 May 1;80(5):814-818. doi: 10.4315/0362-028X.JFP-16-496.
A significant data gap exists with respect to the levels of pathogens in foods implicated in foodborne outbreaks. These data are essential for the quantification of pathogen exposure via the ingestion of contaminated food. Here we report the levels of the foodborne pathogen Salmonella in comminuted raw chicken products that had been breaded and then frozen. The products investigated were collected during four food safety investigations of foodborne outbreaks that occurred in Canada from 2014 to 2016. Most-probable-number (MPN) distribution analysis of the food samples revealed Salmonella levels of 0.0018 to 3 MPN/g, which is equivalent to 1 MPN per 0.33 to 556 g of product. These data suggest low levels of Salmonella may be associated with foodborne outbreaks.
关于食源性疾病暴发所涉及食品中的病原体水平，存在显著的数据缺口。这些数据对于通过摄入受污染食品来量化病原体暴露至关重要。在此，我们报告了裹上面包屑后冷冻的碎生鸡肉产品中食源性病原体沙门氏菌的水平。所调查的产品是在2014年至2016年于加拿大发生的四次食源性疾病暴发的食品安全调查期间收集的。对食品样本的最大可能数（MPN）分布分析显示，沙门氏菌水平为0.0018至3 MPN/g，这相当于每0.33至556克产品中有1 MPN。这些数据表明，低水平的沙门氏菌可能与食源性疾病暴发有关。
