Rivas Lucia, Horn Beverley, Cook Roger, Castle Marion
Institute of Environmental Science and Research, Christchurch Science Centre, 27 Creyke Road, Ilam, Christchurch 8041, New Zealand; and.
Ministry for Primary Industries, Pastoral House, P.O. Box 2526, Wellington 6140, New Zealand.
J Food Prot. 2017 Nov 1;80(11):1806-1814. doi: 10.4315/0362-028X.JFP-17-179.
A microbiological survey was undertaken on packaged ready-to-eat red meats available at retail in New Zealand. A total of 1,485 samples (297 lots of five samples each) were collected according to a sampling plan based on market share and regulatory regimes (Animal Products Act 1999 and Food Act 1981) and were tested against the microbiological limits specified in Food Standards Code (FSC) 1.6.1 applicable at the time of sampling. Each lot was tested as a composite for the presence or absence of Salmonella spp., coagulase-producing staphylococci, Listeria monocytogenes, and other Listeria spp. at the end of the manufacturer's stated shelf life. Individual samples within a positive lot were subsequently enumerated for L. monocytogenes. None of the samples contained Salmonella spp. or had coagulase-producing staphylococci counts above the acceptable level specified in FSC 1.6.1 (>100 CFU/g). Data showed that 93.6% (278 of 297 lots) of ready-to-eat red meat complied with the FSC 1.6.1 criteria applicable at the time of the survey. The failure of 19 lots (6.4%) was due to the presence of L. monocytogenes from product obtained from 8 of 33 producers tested. Thirteen samples of 95 positive samples were found to contain between 50 and 500 CFU/g L. monocytogenes, but all of these samples were manufactured by the same operator. Pulsed-field gel electrophoresis typing of all of the L. monocytogenes isolates obtained from the survey identified 12 different pulsotypes. Different pulsotypes were often identified in samples from the same operator sampled on separate occasions. A total of 46 lots (15.5%) contained Listeria spp. (including L. monocytogenes). The detection of Listeria in samples may highlight the existence of problems in operator processing and/or packaging processes and suggests that improvements in good hygienic practice and implementation of more effective risk mitigation strategies are needed.
对新西兰零售的包装即食红肉进行了微生物学调查。根据基于市场份额和监管制度（1999年《动物产品法》和1981年《食品法》）的抽样计划，共采集了1485份样本（297批，每批5个样本），并根据抽样时适用的《食品标准法典》（FSC）1.6.1规定的微生物限度进行检测。在制造商规定的保质期结束时，对每批样本进行混合检测，以确定是否存在沙门氏菌属、产凝固酶葡萄球菌、单核细胞增生李斯特菌和其他李斯特菌属。阳性批次中的单个样本随后对单核细胞增生李斯特菌进行计数。所有样本均未含有沙门氏菌属，产凝固酶葡萄球菌计数也未超过FSC 1.6.1规定的可接受水平（>100 CFU/g）。数据显示，93.6%（297批中的278批）的即食红肉符合调查时适用的FSC 1.6.1标准。19批（6.4%）不合格是由于在接受检测的33家生产商中的8家生产的产品中存在单核细胞增生李斯特菌。在95个阳性样本中，有13个样本的单核细胞增生李斯特菌含量在50至500 CFU/g之间，但所有这些样本均由同一经营者生产。对调查中获得的所有单核细胞增生李斯特菌分离株进行脉冲场凝胶电泳分型，确定了12种不同的脉冲型。在不同时间从同一经营者采集的样本中，经常鉴定出不同的脉冲型。共有46批（15.5%）含有李斯特菌属（包括单核细胞增生李斯特菌）。样本中李斯特菌的检测可能突出了经营者加工和/或包装过程中存在的问题，并表明需要改进良好卫生规范并实施更有效的风险缓解策略。
