Jung Yangjin, Rupert Christopher L, Chapman Benjamin, Porto Fett Anna C S, Luchansky John B
U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038.
Department Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA.
J Food Prot. 2018 Mar 1;81(3):490-496. doi: 10.4315/0362-028X.JFP-17-396.
In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher (P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin-producing E. coli by using a BAX system real-time PCR assay. No significant (P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method (P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.
在12个月的时间里，从北卡罗来纳州罗利市附近的特色零售商（四家独立商店）收集了总共115个腌泡汁样本（58个新鲜腌泡汁和57个用过的腌泡汁）。对这些腌泡汁进行了总嗜温需氧平板计数（M-APC）、总嗜冷需氧平板计数（P-APC）和肠杆菌科的检测。还对这些腌泡汁进行了产志贺毒素大肠杆菌的七个受监管血清型的检测。商店A和B使用浸泡法腌制生牛肉块，而商店C-1和C-2使用真空翻滚法。一般来说，商店里腌泡汁的温度在1.8至6.6°C之间，牛肉块腌制几分钟到长达3天。无论用于腌制肉类的方法如何，新鲜腌泡汁中M-APC和P-APC的水平分别为3.4至4.7 log CFU/mL和1.4至1.8 log CFU/mL，而在任何新鲜腌泡汁中均未检测到肠杆菌科，即使经过富集培养。然而，与从商店A和B收集的用过的腌泡汁中检测到的这些相同类型细菌的水平（约≤0.7至4.9 log CFU/mL）相比，从商店C-1和C-2收集的用过的腌泡汁中M-APC、P-APC和肠杆菌科的水平显著更高（P < 0.05）。通过BAX系统实时PCR检测，115个腌泡汁样本中没有一个产志贺毒素大肠杆菌检测呈阳性。在微生物水平（即M-APC、P-APC和肠杆菌科）与腌制过程的温度或持续时间之间未观察到显著（P > 0.05）关联。用过的腌泡汁中M-APC、P-APC和肠杆菌科的水平受腌制方法的显著影响（P < 0.05），一般来说，用于翻滚腌制的腌泡汁中这些水平更高。因此，零售商必须继续将腌泡汁溶液和肉类保持在安全温度（即≤4°C），并对加工区域和熟食柜中的设备和环境进行适当且频繁的消毒。
