牛肉干加工生产线中（此处原文不完整，推测可能是某种物质等）的出现及特性
Occurrence and characterization of from beef jerky processing line.
作者信息
Coradini Marcia Goulart Lopes, Maia Darla Silveira Volcan, Iglesias Mariana Almeida, Haubert Louise, Lopes Graciela Volz, da Silva Danilo Augusto Lopes, Nero Luís Augusto, da Silva Wladimir Padilha
机构信息
1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil.
2Núcleo de Biotecnologia, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil.
出版信息
J Food Sci Technol. 2019 Jan;56(1):436-442. doi: 10.1007/s13197-018-3505-3. Epub 2018 Nov 19.
Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the final product. The raw material, surfaces with and without contact with the product and the final product were evaluated along the beef jerky processing line. The samples were evaluated by VIDAS immunoassay system, and the isolates were confirmed and evaluated for the presence of several virulence genes by PCR. was identified in six of the 84 samples (7.14%), and no genetic relationship was observed among isolates. Samples of raw material (2/7), food contact surface (1/56), and work surfaces without contact with food (3/14) presented contamination by . The final product was not contaminated, demonstrating that barriers to multiplication of pathogens used during the production process were effective for its control.
牛肉干是一种即食产品，在销售点无需冷藏。在此，我们评估了牛肉干生产过程中[具体微生物名称未给出]的出现情况、毒力基因的存在情况以及分离株的基因组相关性，以评估最终产品的安全性。沿着牛肉干加工生产线对原材料、与产品有接触和无接触的表面以及最终产品进行了评估。通过VIDAS免疫分析系统对样品进行评估，并通过PCR对分离的[具体微生物名称未给出]进行确认和评估，以确定几种毒力基因的存在情况。在84个样品中有6个（7.14%）检测到[具体微生物名称未给出]，分离株之间未观察到遗传关系。原材料样品（2/7）、食品接触表面（1/56）和不与食品接触的工作表面（3/14）出现了[具体微生物名称未给出]污染。最终产品未被污染，表明生产过程中使用的病原体繁殖屏障对其控制有效。
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