Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland.
Department of Food Science, Cornell University, Ithaca, NY, United States.
Int J Food Microbiol. 2019 May 2;296:83-92. doi: 10.1016/j.ijfoodmicro.2019.01.016. Epub 2019 Feb 3.
Listeriosis is a food borne disease associated with high hospitalization and fatality rates; in 2014, EU member states reported 2194 cases with 98.9% hospitalization rates and 210 fatalities. Proper risk analysis and the development of effective food safety strategies critically depend on the knowledge of the growth characteristics of L. monocytogenes on the product in question. Ready-to-eat (RTE) salads present a challenge in this context due to the absence of a heat treatment step before consumption. This study provides challenge-test based data of the growth characteristics of L. monocytogenes on twelve RTE salads. The food matrix, storage time and storage temperature were factors with a significant impact on the growth of L. monocytogenes. While most tested salads permitted a significant increase of L. monocytogenes in at least one of the tested conditions, no growth was observed on celeriac, carrot and corn salad products. There was a considerable increase in growth at 8 °C compared to 5 °C. Our data indicate that the reduction of the storage temperature at retail level to 5 °C and product shelf life could help mitigate the risk of L. monocytogenes in RTE salads.
李斯特菌病是一种食源性疾病，与高住院率和死亡率相关；2014 年，欧盟成员国报告了 2194 例病例，住院率为 98.9%，死亡 210 例。适当的风险分析和制定有效的食品安全策略，关键取决于对产品中单核细胞增生李斯特菌生长特性的了解。在这方面，即食（RTE）沙拉由于在食用前没有进行热处理步骤，因此带来了挑战。本研究基于挑战测试，提供了单核细胞增生李斯特菌在 12 种 RTE 沙拉上的生长特性数据。食品基质、储存时间和储存温度是对单核细胞增生李斯特菌生长有显著影响的因素。虽然大多数测试的沙拉在至少一种测试条件下允许单核细胞增生李斯特菌显著增加，但在芹菜、胡萝卜和玉米沙拉产品上没有观察到生长。与 5°C 相比，8°C 时的生长明显增加。我们的数据表明，在零售层面将储存温度降低至 5°C 并缩短产品保质期，可以帮助减轻 RTE 沙拉中单核细胞增生李斯特菌的风险。
