Wang Shao-Kang, Fu Ling-Meng, Chen Guo-Wei, Xiao Hong-Mei, Pan Da, Shi Ruo-Fu, Yang Li-Gang, Sun Gui-Ju
Key Laboratory of Environmental Medicine and Engineering of Ministry of Education and Department of Nutrition and Food Hygiene School of Public Health Southeast University Nanjing China.
Environments and Bioengineering Institute Nanjing University of Science and Technology Nanjing China.
Food Sci Nutr. 2020 Mar 24;8(5):2427-2435. doi: 10.1002/fsn3.1532. eCollection 2020 May.
Ready-to-eat (RTE) meat is a kind of popular instant food easily contaminated by microbes, which is one of the causes of foodborne diseases. This study analyzes the possible sources of RTE food bacterial contamination during processing and subsequent selling.
Samples of eight kinds of RTE meat were collected from four supermarkets in Nanjing, China. The knives, chopping boards, trays(containers of food), clamps, air, water, and hands of the sales staff were sampled, and the enumeration of aerobic plate count and total and was performed.
The survey revealed that poor hygienic levels was the causes that RTE meat products were contaminated by bacteria at different levels. With regard to pathogen, the incidences of and were 4.2% and 2.1%, respectively. These results also revealed that the bacterial contamination of RTE food was caused by the air, as well as clamps, chopping boards, knives, trays, and hands of the operators. The total number of aerobic colonies were positively correlated with the amount of RTE food in one pot ( = .87728, = .0217), and negatively correlated with the maximum temperature in the center of the meat ( = -.81633, = .0475).
The high number of bacteria in RTE foods indicates potential food safety risks and the need to improve the health of supermarket sales staff. The most important thing is to determine how to raise hygiene awareness of employees through food safety education. Meanwhile, a comprehensive set of regulations on hand cleaning and disinfection should be developed to facilitate public health and reduce foodborne illness caused by the consumption of RTE food.
即食肉类是一种很受欢迎的即食食品，容易受到微生物污染，这是食源性疾病的病因之一。本研究分析了即食食品在加工和后续销售过程中细菌污染的可能来源。
从中国南京的四家超市采集了八种即食肉类的样本。对销售人员使用的刀具、砧板、托盘（食品容器）、夹子、空气、水和手进行采样，并进行需氧平板计数和总数的测定。
调查显示，卫生水平差是即食肉类产品受到不同程度细菌污染的原因。关于病原体，金黄色葡萄球菌和大肠杆菌的检出率分别为4.2%和2.1%。这些结果还表明，即食食品的细菌污染是由空气以及操作人员的夹子、砧板、刀具、托盘和手造成的。需氧菌落总数与一锅即食食品的量呈正相关（r = 0.87728，P = 0.0217），与肉类中心的最高温度呈负相关（r = -0.81633，P = 0.0475）。
即食食品中大量细菌表明存在潜在的食品安全风险，需要改善超市销售人员的健康状况。最重要的是要确定如何通过食品安全教育提高员工的卫生意识。同时，应制定一套全面的手部清洁和消毒规定，以促进公众健康，减少因食用即食食品而导致的食源性疾病。
