Public Health England, National Infection Service, Food Water and Environmental Microbiology Services, Colindale, London, UK.
Public Health England, National Infection Service, Food Water and Environmental Microbiology Laboratory York, National Agri-Food Innovation Campus, York, UK.
Epidemiol Infect. 2020 May 14;148:e135. doi: 10.1017/S0950268820001016.
The aim of this study was to review microbiology results from testing >2500 raw drinking milk and dairy products made with unpasteurised milk examined in England between 2013 and 2019. Samples were collected as part of incidents of contamination, investigation of infections or as part of routine monitoring and were tested using standard methods for a range of both pathogens and hygiene indicators. Results from testing samples of raw cow's milk or cheese made from unpasteurised milk for routine monitoring purposes were overall of better microbiological quality than those collected during incident or investigations of infections. Results from routine monitoring were satisfactory for 62% of milks, 82% of cream, 100% of ice-cream, 51% of butter, 63% of kefir and 79% of cheeses, with 5% of all samples being considered potentially hazardous. Analysis of data from cheese demonstrated a significant association between increasing levels of indicator Escherichia coli with elevated levels of coagulase positive staphylococci and decreased probability of isolation of Shiga toxin-producing E. coli. These data highlight the public health risk associated with these products and provide further justification for controls applied to raw drinking milk and dairy products made with unpasteurised milk.
本研究旨在回顾 2013 年至 2019 年间在英格兰检测的超过 2500 份未经巴氏消毒的生饮用奶和奶制品的微生物学检测结果。这些样本是作为污染事件、感染调查或常规监测的一部分收集的，使用标准方法对病原体和卫生指标进行了一系列检测。与感染事件或调查期间收集的样本相比，常规监测中测试未经巴氏消毒的生牛乳或奶酪的样本的总体微生物质量更好。常规监测的结果对 62%的牛奶、82%的奶油、100%的冰淇淋、51%的黄油、63%的开菲尔和 79%的奶酪令人满意，5%的样本被认为存在潜在危险。对奶酪数据的分析表明，指示性大肠杆菌水平与凝固酶阳性葡萄球菌水平升高之间存在显著关联，产志贺毒素大肠杆菌的分离概率降低。这些数据突出了与这些产品相关的公共卫生风险，并进一步证明了对生饮用奶和未经巴氏消毒的奶制品实施控制的合理性。
