Tocmo Restituto, Krizman Katja, Khoo Wei Jie, Phua Li Kai, Kim Minjeong, Yuk Hyun-Gyun
Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543.
Compr Rev Food Sci Food Saf. 2014 Mar;13(2):172-189. doi: 10.1111/1541-4337.12052.
The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.
即食（RTE）鱼类产品中单核细胞增生李斯特菌的存在已有充分记录，是一个重要的食品安全问题。真空包装（VP）烟熏鱼类产品中该病原体的污染水平超过即食食品限量（100 CFU/g），已追溯到卫生习惯不良、加工环境受污染以及零售网点长期储存期间温度滥用等因素。为控制单核细胞增生李斯特菌向这些产品的传播，已研究了包括物理、生物和化学技术在内的干预技术。高压处理、辐照和脉冲紫外光处理已显示出有前景的结果。一些消毒剂和复合化学防腐剂的潜在抗李斯特菌作用也已得到证实。此外，生物保鲜概念、生物活性包装的使用以及不同干预技术的组合（如栅栏技术概念）也在考虑之中。在本综述中，讨论了VP烟熏鱼类产品中单核细胞增生李斯特菌的流行情况、污染途径以及控制其传播的潜在干预技术。
