Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia.
Institute for Information Technologies, Department of Science, University of Kragujevac, JovanaCvijica Bb, 34000, Kragujevac, Republic of Serbia.
Appl Microbiol Biotechnol. 2021 Dec;105(23):8615-8627. doi: 10.1007/s00253-021-11655-7. Epub 2021 Nov 3.
There has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae. Enterobacteriaceae are considered to be the indicator bacteria for microbiological quality of food and hygiene status of a production process. Additionally, the food contaminated by Enterobacteriaceae poses a microbiological risk for consumers. In fact, the contamination of raw milk and meat by Enterobacteriaceae amid manufacturing may easily occur from various environmental sources, and this group of bacteria is frequently detected in dairy and meat products. Therefore, monitoring the microbiological quality of the used raw material and maintaining high standards of hygiene in the production process are mandatory for a high quality of traditional products and the safety of the potential consumers. The goal of this review is to present the most recent survey on Enterobacteriaceae growth, number, and distribution in raw milk cheeses and meat, as well as to discuss the sources of contamination and methods of control. KEY POINTS: • Enterobacteriaceae: role and importance in milk and meat products, EU legal regulations • Dynamics, distribution, and survival of Enterobacteriaceae in milk and meat • Mechanisms of control of Enterobacteriaceae in dairy products.
近年来，人们对传统乳制品（如生乳奶酪）和肉类产品越来越感兴趣。然而，这些产品是适合和营养丰富的媒介，并且容易受到微生物（如肠杆菌科）的污染。肠杆菌科被认为是食品微生物质量和生产过程卫生状况的指示菌。此外，受肠杆菌科污染的食品对消费者存在微生物风险。事实上，在制造过程中，生乳和肉受到肠杆菌科的污染很容易从各种环境来源发生，并且该组细菌经常在乳制品和肉类产品中检测到。因此，监测所用原料的微生物质量并在生产过程中保持高标准的卫生是确保传统产品质量和潜在消费者安全的必要条件。本文的目的是介绍最近关于生乳奶酪和肉类中肠杆菌科生长、数量和分布的调查结果，并讨论污染来源和控制方法。 关键点： • 肠杆菌科：在乳制品和肉类产品中的作用和重要性，欧盟法律规定 • 肠杆菌科在牛奶和肉类中的动态、分布和存活 • 乳制品中肠杆菌科的控制机制。
