Kostoglou Dimitra, Simoni Maria, Vafeiadis Georgios, Kaftantzis Nikolaos-Marios, Giaouris Efstathios
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece.
Foods. 2023 Dec 16;12(24):4502. doi: 10.3390/foods12244502.
The presence of microbial pathogens in foods compromises their safety resulting in foodborne illnesses, public health disorders, product recalls, and economic losses. In this work, 60 samples of chilled raw chicken meat and 40 samples of packaged ready-to-eat (RTE) fresh leafy greens salads, sold in Greek retail stores (butchers and supermarkets), were analyzed for the presence of three important foodborne pathogenic bacteria, i.e., spp., spp., and , following the detection protocols of the International Organization for Standardization (ISO). In parallel, the total aerobic plate count (APC), , total coliforms, , and staphylococci were also enumerated as hygiene (safety) indicator organisms. When present, representative typical colonies for each pathogen were biochemically verified, following the ISO guidelines. At the same time, all the isolates from chicken ( = 120) were identified to the species level and further phylogenetically discriminated through multiplex and repetitive sequence-based (rep) polymerase chain reaction (PCR) methods, respectively. Concerning raw chicken, spp. were recovered from 54 samples (90.0%) and spp. were recovered from 9 samples (15.0%), while was present in 35 samples (58.3%). No was recovered from salads, and was present in only one sample (2.5%), while three salads were found to be contaminated with (7.5%). The 65% of the chicken isolates belonged to , whereas the rest, 35%, belonged to . Alarmingly, APC was equal to or above 10 CFU/g in 53.3% and 95.0% of chicken and salad samples, respectively, while the populations of some of the other safety indicators were in some cases also high. In sum, this study unravels high occurrence percentages for some pathogenic and food safety indicator microorganisms in raw chicken meat and RTE fresh leafy greens salads sold in Greek retail, highlighting the need for more extensive microbiological control throughout the food production chain (from the farm/field to the market).
食品中存在微生物病原体，会损害其安全性，导致食源性疾病、公共卫生问题、产品召回和经济损失。在这项研究中，按照国际标准化组织（ISO）的检测方案，对在希腊零售商店（肉店和超市）销售的60份冷藏生鸡肉样品和40份包装即食（RTE）新鲜绿叶蔬菜沙拉样品进行了分析，以检测三种重要的食源性病原体，即 菌属、 菌属和 菌属。同时，还对总需氧平板计数（APC）、 、总大肠菌群、 和葡萄球菌进行了计数，作为卫生（安全）指示生物。如果存在，按照ISO指南对每种病原体的代表性典型菌落进行生化验证。与此同时，对所有从鸡肉中分离出的 株（ = 120）进行了种水平鉴定，并分别通过多重PCR和基于重复序列（rep）的聚合酶链反应（PCR）方法进行了进一步的系统发育区分。关于生鸡肉，从54份样品（90.0%）中检出了 菌属，从9份样品（15.0%）中检出了 菌属，而 菌存在于35份样品（58.3%）中。在沙拉中未检出 菌，仅在一份样品（2.5%）中检出了 菌，而发现三份沙拉被 菌污染（7.5%）。鸡肉分离株中有65%属于 菌，其余35%属于 菌。令人担忧的是，分别有53.3%的鸡肉样品和95.0%的沙拉样品中，APC等于或高于10 CFU/g，而在某些情况下，其他一些安全指标的数量也很高。总之，这项研究揭示了在希腊零售的生鸡肉和即食新鲜绿叶蔬菜沙拉中，某些致病和食品安全指示微生物的发生率很高，突出了在整个食品生产链（从农场/田地到市场）进行更广泛微生物控制的必要性。
