零售熟对虾和虾的微生物学

The microbiology of cooked prawns and shrimps on retail sale.

作者信息

Greenwood M H, Coetzee E F, Ford B M, Gill P, Hooper W L, Matthews S C, Patrick S

出版信息

J Hyg (Lond). 1985 Jun;94(3):319-26. doi: 10.1017/s0022172400061544.

DOI:10.1017/s0022172400061544

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2129493/

Abstract

In an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae and Vibrio parahaemolyticus were not detected. Yersinia enterocolitica was isolated from three samples. Results for total viable count and presence of Escherichia coli and Staphylococcus aureus complied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

摘要

在一项实验室间调查中，在向消费者销售的环节获取了148份熟对虾和虾样本。未检测到沙门氏菌和副溶血性弧菌。从三份样本中分离出了小肠结肠炎耶尔森菌。总活菌数以及大肠杆菌和金黄色葡萄球菌存在情况的检测结果完全符合进口熟对虾的现有指导标准，这表明在英格兰南部，这些食品的零售样本引发食物中毒的风险极小。

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