零售加工食品中的大肠杆菌。
Escherichia coli in retail processed food.
作者信息
Pinegar J A, Cooke E M
出版信息
J Hyg (Lond). 1985 Aug;95(1):39-46. doi: 10.1017/s0022172400062264.
Abstract
Four thousand two hundred and forty six samples of retail processed food were examined for the presence of Escherichia coli. Overall 12% of samples contained this organism, cakes and confectionery being more frequently contaminated (28%) than meat and meat based products (9%). Contamination was more frequent in the summer months than in the colder weather and 27% of the contaminated foods contained greater than 10(3) E. coli/g. E. coli from meat and meat based products were more commonly resistant to one or more antibiotics (14%) than were confectionery strains (1%). The significance of these findings in relation to the E. coli population of the human bowel is discussed.
摘要
对4246份零售加工食品样本进行了大肠杆菌检测。总体而言，12%的样本含有这种微生物，蛋糕和糖果类食品的污染更为常见（28%），高于肉类及肉类制品（9%）。夏季月份的污染比寒冷天气更为频繁，且27%的受污染食品每克含有超过10³ 个大肠杆菌。肉类及肉类制品中的大肠杆菌比糖果类菌株更常见对一种或多种抗生素耐药（14%比1%）。讨论了这些发现与人类肠道大肠杆菌菌群的相关性。
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