Romero de Castilla López Belén, Gómez Lozano Diego, Herrera Marteache Antonio, Conchello Moreno Pilar, Rota García Carmen
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón -IA2-, Universidad de Zaragoza-CITA, C/Miguel Servet 177, 50013 Zaragoza, Spain.
Foods. 2025 Apr 26;14(9):1519. doi: 10.3390/foods14091519.
poses a significant food safety risk, particularly in ready-to-eat (RTE) products, due to its persistence in food processing environments. This study aimed to assess the significance of contamination routes, persistence, and monitoring and control in two Spanish food industries: a fresh pork-cutting industry (Industry A) and an RTE food production industry (Industry B). A total of 698 samples from raw materials, final products, food contact surfaces (FCSs), and non-food contact surfaces (NFCSs) were analyzed using impedanciometry, isolation and identification on chromogenic agars, and molecular typing using serotyping and pulsed-field gel electrophoresis. In Industry A, contamination increased from 16.7% in raw materials to 53.3% in final products, with four persistent strains detected mainly on FCSs, pointing to their role in pathogen dissemination. In Industry B, the presence of decreased from 21.2% in raw materials to undetectable levels in the final products. Only one persistent strain was identified, mainly on NFCSs. Serotype 1/2a predominated in both environments. These findings emphasize the importance of robust monitoring, including contamination characterization, for prevention and control. Strengthening control measures in fresh meat processing and enhancing facility and equipment designs could improve overall hygiene and reduce the persistence of .
由于其在食品加工环境中的持久性，会带来重大的食品安全风险，尤其是在即食（RTE）产品中。本研究旨在评估两个西班牙食品行业中污染途径、持久性以及监测与控制的重要性：一个是鲜猪肉切割行业（行业A），另一个是即食食品生产行业（行业B）。使用阻抗测量法、在显色琼脂上进行分离和鉴定以及使用血清分型和脉冲场凝胶电泳进行分子分型，对总共698份来自原材料、最终产品、食品接触表面（FCS）和非食品接触表面（NFCS）的样本进行了分析。在行业A中，污染率从原材料中的16.7%上升到最终产品中的53.3%，检测到四个持久性菌株，主要存在于FCS上，表明它们在病原体传播中的作用。在行业B中，的存在率从原材料中的21.2%下降到最终产品中检测不到的水平。仅鉴定出一个持久性菌株，主要存在于NFCS上。血清型1/2a在两种环境中均占主导地位。这些发现强调了强有力的监测（包括污染特征分析）对于预防和控制的重要性。加强鲜肉加工中的控制措施以及改进设施和设备设计可以提高整体卫生水平并减少的持久性。
