al-Sheddy I A, Fung D Y, Kastner C L
Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506, USA.
Crit Rev Microbiol. 1995;21(1):31-52. doi: 10.3109/10408419509113533.
Microbiology of meats has been a subject of great concern in food science and public health in recent years. Although many articles have been devoted to the microbiology of beef, pork, and poultry meats, much less has been written about microbiology of lamb meat and even less on restructured lamb meat. This article presents data on microbiology and shelf-life of fresh lamb meat; restructured meat products, restructured lamb meat products, bacteriology of restructured meat products, and important foodborne pathogens such as Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in meats and lamb meats. Also, the potential use of sodium and potassium lactates to control foodborne pathogens in meats and restructured lamb meat is reviewed This article should be of interest to all meat scientists, food scientists, and public health microbiologists who are concerned with the safety of meats in general and lamb meat in particular.
近年来，肉类微生物学一直是食品科学和公共卫生领域备受关注的课题。尽管已有许多文章论述牛肉、猪肉和禽肉的微生物学，但关于羔羊肉微生物学的著述要少得多，而关于重组羔羊肉的则更少。本文介绍了新鲜羔羊肉的微生物学和保质期数据；重组肉制品、重组羔羊肉制品、重组肉制品的细菌学，以及肉类和羔羊肉中重要的食源性病原体，如沙门氏菌、大肠杆菌O157:H7和单核细胞增生李斯特菌。此外，还综述了乳酸钠和乳酸钾在控制肉类和重组羔羊肉中食源性病原体方面的潜在用途。本文应会引起所有关注肉类安全尤其是羔羊肉安全的肉类科学家、食品科学家和公共卫生微生物学家的兴趣。
