即食食品中李斯特菌属的存在情况。
Occurrence of Listeria species in ready to eat foods.
作者信息
Wilson I G
机构信息
Northern Ireland Public Health Laboratory, Bacteriology Department, Belfast City Hospital, Northern Ireland.
出版信息
Epidemiol Infect. 1995 Dec;115(3):519-26. doi: 10.1017/s0950268800058684.
Abstract
Over 8000 ready to eat foods were examined for the presence of Listeria species. Overall, 5% of foods were found to contain these organisms. Higher occurrence was found in some foods such as chicken (11%) and fish (14%). Most of the Listeria species isolated were L. monocytogenes (49%) and L. innocua (36%) with lower numbers of other species. No seasonal pattern in the recovery of L. monocytogenes was found. Unsatisfactory or potentially hazardous levels of L. monocytogenes were found in 14 products (< 0.2%), mostly cooked meats. Undercooked chicken products appeared to present the greatest risk for the duration of this survey. The small number of samples which were potentially hazardous suggests that the risk to consumers is not high, and this is confirmed by the absence of clinical cases in the region during the period of study.
摘要
对8000多种即食食品进行了李斯特菌属检测。总体而言，5%的食品被发现含有这些微生物。在某些食品中发现的发生率较高，如鸡肉（11%）和鱼类（14%）。分离出的大多数李斯特菌属为单核细胞增生李斯特菌（49%）和无害李斯特菌（36%），其他种类的数量较少。未发现单核细胞增生李斯特菌的回收存在季节性模式。在14种产品（<0.2%）中发现了单核细胞增生李斯特菌的不令人满意或潜在危险水平，主要是熟肉。在本次调查期间，未煮熟的鸡肉产品似乎呈现出最大风险。少量具有潜在危害的样本表明对消费者的风险不高，并且在研究期间该地区没有临床病例也证实了这一点。
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