摘要
单核细胞增生李斯特菌在食品接触表面的长期存活,可导致其在食品中暴露可能性升高,增加引发严重食源性疾病的风险。本文研究了无营养冷藏(4℃)和室温(25℃)条件下,单核细胞增生李斯特菌在7种典型食品接触材质表面的存活情况。同时采用失活模型Bigelow模型进行拟合,便于理解其存活动力学。结果发现,单核细胞增生李斯特菌在木材质表面上的存活时间较短,但在其他材质表面可存活46 h以上。显著性分析表明,除玻璃和ABS塑料材质外,单核细胞增生李斯特菌在4℃条件下较25℃条件下存活量更高,表明冷藏环境有助于其长期存活。同时,单核细胞增生李斯特菌在玻璃和聚丙烯表面的存活能力相对较强。因此,为了更准确地推断单核细胞增生李斯特菌在食品链中导致危害发生的可能性,应纳入对其在不同材质及不同温度组合环境下存活能力的考量。
The survival of Listeria monocytogenes on food-contact surfaces may increase its exposure probability in foods and thus cause serious foodborne illness. In the present study, the behavior of L. monocytogenes surviving on seven nutrient-free food contact surfaces during storage at 4 and 25 ℃ was observed and described by using the Bigelow model.The kinetic parameters illustrated that the survival of L. monocytogenes was varied among food contact surfaces. The wooden surface was significantly adverse to L. monocytogenes persistence, while it could survive on other materials for more than 46 h. Except for the glass and acrylonitrile butadiene styrene surfaces, the population density of L.monocytogenes at 4 ℃ was higher than that at 25 ℃, which implied that the low temperature might contribute to its survival. Overall, L. monocytogenes showed a relatively strong survival ability on glass and polypropylene surfaces.Therefore, the survival ability of L. monocytogenes in different surface and temperature conditions should be considered to qualify the risk of L. monocytogenes more accurately in the food chain.
作者
刘阳泰
胡丽丽
白莉
王晔茹
董庆利
王彝白纳
LIU Yangtai;HU Lili;BAI Li;WANG Yeru;DONG Qingli;WANG Yibaina(University of Shanghai for Science and Technology,Shanghai 200093,China;The China National Center for Food Safety Risk Assessment,Beijing 100022,China)
出处
《食品工业科技》
CAS
北大核心
2022年第4期264-270,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(32102095)
国家食品安全风险评估中心微生物交叉污染模型参数采集项目。
