Abstract:
:This article describes the contamination of pork with Salmonella spp. in cutting plants and butchers' shops in The Netherlands and quantifies the influence of several risk factors. When contaminated carcasses are being processed, the main risk factors regarding cross contamination are inapt cleaning and disinfection (OR 12.8), manipulation of contaminated materials as such (OR 4.7) and (re)contaminated surfaces (OR 4.4). However, in the current situation, where contaminated carcasses are constantly being brought into cutting lines, interim cleaning and disinfection of surfaces and utensils during breaks and at the end of the working day will most likely prevent not more than about 10% of all cross contamination that takes place during a working day. Thus, as long as contaminated carcasses are being processed, about 90% of the cross contamination that occurs in cutting plants is practically unavoidable. It can therefore also be concluded that under these circumstances the implementation of codes of good manufacturing practices (GMP) and Hazard Analysis Critical Control Point (HACCP)-inspired production methods will only be marginally effective in the control of Salmonella spp. cross contamination in cutting lines. The same is more or less true for the processing of contaminated cuts or carcasses by butchers in shops and supermarkets. Furthermore, in contrast to the situation in cutting plants, it may be that up to 10% of butcher's shops or kitchens of restaurants become colonized for several weeks or months with their own endemic 'house flora' of Salmonella spp., which are originally introduced via the purchased contaminated products of animal origin. Though there are no hard data to substantiate this, it can be suspected that these shops and restaurants represent the more badly managed, i.e. poorly cleaned and disinfected, enterprises. However, several analytical limitations hinder an exact determination of the prevalence of Salmonella spp. contaminated pork and an exact quantification the influence of risk factors. The diagnostic value (i.e. the sensitivity, specificity, precision and predictive value) of the combination of swabbing of carcasses and cuts and the usually employed culturing methods, in particular, is largely unknown, and there are indications that it may be seriously questioned. Without a more thorough knowledge about the diagnostic value of current and future methods of sampling and identification, it is impossible to provide for more accurate estimations of the prevalence of Salmonella positive carcasses and cuts. Based on the research data, the incidence of contaminated cuts and retail-ready pork can not be estimated more precise than as somewhere between 5-40%. When compensating for the discussed methodological flaws, it must be assumed that currently the true prevalence of contaminated primal cuts and retail-ready pork in butchers' shops is about 25-30%, and that of minced pork and pork sausages about 50-55%. Lastly it is concluded that if carcasses were Salmonella-free, consumers could in principle be provided with virtually Salmonella-free pork. It is therefore recommended that the EU allows for a decontamination step in slaughterhouses with a substance that is generally recognized as safe, provided that the producers strictly adhere to GMP-principles.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Berends BR,Van Knapen F,Mossel DA,Burt SA,Snijders JMdoi
10.1016/s0168-1605(98)00122-6subject
Has Abstractpub_date
1998-11-10 00:00:00pages
207-17issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(98)00122-6journal_volume
44pub_type
杂志文章abstract::Vibrio parahaemolyticus is a Gram-negative, halophilic Vibrio that naturally inhabits marine and estuarine environments worldwide and has recently been recognized as one of the most important foodborne pathogens. To date, 13 O serotypes and 71 K serotypes of V. parahaemolyticus have been identified. However, untypeabl...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.01.010
更新日期:2017-03-20 00:00:00
abstract::DNA microarrays were used to study the mechanism of bacterial inactivation by carvacrol and citral. After 10-min treatments of Escherichia coli MG1655 cells with 100 and 50ppm of carvacrol and citral, 76 and 156 genes demonstrated significant transcriptional differences (p≤0.05), respectively. Among the up-regulated g...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.06.002
更新日期:2017-09-18 00:00:00
abstract::An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00259-2
更新日期:2000-06-30 00:00:00
abstract::A new species of Fusarium, Fusarium langsethiae, is described, illustrated and discussed. This species is isolated from kernels of oats, wheat and barley in several European countries. Morphologically, the species resembles Fusarium poae. It is differentiated from F. poae by slower growth, less aerial mycelium and abs...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2003.12.014
更新日期:2004-09-15 00:00:00
abstract::The main assets of early conventional models applied in the field of canned food industries are their simplicity and their robustness. Moreover, a certain standardisation of these models allows the intrinsic quantification of a food process like sterilisation, regardless of the nature of concerned microbial population...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(00)00160-4
更新日期:2000-04-10 00:00:00
abstract::Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108690
更新日期:2020-09-16 00:00:00
abstract::Aspergillus oryzae is an important microbial starter for making diverse fermented foods due to its high hydrolytic enzyme activities. In this study, two strains of A. oryzae (AOB/AOK) with different activities of hydrolytic enzymes, such as α-amylase, protease and lipase, were cultured under various conditions of temp...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.108270
更新日期:2019-10-16 00:00:00
abstract::The characterisation of 24 lactic acid bacteria (LAB) isolates from Nigerian traditional fermented dairy foods, including some cow's intestine isolates, was conducted in order to select isolates for potential use as probiotics. LAB isolates were identified by partial sequencing the 16S rRNA gene as belonging to the sp...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.03.014
更新日期:2011-05-27 00:00:00
abstract::To investigate the pathogenicity of Listeria spp., chick embryos were infected by two methods. Very encouraging results were obtained with the inoculation of the chorioallantoic membrane (CAM) of 10 day old chick embryos: embryos inoculated with pathogenic strains (L. monocytogenes or L. ivanovii) died within 72 h, wh...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(89)90027-5
更新日期:1989-06-01 00:00:00
abstract::In Tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. Such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. We is...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.11.045
更新日期:2008-02-10 00:00:00
abstract::Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.04.019
更新日期:2013-07-15 00:00:00
abstract::Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.01.015
更新日期:2017-04-04 00:00:00
abstract::Meat and meat products can be contaminated with different species of bacteria resistant to various antimicrobials. The human health risk of a type of meat or meat product carry by emerging antimicrobial resistance depends on (i) the prevalence of contamination with resistant bacteria, (ii) the human health consequence...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.12.022
更新日期:2009-03-31 00:00:00
abstract::It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.04.021
更新日期:2009-07-31 00:00:00
abstract::Cultures and culture filtrates of 129 Listeria innocua strains were examined for inhibitory activity against 18 strains of Listeria monocytogenes. Of the strains examined, 114 (88.4%) cultures and 126 (97.7%) culture filtrates had an inhibitory activity against strains of L. monocytogenes and most filtrates were sensi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00017-8
更新日期:1998-03-03 00:00:00
abstract::An effective technique for assessing fungal infections of particulate foods such as cereals, nuts, fruits and vegetables is surface disinfection with a sodium hypochlorite solution before plating directly onto agar media. The surface disinfection procedure is used to inactivate the surface mycoflora then permitting as...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(95)00044-5
更新日期:1996-04-01 00:00:00
abstract::The objectives of this study were to isolate psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and to identify the isolates by using 16S rRNA gene sequencing. Anaerobic psychrotrophic microorganisms were also enumerated and samples were collected to verify the incidence of psychrotrophi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.05.016
更新日期:2011-08-15 00:00:00
abstract::"Vorarlberger Bergkäse" (VB) is an Austrian artisanal hard cheese produced from raw cow's milk. The composition of its rind microbiota and the changes in the microbial communities during ripening have not previously been investigated. This study used 16S and 18S rRNA gene cloning and sequencing to characterize the bac...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.04.010
更新日期:2014-06-16 00:00:00
abstract::It is necessary to apply some preservatives for tomato paste since in the harvest season, a high load of tomatoes need to be processed as they are among highly perishable products. Application of antimicrobial extracts or essential oils, as natural preservatives, in their raw forms might reduce their efficiency when t...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.109018
更新日期:2021-01-02 00:00:00
abstract::In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 familie...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.09.026
更新日期:2019-02-02 00:00:00
abstract::The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.04.005
更新日期:2019-07-02 00:00:00
abstract::This work shows that the combination of two-dimensional (2D) and three-dimensional (3D) analyses of images acquired by confocal laser scanning microscopy facilitates the quantitative spatiotemporal characterization of architectures formed by Listeria monocytogenes biofilms. In particular, the analysis of structural fe...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.07.015
更新日期:2016-11-07 00:00:00
abstract::Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impac...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.03.005
更新日期:2012-05-01 00:00:00
abstract::Lactobacillus plantarum 18A, Lactobacillus helveticus 2B, Lactobacillus delbrueckii subsp. lactis 20F, Streptococcus thermophilus 22C, Enterococcus faecalis 32C and Enterococcus durans 16E were the most acidifying strains within 146 isolates for natural whey starters. The effect of media and temperature on 2 autochtho...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.03.043
更新日期:2008-07-15 00:00:00
abstract::Reconstituted infant formula has been implicated in outbreaks of Enterobacter sakazakii infections, causing high mortality and serious sequelae. Current prevention methods appear to be insufficient to ensure that such foods are free of E. sakazakii. In this study, the usefulness of bacteriophages for biocontrol of E. ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.10.029
更新日期:2007-04-10 00:00:00
abstract::Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining arom...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.02.014
更新日期:2010-04-30 00:00:00
abstract::Enumeration of osmotolerant yeasts in high-sugar food products can be improved by using diluents and recovery media formulated to closely resemble their natural environment. Heat and freeze-stressed yeasts often exhibit decreased tolerance to acetic pH and selective agents, thus requiring optimum recovery conditions f...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(94)90180-5
更新日期:1994-06-01 00:00:00
abstract::This study quantified and modeled the survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium in soudjouk-style fermented sausage during fermentation, drying, and storage. Batter prepared from ground beef (20% fat), seasonings, starter culture, and dextrose was separately inoculated wit...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.12.003
更新日期:2009-02-28 00:00:00
abstract::In contaminated fish, bacterial decarboxylases produce histamine from histidine, thereby causing scombroid fish poisoning. European Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs requires using a fully validated, standardized reference HPLC method for detecting and quantifying histamine. After...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.07.023
更新日期:2019-01-02 00:00:00
abstract::The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 microgr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(96)00968-3
更新日期:1996-08-01 00:00:00