厨房食品接触面上猪肉糜中沙门氏菌转移能力评估

Evaluation of Salmonella transfer efficiency in minced pork on food contact surface in domestic kitchen

中文关键词:  沙门氏菌  猪肉糜  家庭厨房  交叉污染  转移率

英文关键词:Salmonella  minced pork  domestic kitchen  cross-contamination  transfer rate

中文摘要:

      目的 探究厨房中不同食品接触面清洗方式对沙门氏菌转移能力的影响。方法 实验室仿真模拟消费者在家庭环境中由于不恰当的食品处理操作导致沙门氏菌交叉污染即食食品的过程。按国标法GB 4789.2-2016《食品安全国家标准 食品微生物学检验 菌落总数测定》测定转移的沙门氏菌菌落总数, 计算转移率数据, 定量描述消费者家庭厨房猪肉糜制作过程中沙门氏菌通过交叉污染传递路径从筷子、砧板、刀具、盆子和手5种食品接触面转移到即食食品的能力。结果 沙门氏菌从猪肉糜转移到筷子、砧板、刀具、盆子和手5种不同食品接触面的转移率是2.41%~42.93%。5种食品接触面被(8.00±0.04) logCFU/mL的沙门氏菌污染后, 不清洗时, 沙门氏菌转移到即食食品的转移率均低于1%。用500 mL无菌水或500 mL无菌水加有1 mL洗洁精的水冲洗各厨房食品接触表面后, 不足以避免即食食品被沙门氏菌交叉污染。结论 消费者在家庭环境中不恰当的食品处理操作会导致沙门氏菌通过厨房食品接触面交叉污染即食食品。清洗处理可以降低沙门氏菌转移到即食食品, 但清洗不足以完全去除沙门氏菌的污染。检测数据为家庭厨房中食源性致病菌定量风险评估提供模型参数基础。

英文摘要:

      Objective To explore the impact of cleaning methods of different kitchen’s food contact surfaces on the transfer ability of Salmonella. Methods The process in which consumers cross-contaminate ready-to-eat foods with Salmonella due to improper food handling practices in the home environment was simulated by laboratory simulations. Total number of Salmonella colonies was measured according to GB 4789.2-2016 National food safety standard-Food microbiological inspection-Determination of total colony, and the transfer rate was calculated for quantifying the transfer of Salmonella from 5 domestic kitchens’ food contact surface of chopsticks, cutting boards, knives, basins and hands to ready-to-eat food through cross-contamination during the production of minced pork. Results The transfer rate of Salmonella from minced pork to 5 domestic kitchens’ food contact surface of chopsticks, cutting boards, knives, basins and hands was from 2.41% to 42.93%. Given the initial contamination level of Salmonella of (8.00±0.04) logCFU/mL to the 5 contact surface, the transfer rate of Salmonella was less than 1% when the kitchen’s food contact surfaces were not cleaned. Washing kitchen’s food contact surfaces with 500 mL sterile water or 500 mL sterile water plus 1 mL detergent water might not be sufficient to avoid cross-contamination of ready-to-eat foods with Salmonella. Conclusion Consumers’ improper food handling practices in domestic kitchen can lead to cross-contamination that Salmonella from minced pork transfer to ready-to-eat food through food contact surfaces. Washing treatment can reduce the transfer of Salmonella to ready-to-eat food, but washing is not enough to completely remove Salmonella contamination. The detection data provides the model parameter basis for the quantitative risk assessment of food-borne pathogens in the family kitchen.