干腌肉的微生物安全:对数据差距和研究需求的严格审查,以确定加工卫生和安全标准

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY
Federica Savini, Valentina Indio, F. Giacometti, Yitagele Terefe Mekkonnen, Alessandra De Cesare, Laura Prandini, Raffaele Marrone, Alessandro Seguino, Maria Grazia Di Paolo, Valeria Vuoso, Federico Tomasello, A. Serraino
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引用次数: 0

摘要

干陈肉越来越受到食品企业经营者和私人消费者的青睐。这一过程是在有氧条件下进行的,方法是将牛肉胴体悬挂起来,或将次初级或初级肉块放置在专用柜中数周甚至数月,同时通过管理温度、相对湿度和气流等工艺参数来控制环境。在这篇综述中,我们对文献进行了批判性评估,以评价管理流程的工具,从而保证食品安全,并确定关键控制点以及良好的卫生和生产规范。在受控的老化条件下,只有单核细胞增生李斯特菌和小肠结肠耶尔森菌可以繁殖,而沙门氏菌属和大肠杆菌 O157:H7 的数量通常会减少。在成熟过程中,肉表面的肠杆菌通常会减少;因此,为了对生产过程进行卫生评估,预计其数量不会高于未熟肉的数量。此外,各种研究报告表明,肉表面的细菌总数和腐败微生物数量会显著增加,在没有明显腐败的情况下,可达 5-6 Log CFU/g。假单胞菌属细菌在熟化过程中往往会逐渐取代其他微生物;因此,中嗜性或嗜心理细菌的总数量并不是熟肉加工卫生的良好指标。控制加工过程的关键参数是温度、相对湿度和通风,在加工过程中应对这些参数进行监控。因此,必须使用专为干制老化设计并经过认证的设备,而且制造商必须对该过程进行验证。食品企业经营者必须采用肉类加工的一般良好生产规范 (GMP) 和良好卫生规范 (GHP),以及一些专门针对干制老化的 GMP 和 GHP。已确定了几项研究需求,其中包括单核细胞增生葡京手机投注平台和小肠结肠炎葡京手机投注平台种群的演变,以及干制熟肉内部的微生物学。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygienic and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygienic evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.
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来源期刊
Italian Journal of Food Safety
Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.50
自引率
0.00%
发文量
37
审稿时长
10 weeks
期刊介绍: The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.
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