零售市场上植物肉类类似物的微生物污染物

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Marta Dušková , Kateřina Dorotíková , Klára Bartáková , Michaela Králová , Ondrej Šedo , Josef Kameník
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引用次数: 0

摘要

这项研究的目的是分析零售植物基肉类类似物(PBMA)的主要微生物污染物。2022 年夏季(n = 21)和秋季(n = 22),在捷克共和国的零售商店共购买了 43 份 "即食 "类植物基肉类类似物样品(12 份冷冻/31 份冷藏),如汉堡包、肉丸或裹粉仿制牛排。在分析的 PBMA 样品中,检测到的指示菌(总存活数、乳酸菌、肠杆菌科、酵母菌、霉菌)值相对较低,只有极少数达到 7 log CFU/g。在所有分析样本中,都没有从平板中分离检测到大肠杆菌、STEC 和凝固酶阳性葡萄球菌。在近一半的 PBMA 分析样本中分离出甘露醇阳性芽孢杆菌属。通过平板分离,从 3 个样本中分离出了蜡样芽孢杆菌(B. cereus sensu lato),经过富集,从 35 个样本中分离出了蜡样芽孢杆菌(81%)。从平板上分离无法检测到产气荚膜梭菌,但经过增殖后,在 21% 的样本中检测到了产气荚膜梭菌。对 PBMA 样品的分析表明,微生物质量存在很大差异。孢子形成菌有可能引发食源性疾病,其存在令人担忧。不过,要评估风险,还需要进一步研究在不同烹饪处理和保存条件下生长的可能性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The microbial contaminants of plant-based meat analogues from the retail market

The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the “ready-to-cook” category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. E. coli, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive Bacillus spp. were isolated from almost half of the analysed samples of the PBMA. B. cereus sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). Clostridium perfringens could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed.

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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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