产志贺毒素大肠杆菌的流行和猪肉加工环境中微生物群的动态

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-10-15 DOI:10.1016/j.foodcont.2025.111787

Xianqin Yang , Hui Wang , Frances Tran , Saida Essendoubi , Kim Stanford , Tim McAllister

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引用次数: 0

摘要

研究了产志贺毒素大肠杆菌（STEC）的季节性流行情况以及控制措施对猪肉加工过程中胴体微生物群的影响。对饲养栏地板（HPF）、工人手套（GLV）、滚烫水（SCW）、扁桃体（TSL）、盲肠材料（CEC）、出血后兽皮（HAB）、烫伤后胴体（CAS）、内脏取出前后、乳酸喷雾(B)前后和冷却后（ACH）的样品（n = 693）进行STEC、总平板计数（TPC）、肠杆菌科（EB）、大肠菌群、大肠杆菌和微生物谱分析。屠宰工艺可使胴体TPC、EB、大肠菌群和大肠杆菌分别降低6.99、5.30、5.06和4.99 log，其中烫伤和LA/冷处理可使TPC分别降低3.15和2.45 log。乙酰胆碱胴体未产生EB或大肠杆菌。夏季藻华污染程度高于其他季节（P < 0.05）。在73份样本中发现产志贺毒素大肠杆菌，其中90%来自HAB、CEC和HPF，夏季产志贺毒素大肠杆菌检出率最高。总的来说，根据PCR， 12份样本推定为大肠杆菌O157阳性，但没有分离出大肠杆菌O157。微生物组成在不同来源和季节之间存在差异（P < 0.05）。CEC/TSL的感染属分别为埃希氏菌（43.5%）、链球菌（12.8%）和克雷伯氏菌（11.3%）；HAB/HPF为链球菌（22.6%）和埃希氏菌（14.2%）；无氧杆菌（58.3%）和链球菌（11.7%）；窄养单胞菌（30%）为GLV；LA尸体前的不动杆菌（20.7%），罗氏菌（12.0%）和大球菌（10.4%）；LA尸体后的窄养单胞菌（11.0%）；和芽孢杆菌分别为10.8%。LA/空气冷却主要塑造ACH胴体微生物群。

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Prevalence of Shiga toxin-producing Escherichia coli and dynamics of microbiota in pork processing environments

The seasonal prevalence of Shiga toxin-producing Escherichia coli (STEC) and impact of control measures on carcass microbiomes associated with pork processing were investigated. Samples (n = 693) from the holding pen floor (HPF), gloves of workers (GLV), scalding water (SCW), tonsils (TSL), cecal material (CEC), hides after bleeding (HAB), and carcasses after scalding (CAS), before and after evisceration, before (B) and after (A) lactic acid (LA) spray, and after chilling (ACH) were analyzed for STEC, total plate count (TPC), Enterobacteriaceae (EB), coliforms, E. coli and microbial profiling.

The slaughter process reduced TPC, EB, coliforms and E. coli on carcasses by 6.99, 5.30, 5.06 and 4.99 log, with scalding and LA/chilling reducing TPC by 3.15 and 2.45 log, respectively. No ACH carcasses yielded EB or E. coli. In summer, HAB were more contaminated than in other seasons (P < 0.05). STEC were found in 73 samples, with 90 % from HAB, CEC and HPF and summer having the highest STEC detection rate. Overall, 12 samples were presumptive E. coli O157 positive based on PCR, but none yielded E. coli O157 isolates. Microbial composition varied among sources and seasons (P < 0.05). The genera accounting for ≥10 % of their respective total population were Escherichia (43.5 %), Streptococcus (12.8 %) and Klebsiella (11.3 %) for CEC/TSL; Streptococcus (22.6 %) and Escherichia (14.2 %) for HAB/HPF; Anoxybacillus (58.3 %) and Streptococcus (11.7 %) for SCW; Stenotrophomonas (30 %) for GLV; Acinetobacter (20.7 %), Rothia (12.0 %) and Macrococcus (10.4 %) for before LA carcasses; Stenotrophomonas (11.0 %) for after LA carcasses; and Bacillus (10.8 %) for ACH, respectively. LA/air chilling primarily shapes ACH carcass microbiota.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.