肉及肉制品中单核细胞增生李斯特菌交叉污染的研究进展  

Recent Progress in Research on Listeria monocytogenes Cross-Contamination in Meat and Meat Products

作　　者：张园园 周聪[1] 郭依萍 叶可萍[1] ZHANG Yuanyuan;ZHOU Cong;GUO Yiping;YE Keping(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,肉品加工与质量控制教育部重点实验室,江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品科学》2022年第11期293-300,共8页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(18)2024);国家食品安全风险评估项目(08061TQ200003)。

摘　　要：单核细胞增生李斯特菌(以下简称单增李斯特菌)是一种引起细菌性食物中毒的重要食源性病原菌,常因污染肉品而引发食物中毒事件,其中交叉污染是引起单增李斯特菌污染并导致食源性疾病的主要途径。本文综述了国内外肉及肉制品污染单增李斯特菌引发的流行病学情况、家庭厨房和肉品加工厂的交叉污染情况、交叉污染模型构建、交叉污染的预防与控制等,为维护家庭食品安全以及保障工厂食品加工卫生安全提供理论依据。Listeria monocytogenes is an important foodborne pathogen that causes bacterial food poisoning.It is often caused by meat contaminated with this pathogen,and cross-contamination is the main pathway to cause Listeria monocytogenes contamination and foodborne diseases.This paper reviews the epidemiological aspects of Listeria monocytogenes contamination in meat products in China and abroad,the cross-contamination status of domestic kitchens and meat processing plants,cross-contamination modeling,and the prevention and control of cross-contamination,which will hopefully provide a theoretical basis for maintaining domestic food safety and ensuring food processing hygiene and safety in factories.

关 键 词：单核细胞增生李斯特菌 肉制品 交叉污染 厨房 食品加工厂 

分 类 号：TS201.3[轻工技术与工程—食品科学]