猪肉制品中单增李斯特菌污染现状及致病力控制分析  

Contamination status and pathogenicity control of Listeria monocytogenes in pork products

作　　者：张文敏 董庆利[2] 辛宝 钱文文 任晓梅 ZHANG Wenmin;DONG Qingli;XIN Bao;QIAN Wenwen;REN Xiaomei(School of Public Health,Shaanxi University of Chinese Medicine,Xianyang 712046,China;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]陕西中医药大学公共卫生学院,陕西咸阳712046 [2]上海理工大学健康科学与工程学院,上海200093

出　　处：《食品与发酵工业》2023年第17期299-307,共9页Food and Fermentation Industries

基　　金：博士科研启动金项目(303-124020069);大学生创新创业项目(S202010716069);陕西中医药大学慢病食疗营养与养生创新团队项目(No.2019-py01)。

摘　　要：近年来,由单增李斯特菌污染猪肉制品引起的食品安全事故频发,对猪肉制品的食用安全造成严重威胁。加强对猪肉制品中单增李斯特菌致病力的控制可有效遏制社会公共卫生问题的发生。文章首先归纳了近些年猪肉中单增李斯特菌的污染现状,然后综述了单增李斯特菌的致病能力,最后从生长特性、抗性和毒性3个方面剖析了控制单增李斯特菌致病力的可行性,并且提出了可用“栅栏技术”从不同方面控制单增李斯特菌,从而提高猪肉的微生物安全。In recent years,food safety problems caused by the contamination of pork products with Listeria monocytogenes have occurred frequently,which poses a serious threat to public health.The virulence of L.monocytogenes in pork products should be controlled to curb the occurrence of social public health problem.First,this paper summarizes the pollution status of L.monocytogenes in pork in recent years.Then,the pathogenicity of L.monocytogenes is reviewed subsequently,and analyzed the feasibility of controlling the pathogenicity of L.monocytogenes by intervened the growth,resistance and virulence of L.monocytogenes.Finally,hurdle technology is proposed to inhibit L.monocytogenes from different aspects and to enhance the microbiological safety of pork.

关 键 词：猪肉制品 单增李斯特菌 污染 致病力 控制 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]