Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens
Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens
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DOI：
10.4315/0362-028x.jfp-12-211
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发表时间：
2013-01-01
影响因子：
2
通讯作者：
Ter Kuile, Benno H.
中科院分区：
文献类型：
--
作者：
Beuchat, Larry R.;Komitopoulou, Evangelia;Ter Kuile, Benno H.
近年来，低水活度（a(w)）的食品和食品成分越来越频繁地被认为是导致疾病爆发的病原体的载体。其中一些食源性病原体可以在低a(w)食品和干燥的食品加工和制备环境中存活数月，甚至数年。低a(w)食品中的食源性病原体通常对高温和其他对高a(w)环境中的细胞致命的处理表现出更高的耐受性。几乎不可能在不损害感官质量的情况下消除许多干燥食品或干燥食品成分中的这些病原体。因此，控制措施应侧重于防止污染，这往往比为高a(w)食品设计有效的控制措施要大得多。预防污染最有效的方法是基于卫生设计，分区，并在食品加工环境中实施有效的清洁和卫生程序。应当开发方法，以提高检测的灵敏度和速度，以复苏食源性病原体的干燥细胞，并在干燥食品中以极低的数量检测它们。目标应该是提高我们对低a(w)食品和食品成分中食源性病原体行为的认识，最终目的是制定和实施干预措施，减少与这类食品相关的食源性疾病。这里提出了一些关于食源性病原体在低a(w)食品中的生存和持久性的观察结果，与食用这些食品有关的选定疾病爆发，以及将安全风险降至最低的方法。
Foods and food ingredients with low water activity (a(w)) have been implicated with increased frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses. Some of these foodborne pathogens can survive for several months, even years, in low-a(w) foods and in dry food processing and preparation environments. Foodborne pathogens in low-a(w) foods often exhibit an increased tolerance to heat and other treatments that are lethal to cells in high-a(w) environments. It is virtually impossible to eliminate these pathogens in many dry foods or dry food ingredients without impairing organoleptic quality. Control measures should therefore focus on preventing contamination, which is often a much greater challenge than designing efficient control measures for high-a(w) foods. The most efficient approaches to prevent contamination are based on hygienic design, zoning, and implementation of efficient cleaning and sanitation procedures in the food processing environment. Methodologies to improve the sensitivity and speed of assays to resuscitate desiccated cells of foodborne pathogens and to detect them when present in dry foods in very low numbers should be developed. The goal should be to advance our knowledge of the behavior of foodborne pathogens in low-a(w) foods and food ingredients, with the ultimate aim of developing and implementing interventions that will reduce foodborne illness associated with this food category. Presented here are some observations on survival and persistence of foodborne pathogens in low-a(w) foods, selected outbreaks of illnesses associated with consumption of these foods, and approaches to minimize safety risks.