Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility
Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility
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DOI：
10.1016/j.ijfoodmicro.2010.04.008
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发表时间：
2010-06-15
影响因子：
5.4
通讯作者：
Skaar, Ida
中科院分区：
文献类型：
--
作者：
Asefa, Dereje T.;Kure, Cathrine F.;Skaar, Ida
本研究的目的是调查干腌肉制品的真菌生长模式，确定重要的污染源和因素，并提出干预措施建议。研究了两种熏制干腌火腿和一种非熏制干腌羊腿的生产工艺。进行了一项纵向观察研究，从生产设施的肉类、生产材料、房间设施以及室内外空气中收集了 642 个样本。遵循标准真菌学分离和鉴定程序。完全。获得真菌分离株901株；其中57%是霉菌，43%是酵母。酵母菌在肉类表面占主导地位，覆盖了 64% 的分离株。直到干熟阶段后期才观察到霉菌生长。一半的环境样品中分离出酵母菌和霉菌，其中霉菌占80%。整个生产过程中分离出超过39种霉菌，其中青霉属霉菌占77%。从产品和生产环境中分离出的霉菌的种类组成以纳尔吉奥文青霉菌为主。对细菌菌落的初步生物测定分析表明，大多数 P. nalgiovense 分离株具有产生青霉素的能力。这些分离物可能会在产品上产生青霉素，并可能成为潜在的食品安全隐患。盐腌过程中的不当压制、盐腌室、腌制室和烟熏室的空气质量以及分选室的活动被认为是真菌污染的重要因素和来源。建议采取技术解决方案和有组织的生产活动作为干预措施，以减少裂缝的形成、空气中孢子的浓度并改善设施内的空气流通。 (C) 2010 Elsevier B.V. 保留所有权利。
The aims of this study were to investigate the patterns of fungal growth on dry-cured meat products, identify the important sources and factors of contamination and recommend intervention measures. The production processes of two smoked dry-cured hams and one unsmoked dry-cured leg of lamb were studied. A longitudinal observational study was performed to collect 642 samples from the meat, production materials, room installations and indoor and outdoor air of the production facility. Standard mycological isolation and identification procedures were followed. Totally. 901 fungal isolates were obtained; of which 57% were moulds while 43% were yeast. Yeasts were dominant on meat surfaces by covering 64% of the isolates. Mould growth was not observed until late in the dry-ripening stage. Yeasts and moulds were isolated from half of the environmental samples, of which moulds contributed by 80%. More than 39 mould species were isolated from the entire production process with a 77% contribution by the species of Penicillium. Penicillium nalgiovense dominated the species composition of moulds isolated from the products and the production environment. A preliminary bioassay analysis on bacterial colonies indicated that most of the P. nalgiovense isolates have the ability to produce penicillin. Such isolates might produce penicillin on the products and can become potential food safety hazards. Improper pressing at the salting process, the air quality in salting, brining and smoking rooms and activities in the sorting room were identified as important factors and sources of fungal contamination. Technical solutions and organized production activities that reduce crack formation, airborne spore concentration and improve air circulation in the facility are recommended as intervention measures. (C) 2010 Elsevier B.V. All rights reserved.