Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus.
Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus.
复制标题
嗜冷蜡状芽孢杆菌对最低限度加工的冷冻食品带来风险。
DOI：
10.1016/j.tifs.2019.08.024
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发表时间：
2019
影响因子：
15.3
通讯作者：
Webb MD
中科院分区：
文献类型：
--
作者：
Webb MD
背景嗜冷性蜡状芽孢杆菌的芽胞可以在对最少加工的冷冻食品进行温和的加热处理后存活下来。冷藏过程中随后的萌发和细胞繁殖可能导致对健康有害的细菌浓度。范围和方法本综述涉及防止嗜冷性蜡状芽孢杆菌在最低限度加工的冷藏食品中达到危险浓度的因素的特征以及相关的食源性疾病。风险评估框架被用来量化与蜡样芽孢杆菌和最低限度加工的冷冻食品有关的风险。主要发现和结论蜡状芽孢杆菌导致两种类型的食物中毒，腹泻(感染)和呕吐(中毒)；然而，没有报告的食物中毒爆发与蜡样芽孢杆菌有关，并正确储存了商业生产的最低限度加工的冷冻食品。仅在英国，近年来售出的此类食品中就有超过1010包没有报告患病，因此呈现的风险非常低。进一步量化风险是值得的，这需要更多的数据。腹泻性食物中毒与正确储存商业生产的最低限度加工的冷冻食品之间没有关联，这表明尚未达到感染剂量。这可能反映了嗜冷菌的致病力较低。没有关于嗜冷性蜡样芽孢杆菌与呕吐性疾病和正确储存商业生产的最低限度加工的冷藏食品的联系的报道，这表明尚未形成有毒剂量的呕吐性毒素。实验室研究表明，菌株在冷藏温度下会形成非常少量的呕吐性毒素。
BackgroundSpores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health.Scope and approachThis review is concerned with the characterisation of factors that prevent psychrotrophic B. cereus reaching hazardous concentrations in minimally processed chilled foods and associated foodborne illness. A risk assessment framework is used to quantify the risk associated with B. cereus and minimally processed chilled foods.Key findings and conclusionsBacillus cereus is responsible for two types of food poisoning, diarrhoeal (an infection) and emetic (an intoxication); however, no reported outbreaks of food poisoning have been associated with B. cereus and correctly stored commercially-produced minimally processed chilled foods. In the UK alone, more than 1010packs of these foods have been sold in recent years without reported illness, thus the risk presented is very low. Further quantification of the risk is merited, and this requires additional data. The lack of association between diarrhoeal food poisoning and correctly stored commercially-produced minimally processed chilled foods indicates that an infectious dose has not been reached. This may reflect low pathogenicity of psychrotrophic strains. The lack of reported association of psychrotrophic B. cereus with emetic illness and correctly stored commercially-produced minimally processed chilled foods indicates that a toxic dose of the emetic toxin has not been formed. Laboratory studies show that strains form very small quantities of emetic toxin at chilled temperatures.