Risk of Listeria monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan
Risk of Listeria monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan
复制标题
DOI：
10.1128/aem.01456-09
复制
发表时间：
2010-05-01
影响因子：
4.4
通讯作者：
Kimura, Bon
中科院分区：
文献类型：
--
作者：
Miya, Satoko;Takahashi, Hajime;Kimura, Bon
对日本即食食品中单核细胞增多性李斯特菌流行情况的检查显示，金枪鱼碎和鱼子产品经常受到污染（5.7％至12.1％），并且这些分离株在细胞培养物和小鼠感染模型中的侵入效率和感染性方面分别具有与临床分离株相同的毒力水平。 inlA 中的过早终止密码子并不常见（39 个分离株中只有 1 个）。在不适当的储存温度下，切碎的金枪鱼和鲑鱼子中的单核细胞增生李斯特氏菌细胞数量迅速增加（在 10 摄氏度下的 2 天内，从最可能数量 [MPN] 10(0) 至 10(1)/g 增加到 MPN 10(3) 至 10(4)/g）。因此，需要制定监管指南来确定这些食品中单核细胞增生李斯特菌的可接受水平。
Examination of Listeria monocytogenes prevalence among ready-to-eat foods in Japan revealed frequent (5.7 to 12.1%) contamination of minced tuna and fish roe products, and the isolates had the same virulence levels as clinical isolates in terms of invasion efficiency and infectivity in cell cultures and a murine infection model, respectively. Premature stop codons in inlA were infrequent (1 out of 39 isolates). Cell numbers of L. monocytogenes in minced tuna and salmon roe increased rapidly under inappropriate storage temperatures (from a most probable number [MPN] of 10(0) to 10(1)/g to an MPN of 10(3) to 10(4)/g over the course of 2 days at 10 degrees C). Thus, regulatory guidelines are needed for acceptable levels of L. monocytogenes in these foods.