Bacterial pathogens in food processing: Studies of the survival and control of Listeria monocytogenes to enhance food safety

食品加工中的细菌病原体：研究单核细胞增生李斯特氏菌的生存和控制以提高食品安全

• 批准号: 239662-2012
• 负责人: TruelstrupHansen, Lisbeth
• 金额: $ 2.91万
• 依托单位: Dalhousie University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=514442
• 关键词: Bacterial; pathogens; food; processing; Studies

Listeria monocytogenes is a serious bacterial hazard which threatens food safety. The bacterial pathogen can persist for extended periods of time on food processing surfaces to increase the chance of contaminating food products. Canadians experienced first hand the danger of this scenario in 2008, where consumption of contaminated luncheon meats from one processing facility in Ontario caused 56 cases of listeriosis and 22 deaths. Lately, an outbreak in the US has shocked consumers as 23 people (116 cases) have died from consuming contaminated fresh cantaloupe from Colorado. Clearly, we need better intervention strategies.

单核细胞增生李斯特菌是一种严重威胁食品安全的细菌性公害。细菌病原体可以在食品加工表面上持续很长一段时间，以增加污染食品的机会。加拿大人在2008年亲身经历了这种情况的危险，在安大略的一个加工设施中，食用受污染的午餐肉造成56例霍乱和22例死亡。最近，美国爆发的疫情震惊了消费者，23人（116例）死于食用来自科罗拉多的受污染新鲜哈密瓜。显然，我们需要更好的干预战略。