PDF(Pubmed)
Abstract：
Listeriosis is a foodborne disease caused by Listeria monocytogenes (Lm), which represents a public health problem. Lm has been identified as an important contaminating bacterium of ready-to-eat meat products (RTEM) in Mexico. The objective was to explore the risk factors for acquiring listeriosis due to sausage consumption by defining the consumer profile, evaluating the survival of Lm in sausage (5, 10, and 25 °C for 32 days) and performing a quantitative microbiological risk assessment. The survey of 100 participants revealed that the factors compromising the safety of the RTEM by the consumer are the extension of the shelf life. Acquiring packaged RTEM was observed as a safe habit. All respondents stated that they were unaware of listeriosis, but 18% reported infections linked to RTEM, mainly sausage. The sausage supports the growth of Lm, whose population increases in congruence with temperature (25 °C > 10 °C >5 °C) and storage time (P ≤ 0.05). The increase in temperature decreases the adaptation time (Lag25 °C = 1.0 h, Lag10 °C= 92.5 h, Lag5 °C = 226.1 h) and increases the growth rate (μ25 °C = 4.43 CFU/h, μ10 °C = 0.075 CFU/h, μ5 °C = 0.0026 CFU/h) of Lm on the sausage. The risk of listeriosis due to sausage consumption increased according to the increase in temperature: 5.53 × 10-8-1.42 × 10-5 (5 °C), 0.00616-0.111 (10 °C), and 0.109-1.00 (25 °C). Consumer education in the hygienic management of RTEM and information on associated pathogens will minimize the risk of disease.
摘要：
李斯特菌病是由单核细胞增生李斯特菌（Lm）引起的食源性疾病，这代表了一个公共卫生问题。Lm已被确定为墨西哥即食肉制品（RTEM）的重要污染细菌。目的是通过定义消费者特征来探索由于香肠消费而导致的李斯特菌病的风险因素，评估Lm在香肠中的存活率（5、10和25°C持续32天）并进行定量微生物风险评估。对100名参与者的调查显示，影响消费者RTEM安全性的因素是保质期的延长。观察到获得包装的RTEM是一种安全的习惯。所有受访者都表示他们不知道李斯特菌病，但18%的人报告说感染与RTEM有关，主要是香肠。香肠支持Lm的生长，其种群随温度（25°C>10°C>5°C）和储存时间（P≤0.05）而增加。温度的升高减少了适应时间（Lag25°C=1.0h，Lag10°C=92.5h,Lag5°C=226.1h）并增加生长速率（μ25°C=4.43CFU/h，μ10°C=0.075CFU/h,香肠上的Lm的μ5°C=0.0026CFU/h）。由于香肠消费引起的李斯特菌病的风险随着温度的升高而增加：5.53×10-8-1.42×10-5（5°C），0.00616-0.111(10°C),和0.109-1.00（25°C）。RTEM卫生管理中的消费者教育以及相关病原体的信息将最大程度地减少疾病的风险。
