PDF(Pubmed)
Abstract：
Raw, ready-to-eat (RTE) seafood products, such as ceviche, poke, and sushi, have experienced growing demand globally; however, these products have the potential to be contaminated with foodborne pathogens. The objective of this study was to determine the prevalence of Escherichiacoli/coliforms, Salmonella, and Listeria in ceviche, poke, and sushi dishes sold at the retail level in Orange County, CA, USA. Additional organisms detected during testing were also considered in the results. A total of 105 raw, RTE samples of ceviche, poke, and sushi were collected from restaurants and grocery stores in Orange County, CA. Samples were tested for Salmonella and Listeria utilizing methods from the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM). E. coli and total coliforms were enumerated utilizing 3 M Petrifilm plates. Overall, two samples (1.9%) were positive for generic E. coli, with a range of 5-35 CFU/g. Coliforms were detected in 85 samples (81%), with a range of 5-1710 CFU/g. The average coliform levels in ceviche samples (259 CFU/g) were significantly higher than the levels in sushi samples (95 CFU/g), according to a Kruskal-Wallis H test followed by the Dunn test (p < 0.05). The coliform levels in poke samples (196 CFU/g) were not significantly different from those in ceviche or sushi. All levels of E. coli and coliforms were considered acceptable or satisfactory/borderline according to standards for RTE seafood. None of the samples tested positive for Salmonella or Listeria monocytogenes; however, other microorganisms were detected in 17 samples, including Listeria spp., Proteus mirabilis, Providencia rettgeri, and Morganella morganii. The results of this study are novel in that they present data on the microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail in the United States, as well as provide a comparison across the three categories of raw, RTE seafood.
摘要：
Raw,即食（RTE）海鲜产品，比如酸橘子,戳,还有寿司,经历了全球日益增长的需求；然而，这些产品有可能被食源性病原体污染。这项研究的目的是确定大肠杆菌/大肠杆菌的患病率，沙门氏菌,还有酸橘皮的李斯特菌,戳,在奥兰治县零售销售的寿司菜肴，CA,美国。结果中还考虑了在测试期间检测到的其他生物体。总共105个原料，酸腌鱼的RTE样本,戳,寿司是从奥兰治县的餐馆和杂货店收集的，CA.利用来自食品和药物管理局(FDA)细菌学分析手册(BAM)的方法测试样品的沙门氏菌和李斯特菌。利用3MPetrifilm平板对大肠杆菌和总大肠杆菌进行计数。总的来说,两份样本(1.9%)对普通大肠杆菌呈阳性，范围为5-35CFU/g。在85个样本中检测到大肠杆菌（81%），范围为5-1710CFU/g。ceviche样品中的平均大肠杆菌含量（259CFU/g）显着高于寿司样品中的含量（95CFU/g），根据Kruskal-WallisH检验，然后进行Dunn检验（p<0.05）。戳样品中的大肠杆菌含量（196CFU/g）与酸腌鱼或寿司中的大肠杆菌含量没有显着差异。根据RTE海产品的标准,大肠杆菌和大肠杆菌的所有水平被认为是可接受的或令人满意的/临界的。没有一个样本的沙门氏菌或单核细胞增生李斯特菌检测呈阳性；然而，在17个样本中检测到其他微生物，包括李斯特菌。,变形杆菌,普罗维登西亚·雷特格里，和Morganellamorganii.这项研究的结果是新颖的，因为它们提供了有关ceviche的微生物安全性和质量的数据，戳,在美国零售的寿司，以及提供三个原始类别的比较，RTE海鲜。
