Abstract：This paper focuses on the risk sources and trends of contamination of major foodborne pathogenic bacteria during the production of prepackaged cooked meat products. Salmonella, Listeria monocytogenes, Staphylococcus aureus and diarrheagenic Escherichia coli in meat products are involved in the National Standards for Food Safety Pathogenic Microorganism Limits in Prepackaged Foodstuffs (GB 29921-2021). The contamination levels of these four foodborne pathogenic bacteria in raw poultry and livestock meat, the production environment, in-process products, and commercial meat products were statistically based on published data. By comparing the results of detection of these pathogenic bacteria at different stages of the production and marketing process, we analyzed the trend of the contamination risk, and provided some suggestions for enterprises to reasonably select and monitor pathogenic bacteria in the production process of meat products. The results showed that the contamination of the four pathogenic bacteria in raw meat was prevalent, and the total detection rate reached 10.63%. During the production process, the detection rates of Listeria monocytogenes, Salmonella and Staphylococcus aureus in the production environment were 7.25%, 2.65%, and 1.07%, respectively. The cooking process and the hygiene control measures decreased the detection rate of Staphylococcus aureus and Salmonella more significantly than that of Listeria monocytogenes. Considering the biological characteristics of Listeria monocytogenes, which is psychrophilic, easily forms biofilms, and has a high risk of causing disease, it is recommended that enterprises pay attention to the risk of contamination of this pathogen in the production process and list it as a pathogen monitoring indicator. It should be noted that since the pollution monitoring data of diarrheagenic Escherichia coli as a new limit indicator added in the new version of GB 29921 is less than that of the other three types of pathogens, monitoring efforts should be strengthened for this pathogen in the future.
李贺楠，王娇娇，王明立，刘虹宇，范 维，董雨馨，赵文涛，王家祺. 基于网络数据的预先包装熟肉制品生产过程致病菌监控指标选择分析研究进展[J]. 肉类研究, 2023, 37(11): 63-70.
LI Henan, WANG Jiaojiao, WANG Mingli, LIU Hongyu, FAN Wei, DONG Yuxin, ZHAO Wentao, WANG Jiaqi. Selection of Pathogenic Bacteria Monitoring Indicators in the Production Process of Prepackaged Cooked Meat Products Based on Published Data: A Review. Meat Research, 2023, 37(11): 63-70.
2023, Vol. 37 
