Analysis of foodborne pathogens in frozen surimi-based products in 2019
ObjectiveThis study aimed to analyze the microbial contamination status in frozen surimi-based products.MethodsA total of 4 516 frozen fish mince products were collected nationwide and tested for Listeria monocytogenes， Vibrio parahaemolyticus， Yersinia enterocolitica， and diarrheogenic Escherichia...
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| Format: | Article |
| Language: | zho |
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The Editorial Office of Chinese Journal of Food Hygiene
2023-11-01
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| Series: | Zhongguo shipin weisheng zazhi |
| Subjects: | |
| Online Access: | https://www.zgspws.com/zgspwszz/article/abstract/202311016 |
| _version_ | 1797302385253548032 |
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| author | LI Ying YANG Dajin KANG Weijun NIU Lingmei |
| author_facet | LI Ying YANG Dajin KANG Weijun NIU Lingmei |
| author_sort | LI Ying |
| collection | DOAJ |
| description | ObjectiveThis study aimed to analyze the microbial contamination status in frozen surimi-based products.MethodsA total of 4 516 frozen fish mince products were collected nationwide and tested for Listeria monocytogenes， Vibrio parahaemolyticus， Yersinia enterocolitica， and diarrheogenic Escherichia coli according to the test method in the National Standard for Microbiology Inspection of Food.ResultsThe detection rates were as follows： Listeria monocytogenes， 6.02% （272/4 516）； Vibrio parahemolyticus， 0.84% （38/4 516）； Yersinia enterocolitica， 0.84% （38/4 516）； and diarrheogenic Escherichia coli at 0.91% （41/4 516）. The contamination of Listeria monocytogenes was more prominent among the four foodborne pathogens， and the contamination of Listeria monocytogenes in samples with different origins was quite different. Except for Vibrio parahaemolyticus， the detection rates of the other three foodborne pathogens in bulk samples were higher than those in the prepackaged samples.ConclusionPathogenic bacterial contamination was observed in commercial frozen surimi products. Paying attention to the food safety risk caused by this kind of food is necessary. |
| first_indexed | 2024-03-07T23:36:03Z |
| format | Article |
| id | doaj.art-0ac240b739184cad8e6235e9f6aa5888 |
| institution | Directory Open Access Journal |
| issn | 1004-8456 |
| language | zho |
| last_indexed | 2024-03-07T23:36:03Z |
| publishDate | 2023-11-01 |
| publisher | The Editorial Office of Chinese Journal of Food Hygiene |
| record_format | Article |
| series | Zhongguo shipin weisheng zazhi |
| spelling | doaj.art-0ac240b739184cad8e6235e9f6aa58882024-02-20T06:54:21ZzhoThe Editorial Office of Chinese Journal of Food HygieneZhongguo shipin weisheng zazhi1004-84562023-11-0135111651165610.13590/j.cjfh.2023.11.0161004-8456（2023）11-1651-06Analysis of foodborne pathogens in frozen surimi-based products in 2019LI Ying0YANG Dajin1KANG Weijun2NIU Lingmei3School of Public Health, Hebei Medical University, Hebei Shijiazhuang 050017, ChinaChina National Center for Food Safety Risk Assessment, Beijing 100022, ChinaSchool of Public Health, Hebei Medical University, Hebei Shijiazhuang 050017, ChinaSchool of Public Health, Hebei Medical University, Hebei Shijiazhuang 050017, ChinaObjectiveThis study aimed to analyze the microbial contamination status in frozen surimi-based products.MethodsA total of 4 516 frozen fish mince products were collected nationwide and tested for Listeria monocytogenes， Vibrio parahaemolyticus， Yersinia enterocolitica， and diarrheogenic Escherichia coli according to the test method in the National Standard for Microbiology Inspection of Food.ResultsThe detection rates were as follows： Listeria monocytogenes， 6.02% （272/4 516）； Vibrio parahemolyticus， 0.84% （38/4 516）； Yersinia enterocolitica， 0.84% （38/4 516）； and diarrheogenic Escherichia coli at 0.91% （41/4 516）. The contamination of Listeria monocytogenes was more prominent among the four foodborne pathogens， and the contamination of Listeria monocytogenes in samples with different origins was quite different. Except for Vibrio parahaemolyticus， the detection rates of the other three foodborne pathogens in bulk samples were higher than those in the prepackaged samples.ConclusionPathogenic bacterial contamination was observed in commercial frozen surimi products. Paying attention to the food safety risk caused by this kind of food is necessary.https://www.zgspws.com/zgspwszz/article/abstract/202311016frozen surimi-based productsfood microbiologyfoodborne pathogens |
| spellingShingle | LI Ying YANG Dajin KANG Weijun NIU Lingmei Analysis of foodborne pathogens in frozen surimi-based products in 2019 Zhongguo shipin weisheng zazhi frozen surimi-based products food microbiology foodborne pathogens |
| title | Analysis of foodborne pathogens in frozen surimi-based products in 2019 |
| title_full | Analysis of foodborne pathogens in frozen surimi-based products in 2019 |
| title_fullStr | Analysis of foodborne pathogens in frozen surimi-based products in 2019 |
| title_full_unstemmed | Analysis of foodborne pathogens in frozen surimi-based products in 2019 |
| title_short | Analysis of foodborne pathogens in frozen surimi-based products in 2019 |
| title_sort | analysis of foodborne pathogens in frozen surimi based products in 2019 |
| topic | frozen surimi-based products food microbiology foodborne pathogens |
| url | https://www.zgspws.com/zgspwszz/article/abstract/202311016 |
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