2020年4月20日，據(jù)歐盟食品安全局消息，2015-2018年，歐盟多國爆發(fā)了與熱燙處理冷凍蔬菜有關的李斯特菌ST6疾病。
食源性疾病爆發(fā)證據(jù)表明李斯特菌感染多數(shù)與熱燙處理冷凍蔬菜有關。對于65-74歲的老年人，食用未烹飪的熱燙處理冷凍蔬菜比食用的烹飪后的患病概率高3600倍。部分原文報道如下：
A multi‐country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables （bfV） took place in the EU （2015-2018）。 Evidence of food‐borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly （65-74 years old） population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready‐to‐eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment （FPE）； and the time/Temperature （t/T） combinations used for storage and processing （e.g. blanching, cooling）。 Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety.
本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，歡迎轉載，轉載請注明出處！有任何疑問，請聯(lián)系news@foodmate.net。
日期：2020-04-22
食源性疾病爆發(fā)證據(jù)表明李斯特菌感染多數(shù)與熱燙處理冷凍蔬菜有關。對于65-74歲的老年人，食用未烹飪的熱燙處理冷凍蔬菜比食用的烹飪后的患病概率高3600倍。部分原文報道如下：
A multi‐country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables （bfV） took place in the EU （2015-2018）。 Evidence of food‐borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly （65-74 years old） population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready‐to‐eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment （FPE）； and the time/Temperature （t/T） combinations used for storage and processing （e.g. blanching, cooling）。 Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety.
本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，歡迎轉載，轉載請注明出處！有任何疑問，請聯(lián)系news@foodmate.net。
日期：2020-04-22
