Bakterie Listeria monocytogenes. Cz. I. Występowanie i źródła zanieczyszczeń żywności

Sip, A.

Artykuł - szczegóły

Tytuł artykułu

Bakterie Listeria monocytogenes. Cz. I. Występowanie i źródła zanieczyszczeń żywności

Autorzy

Sip A.

Identyfikatory

Warianty tytułu

Bacteria Listeria monocytogenes. Part I. Occurrence and sources of food contamination

Języki publikacji

Abstrakty

Bakterie L. monocytogenes są jednym z najgroźniejszych patogenów przenoszonych przez żywność. W pracy omówiono konsekwencje ich obecności w żywności. Szczegółowo scharakteryzowano źródła zanieczyszczeń żywności bakteriami L. monocytogenes. Podkreślono, że do zanieczyszczeń nimi dochodzi najczęściej w środowisku produkcyjnym, głównie za pośrednictwem sprzętu technologicznego i pracowników. Zwrócono także uwagę na możliwość przedostawania się L. monocytogenes do gotowej już żywności w trakcie jej dystrybucji i obróbki kulinarnej. Podano ponadto kryteria bezpieczeństwa mikrobiologicznego różnych typów żywności w odniesieniu do L. monocytogenes.

L. monocytogenes is one of the most dangerous foodborne pathogen. In the paper the consequences of its occurrence in food were described. The sources of food contamination with L. monocytogenes were detailed. It was indicated that contaminations of the final products with Listeria occurred mainly in the processing environment. In addition, these contaminations are usually induced by technological equipments and workers. It was emphasized that Listeria might be transferred to final products also during distribution and culinary treatment. Furthermore, the standards of microbiological safety of different food products apply to L. monocytogenes were presented.

Słowa kluczowe

Listeria monocytogenes bakterie w żywności źródła skażenia przeżywalność w żywności zanieczyszczenie żywności

Listeria monocytogenes bacteria in food sources of contamination viability in foods food contamination

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2010

Tom

T. 64, nr 9

Strony

40--43

Opis fizyczny

Bibliogr. 73 poz.

Twórcy

autor

Sip A.

Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu

Bibliografia

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Typ dokumentu

Bibliografia

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