与食用菌相关的食源性致病细菌简述

Brief Introduction of Foodborne Pathogenic Bacteria Associated with Edible Mushrooms

与《GB 7096-2003食用菌卫生标准》相比,《GB 7096-2014食品安全国家标准食用菌及其制品》增加了即食食用菌制品致病菌限量要求。根据《GB 29921-2013食品安全国家标准食品中致病菌限量》要求,即食食用菌制品需要检测沙门氏菌、金黄色葡萄球菌、大肠埃希氏菌O157:H7。为了让食用菌从业者深入认识致病菌,对沙门氏菌、金黄色葡萄球菌、大肠埃希氏菌O157:H7、副溶血性弧菌、单核细胞增生李斯特氏菌共5种食源性致病细菌做一简述。

Compared to ＂GB 7096-2003 Hygienic standard for edible fungi＂, limitations were supplemented to the standard of ＂GB 7096-2014 National Food Safety Standard for Edible Mushrooms and Related Products＂ for the amount of pathogenic bacteria on instant mushroom products. Based on the items of ＂GB 29921-2013 National Food Safety Standard Limit of Pathogen in Foods＂, instant edible mushrooms need to be checked for the existing amount of Salmonella spp., Staphylococcus aureus, and Escherichia coli. The 5 types of foodborne illness bacteria, i.e., Salmonella spp., S. aureus, E. coli O157：H7, Vibrio para- haemolyticus and Listeria monocytogenes have been briefly described, for mushroom practitioners to have a deep understanding of the pathogenic bacteria.