Microbiological quality of vegan alternatives to dairy and meat products in England during 2022-3.

Autor:	Willis C; UK Health Security Agency, Food Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, United Kingdom., Startin C; UK Health Security Agency, Food Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, United Kingdom., Jorgensen F; UK Health Security Agency, Food Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, United Kingdom., Sadler-Reeves L; UK Health Security Agency, Food Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, United Kingdom., Aird H; UK Health Security Agency, Food Water and Environmental Microbiology Laboratory York, York Biotech Campus, York YO41 1LZ, United Kingdom., Lai S; UK Health Security Agency, Food Water and Environmental Microbiology Services, Colindale, London NW9 5EQ, United Kingdom., Amar C; UK Health Security Agency, Gastrointestinal Bacteria Reference Unit, National Infection Service, 61 Colindale Avenue, London NW9 5EQ, United Kingdom.
Jazyk:	angličtina
Zdroj:	Journal of applied microbiology [J Appl Microbiol] 2024 Oct 03; Vol. 135 (10).
DOI:	10.1093/jambio/lxae245
Abstrakt:	Aims: Plant-based alternatives to meat and dairy products have become increasingly popular in the UK. Despite a public perception that they have a relatively low microbiological risk, outbreaks of illness have been linked with these foods. This study aimed to assess the microbiological safety and quality of vegan alternatives to dairy and meat products available in England. Methods and Results: Samples were collected between September 2022 and March 2023 from retail, production, and catering premises, and tested for a range of bacterial pathogens and hygiene indicators using standard procedures. A total of 937 samples were tested, of which 92% were of a satisfactory microbiological quality, 3% were borderline, and 5% were unsatisfactory. Those interpreted as unsatisfactory were due to elevated counts of Enterobacteriaceae and Escherichia coli (indicators of poor hygiene) rather than pathogenic microorganisms. Listeria monocytogenes was present in five samples of tofu, all from the same producer (all at counts of <100 CFU g-1), while other Listeria species were detected at counts of <20 CFU g-1 in two burgers and two 'vegan chicken' products. The majority of samples did not have pH and water activity values that would significantly contribute to preventing microbial growth: 62.4% had pH > 5.0 and 82.4% had Aw > 0.94. Conclusions: The majority of vegan products examined were of a satisfactory quality, but results demonstrate that microbiological control must be maintained using appropriate processing and storage temperatures, and application of a safe length of shelf life. (© The Author(s) 2024. Published by Oxford University Press on behalf of Applied Microbiology International.)
Databáze:	MEDLINE
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