<br>街头售卖的烤牛肉香肠是细菌和真菌病原体的潜在载体：在加纳沃尔特地区首府 Ho 进行的探索性调查,Food Science & Nutrition

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街头售卖的烤牛肉香肠是细菌和真菌病原体的潜在载体：在加纳沃尔特地区首府 Ho 进行的探索性调查
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2023-08-31 , DOI: 10.1002/fsn3.3625
Banabas Nkekesi ₁ , Priscilla Amenya ₁ , George Aboagye ₁ , Nii Korley Kortei ₁

Affiliation

烤牛肉香肠在许多国家都是一种流行的街头美食，加纳也不例外。本研究评估了街头售卖的烤牛肉香肠作为微生物的潜在载体，对 Ho City 的公众构成食品安全风险。通过方便的采样，从 Ho 市内的各个销售地点获得了 20 根烤牛肉香肠，并通过标准微生物学方案进行食品安全分析，然后进行统计分析，检验在 p < .05 时存在显着差异。潜在食源性病原体的总需氧菌数范围为 2.75 × 10⁴ 至 1.85 × 10⁷ CFU/g。鉴定出的微生物种类包括载量为 6.15 × 10² 至 1.67 × 10⁵ CFU/g、大肠杆菌（载量为 4.2 × 10² 至 3.9 × 10⁴ CFU/g）、蜡样芽孢杆菌（3.05 × 10² 至 7.1 × 10⁴ CFU/g）和沙门氏菌属（2.8 × 10² 至 5.5 × 10⁴ CFU/g）。真菌总计数也介乎 0.0 至 9.83 × 10³ CFU/g 不等，鉴定出的物种包括曲霉属和根霉属，所有这些物种均在国际食品微生物规范委员会的可接受限度内。然而，就总活菌而言，75% 的样本超出加纳标准局指引的可接受限度，显示进食烤牛肉肠对消费者构成严重的食物安全和卫生风险。应在卫生环境中对香肠进行卫生加工，采取适当的处理和保存程序，并定期对销售区域进行随访，以降低产品中出现潜在病原体的风险。

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Street-vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

Grilled beef sausage is a popular street delicacy in many countries, and Ghana is no exception. This study assessed street-vended grilled beef sausages as a potential vehicle of microorganisms that present food safety risks to the general public in Ho City. Twenty grilled beef sausages were obtained from various vended locations within Ho municipality by convenient sampling and were analyzed by standard microbiological protocols for food safety followed by statistical analysis with a test of significant difference at p < .05. Total aerobic bacteria count of the potential foodborne pathogens ranged from 2.75 × 10⁴ to 1.85 × 10⁷ CFU/g. The microbial species identified included Staphylococcus aureus with a load from 6.15 × 10² to 1.67 × 10⁵ CFU/g, Escherichia coli from 4.2 × 10² to 3.9 × 10⁴ CFU/g, Bacillus cereus from 3.05 × 10² to 7.1 × 10⁴ CFU/g, and Salmonella spp. from 2.8 × 10² to 5.5 × 10⁴ CFU/g. Total fungal counts also ranged from 0.0 to 9.83 × 10³ CFU/g, and the species identified included Aspergillus spp. and Rhizopus spp. all of which were within the acceptable limits of the International Commission for Microbiological Specification of Foods. However, for total viable bacteria, 75% of the samples were above the acceptable limits in the guidelines by the Ghana Standards Authority, indicating that the consumption of grilled beef sausages poses serious food safety and hygiene risks to consumers. Hygienic processing of the sausages under sanitary environments, proper handling and preservation procedures, and periodic follow-up visits to the vended areas should be employed to reduce the risk of occurrence of potential pathogens in the products.

更新日期：2023-08-31

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