在阿根廷工业中揭示新鲜切割的菜加工:使用预测微生物学模型评估沙门氏菌水平
Sofia Griselda Cuggino1, Arícia Possas2, Guiomar Denisse Posada-Izquierdo2
1Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000, Argentina.
Foods (Basel, Switzerland)
|November 14, 2023
概括
这项研究调查了阿根廷的即食叶蔬菜加工商,发现实践存在显著的差异. 预测模型显示,洗减少了沙门氏菌,但在储存和分发过程中可能会发生生长.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 工业加工 工业加工 工业加工
背景情况:
- 准备食用的 (RTE) 叶菜容易受到微生物污染.
- 确保RTE叶蔬菜的安全性需要了解和优化加工实践.
- 沙门氏菌在RTE叶蔬菜生产中构成重大风险.
研究的目的:
- 调查阿根廷RTE叶蔬菜行业的加工步骤,条件和做法.
- 根据它们的加工参数来确定同质的行业群.
- 利用预测性微生物学模型来估计沙门氏菌水平并对行业实践进行排名.
主要方法:
- 在阿根廷的七个RTE叶蔬菜加工行业的调查.
- 基于加工参数进行集群分析以分组行业.
- 预测微生物学模型的应用以模拟沙门氏菌的行为.
主要成果:
- 确定了六个不同的行业集群,突出了实践的显著变化.
- 甲是普遍使用的,但度 (50-200 ppm) 和时间 (30-110 s) 不同.
- 用清洗减少了沙门氏菌的1.70-2.95日志CFU/g;然而,在储存 (4-14°C,18-30小时) 期间预测增长至2日志CFU/g).
结论:
- 对于RTE叶蔬菜的行业实践显示出相当大的差异,影响了沙门氏菌控制.
- 预测模型证明了清洗的有效性,但也表明了在分发过程中微生物生长的风险.
- 结果可以为基于风险的采样提供信息,并优化工艺参数,以减轻沙门氏菌污染.
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