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Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
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水培养营养溶液 温度影响 图兰病毒 持续性 长期存在

Gayatri R Dhulappanavar1, Kristen E Gibson2

  • 1Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr., Fayetteville, AR, 72704, USA.

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概括

控制环境农业 (CEA) 面临着食品安全方面的挑战. 在水培系统中,营养溶液温度更高,可显著降低在生菜生产中使用的Tulane病毒 - - 诺罗病毒替代物,有助于风险管理.

关键词:
控制环境 农业 (CEA)人类诺罗病毒人类诺罗病毒在水培养中培养的水产品.菜 菜是一种蔬菜.营养溶液中的营养成分.代孕母亲是一个代孕母亲.

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科学领域:

  • 控制环境中的食品安全 农业 (CEA)
  • 在水培系统中进行微生物风险评估.
  • 在农产品种植中减少病毒病原体.

背景情况:

  • 控制环境农业 (CEA) 允许全年种植农产品,但面临着食品安全问题,特别是用水耕种种植的生菜.
  • 最近与受污染的水培生菜相关的疫情凸显了了解这些系统中食品安全风险的必要性.
  • 有限的研究存在于水培叶种植期间的食品安全风险,需要识别有助于因素和缓解策略.

研究的目的:

  • 识别水培系统中的食品安全风险,特别关注营养溶液温度的影响.
  • 在水培养营养溶液中量化减少传染性图兰病毒 (TV),人类诺罗病毒替代物.
  • 为CEA叶业务的风险评估生成数据,以告知减少食源性疫情和召回的战略.

主要方法:

  • 在四个温度 (15°C,25°C,30°C,37°C) 中确定了水培养营养溶液中传染性图兰病毒 (TV) 的度.
  • 在21天的时间内监测病毒减少,模拟从幼苗到成熟的生菜的时间.
  • 在每个测试温度下计算的TV的平均日志PFU减值和小数减值值 (D值).

主要成果:

  • 观察到Tulane病毒的显著日志减少,随着温度的增加:在15°C时0.86 log10到37°C时≥3.77 log10在21天内.
  • 电视的十进制缩小值 (D值) 随着温度的提高而下降,从15°C的48.0天下降到37°C的7.02天.
  • 较高的营养溶液温度表明,在水培菜种植中,降低病毒载荷的能力更大.

结论:

  • 营养溶液温度是影响水培CEA系统中病毒病原体生存的关键因素.
  • 高温 (30°C和37°C) 在21天周期内显著降低了水培生产中的图兰病毒.
  • 这些发现支持CEA制定有针对性的风险管理策略,以提高食品安全,并尽量减少疫情和召回造成的经济损失.