黑胡中的沙门氏菌 (Piper nigrum):从农场到加工
Mariana Barboza Vinha1, Larissa Bernardino Moro2, Inorbert de Melo Lima3
1Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil; Capixaba Institute of Research, Technical Assistance and Rural Extension (Incaper), Rua Afonso Sarlo, 160, Vitória, Espírito Santo, Brazil.
International journal of food microbiology
|September 27, 2024
概括
黑中的沙门氏菌污染发生在生产的早期,并在加工过程中持续存在. 实施良好的农业实践和危险分析对于确保香料安全至关重要.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 黑胡中的沙门氏菌污染是零售和进口商品中已知的问题.
- 关于黑胡生产初始阶段沙门氏菌流行情况的数据有限.
研究的目的:
- 确定沙门氏菌的流行率,并在初级生产和加工过程中量化其在黑胡中的存在.
- 为了确定主要的沙门氏菌血清变体污染巴西的黑胡.
- 评估加工对减少沙门氏菌污染的有效性.
主要方法:
- 收集了233个黑胡样本和175个环境样本,这些样本来自巴西埃斯皮里托圣托的农场和加工厂.
- 利用微生物学方法检测和量化沙门氏菌.
- 使用血清定型技术识别了沙门氏菌血清病毒.
主要成果:
- 在各种农场样本中检测到沙门氏菌,包括土壤 (16.7%),干燥废物 (20.4%),掉落的果 (3.7%),的果 (14.3%),和干燥的胡 (22.2%).
- 该病原体还在加工厂样本中发现:原材料 (11.1%),出口产品 (16.7%) 和加工废物 (16.7%).
- 确定了12种沙门氏菌血清型,其中沙门氏菌是最常见的 (38.8%). 在加工过程中没有消除收获后的污染.
结论:
- 沙门氏菌污染从黑胡生产的早期阶段到加工过程中都存在.
- 有效的缓解需要实施良好的农业实践 (GAP),良好的制造实践 (GMP),以及危险分析和关键控制点 (HACCP).
- 除污染处理应该补充这些做法,以确保最终产品的安全.
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