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模拟沙门氏菌的行为spp. 和Listeria monocytogenes在原料和加工蔬菜中的作用

Su Bin Son¹, Ha Kyoung Lee¹, So Jeong Kim¹

¹Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.

Foods (Basel, Switzerland)

|September 28, 2024

概括

预测模型表明,控制冰箱温度可以显著降低沙门氏菌和李斯特菌单细胞菌在原料和加工蔬菜中的生长,防止食物传播疾病.

科学领域:

食品微生物学食品微生物学
预测建模预测建模
食品安全食品安全

背景情况:

食物传播疾病仍然是一个重大的公共卫生问题,通常与受污染的原料和加工蔬菜有关.
了解在分布条件下植物基质中的病原体行为对于风险评估至关重要.

研究的目的:

开发和验证沙门氏菌种类的预测生长模型. 和Listeria monocytogenes 在各种生菜和加工蔬菜中.
为了确定温度对不同类型的蔬菜病原体生长动态的影响.

主要方法:

沙门氏菌种的生长动力学. 和Listeria monocytogenes在豆芽,洋,卷心菜,碎卷心菜沙拉,卷心菜汁和洋汁中进行了研究.
在436°C的温度范围内进行了实验,以确定最小的生长温度,延迟时间和特定的生长速度.
模型是使用来自不同食物来源的孤立病原体菌株构建和验证的.

主要成果:

沙门氏菌的最低生长温度因植物基质而异 (810°C).
这两种病原体都在17°C以上的白菜汁中生长,但在36°C以上的洋汁中却没有生长.
沙门氏菌 spp. 沙门氏菌呈现出比L. monocytogenes更快的生长速度;降低12°C的冰箱温度显著抑制了生蔬菜中的沙门氏菌生长.

结论:

预测模型为蔬菜在分发过程中的微生物行为提供了关键的见解.
调查结果为预防与蔬菜消费有关的食物传播疾病的风险评估和管理策略提供了信息.
优化冷链管理,特别是制冷温度,对于提高食品安全至关重要.

关键词:

李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种沙门氏菌 spp. 沙门氏菌微生物生长的微生物生长.预测建模预测建模生和加工的蔬菜和加工的蔬菜.

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