可生食蔬菜中单核细胞增生李斯特菌生存特征研究
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1.天津科技大学;2.中国食品药品检定研究院;3.食品营养与安全国家重点实验室;4.国家食品安全风险评估中心

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国家重点基础研究发展计划(973计划)


Study on the survival characteristics of listeria monocytogenes on edible vegetables
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Affiliation:

1.Tianjin University of Science and Technology;2.National Institute for Food and Drug Control,Food and Cosmetics Inspection Institute;3.State Key Laboratory of Food Nutrition and Safety,Ministry of Education Key Laboratory of Food Nutrition and Safety,School of Food Science and Engineering,Tianjin University of Science and Technology;4.China National Center for Food Safety Risk Assessment

Fund Project:

The National Basic Research Program of China (973 Program)

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    摘要:

    目的 探究可生食蔬菜品种、温度、接种部位对单核细胞增生李斯特菌(以下简称单增李斯特菌)存活的影响,为可生食蔬菜中单增李斯特菌的风险评估和关键控制措施提供理论依据。方法 以冻干定量单增李斯特菌为菌株来源,以彩椒、洋葱、黄瓜、圣女果和生菜5种可生食蔬菜的表面和切面为单增李斯特菌的接种点,在4 ℃、25 °C条件下培养7 d,定期监测每份样本中的单增李斯特菌的菌量,对其生长情况进行分析。结果 单增李斯特菌冻干菌种不同瓶间菌量均匀(F=1.923,P<0.05),-20 ℃储存28 d后的复苏率为93.3%±4.2%。在4 ℃条件下,除了彩椒表面、黄瓜切面、生菜表面和生菜切面外,单增李斯特菌在其他蔬菜上放置7 d后均未见显著生长(δ<0.5 log10 CFU/mL)。在25 ℃条件下,单增李斯特菌在彩椒、洋葱、圣女果、生菜以及黄瓜切面上均呈现为支持生长(δ为1.68±0.29~2.68±0.18 log10 CFU/mL之间) 。单增李斯特菌在黄瓜切面、生菜表面和切面放置7 d后,菌量仍持续增长,在生菜的表面和切面生长趋势和浓度基本一致。结论 单增李斯特菌在可生食蔬菜上的存活能力与蔬菜种类、表面与切面、储存温度等条件密切相关,温度的控制对降低其在可生食蔬菜中的风险至关重要。生菜和切后的黄瓜作为单增李斯特菌高风险食品,尤其应引起风险评估的重视。

    Abstract:

    To explore the effects of edible vegetable varieties, temperatures and inoculation sites on the survival of Listeria monocytogenes (hereinafter referred to as Listeria monocytogenes), and to provide theoretical basis for risk assessment and key control measures of Listeria monocytogenes in edible vegetables. Methods The freeze-dried quantitative Listeria monocytogenes was used as the source of the strain, and the surfaces and sections of five edible vegetables, namely, colored pepper, onion, cucumber, virgin fruit and lettuce, were used as the inoculation sites. The strain was cultured at 4 ℃ and 25 ℃ for 7 days. The number of Listeria monocytogenes in each sample was monitored regularly, and analysis of its growth. Results The quantity of Listeria monocytogenes freeze-dried in different bottles was uniform (F=1.923, P<0.05), and the recovery rate after 28 days of storage at -20 ℃ was 93.3%±4.2%. At 4 ℃, Listeria monocytogenes did not grow significantly on other vegetables except for the surface of colored pepper, cucumber slices, surface and cut side of lettuce after being placed on other vegetables for 7 days (δ<0.5 log10 CFU/mL). At 25 ℃, Listeria monocytogenes showed supportive growth on colored pepper, onion, virgin fruit, lettuce, and cucumber slices (δ=1.68±0.29-2.68±0.18 log10 CFU/mL). The quantity of Listeria monocytogenes continued to increase after 7 days of storage on the section of cucumber, the surface of lettuce, and the section of lettuce, and the growth trend and concentration were basically consistent on the surface and section of lettuce. Conclusion The survival ability of Listeria monocytogenes on edible vegetables is closely related to vegetable species, surface and section, storage temperature and other conditions, and temperature control is essential to reduce its risk in edible vegetables. Lettuce and cut cucumber, as high risk foods of Listeria monocytogenes, should be paid more attention to in risk assessment.

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  • 收稿日期:2022-11-25
  • 最后修改日期:2024-01-11
  • 录用日期:2023-03-29
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