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Microbiological Food Safety Status of Commercially Produced Tomatoes from Production to Marketing

机译:从生产到销售的商品番茄的微生物食品安全状况

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摘要

Tomatoes have been implicated in various microbial disease outbreaks and are considered a potential vehicle for foodborne pathogens. Traceback studies mostly implicate contamination during production and/or processing. The microbiological quality of commercially produced tomatoes was thus investigated from the farm to market, focusing on the impact of contaminated irrigation and washing water, facility sanitation, and personal hygiene. A total of 905 samples were collected from three large-scale commercial farms from 2012 through 2014. The farms differed in water sources used (surface versus well) and production methods (open field versus tunnel). Levels of total coliforrns and Escherichia coli and prevalence of E. coli O157:H7 and Salmonella Typhimurium were determined. Dominant coliforms were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. No pathogens or E. coli were detected on any of the tomatoes tested throughout the study despite the high levels of coliforms (4.2 to 6.2 log CFU/g) present on the tomatoes at the market. The dominant species associated with tomatoes belonged to the genera Enterobacter, Klebsiella, and Citrobacter. Water used on the farm for irrigation considered not fit for purpose according to national agricultural irrigation standards, with high E. coli levels resulting from either a highly contaminated source water (river water at 3.19 log most probable number [MPN]/100 ml) or improper storage of source water (stored well water at 1.72 log MPN/100 ml). Salmonella Typhimurium was detected on two occasions on a contact surface in the processing facility of the first farm in 2012. Contact surface coliform counts were 2.9 to 4.8 log CFU/cm~2. Risk areas identified in this study were water used for irrigation and poor sanitation practices in the processing facility. Implementation of effective food safety management systems in the fresh produce industry is of the utmost importance to ensure product safety for consumers.
机译:西红柿与各种微生物疾病的爆发有关,被认为是食源性病原体的潜在媒介。追溯研究主要涉及生产和/或加工过程中的污染。因此,从农场到市场对商业生产的西红柿的微生物质量进行了调查,重点研究了污染的灌溉和洗涤水,设施卫生和个人卫生的影响。从2012年到2014年,共从三个大型商业农场收集了905个样本。这些农场的使用水源(地表井与井眼)和生产方法(露天场与隧道)有所不同。确定了大肠菌群和大肠杆菌的水平以及大肠杆菌O157:H7和鼠伤寒沙门氏菌的患病率。使用基质辅助激光解吸/电离飞行时间质谱法鉴定了主要的大肠菌群。在整个研究中,尽管市场上番茄中存在高水平的大肠菌群(4.2至6.2 log CFU / g),但没有检测到任何病原体或大肠杆菌。与番茄有关的优势种属于肠杆菌属,克雷伯菌属和柠檬酸杆菌属。根据国家农业灌溉标准,农场上用于灌溉的水被认为不适合其目的,因为高污染的原水(河水为3.19 log最有可能发生[MPN] / 100 ml)或产生高水平的大肠杆菌原水储存不当(储存的井水为1.72 log MPN / 100 ml)。 2012年,在第一家农场的加工设施的接触表面上两次检测到鼠伤寒沙门氏菌。接触表面大肠菌群计数为2.9至4.8 log CFU / cm〜2。本研究确定的风险区域是用于灌溉的水和加工设施的不良卫生习惯。在新鲜农产品行业中实施有效的食品安全管理体系对于确保消费者的产品安全至关重要。

著录项

  • 来源
    《Journal of food protection》 |2016年第3期|392-406|共15页
  • 作者单位

    Institute for Food, Nutrition and Well-being, Department of Plant Sciences, University of Pretoria, Pretoria 0002, South Africa;

    Institute for Food, Nutrition and Well-being, Department of Plant Sciences, University of Pretoria, Pretoria 0002, South Africa;

    Institute for Food, Nutrition and Well-being, Department of Plant Sciences, University of Pretoria, Pretoria 0002, South Africa;

    Institute for Food, Nutrition and Well-being, Department of Plant Sciences, University of Pretoria, Pretoria 0002, South Africa;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Coliform; Escherichia coli; Food safety management system; Salmonella Typhimurium; Tomato safety;

    机译:大肠菌;大肠杆菌;食品安全管理体系;鼠伤寒沙门氏菌;番茄安全;
  • 入库时间 2022-08-17 23:24:46

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