摘要
鲜切果蔬是一种新型果蔬加工产品,通过分级、整理、清洗、切分、去皮(核)、修整、保鲜和包装等加工程序制成的即食食品,有"新鲜、营养、方便、安全"的特点。然而在加工过程中,机械加工手段易使鲜切果蔬受食源性致病菌侵染,导致食源性疾病的暴发,制约了鲜切产业的发展。本文旨在调查研究即食鲜切果蔬中主要引起食源性疾病的5种食源性致病菌,即:金黄色葡萄球菌、沙门氏菌、单核细胞增生性李斯特菌、大肠埃希菌、志贺氏菌属为目标菌的污染情况,对即食鲜切果蔬污染途径做出分析并提出防控措施建议,以保障鲜切果蔬食品安全,降低感染风险。
Fresh-cut fruits and vegetables is a new type of fruit and vegetable processing products, through the classification, finishing, cleaning, cutting, peeling(nuclear), dressing, preservation and packaging and other processing procedures, ready to eat food has the characteristics of "fresh, nutritious, convenient and safe". However, in the process of processing, the fresh-cut fruits and vegetables are easily infected by foodborne pathogens by mechanical processing, which leads to the outbreak of foodborne diseases and restricts the development of the fresh-cut industry. The purpose of this paper was to investigate the contamination of five foodborne pathogens in ready to eat fresh-cut fruits and vegetables, including Staphylococcus aureus, Salmonella, Listeria monocytogenes, Escherichia coli, Shigella as the target bacteria, analyzed the contamination ways of ready to eat fresh-cut fruits and vegetables, and put forward the prevention and control measures to ensure the safety of fresh-cut fruits and vegetables safety, reduced the health risk of foodborne pathogens.
作者
马金晶
李凤琴
黄敏毅
白瑶
MA Jin-Jing;LI Feng-Qin;HUANG Min-Yi;BAI Yao(College of Life Science,Anqing Normal University,Anqing 246133,China;China National Center for Food Safety Risk Assessment,Beijing 100021,China;College of Agriculture ami Biotechnology,Hunan University of Humanities,Science and Technology,417000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第7期2591-2599,共9页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2016YFD0401102)。
关键词
鲜切果蔬
食源性致病菌
污染途径
食品安全
fresh-cut fruits and vegetables
foodborne pathogens
pollution pathway
food safety
