Thunberg Richard L, Tran Tony T, Bennett Reginald W, Matthews Roger N, Belay Negash
US Food and Drug Administration, Center for Food Safety and Applied Nutrition, Washington, DC 20204, USA.
J Food Prot. 2002 Apr;65(4):677-82. doi: 10.4315/0362-028x-65.4.677.
The microbial quality of five types of fresh produce obtained at the retail level was determined by standard quantitative techniques. These techniques included aerobic plate count (APC), total coliform counts, Escherichia coli counts, and yeast and mold counts. Three different methods were used to determine total coliform counts, which consisted of MacConkey agar plate counts, Colicomplete most probable number counts, and Petrifilm E. coli (EC) plate counts. The mean APCs for sprouts, lettuce, celery, cauliflower, and broccoli were 8.7, 8.6, 7.5, 7.4. and 6.3 log10 CFU/g, respectively. MacConkey agar counts indicated that 89 to 96% of the APCs consisted of gram-negative bacteria. Yeast and mold counts were in a range expected of fresh produce. Fresh produce was also analyzed for human pathogens. Samples were analyzed for Staphylococcus spp., Bacillus spp., Salmonella spp., Listeria spp., and Campylobacter spp. One isolate of Staphylococcus was found to be enterotoxigenic, and one species of Bacillus was also toxigenic. Neither Salmonella spp. nor Campylobacter spp. were detected in any of the produce samples. A variety of Listeria spp., including Listeria monocytogenes, were found in fresh produce.
通过标准定量技术测定了零售层面获得的五种新鲜农产品的微生物质量。这些技术包括需氧平板计数（APC）、总大肠菌群计数、大肠杆菌计数以及酵母菌和霉菌计数。使用了三种不同方法来测定总大肠菌群计数，分别是麦康凯琼脂平板计数、Colicomplete最可能数计数以及Petrifilm大肠杆菌（EC）平板计数。豆芽、生菜、芹菜、菜花和西兰花的平均需氧平板计数分别为8.7、8.6、7.5、7.4和6.3 log10 CFU/g。麦康凯琼脂计数表明，89%至96%的需氧平板计数由革兰氏阴性菌组成。酵母菌和霉菌计数处于新鲜农产品预期的范围内。还对新鲜农产品进行了人类病原体分析。对样品进行了葡萄球菌属、芽孢杆菌属、沙门氏菌属、李斯特菌属和弯曲杆菌属的分析。发现一株葡萄球菌具有产肠毒素性，一种芽孢杆菌也具有毒性。在任何农产品样品中均未检测到沙门氏菌属和弯曲杆菌属。在新鲜农产品中发现了多种李斯特菌属，包括单核细胞增生李斯特菌。
