Tournas V H, Katsoudas Eugenia
Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA.
Int J Food Microbiol. 2005 Nov 15;105(1):11-7. doi: 10.1016/j.ijfoodmicro.2005.05.002. Epub 2005 Jul 14.
Fresh fruits are prone to fungal contamination in the field, during harvest, transport, marketing, and with the consumer. It is important to identify fungal contaminants in fresh fruits because some moulds can grow and produce mycotoxins on these commodities while certain yeasts and moulds can cause infections or allergies. In this study, 251 fresh fruit samples including several varieties of grapes, strawberries, blueberries, raspberries, blackberries, and various citrus fruits were surface-disinfected, incubated at room temperature for up to 14 days without supplemental media, and subsequently examined for mould and yeast growth. The level of contamination (percent of contaminated items/sample) varied depending on the type of fruit. All raspberry and blackberry samples were contaminated at levels ranging from 33% to 100%, whereas 95% of the blueberry samples supported mould growth at levels between 10% and 100% of the tested berries, and 97% of strawberry samples showed fungal growth on 33-100% of tested berries. The most common moulds isolated from these commodities were Botrytis cinerea, Rhizopus (in strawberries), Alternaria, Penicillium, Cladosporium and Fusarium followed by yeasts, Trichoderma and Aureobasidium. Thirty-five percent of the grape samples tested were contaminated and supported fungal growth; the levels of contamination ranged from 9% to 80%. The most common fungi spoiling grapes were Alternaria, B. cinerea and Cladosporium. Eighty-three percent of the citrus fruit samples showed fungal growth at levels ranging from 25% to 100% of tested fruits. The most common fungi in citrus fruits were Alternaria, Cladosporium, Penicillium, Fusarium and yeasts. Less common were Trichoderma, Geotrichum and Rhizopus.
新鲜水果在田间、收获、运输、销售以及到消费者手中的过程中都容易受到真菌污染。识别新鲜水果中的真菌污染物很重要，因为一些霉菌会在这些商品上生长并产生霉菌毒素，而某些酵母和霉菌会导致感染或过敏。在本研究中，对251个新鲜水果样本进行了表面消毒，这些样本包括多个品种的葡萄、草莓、蓝莓、树莓、黑莓以及各种柑橘类水果，在室温下不添加补充培养基培养长达14天，随后检查霉菌和酵母的生长情况。污染水平（受污染物品/样本的百分比）因水果类型而异。所有树莓和黑莓样本的污染水平在33%至100%之间，而95%的蓝莓样本在10%至100%的被测浆果上有霉菌生长，97%的草莓样本在33%至100%的被测浆果上有真菌生长。从这些商品中分离出的最常见霉菌是灰葡萄孢、根霉（在草莓中）、链格孢属、青霉属、枝孢属和镰刀菌属，其次是酵母、木霉属和 Aureobasidium。35%的被测葡萄样本受到污染并支持真菌生长；污染水平在9%至80%之间。使葡萄变质的最常见真菌是链格孢属、灰葡萄孢和枝孢属。83%的柑橘类水果样本在25%至100%的被测水果上有真菌生长。柑橘类水果中最常见的真菌是链格孢属、枝孢属、青霉属、镰刀菌属和酵母。不太常见的是木霉属、地霉属和根霉属。
