Urabe Yurie, Minai Yuji, Haga Minoru, Sugita-Konishi Yoshiko, Ishiguro Atsushi, Hara-Kudo Yukiko
Tamagawa University, Machida, Tokyo, Japan.
Shokuhin Eiseigaku Zasshi. 2008 Apr;49(2):70-5. doi: 10.3358/shokueishi.49.70.
Contamination of spices with pathogens has been reported worldwide, and Salmonella might result in foodborne infections. In this study, we investigated the survival of Salmonella in black pepper and red pepper, and the growth of the surviving Salmonella in cooked food. Salmonella Enteritidis, Salmonella Weltevreden and Salmonella Senftenberg were inoculated into spices, and their survival during storage was examined. In black pepper, S. Enteritidis was no longer viable after storage for 28 days, but S. Weltevreden and S. Senftenberg remained viable. In red pepper, S. Weltevreden and S. Senftenberg survived for 28 days although S. Enteritidis was not viable after 7 days. Salmonella Weltevreden and Salmonella Senftenberg were inoculated into cooked food, and their survival during storage was determined. In potato salad, egg salad, namul and kimchi as cooked foods, both pathogens grew at 30 degrees C, but not at 10 degrees C. Our results indicate that cooked food should be stored at low temperature after addition of spices, such as black pepper and red pepper, following the cooking.
世界各地均有报道称病原体污染香料，沙门氏菌可能导致食源性感染。在本研究中，我们调查了沙门氏菌在黑胡椒和红辣椒中的存活情况，以及存活的沙门氏菌在熟食中的生长情况。将肠炎沙门氏菌、韦尔特弗里登沙门氏菌和森夫滕贝格沙门氏菌接种到香料中，并检测其在储存期间的存活情况。在黑胡椒中，肠炎沙门氏菌储存28天后不再存活，但韦尔特弗里登沙门氏菌和森夫滕贝格沙门氏菌仍存活。在红辣椒中，韦尔特弗里登沙门氏菌和森夫滕贝格沙门氏菌存活了28天，而肠炎沙门氏菌7天后就不再存活。将韦尔特弗里登沙门氏菌和森夫滕贝格沙门氏菌接种到熟食中，并检测其在储存期间的存活情况。在作为熟食的土豆沙拉、鸡蛋沙拉、蔬菜和泡菜中，这两种病原体在30摄氏度下生长，但在10摄氏度下不生长。我们的结果表明，烹饪后加入黑胡椒和红辣椒等香料的熟食应低温储存。
