Sreedharan Aswathy, Schneider Keith R, Danyluk Michelle D
Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, Florida 32611, USA.
Food Science and Human Nutrition Department, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.
J Food Prot. 2014 Jul;77(7):1062-8. doi: 10.4315/0362-028X.JFP-13-509.
Florida Tomato Good Agricultural Practices (T-GAPs) mandate the removal of dirt and debris from tomatoes during harvest but do not provide any specific regulations or guidance; thus, the current practice of using cloths needs to be evaluated. This study examined Salmonella transfer from inoculated green tomatoes to uninoculated cloths and from inoculated cloths to uninoculated tomatoes, upon single and multiple touches. Tomatoes were spot inoculated with a rifampin-resistant Salmonella cocktail (10(7) CFU per tomato) and were touched with cloth (clean, dirty-dry, dirty-wet) at 0, 1, or 24 h postinoculation. Salmonella was enumerated on tryptic soy agar, followed by enrichments when necessary. The transfer direction was then reversed by touching freshly inoculated cloths with uninoculated tomatoes. Transfer coefficients (TCs) were then calculated. Salmonella TCs from inoculated tomato and cloth were highest when the inoculum was wet (0.44 ± 0.13 to 0.32 ± 0.12), regardless of the condition of the cloth. Although Salmonella TCs from inoculated tomato to uninoculated cloth decreased significantly when the inoculum was dried (0.17 ± 0.23 to 0.01 ± 0.00), low levels of Salmonella were detected on cloth even after 24 h of drying. Inoculated dirty cloth did not transfer more Salmonella compared with inoculated clean cloth, and Salmonella survival was not higher on dirty cloth. When inoculated clean cloth (wet) was touched with 25 tomatoes, significantly higher levels of Salmonella were transferred to the first, second, and fourth tomatoes (0.03 ± 0.10 to 0.09 ± 0.02). However, inoculated dirty-wet (below limit of detection) and dirty-dry (0.00 to 0.04 ± 0.01) cloths transferred similar levels of Salmonella to all 25 tomatoes. Results indicate a low risk of potential Salmonella contamination when the same cloth is used multiple times for debris removal, especially under high moisture levels. Results also show that the use of dirty cloths did not increase the risk of Salmonella cross-contamination.
佛罗里达番茄良好农业规范(T - GAPs)要求在收获期间去除番茄上的污垢和杂物,但未提供任何具体规定或指导;因此,需要对当前使用布的做法进行评估。本研究考察了在单次和多次接触时,接种的青番茄向未接种的布以及接种的布向未接种的番茄的沙门氏菌转移情况。番茄用耐利福平的沙门氏菌混合菌液(每个番茄接种10⁷CFU)进行点接种,并在接种后0、1或24小时用布(干净的、脏干的、脏湿的)触摸。在胰蛋白胨大豆琼脂上对沙门氏菌进行计数,必要时进行增菌培养。然后通过用未接种的番茄触摸新接种的布来反转转移方向。随后计算转移系数(TCs)。无论布的状况如何,当接种物潮湿时,接种的番茄和布的沙门氏菌转移系数最高(0.44±0.13至0.32±0.12)。尽管当接种物干燥时,从接种的番茄到未接种的布的沙门氏菌转移系数显著降低(0.17±0.23至0.01±0.00),但即使在干燥24小时后,布上仍检测到低水平的沙门氏菌。与接种的干净布相比,接种的脏布转移的沙门氏菌并不更多,并且沙门氏菌在脏布上的存活情况也不更高。当用25个番茄触摸接种的干净布(潮湿)时,显著更高水平的沙门氏菌转移到第一、第二和第四个番茄上(0.03±0.10至0.09±0.02)。然而,接种的脏湿布(低于检测限)和脏干布(0.00至0.04±0.01)向所有25个番茄转移的沙门氏菌水平相似。结果表明,当同一块布多次用于去除杂物时,尤其是在高湿度条件下,潜在沙门氏菌污染的风险较低。结果还表明,使用脏布不会增加沙门氏菌交叉污染的风险。