Eckner Karl F, Høgåsen Helga R, Begum Mumtaz, Økland Marianne, Cudjoe Kofitsyo S, Johannessen Gro S
Lusetjernveien 110 B, N-1253 Oslo, Norway.
Norwegian Veterinary Institute, P.O. Box 750 Sentrum, N-0106 Oslo, Norway.
J Food Prot. 2015 Feb;78(2):402-6. doi: 10.4315/0362-028X.JFP-14-321.
Leafy greens, including fresh herbs, have repeatedly been involved in outbreaks of foodborne disease. Although much effort has been put into studying leafy greens and products such as head lettuce and baby leaves, less is known about fresh leafy herbs, such as basil. The goal of this study was to investigate the survival of Salmonella on basil plants and in pesto. A mix of three Salmonella strains (Reading, Newport, and Typhimurium) was inoculated onto basil leaves and pesto and survived during the experimental period. Whereas the mix of Salmonella survived in pesto stored at 4°C for 4 days, Salmonella was recovered from inoculated leaves for up to 18 days at 20 to 22°C. Although the steady decline of Salmonella on leaves and in pesto suggests a lack of growth, it appears that pesto is a hostile environment for Salmonella because the rate of decline in pesto was faster (0.29 log CFU/g/day) than on leaves (0.11 log CFU/g/day). These findings suggest that the dilution of contaminated ingredients and the bactericidal effect of the pesto environment helped to further reduce the level of enteric organisms during storage, which may have applications for food safety.
包括新鲜香草在内的绿叶蔬菜多次引发食源性疾病疫情。尽管人们在研究绿叶蔬菜以及如生菜和嫩茎叶等产品方面投入了大量精力，但对于新鲜的叶类香草，如罗勒，了解却较少。本研究的目的是调查沙门氏菌在罗勒植株上以及在香蒜酱中的存活情况。将三种沙门氏菌菌株（雷丁、纽波特和鼠伤寒）的混合物接种到罗勒叶片和香蒜酱上，并在实验期间存活。虽然沙门氏菌混合物在4°C下储存4天的香蒜酱中存活，但在20至22°C下，从接种的叶片中可检出沙门氏菌长达18天。尽管叶片和香蒜酱中沙门氏菌数量稳步下降表明其没有生长，但香蒜酱似乎对沙门氏菌是一个不利环境，因为香蒜酱中的下降速率（0.29 log CFU/g/天）比叶片上的（0.11 log CFU/g/天）更快。这些发现表明，受污染成分的稀释以及香蒜酱环境的杀菌作用有助于在储存期间进一步降低肠道微生物水平，这可能对食品安全有应用价值。
