Department of Food Technology, School of Food Engineering, Campinas University, Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
Department of Food Technology, School of Food Engineering, Campinas University, Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
Food Res Int. 2018 Mar;105:930-935. doi: 10.1016/j.foodres.2017.12.021. Epub 2017 Dec 14.
Due to recent foodborne outbreaks, peanuts have been considered a potential risk for Salmonella transmission. For this reason, the aim of this study was to determine the prevalence and contamination load of Salmonella, Escherichia coli and Enterobacteriaceae throughout the peanut supply chain in Brazil. Samples of peanuts and peanut-containing processed products from post-harvest (n=129), secondary processing (n=185) and retail market (n=100) were analyzed. The results showed high Enterobacteriaceae counts in the post-harvest samples. At the end of the secondary processing, 16% of the samples remained contaminated by this group of microorganisms. Six peanut samples from primary production and one sample of peanut butter were tested positive for E. coli while Salmonella was detected in nine samples (2.2%): six from post-harvest, two from the initial stage of the secondary processing and one from retail. The Salmonella counts ranged between 0.004 and 0.092MPN/g and five serotypes were identified (Muenster, Miami, Javiana, Oranienburg, Glostrup). The results demonstrated a high prevalence of Enterobacteriaceae and low prevalence of E. coli throughout the peanut supply chain. Furthermore, it was verified that peanuts may become contaminated by Salmonella during different stages of the supply chain, especially at post-harvest.
由于最近发生了食源性疾病暴发事件，花生被认为是沙门氏菌传播的潜在风险因素。基于此，本研究旨在确定巴西整个花生供应链中沙门氏菌、大肠杆菌和肠杆菌科的流行率和污染负荷。对收获后（n=129）、二次加工（n=185）和零售市场（n=100）的花生和含花生的加工产品样本进行了分析。结果表明，收获后的样本中肠杆菌科的计数较高。在二次加工结束时，仍有 16%的样本受到该组微生物的污染。从初级生产中抽取的 6 个花生样本和 1 个花生酱样本检测出大肠杆菌呈阳性，而沙门氏菌则在 9 个样本中被检出（2.2%）：6 个来自收获后，2 个来自二次加工的初始阶段，1 个来自零售。沙门氏菌的数量在 0.004 和 0.092MPN/g 之间，鉴定出了 5 种血清型（门兴、迈阿密、雅瓦那、奥兰宁堡、格洛斯特鲁普）。研究结果表明，在整个花生供应链中，肠杆菌科的流行率较高，而大肠杆菌的流行率较低。此外，还证实了花生在供应链的不同阶段可能会受到沙门氏菌的污染，尤其是在收获后。
