1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.]).
2 Center for Food Safety, University of Georgia, 350 Woodroof Drive, Griffin, Georgia 30223.
J Food Prot. 2018 Nov;81(11):1821-1837. doi: 10.4315/0362-028X.JFP-18-217.
Compost is organic material that has been degraded into a nutrient-stabilized humus-like substance through intense microbial activity, which can provide essential plant nutrients (nitrogen, phosphorus) to aid in the growth of fruits and vegetables. Compost can be generated from animal waste feedstocks; these can contain human pathogens, which can be inactivated through the heat and microbial competition promoted during the composting process. Outbreaks of infections caused by bacterial pathogens such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on fruit and vegetable commodities consumed raw emphasize the importance of minimizing the risk of pathogenic contamination on produce commodities. This review article investigates factors that affect the reduction and survival of bacterial foodborne pathogens during the composting process. Interactions with indigenous microorganisms, carbon:nitrogen ratios, and temperature changes influence pathogen survival, growth, and persistence in finished compost. Understanding the mechanisms of pathogen survival during the composting process and mechanisms that reduce pathogen populations can minimize the risk of pathogen contamination in the cultivation of fruits and vegetables.
堆肥是有机物质，通过强烈的微生物活动降解为营养稳定的腐殖质状物质，可以提供必需的植物养分（氮、磷），以帮助水果和蔬菜的生长。堆肥可以由动物废物饲料产生；这些饲料可能含有人类病原体，这些病原体可以通过堆肥过程中促进的热量和微生物竞争失活。食用生的水果和蔬菜商品上由细菌病原体如大肠杆菌 O157:H7、沙门氏菌和单核细胞增生李斯特菌引起的感染爆发强调了尽量减少农产品商品上致病菌污染风险的重要性。本文综述了影响细菌食源性病原体在堆肥过程中减少和存活的因素。与土著微生物、碳氮比和温度变化的相互作用影响病原体在成品堆肥中的存活、生长和持续存在。了解病原体在堆肥过程中的存活机制以及降低病原体数量的机制可以最大限度地降低水果和蔬菜种植过程中病原体污染的风险。
