Escartin E Fernandez, Ayala A Castillo, Lozano J Saldana
Laboratorio de Microbiologia Sanitaria, Facultad de Ciencias Quimicas, Universidad de Guadalajara, Mexico.
J Food Prot. 1989 Jul;52(7):471-472. doi: 10.4315/0362-028X-52.7.471.
The ability of five strains of enteropathogenic bacteria ( Shigella sonnei , S. flexneri , S. dysenteriae , Salmonella derby , and S. typhi ) to survive and grow on sliced jicama, papaya, and watermelon was investigated. Fruit portions were obtained aseptically and inoculated on the surface with washed suspensions of each microorganism. The test organisms survived, and in most cases increased in numbers when inoculated fruits were stored at room temperature (25-27°C) for up to 6 h. Suspensions of papaya and watermelon in sterile distilled water supported growth of S. sonnei and S. typhi , respectively. Application of lemon juice to the surface of jicama and papaya reduced the count of S. typhi somewhat, but growth resumed after several hours. Practical recommendations are presented to control risks of contamination and subsequent growth of enteric pathogens on fruits and fruit salads during preparation and sale.
研究了五种肠道致病菌（宋内志贺氏菌、福氏志贺氏菌、痢疾志贺氏菌、德尔卑沙门氏菌和伤寒沙门氏菌）在切片豆薯、木瓜和西瓜上存活及生长的能力。无菌获取水果切片，并在其表面接种每种微生物的洗涤悬浮液。当接种后的水果在室温（25 - 27°C）下储存长达6小时时，测试微生物能够存活，且在大多数情况下数量会增加。木瓜和西瓜在无菌蒸馏水中的悬浮液分别支持宋内志贺氏菌和伤寒沙门氏菌生长。在豆薯和木瓜表面涂抹柠檬汁能使伤寒沙门氏菌的数量有所减少，但数小时后又会恢复生长。针对在水果及水果沙拉的制备和销售过程中控制肠道病原体污染及后续生长的风险，提出了切实可行的建议。
