Brackett Robert E
Department of Food Science and Technology, University of Georgia Experiment Station, Griffin, Georgia 30223-1797.
J Food Prot. 1992 Oct;55(10):808-814. doi: 10.4315/0362-028X-55.10.808.
Quality and safety of fresh produce depend on their microbiological flora. Every step from production through consumption will influence the microbiology of fresh produce. Improper handling and unsanitary equipment lead to increased populations of microorganisms on fresh fruits and vegetables and can compromise quality and safety. Processing steps such as cutting and peeling usually increase the population of microorganisms and shorten shelf life. Using techniques to extend shelf life can increase the risk of safety problems developing and therefore need to be carefully evaluated. Proper use of disinfectants can complement an effective sanitation program but should not be relied upon to eliminate pathogenic microorganisms from contaminated produce.
新鲜农产品的质量和安全取决于其微生物菌群。从生产到消费的每一个环节都会影响新鲜农产品的微生物状况。处理不当和设备不卫生会导致新鲜水果和蔬菜上的微生物数量增加，并可能影响质量和安全。切割和去皮等加工步骤通常会增加微生物数量并缩短保质期。使用延长保质期的技术可能会增加出现安全问题的风险，因此需要仔细评估。正确使用消毒剂可以辅助有效的卫生计划，但不应依赖消毒剂来消除受污染农产品上的致病微生物。
