Fukuda Akira, Usui Masaru, Masui Chinami, Tamura Yutaka
Laboratory of Food Microbiology and Food Safety, School of Veterinary Medicine, Rakuno Gakuen University, 582 Midorimachi, Bunkyodai, Ebetsu, Hokkaido 069-8501, Japan.
Food Saf (Tokyo). 2019 Mar 29;7(1):11-14. doi: 10.14252/foodsafetyfscj.2018013. eCollection 2019 Mar.
Flies play a key role as vectors in transmitting various bacteria and pose bacterial contamination risk to food. To evaluate the time- and concentration-related bacterial contamination of food by houseflies based on their attraction to the food, we determined the number of fed antimicrobial-resistant transferred from houseflies to foods, sugar and milk mixture, apple, and castella (such as sponge cake). Houseflies contaminated the foods with the fed within 5 min, and the bacteria were present in high numbers on apple and castella (3.3 × 10 and 3.5 × 10 CFU/g of food, respectively). Furthermore, the number of fed on the foods increased with time, rising to 3.6 × 10-1.7 × 10 CFU/g. We show that the food contamination level caused by houseflies depends on the concentration of bacteria that the houseflies carry, the contact time with the food, and the attraction of the flies to the food.
苍蝇作为传播各种细菌的媒介发挥着关键作用，并对食物构成细菌污染风险。为了基于家蝇对食物的吸引力来评估家蝇对食物造成的与时间和浓度相关的细菌污染，我们测定了从家蝇转移到食物、糖和牛奶混合物、苹果以及长崎蛋糕（如海绵蛋糕）上的摄食抗菌抗性菌的数量。家蝇在5分钟内就用摄食的菌污染了食物，并且苹果和长崎蛋糕上存在大量细菌（分别为每克食物3.3×10和3.5×10 CFU）。此外，食物上摄食的菌数量随时间增加，增至3.6×10 - 1.7×10 CFU/克。我们表明，家蝇造成的食物污染水平取决于家蝇携带的细菌浓度、与食物的接触时间以及苍蝇对食物的吸引力。
