Lim Sung-Min, Lim Eun Seob, Kim Joo-Sung, Paik Hyun-Dong, Koo Ok Kyung
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
2Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113 Republic of Korea.
Food Sci Biotechnol. 2019 Dec 3;29(5):729-737. doi: 10.1007/s10068-019-00705-6. eCollection 2020 May.
Insufficient and ineffective cleaning practices can cause food residues to remain in kitchen and can facilitate bacterial attachment and persistence by protective films. The present study investigated the survival of five major foodborne pathogens on stainless steel coupons, in the presence of cooked rice, whole eggs, and soymilk. Foodborne pathogens showed different survival rates by desiccation and disinfection depending on food residues. Overall, the pathogens showed stronger survival than the control at 0.13-3.97 log CFU/coupon with 5% residues, and at 0.75-5.29 log CFU/coupon with 50% residues. was not affected by the food residue with showing the least difference in concentration, while O157:H7 showed the most significant increase by food residue. The cells with cooked rice were observed using FE-SEM, and demonstrated bacterial binding or embedment. All results suggest that food safety can be practically ensured by food residue types and appropriate cleaning and disinfectants.
清洁措施不足且无效会导致食物残渣残留在厨房中，并通过保护膜促进细菌附着和持续存在。本研究调查了在有米饭、全蛋和豆浆存在的情况下，五种主要食源性病原体在不锈钢试片上的存活情况。食源性病原体根据食物残渣的不同，在干燥和消毒条件下表现出不同的存活率。总体而言，在有5%残渣时，病原体在0.13 - 3.97 log CFU/试片的情况下比对照组存活能力更强；在有50%残渣时，在0.75 - 5.29 log CFU/试片的情况下存活能力更强。[此处原文缺失一种病原体名称]不受食物残渣影响，浓度差异最小，而O157:H7受食物残渣影响增加最为显著。使用场发射扫描电子显微镜观察有米饭时的细胞，发现存在细菌结合或嵌入现象。所有结果表明，通过食物残渣类型以及适当的清洁和消毒剂可以切实确保食品安全。
