Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
Int J Food Microbiol. 2021 May 16;346:109149. doi: 10.1016/j.ijfoodmicro.2021.109149. Epub 2021 Mar 10.
This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed greater growth or survival in all types of salads at all temperatures tested. L. monocytogenes grew in Arabic salad without additives at 10 °C and tahini salad at 4 and 10 °C. L. monocytogenes survived all preparation and storage conditions used in the current study and its numbers were detectable in all types of salads tested, and with a maximum reduction of 3.0 log CFU/g, except for toum sauce salad at 24 °C, the cells were not detected using enrichment broth. In addition, S. aureus survived in Arabic salad with or without additives and in tahini salad with a maximum reduction of 2.3 log CFU/g. However, S. aureus numbers sharply decreased in coleslaw and toum sauce salad and at 5 d they reached undetectable levels (≥2 log CFU/g) in coleslaw at 24 °C and in toum sauce at 10 and 24 °C. Addition of lemon juice and salt to Arabic salad significantly reduced the numbers of both pathogens.
本研究旨在评估单核细胞增生李斯特菌和金黄色葡萄球菌在即食蔬菜沙拉中的生存或生长行为，这些沙拉包括阿拉伯沙拉（番茄黄瓜沙拉），添加或不添加 0.5%（w/w）盐和 1%（v/w）柠檬汁、芝麻酱沙拉、凉拌卷心菜沙拉、塔布酱沙拉（蒜泥蛋黄酱），在 4、10 和 24°C 下储存 5 天。在所有测试温度下，单核细胞增生李斯特菌在所有类型的沙拉中均表现出更大的生长或存活能力。单核细胞增生李斯特菌在 10°C 下的无添加剂阿拉伯沙拉和 4°C 和 10°C 下的芝麻酱沙拉中生长。单核细胞增生李斯特菌在本研究中使用的所有制备和储存条件下均存活，其数量可在所有测试的沙拉类型中检测到，最大减少 3.0 log CFU/g，除了在 24°C 下的塔布酱沙拉，使用增菌肉汤未检测到细胞。此外，金黄色葡萄球菌在添加或不添加添加剂的阿拉伯沙拉和芝麻酱沙拉中存活，最大减少 2.3 log CFU/g。然而，金黄色葡萄球菌数量在凉拌卷心菜和塔布酱沙拉中急剧下降，在 5 天内，在 24°C 下的凉拌卷心菜和在 10 和 24°C 下的塔布酱中达到不可检测水平（≥2 log CFU/g）。向阿拉伯沙拉中添加柠檬汁和盐可显著减少这两种病原体的数量。
