Collu David, Marras Luisa, Sanna Adriana, Carrucciu Gerolamo, Pinna Antonella, Carraro Valentina, Sanna Giuseppina, Coroneo Valentina
Department of Medical Sciences and Public Health, University of Cagliari.
Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy.
Ital J Food Saf. 2021 Apr 2;10(1):9337. doi: 10.4081/ijfs.2021.9337. eCollection 2021 Mar 11.
The consumption of fresh or RTE fruits is increasing every year and has been identified on raw or minimally processed fruits. A food product can become contaminated with anywhere along the pathway of food production during planting, harvesting, packaging, distribution and serving. The aim of this work was to assess the microbiological risks associated with consumption of ready- to- eat fruit such as melon, pineapple, coconut and fruit salad. The presence of , and was also evaluated. Microbiological challenge tests were carried out for the evaluation of the growth potential in RTE fruit stored at 4 and 8°C. counts resulted under the detection limit of 10 CFU g, and were not detected (absence in 25g). The growth potential values in coconut and melon (δ>0.5) showed the growth capacity of at the temperatures considered. A low initial load, also derived from good hygiene practices, and correct storage temperatures are essential to reduce bacterial growth in RTE fruit. The challenge test showed how each type of RTE fruit has a different commercial life based on its specific growth potential and that food should be stored at temperatures not higher than 4°C for a short period.
新鲜水果或即食水果的消费量逐年增加，且已在生鲜或最低限度加工的水果中被发现。食品在种植、收获、包装、分销和供应过程中的任何环节都可能受到污染。这项工作的目的是评估食用甜瓜、菠萝、椰子和水果沙拉等即食水果所带来的微生物风险。同时还评估了[具体微生物名称未给出]、[具体微生物名称未给出]和[具体微生物名称未给出]的存在情况。进行了微生物挑战试验，以评估在4℃和8℃储存的即食水果中[具体微生物名称未给出]的生长潜力。[具体微生物名称未给出]的计数结果低于10 CFU/g的检测限，[具体微生物名称未给出]和[具体微生物名称未给出]未被检测到（25g中未出现）。椰子和甜瓜中的生长潜力值（δ>0.5）表明在所考虑的温度下[具体微生物名称未给出]具有生长能力。低初始菌量，这也源于良好的卫生习惯，以及正确的储存温度对于减少即食水果中的细菌生长至关重要。挑战试验表明，每种即食水果根据其特定的生长潜力具有不同的商业保质期，并且食品应在不高于4℃的温度下短期储存。
