韩国零售层面鲜切水果产品的微生物质量与安全性评估。
Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea.
作者信息
Jang A-Ra, Han Areum, Lee Soyul, Jo Suyoung, Song Hana, Kim Danbi, Lee Sun-Young
机构信息
Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do Republic of Korea.
出版信息
Food Sci Biotechnol. 2021 Sep 23;30(10):1393-1401. doi: 10.1007/s10068-021-00974-0. eCollection 2021 Oct.
The risk of foodborne illnesses caused by pathogens could be increased in fresh-cut fruit products owing to contamination during processing. Therefore, this study was conducted to investigate the microbiological quality and safety of commercial fresh-cut fruit products in Korea. Additionally, the growth of in selected fresh-cut fruits was evaluated, and their growth curves were analyzed using predictive growth modeling. The mean count of total aerobic bacteria, coliforms, and yeast/mold was 3.67±1.73 log CFU/g, 1.54±1.01 log CFU/g, and 3.81±1.51 log CFU/g, respectively. O157:H7, , spp., and spp. were not detected in any of the tested samples. Only was detected in a few samples at the mean level of 1.72±0.13 log CFU/g. The growth varied depending on the type of fruit; they grew well in non-acidic fresh-cut fruit products during storage at 10 °C.
由于加工过程中的污染，新鲜切割水果产品中由病原体引起的食源性疾病风险可能会增加。因此，本研究旨在调查韩国市售新鲜切割水果产品的微生物质量和安全性。此外，还评估了选定新鲜切割水果中的 生长情况，并使用预测生长模型分析了它们的生长曲线。需氧细菌总数、大肠菌群和酵母/霉菌的平均计数分别为3.67±1.73 log CFU/g、1.54±1.01 log CFU/g和3.81±1.51 log CFU/g。在任何测试样品中均未检测到O157:H7、 、 属和 属。仅在少数样品中检测到 ，平均水平为1.72±0.13 log CFU/g。 的生长因水果类型而异；它们在10°C储存期间在非酸性新鲜切割水果产品中生长良好。
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