Fay Megan L, Salazar Joelle K, Ren Yuying, Wu Zihui, Mate Madhuri, Khouja Bashayer A, Lingareddygari Pravalika, Liggans Girvin
Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, IL 60501, USA.
Department of Food Science and Nutrition, Illinois Institute of Technology, Bedford Park, IL 60501, USA.
Foods. 2023 Jun 30;12(13):2561. doi: 10.3390/foods12132561.
Dehydrated vegetables have low water activities and do not support the proliferation of pathogenic bacteria. Once rehydrated, vegetables can be incorporated into other foods or held for later use. The aim of this study was to examine the survival and proliferation of and on dehydrated vegetables during rehydration and subsequent storage. Carrots, corn, onion, bell peppers, and potatoes were heat dehydrated, inoculated at 4 log CFU/g, and rehydrated at either 5 or 25 °C for 24 h. Following rehydration, vegetables were stored at 5, 10, or 25 °C for 7 d. Both and survived on all vegetables under all conditions examined. After 24 h of rehydration at 5 °C, pathogen populations on the vegetables were generally <1.70 log CFU/g, whereas rehydration at 25 °C resulted in populations of 2.28 to 6.25 log CFU/g. The highest growth rates during storage were observed by on potatoes and on carrots (2.37 ± 0.61 and 1.63 ± 0.18 log CFU/g/d, respectively) at 25 °C when rehydration occurred at 5 °C. Results indicate that pathogen proliferation on the vegetables is both rehydration temperature and matrix dependent and highlight the importance of holding rehydrated vegetables at refrigeration temperatures to hinder pathogen proliferation. Results from this study inform time and temperature controls for the safety of these food products.
脱水蔬菜的水分活度较低，不利于病原菌的繁殖。复水后，蔬菜可加入其他食品中或留待以后使用。本研究的目的是检测脱水蔬菜在复水及后续储存过程中[具体病原菌名称1]和[具体病原菌名称2]的存活及繁殖情况。将胡萝卜、玉米、洋葱、甜椒和土豆进行加热脱水，接种量为4 log CFU/g，然后在5℃或25℃下复水24小时。复水后，将蔬菜在5℃、10℃或25℃下储存7天。在所检测的所有条件下，[具体病原菌名称1]和[具体病原菌名称2]在所有蔬菜上均能存活。在5℃下复水24小时后，蔬菜上的病原菌数量一般<1.70 log CFU/g，而在25℃下复水则导致病原菌数量达到2.28至6.25 log CFU/g。当在5℃下复水后于25℃储存时，观察到[具体病原菌名称1]在土豆上以及[具体病原菌名称2]在胡萝卜上的生长速率最高（分别为2.37±0.61和1.63±0.18 log CFU/g/天）。结果表明，蔬菜上病原菌的繁殖既取决于复水温度，也取决于基质类型，并突出了将复水后的蔬菜冷藏以抑制病原菌繁殖的重要性。本研究结果为这些食品的安全提供了时间和温度控制方面的参考依据。
