韩国零售层面新鲜蘑菇产品的微生物质量与安全性。
Microbiological quality and safety of fresh mushroom products at retail level in Korea.
作者信息
Meng Boyang, Jang A-Ra, Song Hyunji, 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. 2023 Jul 29;33(5):1261-1268. doi: 10.1007/s10068-023-01385-z. eCollection 2024 Apr.
Several investigations and recalls have demonstrated that can occur on mushrooms. This study aimed to assess the microbiological quality and safety of four types of edible mushrooms (, and ) available in the Korean market, and to evaluate the prevalence of spp., including . Results revealed that out of 100 samples tested, 16% (32/200) were positive for spp. Of the -positive samples, five strains of were detected. The total microbial counts ranged from 0.79 to 5.84 log CFU/g, with exhibiting the highest microbial load (mean 5.03 log CFU/g). These findings provide significant data for risk assessment and emphasize the need for continued monitoring of the microbiological safety of edible mushrooms.
多项调查和召回事件表明，蘑菇上可能会出现[具体情况未明确]。本研究旨在评估韩国市场上四种可食用蘑菇（[蘑菇种类未明确]）的微生物质量和安全性，并评估包括[具体菌种未明确]在内的[相关菌种未明确]的流行情况。结果显示，在测试的100个样本中，16%（32/200）的样本[相关检测项目未明确]呈阳性。在[相关检测项目未明确]呈阳性的样本中，检测到了五株[具体菌种未明确]。总微生物计数范围为0.79至5.84 log CFU/g，其中[具体菌种未明确]的微生物负荷最高（平均5.03 log CFU/g）。这些发现为风险评估提供了重要数据，并强调了持续监测可食用蘑菇微生物安全性的必要性。
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