Son Su Bin, Lee Ha Kyoung, Kim So Jeong, Yoon Ki Sun
Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
Foods. 2024 Sep 19;13(18):2972. doi: 10.3390/foods13182972.
Given the persistent occurrence of foodborne illnesses linked to both raw and processed vegetables, understanding microbial behavior in these foods under distribution conditions is crucial. This study aimed to develop predictive growth models for spp. and in raw (mung bean sprouts, onion, and cabbage) and processed vegetables (shredded cabbage salad, cabbage and onion juices) at various temperatures, ranging from 4 to 36 °C. Growth models were constructed and validated using isolated strains of spp. (. Bareilly, Enteritidis, . Typhimurium) and (serotypes 1/2a and 1/2b) from diverse food sources. The minimum growth temperatures for varied among different vegetable matrices: 8 °C for mung bean sprouts, 9 °C for both onion and cabbage, and 10 °C for ready-to-eat (RTE) shredded cabbage salad. Both pathogens grew in cabbage juice at temperatures above 17 °C, while neither demonstrated growth in onion juice, even at 36 °C. Notably, spp. exhibited faster growth than in all tested samples. At 8 °C, the lag time (LT) and specific growth rate (SGR) for spp. in mung bean sprouts were approximately tenfold longer and threefold slower, respectively, compared to those at 10 °C. A decrease in refrigerator storage temperature by 1 or 2 degrees significantly prevented the growth of in raw vegetables. These findings offer valuable insights into assessing the risk of foodborne illness associated with the consumption of raw and processed vegetables and inform management strategies in mitigating these risks.
鉴于与生鲜和加工蔬菜相关的食源性疾病持续发生，了解这些食品在流通条件下的微生物行为至关重要。本研究旨在建立预测温度范围为4至36°C时，生鲜（绿豆芽、洋葱和卷心菜）和加工蔬菜（卷心菜丝沙拉、卷心菜汁和洋葱汁）中[具体菌种1]和[具体菌种2]生长的模型。使用从不同食物来源分离的[具体菌种1]（巴雷利沙门氏菌、肠炎沙门氏菌、鼠伤寒沙门氏菌）和[具体菌种2]（血清型1/2a和1/2b）菌株构建并验证生长模型。[具体菌种1]在不同蔬菜基质中的最低生长温度各不相同：绿豆芽为8°C，洋葱和卷心菜均为9°C，即食（RTE）卷心菜丝沙拉为10°C。两种病原体在温度高于17°C的卷心菜汁中生长，而在洋葱汁中即使在36°C时也未生长。值得注意的是，在所有测试样品中，[具体菌种1]的生长速度均快于[具体菌种2]。在8°C时，绿豆芽中[具体菌种1]的滞后期（LT）和比生长速率（SGR）分别比10°C时延长约10倍和减慢3倍。冰箱储存温度降低1或2度可显著抑制生鲜蔬菜中[具体菌种1]的生长。这些发现为评估与食用生鲜和加工蔬菜相关的食源性疾病风险提供了有价值的见解，并为降低这些风险的管理策略提供了参考。
