鲜切果蔬病原微生物侵染及其生物控制的研究进展

doi:10.13386/j.issn1002-0306.2012.18.089

鲜切果蔬病原微生物侵染及其生物控制的研究进展

基金项目:

“十二五”国家科技支撑计划项目(2012BAD38B05)；国家自然科学基金资助项目(31172009,30972038)；

详细信息

中图分类号: TS255.36
计量
- 文章访问数: 154
- HTML全文浏览量: 20
- PDF下载量: 590
出版历程
- 收稿日期: 2012-02-16

Research progress in biological control and microbial pathogens infection of fresh-cut fruits and vegetables

摘要

摘要: 病原微生物的侵染不但影响鲜切果蔬的质量安全,还会危害人类健康。本文概述了新型鲜活农产品-鲜切果蔬病原微生物的种类、污染源、感染率、生长特点及影响因素等研究进展,并介绍了这些病原微生物的生物控制的研究概况。
- 鲜活农产品; /
- 鲜切果蔬; /
- 病原微生物; /
- 侵染; /
- 防治;
Abstract: Microbial pathogens infections does not only influence the safety of fresh-cut fruits and vegetables, but also damage human being's health.In this paper, the research progress of species, sources, incidence, growth characteristics and influence factors of microbial pathogens on fresh produce-fresh-cut fruits and vegetables were reviewed, in addition, the research of biological control measures on microbial pathogens were introduced.
- fresh agricultural products;fresh-cut fruits and vegetables;microbial pathogens;infection;control; /
- undefined /
- undefined /
- undefined /
- undefined

HTML全文

参考文献(45)

[1]	Ongeng D, Devlieghere F, Debevere J, et al.The efficacy of electrolysed oxidizing water for inactivating spoilage microorganisms in process water and on minimally processedvegetables[J].International Journal of Food Microbiology, 2006, 109:187-197.
[2]	Bülent Ergnül.Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7in minimally processed lettuce during storage at different temperatures[J].J Verbr Lebensm, 2011 (6) :339-342.
[3]	Abadias M, Usall J, Anguera M, et al.Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments[J].Int J Food Microbiol, 2008, 123:121-129.
[4]	Jongsoon Kim, Rosana Moreira, Elena Castell-Perez.Simulation of pathogen inactivation in whole and fresh-cut cantaloupe (Cucumis melo) using electron beam treatment[J].Journal of Food Engineering, 2010, 97:425-433.
[5]	Viswanathan P, Kaur R.Prevalence and growth of pathogens on salad vegetables, fruits and sprouts[J].International Journal of Hygiene and Environmental Health, 2001, 203:205-213.
[6]	Olga Martin-Belloso, Robert Soliva-Fortuny.Advances in fresh-cut fruits and vegetables processing[M].Printed in the United States of America:CRC Press, 2011:63.
[7]	V Xanthopoulos, N Tzanetakis, Evanthia Litopoulou-Tzanetaki.Occurrence and characterization of Aeromonas hydrophila and Yersinia enterocolitica in minimally processed fresh vegetable salads[J].Food Control, 2010, 21:393-398.
[8]	Nguyen-the C, Carlin F.The microbiology of minimally processed fresh fruits and vegetables[J].Critical Reviews in Food Science and Nutrition, 1994, 34:371-401.
[9]	Francis G.A, Thomas C, O’Beirne D.The microbiological safety on minimally processed vegetables[J].International Journal of Food Science and Technology, 1999, 34:1-22.
[10]	Little C, Roberts D, Youngs E, et al.Microbiological quality of retail imported unprepared whole lettuces:a PHLS food working group study[J].Journal of Food Protection, 1999, 62:325-328.
[11]	Messi P, Casolari C, Fabio A, et al.Occurrence of Listeria in food matrices[J].Industrie Alimentari, 2000, 39:151-157.
[12]	Farber J, SandersG, Johnston M.A survey of various foods for the presence of Listeria species[J].Journal of Food Protection, 1989, 52:456-458.
[13]	Francis G.A, Thomas C, O’Beirne D.The microbiological safety on minimally processed vegetables[J].International Journal of Food Science and Technology, 1999, 34:1-22.
[14]	Crépet A, Albert I, Dervin C, et al.Estimation of microbial contamination of food from prevalence and concentration data:application to Listeria monocytogenes in fresh vegetables[J].Appl Environ Microbiol, 2007, 73:250-258.
[15]	Hyun-Hee Lee, Seok-In Hong, Dongman Kim.Microbiological and Visual Quality of Fresh-cut Cabbage as Affected by Packaging Treatments[J].Food Sci Biotechnol, 2011, 20:229235.
[16]	Nguyen-the C, Lund B.The lethal effect of carrot on Listeria species[J].Journal of Applied Bacteriology, 1991, 70:479-488.
[17]	Yun-Ji Kim, Ji Gang Kim, Se-Wook Oh.Rapid Detection ofEscherichia coli O157:H7in Fresh-Cut Cabbage by Real-Time Polymerase Chain Reaction[J].J Korean Soc Appl Biol Chem, 2011, 54 (2) :264-268.
[18]	Lin C, Wei C.Transfer S.Montevideo onto the interior surfaces of tomatoes by cutting[J].Journal of Food Protection, 1997, 60:858-863.
[19]	Francis G.A, O’Beirne D.Effects of vegetable type, package atmosphere and storage temperature on growth and survival of Escherichia coli O157:H7and Listeria monocytogenes[J].Journal of Industrial Microbiology&Biotechnology, 2001, 27:111-116.
[20]	Janisiewicz W J, Conway W S, Brown M W, et al.Fate of Escherichia coli O157:H7on fresh-cut apple tissue and its potential for transmission by fruit flies[J].Applied and Environmental Microbiology, 1999, 65:1-5.
[21]	Li Y, Brackett R E, Chen J, et al.Survival and growth of Escherichia coli O157:H7inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at5or15℃[J].Journal of Food Protection, 2001, 64:305-309.
[22]	Abdul-Raouf U M, Beuchat L R, Ammar M S.Survival and growth of Escherichia coli O157:H7on salad vegetables[J].Applied and Environmental Microbiology, 1993, 59:1999-2006.
[23]	Gunes G G, Hotchkiss J H.Growth and survival of Escherichia coli O157:H7on fresh-cut apples in modified atmospheres at abusive temperatures[J].Journal of Food Protection, 2002, 65:1641-1645.
[24]	L Jacxsens, P A Luning, J G A Jvander Vorst, et al.Simulation modelling and risk assessment as tools to identify the impact of climate change on microbiological food safety-The case study of fresh produce supply chain[J].Food Research International, 2009:1-11.
[25]	Asplund K, Nurmi E.The growth of salmonellae in tomatoes[J].International Journal of Food Microbiology, 1991, 13:177182.
[26]	Lin C M, Fernando S Y, Wei C.Occurence of Listeria monocytogenes, Salmonella spp., Escherichia coli and E.coli O157:H7in vegetable salads[J].Food Control, 1996 (3) :135-140.
[27]	Rafii F, Holland M, Hill W, et al.Survival of Shigella flexneri on vegetables and detection by polymerase chain reaction[J].Journal of Food Protection, 1995, 58:727-732.
[28]	Bagamboula C, Uyttendaele M, Debevere J.Growth and survival of Shigella sonnei and S.flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at7℃and12℃[J].Food Microbiology, 2002, 19:529-536.
[29]	María Victoria Selma, David Beltrán, Ana Allende, et al.Elimination by ozone of Shigella sonnei in shredded lettuce and water[J].Food Microbiology, 2007, 24:492-499.
[30]	Tian Ding, Jun Wang, Deog-Hwan Oh.Modeling the Effect of Temperature and Relative Humidity on the Growth of Staphylococcus aureus on Fresh-cut Spinach Using a User friendly Software[J].Food Sci.Biotechnol., 2011, 20 (6) :15931597.
[31]	Huong B T M, Mahmuda Z H, Neogi SB, et al.Toxigenicityand genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods.Food Control, 2010, 21:166171.
[32]	Young-Ho Seo, Ji-Hyun Jang, Kwang-Deog Moon.Occurrence and Characterization of Enterotoxigenic Staphylococcus aureus Isolated from Minimally Processed Vegetables and Sprouts in Korea[J].Food Sci Biotechnol, 2010, 19 (2) :313-319.
[33]	Chai L C, Robin T, Ragavan U M.Thermophilic Campylobacter spp.in salad vegetables in Malaysia[J].International Journal of Food Microbiology, 2007, 117:106-111.
[34]	Park C E, Sanders G W.Occurrence of thermotolerant Campylobacters in fresh vegetables sold at farmers outdoor markets and supermarkets[J].Canadian Journal of Microbiology, 1992, 38:313-316.
[35]	Federighi M, Magras C, Pilet M F.Incidence of thermotolerant Campylobacter in foods assessed by NF ISO10272standard:results of a two-year study[J].Food Microbiology, 1999, 16:195204.
[36]	Koopmans M, Duizer E.Foodborne viruses:An emerging problem[J].International Journal of Food Microbiology, 2004, 90:23-41.
[37]	Badawy A, Gerba C, Kelly L.Survival of rotavirus SA-11on vegetables[J].Food Microbiology, 1985 (2) :199-205.
[38]	Brackett R.Shelf stability and safety of fresh produce as influenced by sanitation and disinfection[J].Journal of Food Protection, 1992, 55:808-814.
[39]	Stine S W, Song I H, Choi C Y, et al.Application of microbial risk assessment to the development of standards for enteric pathogens in water used to irrigate fresh produce[J].Journal of Food Protection, 2005, 68:913-918.
[40]	Robertson L J, Gjerde B.Occurrence of parasites on fruits and vegetables in Norway[J].Journal of Food Protection, 2001, 64:1793-1798.
[41]	Babic I, Watada A E, Buta J G.Growth of Listeria monocytogenes restricted by native microorganisms and oyher properties of fresh cut spinach[J].Food Prot, 1997, 60 (8) :912917.
[42]	Rosalia Trias, Lluís Baeras, Esther Badosa, et al.Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria[J].International Journal of Food Microbiology, 2008, 123:50-60.
[43]	Rosalia Trias, Esther Badosa, Emilio Montesinos, et al.Bioprotective Leuconostoc strains against Listeria monocytogenes in fresh fruits and vegetables[J].International Journal of Food Microbiology, 2008, 127:91-98.
[44]	Choi S Y, Beuchant L R.Growth inhibition of Listeria monocytogenes by a bacteriocin of Pediococcus acidilactici M during fermentation of kimchi[J].Food Micro, 1994, 11 (4) :301307.
[45]	Forbes-Smith M R.Induced resistance for the biological control of postharvest diseases of fruit and vegetables[J].Food Australia, 1999, 51 (8) :382-385.

施引文献

资源附件(0)

计量

文章访问数: 154
HTML全文浏览量: 20
PDF下载量: 590
被引次数: 0

鲜切果蔬病原微生物侵染及其生物控制的研究进展

计量

出版历程

Research progress in biological control and microbial pathogens infection of fresh-cut fruits and vegetables

计量

出版历程

目录