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首页> 外文期刊>Food microbiology >Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe
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Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe

机译：手套介导的李斯特菌在鲜切哈密瓜上的转移

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摘要

The common use of gloves in retail practices represents a potential route for cross contamination of foodborne pathogens in fresh-cut produce. Using fresh-cut cantaloupe as a food model, we investigated factors that may influence glove-mediated cross contamination by Listeria monocytogenes and developed mathematical models to illustrate the patterns of transfer during fresh-cutting practices. Contact time (2, 5,10 s), contact pressure (0.05, 0.18, 0.37 psi), and glove type (nitrile, polyvinyl chloride, polyethylene) did not have a significant effect on transfer of L. monocytogenes from cantaloupe rind to flesh, or from flesh to flesh. However, glove type appeared to affect L. monocytogenes transfer from the stem scar tissue to cantaloupe flesh (P = 0.0371). Transfer from rind pieces that had been washed with water was significantly higher than transfer from pieces that had not been washed (P = 0.0006). Predictive modeling and experimental validation suggested that transfer of L. monocytogenes on cantaloupe flesh persists over 85 pieces through consecutive contacts with a gloved hand. Findings of the study provide new scientific data to aid researchers, retailers, and caterers in safety risk assessments of fresh-cut practices used to prepare cantaloupes and other produce items.
机译：零售实践中手套的普遍使用代表了鲜切农产品中食源性病原体交叉污染的潜在途径。使用鲜切哈密瓜作为食物模型，我们调查了可能影响单核细胞增生李斯特菌的手套介导的交叉污染的因素，并开发了数学模型来说明鲜切实践中的转移模式。接触时间（2、5,10 s），接触压力（0.05、0.18、0.37 psi）和手套类型（腈，聚氯乙烯，聚乙烯）对单核细胞增生李斯特菌从哈密瓜果皮向果肉的转移没有显着影响，或从肉到肉。但是，手套类型似乎会影响单核细胞增生李斯特菌从茎疤痕组织到哈密瓜果肉的转移（P = 0.0371）。从用水洗过的果皮上的转移明显高于从未洗过的果皮上的转移（P = 0.0006）。预测性建模和实验验证表明，哈密瓜果肉上单核细胞增生李斯特氏菌的转移通过连续戴着手套的手持续接触超过85件。该研究的发现提供了新的科学数据，以帮助研究人员，零售商和餐饮服务商对用于制备哈密瓜和其他农产品的鲜切做法的安全风险评估。

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