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首页> 外文期刊>Food microbiology >Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: Impact of cutting and shredding practices
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Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: Impact of cutting and shredding practices

机译：在鲜切沙拉制备过程中模拟大肠杆菌O157：H7和单核细胞增生李斯特菌的转移：切碎和切碎操作的影响

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摘要

Cutting and shredding of leafy vegetables increases the risk of cross contamination in household settings. The distribution of Escherichia coli O157:H7 and Listeria monocytogenes transfer rates (Tr) between cutting knives and lettuce leaves was investigated and a semi-mechanistic model describing the bacterial transfer during consecutive cuts of leafy vegetables was developed. For both pathogens the distribution of log_(10)Trs from lettuce to knife was towards low values. Conversely log_(10) Trs from knife to lettuce ranged from -2.1 to -0.1 for E. coli O157:H7 and -2.0 to 0 for L. monocytogenes, and indicated a more variable phenomenon. Regarding consecutive cuts, a rapid initial transfer was followed by an asymptotic tail at low populations moving to lettuce or residing on knife. E. coli O157:H7 was transferred at slower rates than L. monocytogenes. These trends were sufficiently described by the transfer-model, with RMSE values of 0.426-0.613 and 0.531-0.908 for L. monocytogenes and E. coli O157:H7, respectively. The model showed good performance in validation trials but underestimated bacterial transfer during extrapolation experiments. The results of the study can provide information regarding cross contamination events in a common household. The constructed model could be a useful tool for the risk-assessment during preparation of leafy-green salads.
机译：切割和切碎带叶蔬菜会增加家庭环境中交叉污染的风险。研究了切菜刀和莴苣叶之间的大肠杆菌O157：H7和单核细胞增生李斯特氏菌转移速率（Tr）的分布，并建立了一个半机械模型，描述了连续切割多叶蔬菜期间细菌的转移。对于这两种病原体，log_（10）Trs从生菜到刀的分布都趋于低值。相反，对于大肠杆菌O157：H7，从刀子到生菜的log_（10）Trs从-2.1到-0.1，对于单核细胞增生李斯特氏菌从-2.0到0，表明存在更多的变化现象。关于连续割伤，快速的最初转移是在低种群移到生菜或刀上后的渐近尾巴。大肠杆菌O157：H7的转移速率比单核细胞增生李斯特菌慢。这些趋势已由转移模型充分描述，单核细胞增生李斯特菌和大肠杆菌O157：H7的RMSE值分别为0.426-0.613和0.531-0.908。该模型在验证试验中显示出良好的性能，但是在外推实验中低估了细菌的转移。研究结果可以提供有关普通家庭中交叉污染事件的信息。构建的模型可能是用于准备叶绿沙拉时进行风险评估的有用工具。

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  • 来源
    《Food microbiology》 |2015年第febaptab期|254-265|共12页
  • 作者

    Evangelia A. Zilelidou; Virginia Tsourou; Sofia Poimenidou; Anneza Loukou; Panagiotis N. Skandamis;

  • 作者单位

    Laboratory of Food Quality Control and Hygiene, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;

    Laboratory of Food Quality Control and Hygiene, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;

    Laboratory of Food Quality Control and Hygiene, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;

    Laboratory of Food Quality Control and Hygiene, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;

    Laboratory of Food Quality Control and Hygiene, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Bacterial transfer; Cross contamination; Knives; Leafy vegetables; Modeling;

    机译：细菌转移;交叉感染;刀;叶菜类蔬菜;造型;

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