• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Biocontrol Science >Microbioligical Hazard Contamination in Fermented Vegetables Sold in Local Markets in Cambodia
【24h】

Microbioligical Hazard Contamination in Fermented Vegetables Sold in Local Markets in Cambodia

机译：柬埔寨当地市场发酵蔬菜中的微生物危害污染

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Fermented vegetables are common part of Cambodian diet. The food safety status for these foods has not been investigated. This study was conducted to evaluate the microbiological hazards that contaminated fermented vegetables. A total of 68 samples of fermented vegetables were purchased randomly from five wet markets in Phnom Penh. The conventional culture methods for microbiological analysis were used. Coliform bacteria (Escherichia coli, Cronobactersakazakii, and Enterobacter spp.), opportunistic non-Entrobacteriaceae, Enterococcus spp路锛孲taphylococcus spp.锛宎nd Listeria spp. were found in these fermented foods. The highest contamination rate of Enterococcus spp. was 34% of total fermented vegetable samples, followed by Bacillus spp. coliform bacteria and E. coli (31%锛?4% and 10%, respectively). The potential foodborne pathogen, C. sakazakii, was identified in one sample. Fermented mixed vegetables showed higher contamination rate of coliform bacteria (50%) than fermented single-type vegetables (13%). The results showed that fermented vegetables sold in wet market are poor in hygiene. The stage in the processing chain where contamination occurred should be identified and basic sanitary practice should be enforced to improve the food safety of fermented vegetables in Cambodia.
机译：发酵蔬菜是柬埔寨饮食的常见部分。尚未调查这些食物的食品安全状态。进行该研究以评估污染的发酵蔬菜的微生物危害。在金边的五个湿市场中随机购买了68个发酵蔬菜样品。使用了用于微生物分析的常规培养方法。大肠杆菌细菌（大肠杆菌，Cronobactersakazakii和Enterobacter SPP。），机会非entrobacteriaceae，肠球菌SPP路路锛锛锛锛锛锛sp.锛宎ndhisteria spp。在这些发酵的食物中被发现。肠球菌SPP的最高污染率。占总发酵蔬菜样品的34％，其次是Bacillus SPP。大肠杆菌和大肠杆菌（分别为31％锛？4％和10％）。在一个样品中鉴定了潜在的食物载流理，C. sakazakii。发酵的混合蔬菜显示大肠菌细菌污染率高（50％），而不是发酵单型蔬菜（13％）。结果表明，在潮湿市场销售的发酵蔬菜在卫生中差。应识别污染的加工链中的阶段，并应强制基本卫生做法，以改善柬埔寨发酵蔬菜的食品安全。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号