新鲜蔬果中食源性致病细菌研究进展  

Progress in Study of Foodborne Pathogens in Fresh Fruit and Vegetables

作　　者：刘一倩[1] 易欣欣[1] 

机构地区：[1]北京农学院食品科学与工程学院农产品有害微生物及农残安全检测与控制北京市重点实验室食品质量与安全北京实验室,北京102206

出　　处：《生物技术通报》2014年第4期19-24,共6页Biotechnology Bulletin

基　　金：现代农业产业技术体系北京市叶类蔬菜创新团队建设专项资金资助(blvt-16)

摘　　要：食用新鲜蔬果引起的食源性疾病快速增长,恶性事件时有发生。关注于国外与蔬果有关的致病细菌的研究进展,主要介绍了蔬果的微生物性质调查,分析了细菌总数、大肠菌群和致病细菌的分布规律;重要的致病细菌污染来源及影响污染率的原因;致病细菌在蔬果中的存活规律,并对重要因素进行排序;介绍了去除致病细菌通用方法和具有潜在应用价值的方式方法 ;致病细菌在蔬果中的附着方式,着重介绍了大肠杆菌O157:H7的3种附着方式。另外,还对相关的研究趋势提出了看法。The number of foodborne illness events caused by eating fresh vegetables and fruit grows rapidly, malignant events have occurred sometimes. This article focuses on the research progress of pathogens associated with vegetables and fruit abroad, vegetables and fruit were introduced microbial quality investigation, analyzed the distribution rule of total bacterial count, coliform group and pathogenic bacteria, the important pathogenic bacteria pollution sources and the influence factors of the pollution rate, the survival rule of pathogenic bacteria in vegetables and fruit, the important factors are sorted. About the methods of removing pathogenic bacteria, this paper introduces the general methods and the methods having potential application value;On the attachments of pathogenic bacteria to vegetables and fruit, this article introduces three adhesions of E. coli O157：H7. In addition, views of study trends are put forward.

关 键 词：新鲜蔬果 食源性疾病 致病细菌 大肠杆菌O157 H7 沙门氏菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]