鲜切果蔬中病原微生物污染及快速检测技术的研究进展
详细信息Research progress in rapid detection technology and microbial pathogens infection on fresh-cut fruits and vegetables
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摘要: 鲜切果蔬因具有较高的含水量,再加上较大的切割表面,极易引起病原微生物污染。病原微生物是影响鲜切果蔬安全问题的主要因素之一,在鲜切果蔬上市前对病原微生物进行检测能够保障鲜切果蔬食用的安全性。本文概述了鲜切果蔬中常见的大肠杆菌O157∶H7、沙门氏菌、单增李斯特菌、志贺氏杆菌的生长特点及影响因素等,并介绍了快速检测技术的研究进展及其在鲜切果蔬产业中的应用,包括聚合酶链反应法、酶联免疫法、ATP生物发光法、荧光原位杂交技术、全自动微生物检测系统。Abstract: With high moisture content and large cutting surface, fresh- cut fruits and vegetables are easy to cause infection of microbial pathogens.Microbial pathogen is one of the most important factors which effects on the safety of fresh-cut fruits and vegetables.The detection of microbial pathogens can ensure the safety of fresh- cut fruits and vegetables before consuming. In this paper, growth characteristics and influence factors of microbial pathogens on fresh - cut fruits and vegetables were reviewed, including Escherichia coli O157 ∶ H7, salmonella, Listeria monocytogenes, shigella. In addition, research progress of rapid detection were introduced, such as Polynerase Chain Reaction, Enzyme- Linked Immunosorbnent Assay, ATP bioluminescence assay, fluorescence in situ hybridization, automatic microbial detection system as well as in the application on fresh - cut fruits and vegetables industry.
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