Microbiological Safety of Dried Spices.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2019-03-25 DOI:10.1146/annurev-food-030216-030000

Joshua B Gurtler, Susanne E Keller

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引用次数: 15

Abstract

Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls. Despite the association with recalls and outbreaks, the actual pathogen populations in spices, when found, are frequently extremely small. In addition to pathogenic bacterial species, toxigenic molds have been frequently recovered from spices, and aflatoxins have been found in as many as 58% of the spices sampled. The presence of toxigenic molds is especially problematic to the immunocompromised or those on immunosuppressive therapy and has been linked to gut aspergillosis. Numerous detection methods, including both traditional and advanced DNA regimes, are being tested to optimize recovery of pathogens from spices. Further, a number of new inactivation intervention methods to decontaminate spices are examined and discussed.

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干香料的微生物安全性。

干燥状态下的香料为许多食源性病原体提供了生存的环境。目前，进口到美国的香料致病菌的发病率是其他进口食品的1.9倍。相应地，进口香料与许多食源性疾病爆发和多次产品召回有关。尽管与召回和疫情有关，但在香料中发现的实际病原体数量往往非常少。除了致病菌，产毒霉菌也经常从香料中发现，在多达58%的香料样本中发现了黄曲霉毒素。产毒霉菌的存在对免疫功能低下或接受免疫抑制治疗的人来说尤其成问题，并与肠道曲霉病有关。许多检测方法，包括传统的和先进的DNA制度，正在进行测试，以优化从香料中恢复病原体。此外，还对一些新的灭活干预方法进行了研究和讨论。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.