花生的微生物品质:从田间到消费

O. Uçkun, I. Var
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引用次数: 5

摘要

除了黄曲霉毒素含量高外,花生,包括带壳花生、去壳花生和烤熟的可食用花生,最近也成为可能感染食源性细菌的来源。对从收获、储存和小吃商店中取出的花生进行了李斯特菌和沙门氏菌的检测;还有嗜氧中温细菌,大肠菌群,大肠杆菌。还有酵母菌和霉菌。92份花生去壳样品中沙门氏菌和大肠杆菌O157: H7未检出,但收获花生去壳样品中仅有1份检出李斯特菌,收获和储藏花生去壳样品中发现微生物污染,但剥壳后得到的样品中微生物污染较少。此外,就微生物而言,观察到从储存处取出的无壳样品比从储存处取出的带壳样品更脏。从小吃店购买的无壳(未包装)烤花生样品在病原体方面被发现是干净的。当盐和热处理应用超过4%时,现有的微生物可能被破坏。此外,该产品的水活度值可以降低该微生物的生长水平。因此,加工过的花生在储存环境中更安全,除非相对湿度增加,而且不会受到交叉污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microbiological Quality of Peanuts: From Field to Consumption
Peanuts, including shelled peanuts, unshelled peanuts and roasted peanuts which are ready to eat foods, recently appeared as possible sources of infection with foodborne bacteria besides the high levels of aflatoxins. Peanuts which are taken from harvest, storage and snack shops were evaluated for the presence of Listeria spp. and Salmonella spp; also total aerobic mesophilic bacteria, coliforms, E.coli. and yeasts and moulds, were enumerated.A total of 92 samples were found to be clean in terms of Salmonella and E-coli O157: H7, but only in 1 of the samples of shelled peanut taken from harvest found Listeria spp. Shelled peanut samples collected from harvest and storage were found to be contaminated in terms of microorganisms, however, microbiological contamination was found to be less in the samples obtained when the shells of the same specimens were removed.In addition, in terms of microorganisms it was observed that the shell free samples taken from storage were dirtier than the samples which was being removed the shell taken from storage. Shell-free (unpackaged) roasted peanuts samples purchased from the snack shops was found clean in terms of the pathogens. When salt and heat treatment applied over 4%, existing microorganisms can be damaged. Besides, the water activity value of the product can reduce the level of that microorganisms growth. Therefore, processed peanuts are safer in the environment in which they are stored, unless the relative humidity increase and is not subject to cross-contamination.
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