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标题：Microbial Contamination of Fruit and Vegetables and Their Disinfection
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作者：Shigeharu Oie ; Hiroko Kiyonaga ; Yuuki Matsuzaka 等
期刊名称：Biological and Pharmaceutical Bulletin
印刷版ISSN：0918-6158
电子版ISSN：1347-5215
出版年度：2008
卷号：31
期号：10
页码：1902-1905
DOI：10.1248/bpb.31.1902
出版社：The Pharmaceutical Society of Japan
摘要：We evaluated the microbial contamination of 17 types of vegetable and 10 types of fruit after 30-s washing with tap water with and without subsequent disinfection by 10-min immersion in 0.01% (100 ppm) sodium hypochlorite. The mean microbial contamination level of 9 types of leafy vegetable was 2.8×10⁵ colony-forming units (CFU)/g after washing with water and 3.4×10⁴ CFU/g after washing followed by disinfection. The mean microbial contamination level of 8 types of nonleafy vegetable was 3.4×10⁴ CFU/g after washing with water and 1.0×10⁴ CFU/g after washing followed by disinfection. The mean microbial contamination level of 10 types of unpeeled fleshy fruit was 9.3×10³ CFU/g after washing with water and 1.3×10³ CFU/g after washing followed by disinfection. The contaminants in vegetables and unpeeled fruit were similar after washing and after washing followed by disinfection, including Pseudomonas fluorescens and Pseudomonas aeruginosa . The contamination did not markedly decrease even after disinfection with sodium hypochlorite. However, the flesh of each type of peeled fruit showed no or only low levels of contamination (≤10 CFU/g), probably caused by the transfer of microorganisms from the skin of fruit via fruit knives.
关键词：vegetable;fruit;microbial contamination;Pseudomonas aeruginosa;disinfection