腸炎沙門(mén)氏菌對(duì)新鮮番茄的附著和滲透
中國(guó)測(cè)試代曉航1，2， 郭靈安1，2， 魏 超1，2
摘 要：通過(guò)對(duì)腸炎沙門(mén)氏菌在新鮮番茄不同部位的存活情況，包括模式、時(shí)間的研究，旨在對(duì)番茄中沙門(mén)氏菌污染進(jìn)行風(fēng)險(xiǎn)分析并為找到腸炎沙門(mén)氏菌在番茄上附著與存活最小化的干預(yù)方法提供科學(xué)依據(jù)。采用不同處理方法對(duì)番茄上腸炎沙門(mén)氏菌的生存量進(jìn)行研究，包括不同人工污染程度及部位，不同貯存時(shí)間和溫度，分別取番茄污染表皮處和果肉進(jìn)行沙門(mén)氏菌定性和MPN法定量檢測(cè)，并結(jié)合電鏡觀察番茄表面結(jié)構(gòu),分析附著滲透可能。結(jié)果表明：番茄表皮及果蒂多孔形態(tài)給微生物的附著和滲透提供一定的條件，人工接種30 d后，仍可在番茄果皮、果肉、果蒂處分離到腸炎沙門(mén)氏菌，并且附著與滲透易發(fā)生在果蒂和破損表皮處。因此，沙門(mén)氏菌可長(zhǎng)期存活于番茄表皮及內(nèi)部，表面多孔結(jié)構(gòu)保護(hù)腸炎沙門(mén)氏菌免受清洗的影響，為生食帶來(lái)安全隱患。
關(guān)鍵詞：番茄；腸炎沙門(mén)氏菌；附著；滲透
文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1674-5124（2016）01-0061-04
Attachment and infiltration of Salmonella enterica to fresh tomatoes
DAI Xiaohang1，2， GUO Ling’an1，2， WEI Chao1，2
（1. Analysis and Testing Center of Sichuan Academy of Agricultural Sciences，Chengdu 610066，China；
2. Security Risk Assessment Laboratory of Ministry of Agriculture（Chengdu），Chengdu 610066，China）
Abstract: The survival-growth capacity of Salmonella enterica populations on different parts of tomatoes such as mode and time， which are investigated to provide a scientific basis for risk assessment as well as the design of intervention methods to minimize the attachment and infiltration of Salmonella enterica. The contaminated tomato skins and pulps were qualitatively and quantitatively detected and the infiltration probability was analyzed with a scanning electron microscope after different methods were used to study the survival amount of Salmonella enterica， including the grades and parts of artificial pollution as well as the storage time and temperature. The results indicate that the skin and the porous morphology of the stem have offered the microorganisms certain conditions for attachment and infiltration； Salmonella enterica could still be found in the tomato skin， pulp and stem 30 days after artificial inoculation. In other words， Salmonella enterica can survive in the skins and inner parts of the tomatoes for a long time， and hidden dangers may occur when tomatoes are consumed uncooked， because the porous structure of the tomato skin has protected Salmonella enterica from being washed away.
Keywords: tomatoes； Salmonella enterica； attachment； infiltration
