Freshly prepared salads become a popular food item according to health and diet trends of today’s consumer. Generally, consumer have considered fresh fruit or vegetable salads as safe foods until foodborne illnesses have been traced to fresh salads. Several of the pathogens of concerns have associated in fresh salads include Salmonella spp. (Beuchat, 1996; Fain,1996) Cross-contamiantion, due to improper hygiene or food handling practices, certainly plays a role in foodborne transmission of pathogens (Bryan, 1988).
Washing step have been known to reduce the number of viable pathogenic bacteria on produce, however water in that step needs to add chlorine compounds as sanitizer due to its effectiveness antimicrobial agent. Storage at low temperature could also extend shelf life and enhance food safety. Since low temperatures as refrigeration limits the growth of most foodborne pathogens, so product have to maintain at refrigeration temperatures during storage.
The objectives of this study were to determine the effective of the chlorine compounds in reducing bacterial contamination on fresh produce by simulating cross-contamination during preparation foods on unsanitary cutting board. Since the temperature was crucial on growth and survival of S. Typhimurium, in order to determine growth charactetistics of this bacteria. Normal and stressed cell was inoculated on model fresh produce. The efficacy of chlorine on reduction of normal andstressed cell were determined.
Freshly prepared salads become a popular food item according to health and diet trends of today’s consumer. Generally, consumer have considered fresh fruit or vegetable salads as safe foods until foodborne illnesses have been traced to fresh salads. Several of the pathogens of concerns have associated in fresh salads include Salmonella spp. (Beuchat, 1996; Fain,1996) Cross-contamiantion, due to improper hygiene or food handling practices, certainly plays a role in foodborne transmission of pathogens (Bryan, 1988).Washing step have been known to reduce the number of viable pathogenic bacteria on produce, however water in that step needs to add chlorine compounds as sanitizer due to its effectiveness antimicrobial agent. Storage at low temperature could also extend shelf life and enhance food safety. Since low temperatures as refrigeration limits the growth of most foodborne pathogens, so product have to maintain at refrigeration temperatures during storage.The objectives of this study were to determine the effective of the chlorine compounds in reducing bacterial contamination on fresh produce by simulating cross-contamination during preparation foods on unsanitary cutting board. Since the temperature was crucial on growth and survival of S. Typhimurium, in order to determine growth charactetistics of this bacteria. Normal and stressed cell was inoculated on model fresh produce. The efficacy of chlorine on reduction of normal andstressed cell were determined.
การแปล กรุณารอสักครู่..