Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review.
Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review.
复制标题
DOI：
10.1016/j.fm.2018.01.003
复制
发表时间：
2018-08
影响因子：
5.3
通讯作者：
Sant'Ana AS
中科院分区：
文献类型：
--
作者：
Alegbeleye OO;Singleton I;Sant'Ana AS
因食用受污染的新鲜农产品而引起的食源性疾病是一种常见现象，对人类健康产生严重影响，并产生严重的经济和社会影响。与新鲜农产品相关的食源性疾病的影响促使人们对病原体可能进入农产品的多种途径和机制进行研究，从而损害微生物安全。本文综述了致病菌污染新鲜农产品的各种来源和途径的背景；生鲜农产品生长过程中病原菌的生存和增殖以及收获前减少微生物污染的潜在方法。一些已确定的细菌污染源包括受污染的粪便、灌溉水、土壤、牲畜/野生动物，许多因素影响着病原体在各种来源中发现的发生率、命运、运输、生存和增殖。一旦致病菌被引入生长环境，它们就可以通过各种机制在新鲜农产品上定植并持续存在。总的来说，微生物危害是显著的；因此，必须设法减少污染源，并更深入地了解田间新鲜农产品上病原体的生存和生长，以减少对人类健康的风险和相关的经济后果。
Foodborne illness resulting from the consumption of contaminated fresh produce is a common phenomenon and has severe effects on human health together with severe economic and social impacts. The implications of foodborne diseases associated with fresh produce have urged research into the numerous ways and mechanisms through which pathogens may gain access to produce, thereby compromising microbiological safety. This review provides a background on the various sources and pathways through which pathogenic bacteria contaminate fresh produce; the survival and proliferation of pathogens on fresh produce while growing and potential methods to reduce microbial contamination before harvest. Some of the established bacterial contamination sources include contaminated manure, irrigation water, soil, livestock/ wildlife, and numerous factors influence the incidence, fate, transport, survival and proliferation of pathogens in the wide variety of sources where they are found. Once pathogenic bacteria have been introduced into the growing environment, they can colonize and persist on fresh produce using a variety of mechanisms. Overall, microbiological hazards are significant; therefore, ways to reduce sources of contamination and a deeper understanding of pathogen survival and growth on fresh produce in the field are required to reduce risk to human health and the associated economic consequences.
登录
查看更多内容
影响因子：
4.4
作者：
Baloda, SB;Christensen, L;Trajcevska, S
通讯作者：
Trajcevska, S
影响因子：
30.5
作者：
Ausubel, FM
通讯作者：
Ausubel, FM
影响因子：
4
作者：
Avery, LM;Killham, K;Jones, DL
通讯作者：
Jones, DL
影响因子：
3.1
作者：
AHMED, AU;SORENSEN, DL
通讯作者：
SORENSEN, DL
影响因子：
3.3
作者：
Andreoletti, Olivier;Baggesen, Dorte Lau;Threlfall, John
通讯作者：
Threlfall, John