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An assessment study on pathogenic bacteria contamination of fresh cut fruits and vegetables
Fresh-cut fruits and vegetables are convenient and nutritional for people. Therefore, fresh-cut fruits and vegetables have become more popular in recent years. However, before selling, these products will be treated in some minimal processing steps, such as washing, peeling and cutting etc., which make the fruit tissue injured and then increased the risk of microbial contamination. The contamination of microbial not only reduces the shelf-life of products but also causes foodborne outbreaks. Especially, food pathogen caused foodborne outbreaks frequently is the primary cause of foodborne diseases. Therefore, it is necessary to develop complete sanitation standards of food pathogens in fresh-cut fruits and vegetables, for the manufactures to follow and then to protect consumers against food poisoning. Nowadays the out-dining population has increased and the idea of eating healthy foods has been established; thus, more and more people are willing to buy the fresh-cut fruits and vegetables. For ensuring the hygiene quality of fresh-cut fruits and vegetables, this study will investigate four different products of fresh-cut fruits and vegetables (leafy vegetables, roots, sprouts, and fruits) from manufactures or retails to exam the presence of five major food pathogens, including Bacillus cereus, Listeria monocytogenes, Salmonella spp., Clostridium perfringens, and Vibrio parahaemolyticus. Moreover, we will also collect the worldwide information and sanitization standards about food pathogens in fresh cut fruits and vegetables. In order to establish a comprehensive and practicable regulation for fresh cut fruits and vegetables to elevate the food safety level in Taiwan, the information will be used compare with our own legislation and the investigation results of this study.
|Appears in Collections:||食品暨應用生物科技學系|
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