Study on reduction of the risk for foodborne illness by fresh produce

2015 Fiscal Year Final Research Report

• Project/Area Number: 25282019
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Kyushu University
• Principal Investigator: Miyamoto Takahisa 九州大学, (連合)農学研究科(研究院), 教授 (70190816)
• Co-Investigator(Kenkyū-buntansha): HONJOH KEN-ICHI 九州大学, 大学院農学研究院, 准教授 (00264101)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: サルモネラ / 腸管出血性大腸菌 / リステリア / 汚染機構 / 生残性 / 野菜 / 二次付着 / 生産段階

Outline of Final Research Achievements

This study was conducted to clarify the mechanism for contamination of vegetables by foodborne pathogens during cultivation. Salmonella Enteritidis, Escherichia coli O157 and Listeria monocytogenes survived until harvest time for 70d depending on the initial inoculum. After cultivation on these contaminated soil, tomato fruits were not contaminated with the pathogens, however, lettuce and spinach were contaminated with the pathogens depending on the level of pathogen contamination of soil. The pathogens inoculated on the surface of these vegetables disappeared in a few days, though they survived much longer on the injured surfaces. Pretreatment of the surface of vegetables with polylysine and milk serum protein decreased the secondary attachment of the pathogens onto the vegetables.

Free Research Field

食品衛生化学、食品保蔵学、食品微生物学