英语翻译The number of documented foodborne outbreaks associated withconsumption of raw fruits and vegetables has increased in recent years(Beuchat,2002).In the United States,a total of 639 foodborne illnessoutbreaks involving 31,496 cases were li

英语翻译The number of documented foodborne outbreaks associated withconsumption of raw fruits and vegetables has increased in recent years(Beuchat,2002).In the United States,a total of 639 foodborne illnessoutbreaks involving 31,496 cases were li
英语翻译
The number of documented foodborne outbreaks associated with
consumption of raw fruits and vegetables has increased in recent years
(Beuchat,2002).In the United States,a total of 639 foodborne illness
outbreaks involving 31,496 cases were linked to produce and produce
dishes between 1990 and 2004 (CSPI,2006).Salmonella spp.is the most
frequently reported cause of foodborne outbreaks of gastroenteritis.Salmonella
spp.has been implicated in outbreaks of foodborne illness linked
to the consumption of contaminated vegetables,including lettuce
(Gillespie,2004) andtomatoes (MMWR,2007).Washingwith chlorinated
water (50–200 ppm) is the usual procedure used by the produce industry
to remove bacterial contaminants from vegetables (Weissinger et al.,
2000).Safety concerns about the production of chlorinated organic
compounds,such as trihalomethanes,and their impact on human and
environmental safety have been raised in recent years,and alternatives to
chlorine have been investigated (FDA,2001).
Spices have been found to have antimicrobial activities against bacteria
(Aktug and Karapinar,1986; Karapinar and Aktug,1987; Kim et al.,1995)
and fungi (Karapinar,1990; Ryu and Holt,1993) in vitro conditions.There
have been only a few studies on the use of spices or essential oils for
reducing and eliminating pathogen and spoilage microorganisms on
minimally processed fruits and vegetables (Singh et al.,2002).Although
the majority of essential oils from herbs and spices are classified as
Generally Recognized As Safe (GRAS),their use in foods as preservatives is
limited because of flavour considerations,since effective antimicrobial
doses may exceed organoleptically acceptable levels (Nychas and
Skandamis,2003).

英语翻译The number of documented foodborne outbreaks associated withconsumption of raw fruits and vegetables has increased in recent years(Beuchat,2002).In the United States,a total of 639 foodborne illnessoutbreaks involving 31,496 cases were li
近年来,食源性疾病暴发的记录随着水果和蔬菜的消费量不断增加而增加.
在美国,从1994年到2004年前,从31496个案例中有639起涉及食源性疾病
疫情.沙门氏杆菌是最 食用受污染的蔬菜引起的肠胃炎.工业生产中经用次氯酸来杀菌.而近年来,余氯的残余,如三卤甲烷对人体以及环境的影响也突显.故FDA提出这种寻找这种方式的替代.
香料在体外可以抑制细菌和真菌的活性.现在仅有少量的研究是针对应用香料或精油的方式来减少和消除病原微生物和腐败.虽然 从草药和香料精油多数被列为一般认为安全（成份）,它们在食品中使用的防腐剂 有限,因为口味的考虑,因为有效的抗菌 剂量可能超过人体正常可接受水平.

相关的食源性疾病暴发的记录数
原水果和蔬菜的消费量近年来增加
（Beuchat，2002年）。在美国，一共有639食源性疾病
疫情涉及31496箱子有联系的生产和制作
1990年至2004年料理（美国科学普及中心，2006）。沙门氏杆菌。是最
经常报道的食源性疾病暴发引起的肠胃炎。沙门氏菌
菌。已被牵连在食源性疾病的暴发与
受污染的蔬菜，包括...

全部展开

相关的食源性疾病暴发的记录数
原水果和蔬菜的消费量近年来增加
（Beuchat，2002年）。在美国，一共有639食源性疾病
疫情涉及31496箱子有联系的生产和制作
1990年至2004年料理（美国科学普及中心，2006）。沙门氏杆菌。是最
经常报道的食源性疾病暴发引起的肠胃炎。沙门氏菌
菌。已被牵连在食源性疾病的暴发与
受污染的蔬菜，包括生菜消费
（吉莱斯皮，2004年）andtomatoes（MMWR，2007）。Washingwith氯化
水（50-200 ppm）的一般程序是由生产工业用
去除蔬菜（魏辛格等细菌污染。，
2000年）。对涉及安全生产的有机氯
化合物，如三卤甲烷，其影响对人类和
环境安全已经提出，近年来，和选择
氯已调查（FDA表示，2001年）。
香料已被发现有对细菌的抗菌活性
（阿克图和卡拉珀纳尔，1986;卡拉珀纳尔和阿克图，1987年;金等人。，1995年）
和真菌（卡拉珀纳尔，1990年; Ryu和霍尔特，1993年）在体外条件。那里
至今为止只有一对香料或精油的研究很少使用
减少和消除病原微生物在与腐败
最小加工水果和蔬菜（辛格等人。，2002）。虽然
从草药和香料精油多数被列为
一般认为安全（成份），它们在食品中使用的防腐剂
有限，因为口味的考虑，因为有效的抗菌
剂量可能超过organoleptically（Nychas和可接受的水平
Skandamis，2003年）。

收起