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Potential Contamination Sources on Fresh Produce Associated with Food Safety KCI 등재

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

The health benefits associated with consumption of fresh produce have been clearly demonstrated and encouraged by international nutrition and health authorities. However, since fresh produce is usually minimally processed, increased consumption of fresh fruits and vegetables has also led to a simultaneous escalation of foodborne illness cases. According to the report by the World Health Organization (WHO), 1 in 10 people suffer from foodborne diseases and 420,000 die every year globally. In comparison to other processed foods, fresh produce can be easily contaminated by various routes at different points in the supply chain from farm to fork. This review is focused on the identification and characterization of possible sources of foodborne illnesses from chemical, biological, and physical hazards and the applicable methodologies to detect potential contaminants. Agro-chemicals (pesticides, fungicides and herbicides), natural toxins (mycotoxins and plant toxins), and heavy metals (mercury and cadmium) are the main sources of chemical hazards, which can be detected by several methods including chromatography and nano-techniques based on nanostructured materials such as noble metal nanoparticles (NMPs), quantum dots (QDs) and magnetic nanoparticles or nanotube. However, the diversity of chemical structures complicates the establishment of one standard method to differentiate the variety of chemical compounds. In addition, fresh fruits and vegetables contain high nutrient contents and moisture, which promote the growth of unwanted microorganisms including bacterial pathogens (Salmonella, E. coli O157: H7, Shigella, Listeria monocytogenes, and Bacillus cereus) and non-bacterial pathogens (norovirus and parasites). In order to detect specific pathogens in fresh produce, methods based on molecular biology such as PCR and immunology are commonly used. Finally, physical hazards including contamination by glass, metal, and gravel in food can cause serious injuries to customers. In order to decrease physical hazards, vision systems such as X-ray inspection have been adopted to detect physical contaminants in food, while exceptional handling skills by food production employees are required to prevent additional contamination.

목차
ABSTRACT
 Chemical contaminants on fresh produce
  Agro-chemical hazards
  Natural toxins
  Heavy metals
  Detection of chemical hazards on fresh produce
 Biological contaminants on fresh produce
  Bacterial contaminants on fresh produce
  Non-bacterial contaminants on fresh produce
  Symptoms of biological hazards on fresh produce
  Detection methods for biological hazards on freshproduce
 Physical hazards on fresh produce
 Summary
 국문요약
 References
저자
  • Jungmin Choi(Department of Food Science and Technology, Oregon State University)
  • Sang In Lee(Department of Food Science and Technology, Oregon State University)
  • Bryna Rackerby(Department of Microbiology, Oregon State University)
  • Ian Moppert(Department of Food Science and Technology, Oregon State University)
  • Robert McGorrin(Department of Food Science and Technology, Oregon State University)
  • Sang-Do Ha(Department of Food Science and Technology, Advanced Food Safety Research Group, Brain Korea 21 Plus)
  • Si Hong Park(Department of Food Science and Technology, Oregon State University) Correspondence to