Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 322 - 328

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030512

Research progress in risk assessment of foodborne pathogens in ready-to-eat fruits and vegetables

  • LI Xiaofeng ,
  • QIN Yulong ,
  • LIU Jiangru ,
  • WU Weiwei ,
  • ZHU Junjie ,
  • WU Yufan ,
  • SHEN Jinling ,
  • DONG Qingli ,
  • WANG Xiang
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China)
    3(Technology Center for Animal Plant and Food Inspection and Qurantine, Shanghai Customs, Shanghai 200135, China)

Received date: 2021-12-19

  Revised date: 2022-01-19

  Online published: 2022-10-17

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Abstract

Ready-to-eat fruits and vegetables are easily contaminated by pathogenic bacteria in the process of production, processing and consumption, which may result in the outbreak of foodborne diseases. Therefore, the safety of ready-to-eat fruits and vegetables needs to be paid attention to. This paper reviews the research progress of risk assessment of Salmonella, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in ready-to-eat fruits and vegetables worldwide in recent years, summarizes the existing problems in the risk assessment of foodborne pathogens and prospects the development prospect, in order to provide references for better monitoring of foodborne diseases and risk assessment of foodborne pathogens.

Key words： ready-to-eat fruits and vegetables; foodborne pathogens; risk assessment; microbial food safety

Cite this article

LI Xiaofeng , QIN Yulong , LIU Jiangru , WU Weiwei , ZHU Junjie , WU Yufan , SHEN Jinling , DONG Qingli , WANG Xiang . Research progress in risk assessment of foodborne pathogens in ready-to-eat fruits and vegetables[J]. Food and Fermentation Industries, 2022 , 48(18) : 322 -328 . DOI: 10.13995/j.cnki.11-1802/ts.030512

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