Predication model of Salmonella typhimurium on surface of strawberries under warm rinse condition, and establishing method of model

Abstract

The invention provides a predication model of Salmonella typhimurium on the surface of strawberries under a warm rinse condition, represented by formula represented by Y(t) = logNt - logN0 = (0.0194 - 0.0005T) * t<1.015>, and an establishing method of the model. Model verification confirms that the model can accurately, objectively and quantitatively reflect the change of Salmonella typhimurium on the surface of the strawberries under the warm rinse condition, provides data bases for researches of strawberry risk assessment models, and is in favor of realizing quality control and risk early warning and assessment of the strawberries.

Description

Technical field [0001] The invention relates to a prediction model of Salmonella typhimurium on strawberry surface under warm water cleaning conditions and a method for establishing the same. Background technique [0002] Salmonella Typhimurium (Salmonella Typhimurium) is a gram-negative enterobacteria and belongs to Salmonella group B. It can cause various host animal intestinal diseases. It can enter the human body through contaminated drinking water and food, causing diarrhea, vomiting, enteritis and other diseases It can cause death in severe cases. Its pathogenic mechanism is that after Salmonella typhimurium enters the human intestine, it can cause intestinal edema, congestion, and tissue inflammation by invading small intestinal epithelial cells and under the action of enterotoxin and endotoxin. Salmonella is ubiquitous in animal feces and spread through irrigation water and fertilization in agricultural facilities. In September 2015, the U.S. emergency recall of imported...

AI Technical Summary

Problems solved by technology

Although my country still lacks relevant reports on the pollution rate and level of Salmonella typhimurium on the surface of strawberries, fertilization, irrigation and other processes may cause bacterial contamination, and the warmer temperature in the ripening season of strawberries in spring can cause the growth of bacteria on the fruit surface, which has serious consequences for the health of residents. risk

At present, there are few domestic quantitative risk assessment studies on Salmonella on strawberry surfaces, and there is also a lack of healthy consumption guidance for consumers at home based on scientific research results

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