截切蔬菜之處理技術及產業之應用

Abstract

在生鮮及輕度加工處理產品中，微生物屬於自然污染，而這些污染可能來自於許多方面，其中包括農場環境、收穫後處理及加工過程等，農產品成為微生物最佳棲息地，在加工過程中植物的組織遭受破壞，使得微生物有機會污染產品，也由於輕度加工與冷凍及裝罐產品不同，無法以熱處理方式提供降低微生物的機會，此類產品可能由於病原菌污染、保存期限短及衛生條件不易控制而造成許多風險。最近許多可能出現於蔬果之病原菌已被證明，但仍缺乏了解生鮮截切產品在加工過程中，微生物是如何代謝及生長？而許多病原菌如假單胞菌(pseudomomas）及乳酸菌（lactic acid bacteria）是否也會影響其它種類之病原菌？而這些問題正是我們管制品質及產品安全性上重要的資訊。 Microorganisms are natural contaminants of fresh produce and minimally processed fresh-cut products, and contamination arises from a number of sources, including the farm environment, postharvest handling and processing. Processing operations such cutting, shredding, and slicing not only provide opportunities for contamination but also cause damage to vegetable tissues and cellular structure, leading to leakage of nutrients and cellular fluids. Unlike other types of processing, no heat treatment is given to the produce to reduce microbial populations. Microorganisms impact the economic value of fresh-cut products by decreasing product shelf life, through spoilage, and by posing a risk to public health by causing foodborne disease. The lacking is our understanding of the factors affecting microbial contamination and colonization of fresh produce and processed fresh cuts, microbial interactions on these products and biochemical changes occurring. This information, as well as knowledge of the factors affecting the growth of microorganisms on minimally processed vegetables, is necessary if we are to control the quality and safety of fresh-cut products.