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Evaluation method of safety of fruits and vegetables

A safety, fruit and vegetable technology, applied in biochemical equipment and methods, microbial determination/inspection, introduction of foreign genetic material using vectors, etc. , to achieve the effect of avoiding foodborne diseases and reducing the risk

Active Publication Date: 2018-11-06
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a risk of food poisoning after fruits and vegetables are contaminated, and there are potential problems in the safety of fruits and vegetables
At present, no research has reported a method for evaluating the safety of fruits and vegetables, and the hidden dangers of food poisoning cannot be effectively prevented and resolved.

Method used

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  • Evaluation method of safety of fruits and vegetables
  • Evaluation method of safety of fruits and vegetables
  • Evaluation method of safety of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The technical roadmap of the specific fruit and vegetable safety assessment method in this embodiment is as follows: figure 1 As shown, among them, figure 1 a is the isolation process of Escherichia coli in different foods; figure 1 B is the construction process of the strain stably expressing the toxin gene-GFP fusion protein; figure 1 c is the fruit and vegetable safety assessment process.

[0029] (a) Isolation of E. coli from different fruits and vegetables (using E. coli isolation medium: EMB medium)

[0030] Beat the fruits and vegetables into vegetable juice, take 1mL after dilution and place it in EMB medium, incubate at 36°C±1°C for 24h, pick several typical colonies (typical colonies of E. The species was preserved, and the bacterial liquid was subjected to 16sRNA sequencing. Compare the sequencing results with the NCBI gene bank to ensure that it is Escherichia coli, and prepare competent cells after confirming that it is Escherichia coli.

[0031] (b) P...

Embodiment 2

[0043] The head lettuce is evaluated according to the method of Example 1 of the present invention, and the head lettuce is cut into pieces of head lettuce for processing. The evaluation results are shown in Table 1:

[0044] Table 1 Safety evaluation results of head lettuce (unit: cfu / mL)

[0045]

[0046]

[0047] Remarks: The data in the above table is the number of white colonies / total number of colonies

[0048] "Full" means that the LB medium is used, "3 / 4" means that only 3 / 4 of the LB medium is weighed and replaced with agar, (because the nutrient content of the LB medium is the most abundant, and the nutrient content in vegetables Not as much as LB medium, 3 / 4 simulated nutrient composition is 3 / 4 of LB) and so on, "1 / 2" means that only 1 / 2 of LB medium is weighed and replaced with agar, "1 / 4" means that only 1 / 4 of the LB medium is weighed and replaced with agar, and "1 / 8" means that only 1 / 8 of the LB medium is weighed and replaced with agar. Experiments h...

Embodiment 3

[0050] White radish, cucumber, apple, lettuce and onion were evaluated separately. The evaluation results are shown in Table 2:

[0051] Table 2 Safety evaluation results of white radish, cucumber, apple, lettuce and onion (unit: cfu / mL)

[0052]

[0053] The values ​​of different fruits and vegetables in Table 2 represent the number of bacteria. According to the evaluation results, it can be judged that the safety of cucumber 3 situation) The method provided by the present invention can quickly, accurately and intuitively assess the risk of fresh-cut fruits and vegetables to pathogenic bacteria, so in daily life, we should not only pay attention to the cleaning of fruits and vegetables, but also pay attention to them according to the safety evaluation results of different fruits and vegetables Keep the storage conditions and eat it as soon as possible to prevent the occurrence of food poisoning.

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Abstract

The invention relates to the evaluation method of the safety of fruits and vegetables, and belongs to the technical field of fruit and vegetable evaluation. The evaluation method provided by the invention comprises the following steps: (1) constructing a toxin gene and a GFP gene-containing fusion protein expression vector, and transferring the fusion protein expression vector into escherichia coli, thus obtaining escherichia coli for expressing toxin-GFP fusion protein; (2) culturing the escherichia coli, obtained in step (1), for expressing the toxin-GFP fusion protein, to obtain a bacteriasolution, gradually diluting the bacteria solution, inoculating the bacteria solution into the fruits and vegetables, and storing the fruits and vegetables at 4 to 37 DEG C for 24 to 72 h for safety evaluation. The evaluation method provided by the invention can realize evaluation of the safety of different fruits and vegetables to effectively avoid food poisoning.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable evaluation, in particular to a method for evaluating the safety of fruits and vegetables. Background technique [0002] In recent years, food poisoning incidents caused by Escherichia coli have continued to occur abroad. The contamination of food by Escherichia coli, especially the contamination of fresh-cut vegetables has gradually become one of the topics of concern. Although there has not been such a large-scale E. coli infection in our country, we still have to take precautions. With the improvement of our people's living standards, our people's eating habits are gradually becoming European and American, and people are more and more inclined to buy some convenient and fast food. For example, the cold dishes we eat at home; the vegetable salads we eat in fast food restaurants and so on. However, there is a risk of food poisoning after fruits and vegetables are contaminated, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/10C12N15/65C12N15/70
CPCC12N15/65C12N15/70C12Q1/10
Inventor 高秀芝易欣欣刘一倩郭旭常青王晓东
Owner BEIJING UNIV OF AGRI
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