ʻO Yaguang Luo he kanaka ʻepekema kiʻekiʻe ma ARS Ke Keʻena Hana Meaʻai Meaʻai a me Microbial Kaiapuni ma Beltsville, MD. Kuhi ʻia kāna noiʻi i kahi ākea ākea o ka palekana meaʻai a me nā pilikia maikaʻi i ke kaulahao lako meaʻai, ʻoi aku ka holoi ʻana a me ka hoʻomaʻemaʻe ʻana i nā mea kanu hou.
Welina mai iā Kauka Luo Ma lalo o ka microscope:
UM - Ke hoʻomau nei nā ʻōmaʻomaʻo lau ʻeke i ka nūhou, ma muli o ka E.coli O157:H7 outbreaks a me nā hoʻomanaʻo huahana ma hope. Ma o kāu noiʻi ʻana, he aha kāu i ʻike ai e hiki ke hoʻomaka i ka laha ʻana o nā pathogens e hoʻoulu ai i kēia mau ʻōpala i nā hua?
YL – ʻO ka mea mua, hauʻoli wau ua hoʻohana ʻoe i ka huaʻōlelo E.coli O157:H7 ma mua o ka pono E.coli no ka mea, ʻaʻole i hoʻohālikelike ʻia nā cell E.coli a pau. No ka letus a me nā ʻōmaʻomaʻo lau ʻē aʻe, ʻo ia ka maʻi pathogenic, e like me E.coli O157:H7, ʻo ia ke kumu o ka maʻi ʻino.
ʻO ka hoʻohaumia ʻana i ka pathogen, ka hoʻopaʻa ʻana, a me ka hoʻonui ʻana he mau pilikia nui a no laila ke kumu nui o kā mākou mau haʻawina. Ua ʻike ʻia kā mākou noiʻi seminal i kahi mea koʻikoʻi akā ʻaʻole i nānā ʻia i ka palekana o ka meaʻai i ka wā o ka holoi ʻana i nā huahana hou: ʻo ka pathogen cross-contamination. Ma keʻano laulā, ua hoʻolālā ʻia ke kaʻina hana holoi e hoʻoneʻe a pepehi i nā hua bacteria ʻino (inā loaʻa). Eia nō naʻe, inā ʻaʻole i mālama maikaʻi ʻia, hiki i kēia kaʻina hana ke hoʻolaha nui i ka maʻi bacteria mai ka haumia a hiki i nā huahana i hoʻopaʻa ʻole ʻia ma mua.
ʻO ke kī ʻo ka hōʻoia i ka lawa ʻana o ka antimicrobial agent a i ʻole ka mea hoʻomaʻemaʻe i ka wai holoi, akā ʻoi aku ka maʻalahi o ka loaʻa ʻana o ka hoʻomaʻemaʻe hoʻomaʻemaʻe kūpono - liʻiliʻi akā maikaʻi - ʻoi aku ka maʻalahi ma mua o ka hana. No ka hōʻoia i ka maikaʻi a me ka hana, pono mākou e kaulike i nā mea he nui, me ka pane ʻana o ka sanitizer dose-time no ka pathogen inactivation, ka wai a me ka hoʻohana kemika, ka hana throughput, chlorine disinfection byproduct, wastewater disposal, product quality, and production cost, etc.
UM - Ua kaʻana like ʻoe i kēia noiʻi me ka ʻoihana ʻōmaʻomaʻo lau hou, a pehea lākou i pane ai?
YL – ʻAe, a ua noʻonoʻo ka ʻoihana i kā mākou mau haʻawina he "hoʻohaʻahaʻa honua." ʻO ka hoʻoikaika pū ʻana me FDA a me ka ʻoihana i hana i nā alakaʻi ʻoihana e pale aku i ka hoʻomake ʻana o ka pathogen a hoʻolaha i ka wā o ka holoi ʻana i nā lau ʻōmaʻomaʻo ( https://www.producefoodsafety.org/publications). Manaʻo mākou i 10 mau ʻāpana no ka miliona (ppm) chlorine manuahi me nā pae pH mālama ʻia ma kahi o 5.5 a me 7.0, inā hiki. ʻOi aku ka maikaʻi o ka hoʻonui ʻana i ka chlorine ma luna o 10 ppm free chlorine i ka pale ʻana i ka pathogen cross-contamination akā ʻaʻole hiki i nā mea hana āpau ke hoʻokō.
Ua hana pū mākou me ka ʻoihana i ka hoʻomohala ʻana a me ka hōʻoia ʻana i nā ʻenehana no ka hoʻokele kaʻina hana ʻoi aku ka maikaʻi, a no ka hōʻemi ʻana i ka pathogen. Ua holomua ka ʻoihana i ka palekana meaʻai i nā makahiki he ʻumi i hala, mai ka makahiki 2006 E.coli O157:H7 maʻi e pili ana i ka ʻōpae pēpē. I nā makahiki i hala iho nei, ua hoʻoikaika nui ʻia i ka pale ʻana i ka hoʻohaumia ʻana o ka pathogen, a ua hopena ia i nā hana mahiʻai ʻoi aku ka maikaʻi, ʻoi aku ka maikaʻi o ka hoʻomaʻamaʻa ʻana i nā limahana mahiʻai, nā kūlana palekana meaʻai āpau, hoʻolako i nā kaulahao hui pū e hoʻomaikaʻi i ka palekana meaʻai, a me ka ʻoihana- nā hana noiʻi kākoʻo.
UM - Hoʻomākaukau kekahi mau mea hana a mea lawelawe meaʻai i kā lākou huahana ma ka holoi ʻana a me ka disinfection. Pono lākou e hoʻohana i ka sanitizer inā makemake lākou e "holoi" ʻaʻole "disinfect" hua?
YL – ʻAe. ʻAʻole mālama ka bacteria i ka holoi ʻana vs. disinfection. Ke hoʻokomo ʻoe i kahi ʻāpana hua i hoʻohaumia ʻia i loko o ka wai, e holoi ʻia kekahi mau hua bacteria mai ka ʻili o ka huahana. Me ka ʻole o ka mea hoʻomaʻemaʻe, e ola lākou i loko o ka wai a hoʻopili hou i nā huahana maʻemaʻe a me ka hoʻomaʻemaʻe ʻole ʻia, e hoʻonui nui ai i ka maʻi bacteria a me nā pilikia palekana meaʻai. Ke hiki mai kēlā, ʻaʻole hiki i ka disinfection hope ke hoʻopau i kēia ʻino. Ke hoʻoheheʻe ʻia ka letus i ka wai i ka wā e holoi ai, pono e loaʻa ka mea hoʻomaʻemaʻe i loko o ka wai, ʻoiai ʻo ka manaʻo e "holoi" ʻaʻole "disinfect." He mea koʻikoʻi kēia ke lawelawe ʻoe i ka nui o ka letus.
UM - Ke haʻalele ka letus ʻeke i ka hale nui, e kū mai ana kekahi pilikia me ka hoʻomāinoino i ka wela. He aha nā mea e hiki ai i nā mea kūʻai aku, nā mea kūʻai aku, a me nā mea kūʻai aku ke hana e hōʻemi i kēia pilikia?
YL – I ka wā i haumia ai, E.coli O157:H7 hiki ke hoʻomāhuahua wikiwiki i nā hua ʻoki hou ke mālama ʻia i loko o kekahi pae wela. ʻIke ʻoe i ka ʻōlelo, "ʻo nā kumu koʻikoʻi ʻekolu no ke kūʻai ʻana i hale he wahi, wahi, a me kahi?" No ka salakeke ʻeke, ʻekolu mau mea koʻikoʻi e kaupalena i ka hoʻonui ʻana o ka pathogen ʻo ia ka "mahana, wela, a me ka mahana."
Ma lalo o 41°F, ka ulu ana o E.coli O157:H7 ka liʻiliʻi, ʻoiai hiki ke ola. Akā, e like me kā mākou mau haʻawina i hōʻike ai, i nā mahana kiʻekiʻe, ʻoi aku ma luna o 45 ° F, E.coli O157: Hoʻonui wikiwiki nā pūnaewele H7, a hoʻonui i ko lākou heluna kanaka ma mua o 10- a i ʻole 100-paʻi i loko o kekahi mau lā. No laila, he mea koʻikoʻi ka mālama ʻana o nā mea lawelawe i ka salakeke ma lalo o 41°F i nā manawa a pau.
UM - Hiki iā ʻoe ke wehewehe hou aku i ka hopena o ka hoʻomāinoino i ka wela?
YL – ʻOiaʻiʻo. Inā haʻahaʻa loa ka pae o ka maʻi pathogen, hiki i ka maʻi a ʻaʻole paha ka poʻe, ma muli o ka nui o ka maʻi o kekahi mau pathogens a me nā kūlana olakino o nā mea kūʻai. Eia nō naʻe, me ka hoʻomāinoino ʻana i ka wela, hiki i kekahi mau cell bacterial ke ulu a hiki i nā kakini, haneli, a i ʻole mau kaukani mau cell, hiki ke hōʻeha i ke olakino kanaka. No ka mea, ʻaʻohe ala e haʻi aku ai inā ua haumia a ʻaʻole paha ka salakeke ʻeke, he mea koʻikoʻi ka mālama ʻana i ka mahana no ka palekana o ka meaʻai.
UM - Ma ke kamaʻilio e pili ana i ka ʻokoʻa wela, ua hoʻohālikelike kekahi o kāu papahana noiʻi i nā pahu hōʻike wehe a paʻa, i loaʻa mau ma nā hale kūʻai. He aha kāu mau ʻike?
YL – Pono ka US Food Code e mālama ʻia nā ʻōmaʻomaʻo lau hou i ʻoki ʻia ma 41°F a i ʻole ka liʻiliʻi i nā manawa āpau no ka palekana o ka meaʻai. Ma nā wahi kūʻai kūʻai, hōʻike pinepine ʻia kēia mau huahana i nā pahu pahu hau ākea me nā ʻano wela nui. He paʻakikī loa ka mālama ʻana i ke anuanu ma mua o ka hōʻike me ka ʻole o ka hoʻoheheʻe ʻana i ka huahana ma hope. ʻO nā ʻenehana loea kiʻekiʻe a mākou i hoʻāʻo ai i kēia manawa ʻaʻole i hana a i ʻole ke kumu kūʻai.
ʻO ka hoʻihoʻi hou ʻana i kahi pahu hāmama me nā puka aniani akaka ʻo ia ke ala kūʻai maikaʻi loa e hiki ai ke hoʻokō i ka US Food Code. ʻO ka hoʻopaʻa ʻana i nā pahu me nā puka i pale i ka hoʻololi ʻana i ka wela ma waena o ka pahu anu a me ka mea wela i loko o nā hale kūʻai a ua maʻalahi ka mālama ʻana i nā mahana haʻahaʻa haʻahaʻa, akā ma luna aʻe o ka hau, nā mahana i loko o ka pahu hōʻike, ka mea i pale i ka ulu ʻana o nā pathogens kanaka e like me E. coli O157: H7 a me Salmonella enterica. Ua ʻike pū mākou ʻo ka mālama ʻana i kahi mahana haʻahaʻa i pōmaikaʻi i ka maikaʻi o ka huahana a me ke ola o ka mālama ʻana, a ʻo ka hoʻihoʻi ʻana i nā hihia me nā puka i hōʻemi nui ʻia ka hoʻohana ʻana i ka ikehu.
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Ke aʻo nei ka mea ʻenehana meaʻai ʻo Yaguang Luo i nā wai holoi a me nā mea hoʻomaʻemaʻe e hoʻonui ai i ka palekana microbial o ka spinach (hōʻike ʻia ma aneʻi), letus, a me nā lau lau ʻē aʻe. (Peggy Greb, D1167-1)
UM - He aha kāu ʻōlelo aʻoaʻo no nā mea kūʻai i makemake i ka letus ʻeke?.
YL – E mālama i kāu salakeke i nā manawa a pau. E hōʻoia i ka hoʻonoho ʻia ʻana o kāu pahu hau home ma lalo o 41°F a mālama i kāu huahana i ke anuanu ke hiki ke hoʻokele i ka home mai kāu hale kūʻai kūloko. E hoʻomanaʻo hoʻi inā ua haumia ka letus ʻeke i ka pathogenic E.coli, ʻaʻole pono ka holoi ʻana ma ka home.
UM - Ua maopopo iaʻu ke noiʻi nei ʻoe i kēia manawa pehea e hōʻemi ai i ka maʻi Salmonella mai nā tōmato. He aha ka holomua noiʻi āu i hana ai?
YL – Ua hana mākou i kēia no ka manawa lōʻihi, e nānā ana i nā kumu he nui, mai ka ʻike ʻana i nā kūlana hana hale packing no ka pale ʻana i ka bacteria (Salmonella) internalization, i ka hoʻoholo 'ana i nā kūlana holoi tomato e hoʻopau ʻO Salmonella laha. Ua hoʻohana ʻia kā mākou ʻike e ka ʻoihana e hoʻomohala i ka "Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain," ʻo ia ka mea e hōʻemi ai i nā pōʻino microbial e pili ana i nā tōmato hou a ʻokiʻoki hou.
UM - He aha ka mea e hiki ai i nā mea hana ʻokiʻoki hou a me nā mea kūʻai ke hana i mea e hōʻemi ai i nā pilikia palekana meaʻai?
YL – Wehe i ka ʻōpala a me ka ʻiʻo koʻikoʻi ma lalo koke o ka ʻōpala no ka mea aia ka hapa nui o ka bacteria ma kēia mau wahi. ʻAʻole ʻono maikaʻi kēia mau mea.
– USDA ARS' Ma lalo o ka Microscope