四种不同接触表面蜡样芽孢杆菌菌膜形成的影响

摘要

为了解食源性致病菌蜡样芽孢杆菌在食品加工环境中菌膜形成能力,以玻璃、不锈钢、聚氯乙烯、聚丙烯为接触面,采用超声波平板菌落计数法测定不同环境因素(温度、pH、氯化钠、葡萄糖、苯甲酸钠及山梨酸钾)、不同材料表面蜡样芽孢杆菌(B.cereus)菌膜形成的变化趋势.结果表明:四种材质表面形成B.cereus菌膜能力的大小顺序为:玻璃＞不锈钢＞聚氯乙烯＞聚丙烯.其中,30℃,pH7.0时菌膜形成量最大,添加低浓度葡萄糖(4.0％)或氯化钠(0.5％)对B.cereus菌膜形成有显著促进作用(p＜0.05),添加0.15％苯甲酸钠、山梨酸钾的菌膜形成量显著高于添加0.10％的菌膜形成量(p＜0.05).本研究为蜡样芽孢杆菌风险评估提供基础数据,为食品工业蜡样芽孢杆菌菌膜的预防和控制奠定基础,为改进蜡样芽孢杆菌的清洗控制措施提供参考.%To understand the biofilm formation abilities of foodborne pathogenic bacteria Bacillus cereus under food industry-related conditions.Glass,stainless steel,polyvinyl chloride and polypropylene surfaces were chosen as the main surface types of processing equipments where the biofilm of Bacillus cereus formed.Bacillus cereus biofilms were investigated under various food processing environmental conditions such as temperature,pH,sodium chloride,glucose,sodium benzoate and potassium sorbate and the formation of Bacillus cereus were measured by ultrasonic plate method.The results showed that the ability of the formation of Bacillus cereus on four kinds of surfaces was:glass ＞ stainless steel ＞ polyvinyl chloride ＞ polypropylene.The largest biofilm was formed on four kinds of surfaces at 30 ℃ and pH7.0,the formation of Bacillus cereus biofilms was stimulated effectively by 4.0％ glucose or 0.5％ sodium chloride(p ＜ 0.05).0.15％ sodium benzoate and potassium sorbate had better stimulation effect than 0.10％ had (p ＜ 0.05).These results indicated that food-industry-related conditions could promote Bacillus cereus biofilm formation,which was relevant to food safety.This study established the foundation of the prevention and control of the Bacillus cereus in the food industry,and would provide information on improving the control measures of Bacillus cereus.