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首页> 外文期刊>Food microbiology >Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella enterica from oregano
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Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella enterica from oregano

机译：在预富集步骤中评估玉米油作为添加剂以增加牛至中沙门氏菌的回收率

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摘要

Phenolic compounds associated with essential oils of spices and herbs possess a variety of antioxidant and antimicrobial properties that interfere with Salmonella detection from fresh and dried products. Finding a compound to neutralize the effect of these antimicrobial compounds, while allowing Salmonella growth during pre-enrichment, is a crucial step in both traditional pathogen isolation and molecular detection from these foods. This study evaluated the effectiveness of corn oil as a component of the pre-enrichment broth to counteract antimicrobial compounds properties and increase the recovery of Salmonella from spices. Oregano samples artificially contaminated with Salmonella enterica were pre-enriched in modified Buffered Peptone Water (mBPW) supplemented with and without 2% (vol/vol) corn oil respectively. Samples were incubated overnight at 37 ℃ The results showed that recovery of Salmonella from oregano samples was increased by ＞50% when pre-enriched with corn oil. Serovars were confirmed using a PCR serotyping method. In addition, shot-gun metagenomics analyses demonstrated bacterial diversity and the effect of com oil on the relative prevalence of Salmonella in the oregano samples. Modifying pre-enrichment broths with corn oil improved the detection and isolation of Salmonella from oregano, and may provide an alternative method for pathogen detection in dried food matrices such as spices.
机译：与香料和草药精油有关的酚类化合物具有多种抗氧化和抗菌特性，会干扰从新鲜和干燥产品中沙门氏菌的检测。寻找一种化合物来中和这些抗微生物化合物的作用，同时允许沙门氏菌在预富集过程中生长，这是从这些食物中分离传统病原体和分子检测的关键步骤。这项研究评估了玉米油作为预浓缩肉汤成分的功效，以抵消抗菌化合物的特性并提高香料中沙门氏菌的回收率。将被肠沙门氏菌人工污染的牛至样品预富于分别添加和不添加2％（体积/体积）玉米油的改良缓冲蛋白Water水（mBPW）中。样品在37℃下孵育过夜。结果表明，预先添加玉米油后，牛至样品中沙门氏菌的回收率增加了> 50％。使用PCR血清分型方法确认了血清。此外，散弹枪宏基因组学分析表明，牛至样品中细菌的多样性和玉米油对沙门氏菌相对流行的影响。用玉米油修饰富集前的肉汤改善了从牛至中沙门氏菌的检测和分离，并可能为干燥食品基质（如香料）中的病原体检测提供替代方法。

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  • 来源
    《Food microbiology 》 |2016年第8期| 195-203| 共9页
  • 作者

    Junia Jean-Gilles Beaubrun; Marie-Laure Flamer; Nicole Addy; Laura Ewing; Gopal Gopinath; Karen Jarvis; Chris Grim; Darcy E. Hanes;

  • 作者单位

    MOD 1 Facility, Virulence Mechanisms Branch, (HFS-025), Division of Virulence Assessment, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U. S. Food and Drug Administration, 8301 Muirkirk Rd, Laurel, MD, 20708, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA ,UMCP JIFSAN Program, 5201 Paint Branch Pkwy Patapsco Building Suite 2134, University of Maryland, College Park, 20742, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA ,Oak Ridge Institute for Science and Technology, Oak Ridge, TN, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA ,Oak Ridge Institute for Science and Technology, Oak Ridge, TN, USA;

    U.S. Food and Drug Administration, Laurel, MD, 20708, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Salmonella spp.; Montevideo; Oregano; Additives; Corn oil; Molecular serotyping; Shot-gun metagenomics;

    机译：沙门氏菌蒙得维的亚牛至;添加剂;玉米油;分子血清分型;弹枪宏基因组学;

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