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Behavior of Shiga Toxigenic Escherichia coli Relevant to Lettuce Washing Processes and Consideration of Factors for Evaluating Washing Process Surrogates

机译:与生菜洗涤过程有关的志贺毒素性大肠杆菌的行为以及评估洗涤过程替代物的因素的考虑

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摘要

Postharvest processes for fresh produce commonly include washing in water containing antimicrobial chemicals, such as chlorine; however, if the antimicrobials are not present in sufficient levels, washing can promote the spread of contamination that might be present. To understand cross-contamination risk during washing, we tested a collection of Shiga toxigenic Escherichia coli (STEC), including O157:H7 and other non-O157 strains, for certain traits during washing of fresh-cut lettuce, i.e., sensitivity to sublethal chlorine levels and ability to cross-contaminate (detach from and attach to) lettuce in the presence of sublethal chlorine levels. Nonpathogenic E. coli Nissle 1917 (EcN) and Pediococcus pentosaceus lactic acid bacterial species (LAB) were included as potential washing process validation surrogates. As measured by extension of the lag phase of growth in media containing 0.15 ppm of chlorine, chlorine sensitivity varied among the STECs. Cross-contamination was assessed by evaluating transfer of bacteria from inoculated to uninoculated leaves during washing. Without chlorine, similar transfer to wash water and uninoculated leaves was shown. In 1 ppm of chlorine, cross-contamination was not detected with most strains, except for the substantial transfer by a STEC O111 strain and EcN in some replicates. Strain O111 and EcN showed less inactivation in 0.25 ppm of chlorine water compared with O157 (P < 0.05). LAB showed similar transfer and similar chlorine inactivation to O157. Considering together the sublethal chlorine sensitivity and detachment/attachment traits, neither EcN nor LAB displayed optimal characteristics as washing process surrogates for the STEC strains, although further evaluation is needed. This work demonstrated a range of behaviors of STEC strains during lettuce washing and may be helpful in hazard characterization, identifying factors to consider for evaluating washing process efficacy, and identifying phenotypic traits to select surrogates to validate washing processes.
机译:新鲜农产品的收获后工艺通常包括在含有抗菌化学物质(如氯)的水中洗涤;但是,如果抗菌剂的含量不足,则洗涤会促进可能存在的污染物的扩散。为了了解洗涤过程中的交叉污染风险,我们在新鲜生菜的洗涤过程中测试了一组志贺产志贺毒素大肠杆菌(STEC),包括O157:H7和其他非O157菌株的某些特征,即对亚致死氯的敏感性亚致死氯水平下生菜的水平和交叉污染(与生菜分离和附着)的能力。包括非致病性大肠杆菌Nissle 1917(EcN)和戊糖小球菌乳酸菌物种(LAB),作为潜在的洗涤过程验证替代品。通过在含0.15 ppm氯的介质中生长的滞后阶段的延长来测量,STEC之间的氯敏感性不同。通过评估洗涤过程中细菌从接种叶片到未接种叶片的转移来评估交叉污染。在没有氯的情况下,显示出与洗涤水和未接种叶子相似的转移。在1 ppm的氯气中,除了某些重复样本中STEC O111菌株和EcN的大量转移外,大多数菌株均未检测到交叉污染。与O157相比,菌株O111和EcN在0.25 ppm的氯水中显示出更少的失活率(P <0.05)。 LAB显示出与O157相似的转移和相似的氯灭活。综合考虑亚致死氯的敏感性和脱离/附着特性,尽管需要进一步评估,但EcN和LAB均未显示出最佳特性,因为STEC菌株的洗涤过程不利。这项工作证明了生菜清洗过程中STEC菌株的一系列行为,可能有助于危害特征鉴定,确定要考虑的因素以评估清洗过程的效力以及确定表型性状以选择替代物以验证清洗过程。

著录项

  • 来源
    《Journal of food protection》 |2014年第11期|1860-1867|共8页
  • 作者单位

    U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA,Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA;

    Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;

    Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;

    U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;

    U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, 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

  • 入库时间 2022-08-17 23:25:16

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