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首页> 外文会议>International congress on engineering and food >Inactivation kinetics of attached Escherichia coli cells on stainless steel and fresh-cut apples by hydrogen peroxide disinfection treatments
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Inactivation kinetics of attached Escherichia coli cells on stainless steel and fresh-cut apples by hydrogen peroxide disinfection treatments

机译：通过过氧化氢消毒治疗的不锈钢和鲜切苹果灭活动力学。通过过氧化氢消毒处理

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The foodborne illness outbreaks linked to fresh-cut vegetables have increased in the last years. Chemical disinfection in fresh-cut vegetable production usually reduces the microbial populations on the surface of the produce by only 2 log units. This behaviour is possibly due to the attached microbial cells are more resistant to sanitizer treatments than the corresponding planktonic cultures. Hydrogen peroxide (H_2O_2) is a proposed alternative for decontaminating fresh vegetables. However, there is lack of quantitative information concerning its efficacy for inactivating attached microbial cells on different surfaces. The objective of this study was to evaluate the survival of Escherichia coli cells attached on stainless steel and fresh-cut apple slices as affected by H_2O_2 treatment. Stainless steel coupons and apples slices with attached E. coli ATCC 35218 cells were suspended in H_2O_2 solutions (2 and 3% w/v, pH 3.0) at 25°C and 50°C, collected at different time intervals, neutralized and shaken 2’ to dislodge attached cells. Dislodged cells were counted by pour plate using PCA. Attached E. coli cells were more resistant to H_2O_2 treatments than corresponding planktonic cultures observed in our previous work. H_2O_2 efficacy was less as concentration and temperature decreased. Different mechanisms of adhesion to the apple tissue caused different resistance to H_2O_2 treatment. Survival curves of attached cells were notoriously deviated from linearity. Inactivation kinetics of attached cells on stainless steel was modelled by using a Weibull type distribution of resistances model. Heavy tails in survival curves would indicate the presence of attached cell subpopulations highly resistant to H_2O_2 treatments. This study confirmed that model systems of attached cells to inert or fruit surfaces provide results that are more comparable to the actual situations in food processing than those performed with planktonic cells.
机译：与鲜切蔬菜相关的食源性疾病爆发在过去几年增加。鲜切蔬菜生产中的化学消毒通常仅将生产表面的微生物群减少2个原木单位。这种行为可能是由于附着的微生物细胞比相应的浮鳞培养物更耐受消毒剂处理。过氧化氢（H_2O_2）是一种替代新鲜蔬菜的替代方案。然而，缺乏关于其在不同表面上灭活附着的微生物细胞的功效的定量信息。本研究的目的是评估附着在不锈钢和鲜切苹果片上的大肠杆菌细胞的存活，由H_2O_2治疗影响。具有连接的大肠杆菌ATCC 35218细胞的不锈钢试样和苹果切片在25℃和50℃下悬浮在H_2O_2溶液（2和3％w / v，pH 3.0）中，以不同的时间间隔收集，中和和摇动2 '脱臼附加细胞。使用PCA通过倒板计算脱落的细胞。随着在我们以前的工作中观察到的相应的浮鳞培养，附着的大肠杆菌细胞更耐受H_2O_2治疗。 H_2O_2效果较少，浓度和温度降低。对苹果组织的粘合机制导致对H_2O_2处理的不同抗性。附着细胞的存活曲线被误差地偏离线性。通过使用电阻模型的Weibull型分布模拟了不锈钢上附着细胞的灭活动力学。存活曲线中的重型尾部将表示存在高度耐受H_2O_2治疗的细胞亚群的存在。该研究证实，附着细胞到惰性或果实表面的模型系统提供了与食物处理中的实际情况相当的结果，而不是用浮游细胞进行的那些。

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