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首页> 外文期刊>Biocontrol Science >Preincubation of Escherichia coli ATCC 25922 with NaCl Increases Its Attachment to Lettuce Surfaces Compared with Other Chemicals.
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Preincubation of Escherichia coli ATCC 25922 with NaCl Increases Its Attachment to Lettuce Surfaces Compared with Other Chemicals.

机译：与其他化学药品相比，用NaCl对大肠杆菌ATCC 25922进行预孵育会增加其与生菜表面的附着力。

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摘要

The inhibition of microbial attachment to food is important for the prevention of cross-contamination during food processing. The effect of several chemicals that were added in an Escherichia coli growth medium on the attachment of the bacterium to lettuce was investigated. E. coli ATCC 25922, which is reportedly a useful surrogate for E. coli O157:H7 in surface attachment studies, was preincubated in a nutrient broth (NB) containing sodium chloride, potassium chloride, sodium deoxycholate, sodium linear alkylbenzene sulfonate, or sorbic acid. The bacterial cells were placed in contact with cut lettuce in a saline solution at 5℃ for 24 hours. Only the addition of NaCl in the NB influenced the attachment of E. coli, Salmonella enterica subsp. Enteritidis, and Klebsiella pneumoniae to the lettuce. The attachment of E. coli showed the largest significant increase at 2% NaCl. Changes in the attachment levels were not due to surface hydrohobicity or the motility of E. coli cells. Similar results were observed for S. enterica although the variation in the degree of attachment of the latter was quite small. These results suggested that the attachment of E. coli O157:H7 to food surfaces is influenced by the bacterial growth conditions prior to food exposure and prior to the development of the biofilm; furthermore, the environmental NaCl concentration should be controlled during food processing to prevent the cross-contamination of foods with E. coli.
机译：抑制微生物附着在食品上对于防止食品加工过程中的交叉污染很重要。研究了在大肠杆菌生长培养基中添加的几种化学品对细菌附着在生菜上的影响。在表面附着研究中据报道是大肠杆菌O157：H7的有用替代品的大肠杆菌ATCC 25922在含有氯化钠，氯化钾，脱氧胆酸钠，线性烷基苯磺酸钠或山梨酸的营养肉汤（NB）中预孵育酸。将细菌细胞与切好的生菜在5℃的盐溶液中接触24小时。仅在NB中添加氯化钠会影响大肠杆菌沙门氏菌亚种的附着。肠炎沙门氏菌和肺炎克雷伯菌到生菜。大肠杆菌的附着在2％NaCl下显示出最大的显着增加。附着水平的变化不是由于表面疏水性或大肠杆菌细胞的运动性引起的。尽管小肠链球菌的附着程度变化很小，但观察到相似的结果。这些结果表明，大肠杆菌O157：H7在食物表面的附着受到食物接触之前和生物膜形成之前细菌生长条件的影响;此外，在食品加工过程中应控制环境中的NaCl浓度，以防止食品被大肠杆菌交叉污染。

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