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首页> 外文期刊>Applied and Environmental Microbiology >Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin
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Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin

机译：溶菌性噬菌体和细菌素对生鲜李斯特菌的生物控制

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The fresh-cut produce industry has been the fastest-growing portion of the food retail market during the past 10 years, providing consumers with convenient and nutritious food. However, fresh-cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce. This is due to the higher availability of nutrients on cut surfaces and the greater potential for contamination because of the increased amount of handling. We found that applied Listeria monocytogenes populations survived and increased only slightly on fresh-cut Red Delicious apples stored at 10°C but increased significantly on fresh-cut honeydew melons stored at 10°C over 7 days. In addition, we examined the effect of lytic, L. monocytogenes-specific phages via two phage application methods, spraying and pipetting, on L. monocytogenes populations in artificially contaminated fresh-cut melons and apples. The phage mixture reduced L. monocytogenes populations by 2.0 to 4.6 log units over the control on honeydew melons. On apples, the reduction was below 0.4 log units. In combination with nisin (a bacteriocin), the phage mixture reduced L. monocytogenes populations by up to 5.7 log units on honeydew melon slices and by up to 2.3 log units on apple slices compared to the control. Nisin alone reduced L. monocytogenes populations by up to 3.2 log units on honeydew melon slices and by up to 2.0 log units on apple slices compared to the control. The phage titer was stable on melon slices, but declined rapidly on apple slices. The spray application of the phage and phage plus nisin reduced the bacterial numbers at least as much as the pipette application. The effectiveness of the phage treatment also depended on the initial concentration of L. monocytogenes.
机译：在过去的十年中，鲜切农产品行业一直是食品零售市场中增长最快的部分，为消费者提供方便又营养的食品。但是，鲜切水果和蔬菜引起食品安全问题，因为暴露的组织比完整的产品更容易被病原菌定植。这是由于切割表面上养分的可用性更高，以及由于处理量增加而产生更大污染的可能性。我们发现，应用李斯特菌的单核细胞增生李斯特氏菌的种群在10℃下保鲜的鲜切红色美味苹果中存活并仅略有增加，但在10℃下保鲜7天的鲜切哈密瓜上则明显增加。此外，我们通过两种噬菌体施用方法（喷洒和移液）检查了溶解的单核细胞增生李斯特菌特异性噬菌体对人工污染的鲜切瓜和苹果中单核细胞增生李斯特菌种群的影响。噬菌体混合物使单核细胞增生李斯特氏菌种群比蜜瓜的对照减少了2.0至4.6 log单位。在苹果上，减少量低于0.4 log个单位。与对照相比，与乳链菌肽（一种细菌素）结合使用时，噬菌体混合物可使单核细胞增生李斯特菌种群在蜜瓜片上最多减少5.7 log个单位，在苹果片上最多减少2.3个log单位。与对照相比，单独的乳链菌肽减少了甜瓜片上的单核细胞增生李斯特氏菌种群，最多减少了3.2 log单位，而苹果片上则减少了2.0 log个单位。噬菌体滴度在甜瓜片上稳定，但在苹果片上迅速下降。噬菌体和噬菌体加乳链菌肽的喷雾施用减少的细菌数量至少与移液器施用一样多。噬菌体治疗的有效性还取决于单核细胞增生李斯特菌的初始浓度。

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