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首页> 外文期刊>Food microbiology >Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeno and serrano peppers
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Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeno and serrano peppers

机译：产志贺毒素的大肠埃希菌，肠侵袭性大肠杆菌，肠致病性大肠杆菌和产肠毒素的大肠杆菌菌株在完整和切片墨西哥胡椒和塞拉诺胡椒上的行为

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摘要

The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jala-peno and serrano peppers as well as in blended sauce at 25 ± 2 ℃ and 3 ± 2 ℃ was investigated. Chili peppers were collected from markets of Pachuca city, Hidalgo, Mexico. On whole serrano and jalapeno stored at 25 ± 2 ℃ or 3 ± 2 ℃. no growth was observed for EPEC, ETEC EIEC and non-O157-STEC rifampicin resistant strains. After twelve days at 25 ± 2 ℃, on serrano peppers all diarrheagenic E. coli pathotypes (DEP) strains had decreased by a total of approximately 3.7 log, whereas on jalapeno peppers the strains had decreased by approximately 2.8 log, and at 3 ± 2 ℃ they decreased to approximately 2.5 and 2.2 log respectively, on serrano and jalapeno. All E. coli pathotypes grew onto sliced chili peppers and in blended sauce: after 24 h at 25 ± 2 ℃, all pathotypes had grown to approximately 3 and 4 log CFU on pepper slices and sauce, respectively. At 3 ± 2 ℃ the bacterial growth was inhibited.
机译：肠毒素的大肠杆菌（ETEC），肠致病性大肠杆菌（EPEC），肠侵袭性大肠杆菌（EIEC）和产非O157志贺毒素的大肠杆菌（non-O157-STEC）在整个Jala-在25±2℃和3±2℃下研究了佩诺和塞拉诺辣椒以及混合酱汁中的辣椒。辣椒是从墨西哥伊达尔戈（Hidalgo）的帕丘卡市（Pachuca）的市场收集的。在整个塞拉诺和墨西哥胡椒中，应在25±2℃或3±2℃下保存。没有观察到EPEC，ETEC EIEC和非O157-STEC利福平抗药性菌株的生长。在25±2℃下工作12天后，在塞拉诺胡椒上，所有引起腹泻的大肠杆菌病原体（DEP）菌株总共降低了约3.7 log，而在墨西哥胡椒上，该菌株降低了约2.8 log，在3±2下℃，它们分别在塞拉诺和墨西哥胡椒上分别下降到约2.5和2.2 log。所有大肠杆菌的致病菌都生长在切成薄片的辣椒和混合酱汁中：在25±2℃下放置24小时后，所有致病菌在辣椒片和酱汁中分别生长到大约3和4 log CFU。在3±2℃，细菌的生长受到抑制。

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  • 来源
    《Food microbiology》 |2014年第6期|75-80|共6页
  • 作者

    Carlos A. Gomez-Aldapa; Esmeralda Rangel-Vargas; Alberto J. Gordillo-Martinez; Javier Castro-Rosas;

  • 作者单位

    Centro de Investigaciones Qutmicas, Instituto de Ciencias Basicas e Ingenieria, Ciudad del Conocimiento, Universidad Autdnoma del Estado de Hidalgo,Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo, C.P. 42183, Mexico;

    Centro de Investigaciones Qutmicas, Instituto de Ciencias Basicas e Ingenieria, Ciudad del Conocimiento, Universidad Autdnoma del Estado de Hidalgo,Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo, C.P. 42183, Mexico;

    Centro de Investigaciones Qutmicas, Instituto de Ciencias Basicas e Ingenieria, Ciudad del Conocimiento, Universidad Autdnoma del Estado de Hidalgo,Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo, C.P. 42183, Mexico;

    Centro de Investigaciones Qutmicas, Instituto de Ciencias Basicas e Ingenieria, Ciudad del Conocimiento, Universidad Autdnoma del Estado de Hidalgo,Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo, C.P. 42183, Mexico;

  • 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

    EPEC; ETEC; EIEC; STEC; Jalapeno; Serrano;

    机译：EPEC;ETEC;EIEC;STEC;辣椒;塞拉诺;

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