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首页> 外文期刊>Food microbiology >Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation storage on STEC attachment to beef surfaces
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Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation storage on STEC attachment to beef surfaces

机译：产生志贺毒素的大肠杆菌（STEC）的生长以及冷藏和接种后储存对STEC附着在牛肉表面的影响

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摘要

Concern has been expressed surrounding the utility of studies describing the efficacy of antimicrobial interventions targeting the Shiga toxin-producing Escherichia coli (STEC) that inoculate chilled versus non-chilled beef carcasses. The objectives of this study were to evaluate the effects of chilling (non-chilled, chilled to surface temperature of ≤5℃) on STEC attachment to brisket surfaces, and the effects of post-inoculation storage on STEC recovery. Paired briskets from split carcasses were separated; one brisket from each pair was kept non-chilled, while the other was chilled to a surface temperature of ≤5℃ prior to inoculation. Briskets were inoculated with a cocktail of eight STEC and then stored at 5 or 25℃. At 0,30, 60,90 and 120 min post-inoculation, 30 cm~2 of tissue was aseptically excised, followed by selective enumeration of strongly and loosely attached STEC. A significant, though small (0.4 log_(10) CFU/ cm~2), difference in the numbers of strongly attached cells was observed between non-chilled and chilled briskets (p ＜ 0.05). Significant effects on cell attachment by the interaction of chilling and post-inoculation storage period, or chilling and post-inoculation storage temperature, were identified (p ＜ 0.05). Results indicate beef chilling and post-inoculation storage conditions influenced STEC attachment to beef.
机译：人们对围绕实用性的研究表示关注，这些实用性描述了针对接种志贺毒素的大肠杆菌（STEC）的抗微生物干预措施的有效性，该干预措施分别针对冷藏和非冷藏牛肉ses体。这项研究的目的是评估冷冻（非冷冻，冷冻至表面温度≤5℃）对STEC附着在牛胸肉表面的影响，以及接种后储存对STEC恢复的影响。分开的split体成对的牛bri被分开；每对牛s中的一个保持未冷却，而另一根在接种前冷却至表面温度≤5℃。牛s用八种STEC的混合物接种，然后在5或25℃下保存。接种后0,30、60,90和120分钟，无菌切除30 cm〜2的组织，然后选择性枚举牢固和松散附着的STEC。在未冷藏和冷藏的牛胸肉之间观察到显着的虽然很小的（0.4 log_（10）CFU / cm〜2），但在强附着细胞数量上却存在差异（p ＜0.05）。冷藏和接种后保藏期或冷藏和接种后保藏温度之间的相互作用对细胞附着有显着影响（p ＜0.05）。结果表明，冷藏牛肉和接种后的储存条件影响了STEC对牛肉的附着。

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  • 来源
    《Food microbiology》 |2014年第12期|236-242|共7页
  • 作者

    Katie R. Kirsch; T. Matthew Taylor; Davey Griffin; Alejandro Castillo; David B. Marx; Lynette Smith;

  • 作者单位

    Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843-2253, USA;

    Department of Animal Science, Texas A&M AgriLife Research, College Station, TX 77843-2471, USA;

    Department of Animal Science, Texas A&M AgriLife Extension, College Station, TX 77843-2471, USA;

    Department of Animal Science, Texas A&M AgriLife Research, College Station, TX 77843-2471, USA;

    Department of Statistics, University of Nebraska, Lincoln, NE 68588, USA;

    Department of Statistics, University of Nebraska, Lincoln, NE 68588, 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

    Shiga toxin-producing Escherichia coli; Beef; Chilling; Interventions; Inoculation;

    机译：产生志贺毒素的大肠杆菌;牛肉;低温干预措施;接种;

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