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首页> 外文期刊>Food microbiology >Reduction of Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a bacteriophage mixture and trans-cinnamaldehyde
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Reduction of Escherichia coli O157:H7 viability on leafy green vegetables by treatment with a bacteriophage mixture and trans-cinnamaldehyde

机译：通过用噬菌体混合物和反式肉桂醛处理来减少绿叶蔬菜上大肠杆菌O157：H7的活力

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Enterohemorrhagic Escherichia coli (EHEC) O157:H7 has been recognized as a major foodborne pathogen responsible for frequent gastroenteritis outbreaks. Phages and essential oils can be used as a natural antimicrobial method to reduce bacterial pathogens from the food supply. The objective of this study was to determine the effect of a bacteriophage cocktail, BEC8, alone and in combination with the essential oil trans-cinnameldehyde (TC) on the viability of a mixture of EHEC O157:H7 strains applied on whole baby romaine lettuce and baby spinach leaves. The EHEC O157:H7 strains used were Nal~R mutants of EK27, ATCC 43895, and 472. Exponentially growing cells from tryptic soy (TS) broth cultures were spot inoculated on leaves and dried. EHEC cells were placed at low, medium, and high inoculum levels (104,105, and 10~6 CFU/mL, respectively). Appropriate controls, BEC8 (approx. 10~6 PFU/leaf). and TC (0.5% v/v) were applied on treated leaves. The leaves were incubated at 4,8,23, and 37 ℃ in Petri dishes with moistened filter papers. EHEC survival was determined using standard plate count on nalidixic acid (50 μg/mL) Sorbitol MacConkey agar. No survivors were detected when both leaves were treated with BEC8 or TC individually at low inoculum levels after 24 h at 23 and 37 ℃. When the EHEC inoculum size increased and/or incubation temperature decreased, the efficacy of BEC8 and TC decreased. However, when the two treatments were combined, no survivors were detected after 10 min at all temperatures and inoculum levels on both leafy greens. These results indicated that the BEC8/TC combination was highly effective against EHEC on both leafy greens. This combination could potentially be used as an antimicrobial to inactivate EHEC O157:H7 and reduce their incidence in the food chain.
机译：肠出血性大肠杆菌（EHEC）O157：H7被认为是导致频繁的胃肠炎暴发的主要食源性病原体。噬菌体和精油可用作天然抗菌方法，以减少食品供应中的细菌病原体。这项研究的目的是确定单独和与精油反式cinnameldehyde（TC）结合使用的噬菌体鸡尾酒BEC8对应用于整个生菜和生菜的EHEC O157：H7菌株混合物的活力的影响婴儿菠菜叶。所使用的EHEC O157：H7菌株是EK27，ATCC 43895和472的Nal〜R突变体。将来自胰蛋白酶大豆（TS）肉汤培养的指数生长细胞点接种在叶片上并干燥。 EHEC细胞置于低，中和高接种水平（分别为104,105和10〜6 CFU / mL）。适当的控制，BEC8（约10〜6 PFU /叶）。和TC（0.5％v / v）施用到处理过的叶子上。将叶片在4,8,23和37℃的培养皿中用湿滤纸孵育。 EHEC存活率使用萘啶酸（50μg/ mL）山梨糖醇MacConkey琼脂上的标准平板计数来确定。在23和37℃下24小时后，在低接种量下分别用BEC8或TC处理两片叶子时，未检测到存活物。当EHEC接种量增加和/或温育温度降低时，BEC8和TC的功效下降。但是，当两种处理方法结合使用时，在所有温度和两种绿叶蔬菜上的接种物水平下10分钟后都没有检测到存活者。这些结果表明，BEC8 / TC组合在两种绿叶蔬菜上均对EHEC高度有效。这种组合可能被用作抗菌剂，以使EHEC O157：H7失活并减少其在食物链中的发生率。

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