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首页> 外文期刊>Food microbiology >Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray
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Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray

机译：X射线灭活菠菜叶片上的大肠杆菌O157：H7，单核细胞增生性李斯特菌，小肠沙门氏菌和弗氏志贺氏菌

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摘要

Several recent foodborne disease outbreaks associated with leafy green vegetables, including spinach, have been reported. X-ray is a non-thermal technology that has shown promise for reducing pathogenic and spoilage bacteria on spinach leaves. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves using X-ray at different doses (0.1,0.2,0.3,0.5,0.75,1.0,1.5 and 2.0 kGy) was studied. The effect'of X-ray on color quality and microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated spinach was also determined. A mixture of three strains of each tested organism was spot inoculated (100 μl) onto the surface of spinach leaves (approximately 8-9 log ml~(-1)), separately, and air-dried, followed by treatment with X-ray at 22 ℃ and 55-60% relative humidity. Surviving bacterial populations on spinach leaves were evaluated using a nonselective medium (tryptic soy agar) with a selective medium overlay for each bacteria; E. coli O157:H7 (CT-SMAC agar), L. monocytogenes (MOA), and S. enterica and S. flexneri (XLD). More than a 5 log CFU reduction/leaf was achieved with 2.0 kGy X-ray for all tested pathogens. Furthermore, treatment with X-ray significantly reduced the initial inherent microflora on spinach leaves and inherent levels were significantly (p < 0.05) lower than the control sample throughout refrigerated storage for 30 days. Treatment with X-ray did not significantly affect the color of spinach leaves, even when the maximum dose (2.0 kGy) was used.
机译：据报道，最近有几起与绿叶蔬菜有关的食源性疾病暴发，包括菠菜。 X射线是一种非热技术，已显示出有望减少菠菜叶上的病原菌和腐败菌的前景。研究了使用不同剂量（0.1、0.2、0.3、0.5、0.75、1.0、1.5和2.0 kGy）的X射线对菠菜叶片上接种的O157：H7大肠杆菌，单核细胞增生性李斯特菌，小肠沙门氏菌和弗氏志贺菌的灭活作用。还确定了X射线对未经处理和处理过的菠菜的颜色质量和微生物区系计数（嗜温计数，精神营养计数以及酵母和霉菌计数）的影响。将每种测试生物的三种菌株的混合物分别点样接种（100μl）到菠菜叶表面（约8-9 log ml〜（-1）），风干，然后用X射线处理在22℃和55-60％相对湿度下。使用非选择性培养基（胰蛋白酶大豆琼脂）对菠菜叶上存活的细菌种群进行评估，每种细菌都覆盖有选择性培养基。大肠杆菌O157：H7（CT-SMAC琼脂），单核细胞增生李斯特菌（MOA）和小肠链球菌和弗氏链球菌（XLD）。对于所有测试的病原体，使用2.0 kGy X射线可实现超过5 log CFU的减少/减少。此外，用X射线处理可显着减少菠菜叶片上的初始固有菌群，并且在整个冷藏储存30天中，固有水平均显着低于对照样品（p <0.05）。即使使用最大剂量（2.0 kGy），使用X射线处理也不会显着影响菠菜叶的颜色。

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