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首页> 外文期刊>Food microbiology >Production of biofilm and quorum sensing by Escherichia coli O157:H7 and its transfer from contact surfaces to meat, poultry, ready-to-eat deli, and produce products
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Production of biofilm and quorum sensing by Escherichia coli O157:H7 and its transfer from contact surfaces to meat, poultry, ready-to-eat deli, and produce products

机译：通过大肠杆菌O157：H7生产生物膜和定额感应，并将其从接触表面转移到肉，禽，即食熟食，并生产产品

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摘要

Multistate outbreaks of Escherichia coli O157:H7 infections through consumption of contaminated foods including produce products have brought a great safety concern. The objectives of this study were to determine the effect of biofilm and quorum sensing production on the attachment of E. coli O157:H7 on food contact surfaces and to evaluate the transfer of the pathogen from the food contact to various food products. E. coli O157:H7 produced maximum levels of Al-2 signals in 12 h of incubation in tested meat, poultry, and produce broths and subsequently formed strong biofilm in 24 h of incubation. In general, £. coli O157:H7 formed stronger biofilm on stainless steel than glass. Furthermore, E. coli O157:H7 that had attached on the surface of stainless steel was able to transfer to meat, poultry, ready-to-eat deli, and produce products. Strong attachment of the transferred pathogen on produce products (cantaloupe, lettuce, carrot, and spinach) was detected (>10~3 CFU/cm~2) even after washing these products with water. Our findings suggest that biofilm formation by E. coli O157:H7 on food contact surfaces can be a concern for efficient control of the pathogen particularly in produce products that require no heating or cooking prior to consumption.
机译：通过食用包括农产品在内的受污染食品引起的多州大肠埃希菌O157：H7感染已引起极大的安全隐患。这项研究的目的是确定生物膜和群体感应产生对大肠杆菌O157：H7在食品接触表面上附着的影响，并评估病原从食品接触到各种食品的转移。大肠杆菌O157：H7在经过测试的肉类，家禽中孵育12小时产生最大水平的Al-2信号，并产生肉汤，随后在孵育24小时中形成坚固的生物膜。一般来说，£。大肠杆菌O157：H7在不锈钢上形成的生物膜比玻璃强。此外，附着在不锈钢表面的大肠杆菌O157：H7能够转移到肉，家禽，即食熟食，并生产产品。即使用水清洗这些产品，也可以检测到转移的病原体牢固地附着在农产品（哈密瓜，生菜，胡萝卜和菠菜）上（> 10〜3 CFU / cm〜2）。我们的发现表明，食品接触表面上大肠杆菌O157：H7形成生物膜可能是有效控制病原体的一个问题，特别是在食用前无需加热或烹饪的农产品中。

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  • 来源
    《Food microbiology》 |2009年第5期|514-519|共6页
  • 作者

    Karen Silagyi; Shin-Hee Kim; Y. Martin Lo; Cheng-i Wei;

  • 作者单位

    Department of Nutrition and Food Science, University of Maryland, College Park, MO 20742, USA;

    Virginia-Maryland Regional College of Veterinary Medicine, University of Maryland, College Park, MD 20742, USA;

    Department of Nutrition and Food Science, University of Maryland, College Park, MO 20742, USA;

    Department of Nutrition and Food Science, University of Maryland, College Park, MO 20742, 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

    E. coli O157:H7; biofilm; quorum sensing; produce products;

    机译：大肠杆菌O157：H7;生物膜群体感应;生产产品;

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