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首页> 外文期刊>Food microbiology >Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
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Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments

机译：暴露于轻度杀菌处理的重复周期后，单核细胞增生性李斯特菌，大肠杆菌O157：H7和空肠弯曲菌的耐药性

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摘要

While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO_2) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dependent. While repetitive cycles of ClO_2 treatment did not result in increased resistance, repetitive inactivation with LA yielded I. monocytogenes culture of higher resistance in comparison to the parental culture. The increased resistance, expressed as decreased level of reduction in bacterial counts in subsequent inactivation cycles, was also observed with ILP for both L monocytogenes and E. coli O157:H7 strains. Visual trend observations were confirmed through statistical linear regression analysis. No such effects were noted for C. jejuni which became undetectable after first 2-5 cycles. Current findings indicate the ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
机译：在保持新鲜食品的营养和感官特性的同时，温和的加工技术通常可以提供微生物易腐烂的食品。目前很少有关于反复暴露于轻度（亚致死）治疗后病原体抗性可能增加的信息。通过三种不同的技术，将单核细胞增生李斯特菌，大肠杆菌O157：H7和空肠弯曲菌的多种菌株鸡尾酒暴露于20次连续的亚致死灭活循环中。使用的技术包括用乳酸（LA），二氧化氯（ClO_2）和强光脉冲（ILP）灭活。结果表明，耐药细胞的选择既取决于物种又取决于技术。尽管ClO_2处理的重复循环不会导致耐药性的增加，但是与亲本培养相比，用LA重复灭活产生的单核细胞增生李斯特菌培养物具有更高的耐药性。对于单核细胞增生李斯特氏菌和大肠杆菌O157：H7菌株，ILP也观察到耐药性增加，表现为在随后的灭活周期中细菌数量减少的减少水平。通过统计线性回归分析确认了视觉趋势观察结果。对于空肠弯曲杆菌没有发现这种作用，在最初的2-5个循环后变得无法检测到。目前的发现表明食源性病原体适应温和杀菌方法的能力在风险评估中，尤其是在危害分析中提出了新的挑战。

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  • 来源
    《Food microbiology》 |2009年第8期|889-895|共7页
  • 作者

    Andreja Rajkovic; Nada Smigic; Mieke Uyttendaele; Helga Medic; Lieven de Zutter; Frank Devlieghere;

  • 作者单位

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;

    Laboratory for Meat and Fish Technology, Department of Food Engineering, Faculty of Food Technology and Biotechnology, Zagreb, Croatia;

    Laboratory of Hygiene and Technology, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Faculty, Ghent University, Belgium;

    Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium;

  • 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

    mild bactericidal treatments; increased resistance; listeria monocytogenes; escherichia coli O157:H7; campylobacter jejuni;

    机译：温和的杀菌处理;抵抗力增强;李斯特菌;大肠杆菌O157：H7;空肠弯曲菌;

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