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首页> 外文期刊>Journal of food protection >Survival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa) under Conditions Simulating Food Service and Consumer Handling and Storage
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Survival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa) under Conditions Simulating Food Service and Consumer Handling and Storage

机译：在模拟食品服务以及消费者处理和存储的条件下，接种的大肠杆菌O157：H7和沙门氏菌在黄洋葱（洋葱）上的存活或生长

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摘要

Whole and diced yellow onions (Allium cepa) were inoculated with five-strain cocktails of rifampin-resistant Escherichia coli O157:H7 or Salmonella and stored under conditions to simulate food service or consumer handling. The inoculum was grown in broth (for both whole and diced onion experiments) or on agar plates (for whole onion experiments). Marked circles (3.3 cm in diameter) on the outer papery skin of whole onions were spot inoculated (10 μl in 10 drops) at 7 log CFU per circle, and onions were stored at 4℃, 30 to 50% relative humidity, or at ambient conditions (23℃, 30 to 50% relative humidity). Diced onions were inoculated at 3 log CFU/g and then stored in open or closed containers at 4℃ or ambient conditions. Previously inoculated and ambient-stored diced onions were also mixed 1:9 (wt/wt) with refrigerated uninoculated freshly diced onions and stored in closed containers at ambient conditions. Inoculated pathogens were recovered in 0.1% peptone and plated onto selective and nonselective media supplemented with 50 μg/ml rifampin. Both E. coli O157:H7 and Salmonella populations declined more rapidly on onion skins when the inoculum was prepared in broth rather than on agar. Agar-prepared E. coli O157:H7 and Salmonella declined by 0.4 and 0.3 log CFU per sample per day, respectively, at ambient conditions; at 4℃ the rates of reduction were 0.08 and 0.06 log CFU per sample per day for E. coli O157:H7 and Salmonella, respectively. Populations of E. coli O157:H7 and Salmonella did not change over 6 days of storage at 4℃ in diced onions. Lag times of 6 to 9 h were observed with freshly inoculated onion at ambient conditions; no lag was observed when previously inoculated and uninoculated onions were mixed. Growth rates at ambient conditions were 0.2 to 0.3 log CFU/g/h for E. coli O157:H7 and Salmonella in freshly inoculated onion and 0.2 log CFU/g/h in mixed product. Diced onions support pathogen growth and should be kept refrigerated.
机译：将完整洋葱和切丁的黄洋葱（洋葱切洋葱）分别接种五株耐利福平的大肠杆菌O157：H7或沙门氏菌鸡尾酒，并在模拟食品服务或消费者操作的条件下储存。接种物在肉汤（用于整个洋葱和切丁的洋葱实验中）或琼脂板上（用于整个洋葱实验）中生长。以每圈7 log CFU的浓度（每10滴10μl）将全洋葱外皮上的标记圆圈（直径3.3厘米）点接种，并将洋葱在4℃，相对湿度30％至50％或环境条件（23℃，相对湿度30至50％）。将切成丁的洋葱以3 log CFU / g的浓度接种，然后在4℃或环境条件下存储在开式或密闭容器中。还将先前接种的和常温保存的切丁洋葱与未冷藏的冷藏新鲜切丁的洋葱按1：9（wt / wt）混合，并在环境条件下存储在密闭容器中。在0.1％蛋白ept中回收接种的病原体，然后接种到补充有50μg/ ml利福平的选择性和非选择性培养基上。当在肉汤中而不是在琼脂上制备接种物时，洋葱皮上的大肠杆菌O157：H7和沙门氏菌种群下降都更快。在环境条件下，琼脂制备的大肠杆菌O157：H7和沙门氏菌每天每个样品分别下降0.4和0.3 log CFU。在4℃下，大肠杆菌O157：H7和沙门氏菌的每日减少量分别为0.08和0.06 log CFU。在4℃下切丁的洋葱中，大肠杆菌O157：H7和沙门氏菌的种群在6天的保存​​时间内没有变化。在环境条件下，新鲜接种的洋葱的滞后时间为6至9小时；将先前接种的洋葱和未接种的洋葱混合时，没有观察到滞后现象。对于新鲜接种洋葱中的大肠杆菌O157：H7和沙门氏菌，在环境条件下的生长速率为0.2至0.3 log CFU / g / h，在混合产品中为0.2 log CFU / g / h。切成丁的洋葱有助于病原体的生长，应冷藏。

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  • 来源
    《Journal of food protection》 |2015年第1期|42-50|共9页
  • 作者

    VANESSA M. LIEBERMAN; IRENE Y. ZHAO; DONALD W. SCHAFFNER; MICHELLE D. DANYLUK; LINDA J. HARRIS;

  • 作者单位

    Department of Food Science and Technology University of California, Davis, One Shields Avenue, Davis, California 95616-8598,Western Center for Food Safety, University of California, Davis, One Shields Avenue, Davis, California 95616-8598;

    Department of Food Science and Technology University of California, Davis, One Shields Avenue, Davis, California 95616-8598;

    Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520;

    Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA;

    Department of Food Science and Technology University of California, Davis, One Shields Avenue, Davis, California 95616-8598,Western Center for Food Safety, University of California, Davis, One Shields Avenue, Davis, California 95616-8598;

  • 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
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