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首页> 外文期刊>Meat Science >Survival and transfer efficacy of mixed strain Salmonella enterica ser.Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution
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Survival and transfer efficacy of mixed strain Salmonella enterica ser.Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution

机译：混合菌株小肠鼠伤寒沙门氏菌从牛肉汉堡到非生物表面的存活和转移效率以及个体菌株贡献的测定

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摘要

The aim of the study was to evaluate the survival and transfer efficacy of 3 Salmonella Typhimurium strains from beef burgers to abiotic surfaces and determine the individual strain distribution. S. Typhimurium population on beef burgers during incubation remained constant at initial levels of contamination approximately 3 and 5 log CFU/g. Additionally, the survival of pathogens on soiled HDPE surfaces was significant during incubation at both initial inocula, while ca 1.5 log CFU/cm~2 reduction was observed at 168 h. The log transformed transfer rate (log_(10)Tr) was - 1.86 ± 0.23 and-1.75 ± 0.40 for high and low inoculum. The level of initial contamination did not have any statistical important impact on bacterial transfer (P > 0.05). In addition, the results regarding the strain contribution revealed rather random individual proportion of each strain, recovered from HDPE, SS surfaces and beef burgers. However, the dominance of each strain was strongly dependent on surface at low inoculum and time in case of high inoculum. This observed strain variability during survival and transfer of S. Typhimurium might be of great importance in order to understand and consequently limit the possibility of cross contamination during food processing in a common household.
机译：这项研究的目的是评估3株鼠伤寒沙门氏菌从牛肉汉堡到非生物表面的存活和转移功效，并确定各个菌株的分布。在培养过程中，牛肉汉堡上的鼠伤寒沙门氏菌种群保持恒定，初始污染水平约为3和5 log CFU / g。另外，在两个初始接种中孵育期间，病原体在受污染的HDPE表面上的存活率均显着，而在168 h观察到约1.5 log CFU / cm〜2的降低。高和低接种量的对数转换的传输速率（log_（10）Tr）为-1.86±0.23和-1.75±0.40。初始污染水平对细菌转移没有统计学上的重要影响（P> 0.05）。此外，有关菌株贡献的结果表明，从HDPE，SS表面和牛肉汉堡中回收的每种菌株的比例相当随机。但是，在低接种量和高接种量的情况下，每种菌株的优势强烈依赖于表面。为了了解并因此限制普通家庭在食品加工过程中交叉污染的可能性，在鼠伤寒沙门氏菌的生存和转移过程中观察到的菌株变异性可能非常重要。

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  • 来源
    《Meat Science》 |2017年第8期|58-63|共6页
  • 作者

    E.N. Gkana; A.I. Doulgeraki; G-J.E. Nychas;

  • 作者单位

    Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA), Iera Odos 75, Athens 11855, Greece;

    Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA), Iera Odos 75, Athens 11855, Greece;

    Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA), Iera Odos 75, Athens 11855, Greece;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cross contamination; Meat; Biofilms; Salmonella; Exposure assessment; PFGE; Contact materials; Abiotic conditions;

    机译：交叉污染;肉;生物膜;沙门氏菌;暴露评估;PFGE;接触材料;非生物条件;

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