单核细胞增生李斯特菌
微生物学
肠沙门氏菌
可存活但不可培养
生物保留
过氧乙酸
食品科学
化学
沙门氏菌
消毒剂
食物腐败
食品微生物学
细菌
生物
抗菌剂
细菌素
有机化学
过氧化氢
遗传学
作者
Ganyu Gu,Samantha Bolten,Joseph Mowery,Yaguang Luo,Connor J. Gulbronson,Xiangwu Nou
出处
期刊:Food Control
[Elsevier]
日期:2020-06-01
卷期号:112: 107138-107138
被引量:22
标识
DOI:10.1016/j.foodcont.2020.107138
摘要
Chemical sanitizers are commonly used for fresh produce washing to reduce potential presence of foodborne pathogens and spoilage bacteria, and to prevent cross-contamination. In this study, we evaluated the susceptibility of foodborne pathogens, including Shiga-toxigenic Escherichia coli, Salmonella enterica, and Listeria monocytogenes, to free chlorine (FC) and peracetic acid (PAA) in spinach and romaine lettuce rinsates as simulated leafy green wash water. All inoculated pathogens exhibited notably enhanced tolerance (over 2 log of increased recovery) to FC, but not to PAA, when treated in fresh produce rinsates in comparison to that in sterile water. Both FC and PAA effectively inactivated the inoculated foodborne pathogens, rendering them undetectable after 30 s exposure to 10 mg/L FC or 30 mg/L PAA, by selective plating or non-selective enrichment. However, potentially viable cells for all the inoculated foodborne pathogens were detected by PMA-qPCR, especially in wash water samples treated with PAA at concentrations up to 50 mg/L. While laser confocal microscopy after differential staining suggested significant presence of viable but non-culturable (VBNC) populations in PAA treated wash water samples, resuscitation in vitro of the potential VBNC cells was not achieved. This study provides scientific data to better understand the risks of potential VBNC foodborne pathogens during fresh produce washing.
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