Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions
Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions
复制标题
实验观察到模型胃消化过程中鸡肉制品中空肠弯曲菌的存活动力学往往低于模型预测
DOI：
10.1016/j.fm.2021.103932
复制
发表时间：
2022
影响因子：
5.3
通讯作者：
Koseki Shigenobu
中科院分区：
文献类型：
--
作者：
Takeoka Kohei;Abe Hiroki;Koyama Kento;Koseki Shigenobu
与空肠弯曲菌相关的食源性疾病主要归因于食用未煮熟的鸡肉和交叉污染的农产品。本研究的目的是建立一个基于威布尔模型的存活动力学模型，用于预测食物链中的C。空肠存活在胃消化过程中的模型胃。我们之前已经证实了C。空肠活温度高达62 °C;因此，某些类型的烤鸡串（yakitori）进行了检查C。C.模拟胃消化时空肠存活;检查烧烤后鸡大腿上的空肠存活以确认用于消化实验的食物。此外，C.通过同时消化生鸡肉和交叉污染的卷心莴苣，研究了模型消化过程中空肠的存活率。模型胃pH值从1.5增加到6.0后立即yakitori摄入，并没有降低到4.0以下的消化3小时内。胃消化对C无显著贡献。空肠灭活（消化3小时后<1.5 log减少）。我们的模型可以预测C.空肠存活动力学在模拟胃液中在不同pH下在模型消化期间。这种方法可以用来预测C。空肠消化后的存活率，以提高食品安全和减少弯曲杆菌相关疾病的爆发。
Campylobacterjejuni-related foodborne diseases are mainly attributed to the consumption of undercooked chicken meat and cross-contaminated produce. This study aimed to develop a survival kinetics model, based on the Weibull model, for predicting foodborneC. jejunisurvival during gastric digestion in a model stomach. We previously confirmed thatC. jejunican survive temperatures up to 62 °C; therefore, certain types of grilled chicken skewers (yakitori) were examined forC. jejunisurvival during simulated gastric digestion.C. jejunisurvival on a chicken thigh following grilling was examined to confirm the foods for digestion experiments. Further,C. jejunisurvival during model digestion was investigated through simultaneous digestion of raw chicken and cross-contaminated iceberg lettuce. The model stomach pH increased from 1.5 to 6.0 immediately afteryakitoriingestion and did not decrease below 4.0 within 3 h of digestion. Gastric digestion did not significantly contribute toC. jejuniinactivation (<1.5 log reduction after 3 h digestion). Our model could predictC. jejunisurvival kinetics in simulated gastric fluid under varying pH during model digestion. This approach can be used to predictC. jejunisurvival rates following digestion to improve food safety and reduceCampylobacter-related disease outbreaks.