Antimicrobial activity of copper surfaces against suspensions of Salmonella enterica and Campylobacter jejuni.
Antimicrobial activity of copper surfaces against suspensions of Salmonella enterica and Campylobacter jejuni.
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DOI：
10.1186/1471-2180-4-19
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发表时间：
2004-04-30
期刊：
影响因子：
4.2
通讯作者：
Figueroa G
中科院分区：
文献类型：
--
作者：
Faúndez G;Troncoso M;Navarrete P;Figueroa G
肠道沙门氏菌和空肠弯曲杆菌是引起食源性疾病的较普遍的细菌病原体之一。这些微生物是家禽和家禽产品的常见污染物。本研究旨在评估金属铜表面对这些重要肠道病原体的抗菌活性，并确定暴露于该金属的食品对铜的潜在收购。铜表面的抗菌活性用106 CFU/ml的S. enterica和C.空肠。将在10°C和25°C下0、2、4和8小时后获得的细菌计数与在作为对照表面的不锈钢和合成聚合物中获得的细菌计数进行比较。结果表明，当这些肠道病原体与铜接触时，注意到显著的抗菌活性，相反，当在对照表面上测试相同负载的病原体悬浮液时，发现细菌计数保持不变甚至随时间增加。还评估了暴露于该表面的食物对铜的潜在获取。肉暴露于铜表面一小时吸附残留铜在时间依赖性的方式。这些结果表明金属铜表面对S. enterica和C.空肠，并建议其潜在的应用作为抑制剂在食品加工操作的各个阶段。
Salmonella enterica and Campylobacter jejuni are amongst the more prevalent bacterial pathogens that cause foodborne diseases. These microorganisms are common contaminants of poultry and poultry products. This study was aimed to evaluate the antibacterial activity of metallic copper surfaces on these important enteropathogens, and to determine the potential acquisition of copper by food exposed to this metal. The antibacterial activity of copper surfaces was evaluated overlying them with suspensions of 106 CFU/ml of S. enterica and C. jejuni. Bacterial counts obtained after 0, 2, 4 and 8 hours at 10°C and 25°C were compared with those obtained in stainless steel and a synthetic polymer as control surfaces. The results showed that when these enteropathogens were kept in contact with copper a significant antibacterial activity was noted, on the contrary when the same load of pathogen suspensions were tested over the control surfaces it was found that the bacterial counts remained unchanged or even increased with time. The potential acquisition of copper by food exposed to this surface was also evaluated. Meat exposed for one hour to a copper surface adsorbed residual copper in a time dependant manner. These results shows that metallic copper surfaces have an antibacterial activity against S. enterica and C. jejuni and suggest its potential application as an inhibitory agent in the various stages of the food processing operations.
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影响因子：
3.2
作者：
OHSUMI, Y;KITAMOTO, K;ANRAKU, Y
通讯作者：
ANRAKU, Y
影响因子：
2.4
作者：
Winters, DK;O'Leary, AE;Slavik, MF
通讯作者：
Slavik, MF
美国与食物有关的疾病和死亡。
影响因子：
11.8
作者：
Mead PS;Slutsker L;Dietz V;McCaig LF;Bresee JS;Shapiro C;Griffin PM;Tauxe RV
通讯作者：
Tauxe RV
影响因子：
2.4
作者：
Kielemoes, J;Verstraete, W
通讯作者：
Verstraete, W
DOI：
10.1016/0005-2728(93)90033-c
发表时间：
1993-08-16
期刊：
BIOCHIMICA ET BIOPHYSICA ACTA
影响因子：
--
作者：
RODRIGUEZMONTELONGO, L;DELACRUZRODRIGUEZ, LC;MASSA, EM
通讯作者：
MASSA, EM