Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces
Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces
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DOI：
10.4315/0362-028x-66.9.1587
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发表时间：
2003-09-01
影响因子：
2
通讯作者：
Jaykus, LA
中科院分区：
文献类型：
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作者：
De Cesare, A;Sheldon, BW;Jaykus, LA
尽管许多弯曲杆菌和沙门氏菌肠炎病例归因于家禽和其他食品未煮熟，但生食和熟食之间通过食品接触表面和工人接触造成的交叉污染也被认为是一个重要的风险因素。考虑到生禽类产品和其他食品中污染的高发生率以及已报道的弯曲杆菌属物种的低感染剂量，交叉污染可能尤其重要。确定悬浮在磷酸盐缓冲盐水 (PBS) 溶液或胰蛋白酶大豆肉汤 (TSB) 中的空肠弯曲杆菌和沙门氏菌物种（五株池）的滞后期和小数减少时间（27°C [81°F] 和 60 至 62% 相对湿度下的 D 值），然后接种（每个表面 0.1 毫升滴）于 5 厘米（2）的福米卡层压板样品上(F)、釉面瓷砖 (CT)、304 抛光不锈钢 (SS) 和 100% 棉抹布 (D)。定期从每个接触表面收集一式三份样品，并分别在 Campy Cefex 和脑心浸液琼脂上对空肠弯曲菌和沙门氏菌物种计数存活生物体的数量。滞后时间和失活率受生物体类型、接触表面和悬浮介质的影响。初始平均滞后时间范围为 60 至 190 分钟，随后细胞群呈对数线性 (r(2) > 0.94) 减少，随接触表面的变化而变化。对于悬浮在 PBS 和 TSB 中然后分别点样在 D、F、SS 和 CT 表面上的空肠弯曲菌，计算出 12.5、19.1、24.1 和 29.7 分钟以及 23.7、10.5、12.7 和 119 分钟的 D 值。使用 PBS 和 TS13 使种群数量减少 3 个对数所需的时间分别为 102 (D) 至 247 (F) 分钟和 112 (CT) 至 167 (F) 分钟。悬浮在营养丰富的培养基 (TS13) 中并点在硬表面上的空肠弯曲菌细胞灭活速度大约是悬浮在 PBS 中的细胞的 1.4 倍。对于沙门氏菌测试菌株，悬浮在 PBS 和 TS13 中的细胞的 D 值分别为 17.1、426.6、118.6 和 41.9 分钟以及 48.2、1363.2、481.8 和 134.2 分钟，然后分别点样在 D、F SS 和 CT 表面上。与空肠弯曲菌相比，悬浮在 TSB 中的沙门氏菌血清型比悬浮在 PBS 中的持久性高 1.7 至 3.3 倍，并且比空肠弯曲菌高 1.2 至 25.3 倍，具体取决于接触表面和悬浮液的类型（即，实现种群数量减少 3 个对数所需的总时间，滞后时间 + 3 X D）。这些发现表明，接触表面和有机物水平都会影响空肠弯曲菌和沙门氏菌在食品接触表面上的存活和持久性。
Although many cases of Campylobacter and Salmonella enteritis have been attributed to the undercooking of poultry and other foods, cross-contamination between raw and cooked foods via food contact surfaces and worker contact has also been identified as a significant risk factor. Cross-contamination may be particularly important in relation to the high prevalence of contamination in raw poultry products and other foods and the low infectious doses that have been reported for Campylobacter species. Lag phase and decimal reduction times (D-values at 27degreesC [81degreesF] and 60 to 62% relative humidity) were determined for Campylobacter jejuni and Salmonella species (five-strain pools) suspended in either a phosphate-buffered saline (PBS) solution or Trypticase soy broth (TSB) and then inoculated (0.1-ml drop per surface) on 5-cm(2) samples of Formica laminate (F), glazed ceramic tile (CT), 304 polished stainless steel (SS), and 100% cotton dishcloth (D). Triplicate samples were collected from each contact surface periodically, and the populations of surviving organisms were enumerated on Campy Cefex and brain heart infusion agars for C. jejuni and Salmonella species, respectively. Lag time and rate of inactivation were influenced by organism type, contact surface, and suspending medium. Initial mean lag times ranging from 60 to 190 min were followed by log-linear (r(2) > 0.94) decreases in cell populations that varied across contact surfaces. D-values of 12.5, 19.1, 24.1, and 29.7 min and of 23.7, 10.5, 12.7, and 119 min were calculated for C. jejuni suspended in PBS and TSB and then spotted on D, F, SS, and CT surfaces, respectively. The times required to produce a 3-log reduction in population with PBS and TS13 ranged from 102 (D) to 247 (F) min and from 112 (CT) to 167 (F) min, respectively. C. jejuni cells suspended in the nutritionally enriched medium (TS13) and spotted on the hard surfaces were inactivated about 1.4 times as fast as cells suspended in PBS. For the Salmonella test strains, D-values of 17.1, 426.6, 118.6, and 41.9 min and of 48.2, 1363.2, 481.8, and 134.2 min were calculated for cells suspended in PBS and TS13 and then spotted on D, F SS, and CT surfaces, respectively. In contrast to C. jejuni, Salmonella serotypes were 1.7 to 3.3 times more persistent when suspended in TSB than when suspended in PBS and were 1.2 to 25.3 times more persistent than C. jejuni, depending on the contact surface and the type of suspension fluid (i.e., overall time required to achieve a 3-log reduction in population, lag time + 3 X D). These findings indicate that both the contact surface and the level of organic matter can influence the survival and persistence of C. jejuni and Salmonella species on food contact surfaces.