Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures.
Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures.
复制标题
室温和冷藏温度下蛋黄酱和蛋黄酱酱中大肠杆菌 O157:H7 的存活情况。
DOI：
10.4315/0362-028x-57.7.629
复制
发表时间：
1994
影响因子：
2
通讯作者：
Don H Bark
中科院分区：
文献类型：
--
作者：
S. Weagant;J. Bryant;Don H Bark
将三种大肠杆菌0157：H7（EHEC）菌株分别接种到保持在25 ° C或7°C的商业制备的蛋黄酱的部分中，然后定期检查可检测的EHEC的存活。四种蛋黄酱，包括：a）蛋黄酱芥末酱料，B）蓝奶酪酱，c）千岛酱和d）海鲜酱料，每种都接种一种EHEC菌株。这些酱汁的样品在5°C下保存，并定期检测可检测到的EHEC的存活。采用直接平板计数和选择性富集回收作为测定程序。大肠杆菌O 157：H7菌株，当接种并混合到蛋黄酱中，并储存在25°C下，当通过直接平板法或选择性富集法测定时，储存72小时后变得不可检测。接种到蛋黄酱中并在7°C下储存的相同菌株在通过直接平板接种或通过选择性富集进行测定时可检测到长达35天。大肠杆菌O 157：H7接种到蛋黄酱为基础的酱汁，并保持在5°C，可检测到过去35天的四个酱汁。在蛋黄酱-芥末酱料中，肠出血性大肠杆菌可培养性在3天内丧失。
Three Escherichia coli Ol57:H7 (EHEC) strains were inoculated separately into portions of commercially prepared mayonnaise held at 25 or 7°C, then examined periodically for survival of detectable EHEC. Four mayonnaise-based sauces including: a) mayonnaise-mustard sauce, b) blue cheese dressing, c) thousand island dressing and d) seafood sauce, were each inoculated with one EHEC strain. Samples of these sauces were held at 5°C, and assayed periodically for survival of detectable EHEC. Both direct plate count and selective enrichment recovery were employed as assay procedures. Escherichia coli O157:H7 strains, when inoculated and mixed into mayonnaise and stored at 25°C, became undetectable after 72 h storage when assayed by direct plating or by selective enrichment. The same strains inoculated into mayonnaise and stored at 7°C were detectable up to 35 days when assayed by direct plating or by selective enrichment. Escherichia coli O157:H7 inoculated into mayonnaise-based sauces and held at 5°C were detectable past 35 days in three of the four sauces. Loss of EHEC culturability occurred within 3 days in mayonnaise-mustard sauce.