Survival of Inoculated Campylobacter jejuni and Escherichia coli O157:H7 on Kale During Refrigerated Storage
Survival of Inoculated Campylobacter jejuni and Escherichia coli O157:H7 on Kale During Refrigerated Storage
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DOI：
10.1016/j.jfp.2023.100042
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发表时间：
2023-01-25
影响因子：
2
通讯作者：
Ponder, Monica A.
中科院分区：
文献类型：
--
作者：
Bywater, Auja;Alexander, Kathleen;Ponder, Monica A.
弯曲杆菌和致病性大肠杆菌病已被归因于新鲜产品的消费。多叶的绿色羽衣甘蓝越来越多地被生吃。与其他绿叶蔬菜相比，羽衣甘蓝的保质期更长。由于羽衣甘蓝的货架期延长，因此有必要检查致病性空肠弯曲菌和大肠杆菌的存活情况。大肠杆菌O 157：H7接种在羽衣甘蓝的表面上，羽衣甘蓝在4 +/- 1.4摄氏度和95 +/- 1.9%的平均湿度的受控环境中储存23天。在预定的时间点（第0、1、2、3、5、7、9、11、13、15、17、19和21天），对接种的羽衣甘蓝进行破坏性取样，通过连续稀释并接种到胰蛋白酶大豆琼脂、碳头孢哌酮脱氧胆酸盐琼脂和曙红亚甲蓝上来测定存活的细菌，以测定总需氧细菌C. jejuni和E. coli O157：H7。当使用连续稀释和平板接种未检出病原体时，使用富集和PCR进行检测。在23天的时间里，好氧异养细菌数量增加，而接种的病原菌数量则显著下降。接种E. coliO 157：H7在甘蓝上存活时间较长（19 d）;使用富集和PCR或平板接种，到第13天空肠中检测不到。结论是C. jejuni和E.大肠杆菌O 157：H7在冷藏温度下保存的新鲜羽衣甘蓝上随着时间的推移而下降，但在消费者可能仍然认为羽衣甘蓝可食用的大部分时间内仍然可以检测到。
Campylobacter and pathogenic Escherichia coliillnesses have been attributed to the consumption of fresh pro-duce. The leafy green, kale, is increasingly consumed raw. In comparison to other leafy greens, kale has a longer shelf-life. Due to the extended shelf-life of kale, it is warranted to examine the survival of pathogenic Campylobacter jejuni and E. coli O157:H7 inoculated on the surface of kale stored in a controlled environment at 4 +/- 1.4 degrees C, and average humidity of 95 +/- 1.9% over a 23-day period. At predetermined time points (days 0, 1, 2, 3, 5, 7, 9, 11, 13, 15, 17, 19, and 21), inoculated kale was destructively sampled and the surviving bacteria determined by serial dilution and plating onto Tryptic soy agar, Charcoal cefoperozone deoxycholate agar, and Eosin methylene blue for total aerobic bacteria, C. jejuni, and E. coli O157:H7, respectively. Enrichment and PCR were used for detection when pathogens were not detected using serial dilution and plating. Aerobic het-erotrophic bacteria increased over the 23-day period, in contrast, significant declines in the inoculated patho-gens were observed. Inoculated E. coli O157:H7 survived longer on kale (up to 19 d); in comparison, C. jejuni was undetectable by day 13 using enrichment and PCR or plating. In conclusion, C. jejuni and E. coli O157:H7 declined on fresh kale over time when held at refrigerated temperatures but were still detected during the majority of the time when the kale would likely still be considered edible by consumers.