Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef
Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef
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DOI：
10.1128/aem.01292-07
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发表时间：
2008-02-01
影响因子：
4.4
通讯作者：
Kelley, Lynda C.
中科院分区：
文献类型：
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作者：
Tamplin, Mark L.;Phillips, Robert;Kelley, Lynda C.
在2至70摄氏度的储存温度下测量了无菌生牛肉中炭疽芽孢杆菌Sterne孢子的行为，包括细菌生长和死亡。B。炭疽菌Sterne在2至16 ℃的储存温度和大于等于45 ℃的温度下弱灭活（-0.003至-0.014 log（10）CFU/h）。从17至44 ℃观察到生长。在这些中间温度下，B。炭疽菌Sterne表现出滞后期、生长期和稳定期的生长模式。滞后期持续时间随温度升高而缩短，范围约为3 ~ 53 h。随着温度的升高，生长速率从0.011增加到0.496 log（10）CFU/h。最大种群密度（MPD）范围为5.9至7.9 log（10）CFU/g。此外，B的命运。在10、15、25、30、35、40和70 ℃下测量炭疽菌艾姆斯K 0610，以将其行为与Sterne的行为进行比较。艾姆斯和斯特恩菌株之间的生长速率和滞后时间没有显着差异。然而，在30、35和40 ℃下，艾姆斯菌株显示出比Sterne菌株高1.0至1.6倍的MPD。艾姆斯K 0610孢子在大于或等于45 ℃的温度下迅速灭活。B的无能。炭疽菌在2至16摄氏度之间生长，生长速度相对较低，并且在高温下灭活，这可能会降低推荐的碎牛肉处理和准备程序的风险。
The behavior of Bacillus anthracis Sterne spores in sterile raw ground beef was measured at storage temperatures of 2 to 70 degrees C, encompassing both bacterial growth and death. B. anthracis Sterne was weakly inactivated (-0.003 to -0.014 log(10) CFU/h) at storage temperatures of 2 to 16 degrees C and at temperatures greater than and equal to 45 degrees C. Growth was observed from 17 to 44 degrees C. At these intermediate temperatures, B. anthracis Sterne displayed growth patterns with lag, growth, and stationary phases. The lag phase duration decreased with increasing temperature and ranged from approximately 3 to 53 h. The growth rate increased with increasing temperature from 0.011 to 0.496 log(10) CFU/h. Maximum population densities (MPDs) ranged from 5.9 to 7.9 log(10) CFU/g. In addition, the fate of B. anthracis Ames K0610 was measured at 10, 15, 25, 30, 35, 40, and 70 degrees C to compare its behavior with that of Sterne. There were no significant differences between the Ames and Sterne strains for both growth rate and lag time. However, the Ames strain displayed an MPD that was 1.0 to 1.6 times higher than that of the Sterne strain at 30, 35, and 40 degrees C. Ames K0610 spores were rapidly inactivated at temperatures greater than or equal to 45 degrees C. The inability of B. anthracis to grow between 2 and 16 degrees C, a relatively low growth rate, and inactivation at elevated temperatures would likely reduce the risk for recommended ground-beef handling and preparation procedures.