Mechanisms of Salmonella Attachment and Survival on In-Shell Black Peppercorns, Almonds, and Hazelnuts.
Mechanisms of Salmonella Attachment and Survival on In-Shell Black Peppercorns, Almonds, and Hazelnuts.
复制标题
DOI：
10.3389/fmicb.2020.582202
复制
发表时间：
2020
影响因子：
5.2
通讯作者：
Zhang W
中科院分区：
文献类型：
--
作者：
Li Y;Salazar JK;He Y;Desai P;Porwollik S;Chu W;Paola PS;Tortorello ML;Juarez O;Feng H;McClelland M;Zhang W
肠道沙门氏菌亚种I（ssp 1）是美国已知细菌性食源性病原体导致住院和死亡的主要原因，并且经常与香料和坚果相关的食源性疾病爆发有关。然而，这种关联的潜在机制尚未完全阐明。在这项研究中，我们评估了储存温度（4或25°C），相对湿度（20或60%）和食品表面特性对代表S. enterica ssp 1血清型鼠伤寒、蒙得维的亚、Braenderup、Mbandaka和Enterilia，用于生的带壳黑胡椒、杏仁和榛子。我们观察到食品表面粗糙度与S之间存在直接相关性。enterica ssp 1附着，并检测到在各种储存条件下壳表面上的存活率的显著菌株间差异。低相对湿度（20%）和环境储存温度（25°C）的组合导致S的最显著降低。肠上皮细胞在壳体表面的分布（P < 0.05）。为了鉴定可能与S. enterica的附着和在壳表面上的存活，我们接种了一个包含120，000个随机转座子插入突变体的S.在20%相对湿度和25°C下储存1、3、7和14天后，筛选突变体存活率。155个S.参与碳水化合物代谢途径、有氧和无氧呼吸、内膜运输和谷氨酰胺合成的肠毒素基因在杏仁壳上显示出显著的选择性（p < 0.05）。本研究的结果表明，各种食物属性，环境因素，以及一个意想不到的复杂的代谢和调节网络在S。enterica ssp 1共同促进了细菌在低水分壳表面的附着和存活，为未来基于知识的干预策略的发展提供了新的数据。
Salmonella enterica subspecies I (ssp 1) is the leading cause of hospitalizations and deaths due to known bacterial foodborne pathogens in the United States and is frequently implicated in foodborne disease outbreaks associated with spices and nuts. However, the underlying mechanisms of this association have not been fully elucidated. In this study, we evaluated the influence of storage temperature (4 or 25°C), relative humidity (20 or 60%), and food surface characteristics on the attachment and survival of five individual strains representing S. enterica ssp 1 serovars Typhimurium, Montevideo, Braenderup, Mbandaka, and Enteritidis on raw in-shell black peppercorns, almonds, and hazelnuts. We observed a direct correlation between the food surface roughness and S. enterica ssp 1 attachment, and detected significant inter-strain difference in survival on the shell surface under various storage conditions. A combination of low relative humidity (20%) and ambient storage temperature (25°C) resulted in the most significant reduction of S. enterica on shell surfaces (p < 0.05). To identify genes potentially associated with S. enterica attachment and survival on shell surfaces, we inoculated a library of 120,000 random transposon insertion mutants of an S. Enteritidis strain on almond shells, and screened for mutant survival after 1, 3, 7, and 14 days of storage at 20% relative humidity and 25°C. Mutants in 155 S. Enteritidis genes which are involved in carbohydrate metabolic pathways, aerobic and anaerobic respiration, inner membrane transport, and glutamine synthesis displayed significant selection on almond shells (p < 0.05). Findings of this study suggest that various food attributes, environmental factors, and an unexpectedly complex metabolic and regulatory network in S. enterica ssp 1 collectively contribute to the bacterial attachment and survival on low moisture shell surface, providing new data for the future development of knowledge-based intervention strategies.
登录
查看更多内容
影响因子：
2
作者：
Blessington, Tyann;Mitcham, Elizabeth J.;Harris, Linda J.
通讯作者：
Harris, Linda J.
影响因子：
2
作者：
Brar, Pardeepinder K.;Proano, Lisseth G.;Danyluk, Michelle D.
通讯作者：
Danyluk, Michelle D.
影响因子：
1.9
作者：
EDWARDS, D;BERRY, JJ
通讯作者：
BERRY, JJ
DOI：
10.1016/j.ijfoodmicro.2016.03.014
发表时间：
2016-06-16
影响因子：
5.4
作者：
Farakos, Sofia M. Santillana;Pouillot, Regis;Van Doren, Jane
通讯作者：
Van Doren, Jane
影响因子：
3.6
作者：
Baker JJ;Johnson BK;Abramovitch RB
通讯作者：
Abramovitch RB