Chlorous acid is a more potent antibacterial agent than sodium hypochlorite against Campylobacter
Chlorous acid is a more potent antibacterial agent than sodium hypochlorite against Campylobacter
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DOI：
10.1016/j.foodcont.2019.107046
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发表时间：
2020-05-01
期刊：
影响因子：
6
通讯作者：
Yamasaki, Shinji
中科院分区：
文献类型：
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作者：
Hatanaka, Noritoshi;Awasthi, Sharda Prasad;Yamasaki, Shinji
由弯曲杆菌引起的食源性疾病是全球食品安全的主要问题之一。弯曲杆菌对人类的感染源主要是通过受污染的肉类，尤其是鸡肉。肉类被弯曲杆菌污染通常发生在屠宰场的加工过程中，为了防止这种污染，通常使用次氯酸钠。然而，众所周知，在有机质丰富的条件下，次氯酸钠的杀菌活性变得很弱。在本研究中，我们比较了在富含有机质的条件下，氯酸和次氯酸钠对空肠弯曲菌和结肠弯曲菌的杀菌活性强度。对5株有代表性的空肠弯曲菌和大肠埃希氏菌在鸡汁中的杀灭活性结果表明，完全杀灭空肠弯曲杆菌和大肠埃希氏菌所需氯酸的最低浓度为200-400ppm，次氯酸钠的最低杀灭浓度为2000-4000ppm。使用Bolton肉汤也得到了类似的结果。此外，观察到在相同条件下，400ppm的氯酸而不是400ppm的次氯酸钠对25株不同的弯曲杆菌(12株空肠弯曲菌和13株柯尔特弯曲菌)有很高的杀灭效果。为了确定400ppm的氯酸处理是否杀死了细菌细胞或将它们诱导成活的但不可培养的状态(VBNC)，用DAPI和碘化丙啶荧光染料进行了活细胞和死亡细胞分析。这样的检测结果清楚地表明，弯曲杆菌细胞确实被杀死，而不是被诱导到VBNC状态。此外，弯曲杆菌全细胞裂解产物的SDS-PAGE分析表明，在氯酸处理的细胞中有明显的影响，但次氯酸钠处理的细胞没有明显的影响。结果表明，氯酸对空肠弯曲菌和大肠埃希氏菌的杀灭作用明显低于次氯酸钠，其杀菌机制可能与其对细菌蛋白质的损伤有关。因此，氯酸在鸡肉屠宰和加工过程中可以作为一种更好的杀灭弯曲杆菌和防止污染的消毒剂。
Foodborne disease caused by campylobacters is one of the major global problems for food safety. Infection source of Campylobacter to human is mainly through contaminated meat particularly chicken. Contamination of meat with Campylobacter usually occurs during processing at slaughterhouse and to prevent such contaminations, sodium hypochlorite is commonly used. However, it is well known that bactericidal activity of sodium hypochlorite becomes weak under organic matter rich conditions. In this study, we compared the strength of bactericidal activity of chlorous acid and sodium hypochlorite against Campylobacter jejuni and Campylobacter coli strains under organic matter rich conditions. Bactericidal activity against 5 representative C. jejuni and C. coli strains in chicken juice (an organic matter rich condition) showed that minimum concentration of chlorous acid required for complete killing of C. jejuni and C. coli cells is 200-400 ppm while that of sodium hypochlorite is 2,000 to 4,000 ppm. Similar results were obtained by using Bolton broth. Furthermore, it was observed that 400 ppm of chlorous acid but not 400 ppm of sodium hypochlorite is highly effective in killing of 25 different Campylobacter strains (12 C. jejuni and 13 C. colt strains) under the same conditions. To determine whether 400 ppm of chlorous acid treatment had killed bacterial cells or induced them into viable but non-culturable (VBNC) state, live and dead cell assay using DAPI and propidium iodide fluorescent dyes was done. Such assay clearly indicated that Campylobacter cells were indeed killed and not induced to VBNC state. Moreover, SDS-PAGE analysis of whole-cell lysates of campylobacters indicated distinct effects in protein profiles of chlorous acid but not sodium hypochlorite treated cells. The results strongly suggest that chlorous acid could efficiently kill C. jejuni and C. coli cells with much lower concentration than sodium hypochlorite and the bactericidal mechanisms of chlorous acid may be due to damages of bacterial proteins. Thus, chlorous acid could be a better disinfectant in chicken slaughtering and processing to kill campylobacters and prevent contamination.