Strain and serovar variants of Salmonella enterica exhibit diverse tolerance to food chain-related stress.
Strain and serovar variants of Salmonella enterica exhibit diverse tolerance to food chain-related stress.
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DOI：
10.1016/j.fm.2023.104237
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发表时间：
2023-02
影响因子：
5.3
通讯作者：
Hannah V. Pye;Gaёtan Thilliez;Luke Acton;Rafał Kolenda;Haider Al-Khanaq;Stephen Grove;Robert A. Kingsley
中科院分区：
文献类型：
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作者：
Hannah V. Pye;Gaёtan Thilliez;Luke Acton;Rafał Kolenda;Haider Al-Khanaq;Stephen Grove;Robert A. Kingsley
非伤寒沙门氏菌（NTS）仍然是全球食源性疾病的主要原因。食品制造商通过结合一种以上的方法来控制食品安全和质量，包括有机酸，冷藏和加热等防腐剂来实施栅栏技术。我们评估了肠道沙门氏菌基因型多样性分离株在压力下的存活变化，以确定对次优加工或烹饪具有潜在高风险的基因型。亚致死热处理，在干燥条件下的生存和生长在NaCl或有机酸的存在下进行了研究。S.鸡胚菌287/91菌株对所有胁迫条件最敏感。在4 °C的食物基质中，S. Infantis菌株S1326/28保留了最大的活力，6个菌株表现出显著降低的活力。如. Kedougou菌株对60 °C食物基质中的孵育表现出最大的抗性，显著大于S。鼠伤寒U288、S Heidelberg、S.肯塔基州、S. Schwarzengrund和S.鸡种两个单相分离物。鼠伤寒沙门氏菌S 04698 -09和B54 Col 9对脱水的耐受性最强，显著高于鼠伤寒沙门氏菌。肯塔基州和S.鼠伤寒U288菌株。一般而言，12 mM乙酸或14 mM柠檬酸的存在导致肉汤中生长减少的类似模式，但在S中未观察到。肠杆菌和S.鼠伤寒菌株ST 4/74和U288 S 01960 -05。尽管测试浓度较低，但乙酸对生长的影响略大。在6%NaCl存在下，观察到类似的生长下降模式，但显著的例外是S.鼠伤寒沙门氏菌菌株U288 S 01960 -05在高NaCl浓度下表现出生长增强。
Non-TyphoidalSalmonella(NTS) continues to be a leading cause of foodborne illness worldwide. Food manufacturers implement hurdle technology by combining more than one approach to control food safety and quality, including preservatives such as organic acids, refrigeration, and heating. We assessed the variation in survival in stresses of genotypically diverse isolates ofSalmonella entericato identify genotypes with potential elevated risk to sub-optimal processing or cooking. Sub-lethal heat treatment, survival in desiccated conditions and growth in the presence of NaCl or organic acids were investigated. S. Gallinarum strain 287/91 was most sensitive to all stress conditions. While none of the strains replicated in a food matrix at 4 °C,S. Infantis strain S1326/28 retained the greatest viability, and six strains exhibited a significantly reduced viability. AS. Kedougou strain exhibited the greatest resistance to incubation at 60 °C in a food matrix that was significantly greater thanS. Typhimurium U288, S Heidelberg,S. Kentucky,S. Schwarzengrund andS. Gallinarum strains. Two isolates of monophasicS. Typhimurium, S04698–09 and B54Col9 exhibited the greatest tolerance to desiccation that was significantly more than for theS. Kentucky andS. Typhimurium U288 strains. In general, the presence of 12 mM acetic acid or 14 mM citric acid resulted in a similar pattern of decreased growth in broth, but this was not observed forS. Enteritidis, andS. Typhimurium strains ST4/74 and U288 S01960-05. Acetic acid had a moderately greater effect on growth despite the lower concentration tested. A similar pattern of decreased growth was observed in the presence of 6% NaCl, with the notable exception thatS. Typhimurium strain U288 S01960-05 exhibited enhanced growth in elevated NaCl concentrations.