Survival and adaptation of foodborne bacterial pathogens in the food processing environment

食品加工环境中食源性细菌病原体的生存和适应

• 批准号: 239662-2007
• 负责人: TruelstrupHansen, Lisbeth
• 金额: $ 2.55万
• 依托单位: Dalhousie University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=479151
• 关键词: Survival; adaptation; foodborne; bacterial; pathogens

Several bacterial pathogens are associated with food processing and can cause foods to become unsafe for human consumption. The proposed research program will use the significant foodborne pathogen, Listeria monocytogenes (Lm), to investigate how the physiology of the organism affects survival, colonisation and persistence in the food processing environment. The long term objective of the research program is to come up with improved strategies for food preservation and sanitation based on a fundamental understanding of the stress response of Lm during and after exposure to adverse conditions associated with food processing.

几种细菌病原体与食品加工有关，可能导致食品变得不安全，不适合人类食用。拟议的研究计划将使用重要的食源性病原体单核细胞增生性李斯特菌(Lm)来研究该生物的生理如何影响食品加工环境中的生存、定植和持久性。该研究计划的长期目标是基于对LM在暴露于与食品加工相关的不利条件期间和之后的应激反应的基本了解，提出改进的食品保存和卫生策略。