Efficacy of natural antimicrobial systems used in foods; bacterial stress response and mode of action.

食品中使用的天然抗菌系统的功效；

• 批准号: 238327-2013
• 负责人: Saucier, Linda
• 金额: $ 2.62万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=524287
• 关键词: Efficacy; natural; antimicrobial; systems; used

According to the Canadian Food Inspection Agency, there are 11 million cases of food borne illnesses every year. Ground beef contaminated with Escherichia coli O157:H7 made the news headlines in the fall of 2012. Furthermore, meat and meat products remain the type of foods most often associated with food borne illnesses. Consumer demands for convenient, minimally processed, safer foods with extended shelf life have been a driving force in the development of new strategies to improve food microbial quality and safety. Natural antimicrobials, such as polyphenolic compounds extracted from plants have been successfully studied in our laboratory for that purpose both in animal feed (oregano oil and cranberry pulpe) and in processed meat formulations (thyme essential oil) during challenge and shelf life studies. Beyond cell enumeration and log reductions, we must understand the mechanism of action and resistance associated with these new natural antimicrobials at the molecular level. Hence, using PCR analysis and microarray technology, gene expression in target cells (Escherichia coli, Listeria monocytogenes, Clostridium, etc.) will be studied upon exposition to natural antimicrobial notably essential oil of thyme onion extract, nisin, etc. This molecular analysis will allow a more effective selection of antimicrobial combination of treatments. In the long run, having the plant and animal production sectors involved together in reducing waste and spoilage while improving food safety, is a more sustainable approach for our agri-food sector. This will have a positive impact on its socio-economic growth, and on public health through the reduction of food borne outbreaks.

根据加拿大食品检验局的数据，每年有1100万例食源性疾病。2012年秋季，被大肠杆菌O157：H7污染的碎牛肉成为新闻头条。此外，肉类和肉制品仍然是最常与食源性疾病相关的食物类型。消费者对方便、最少加工、更安全、保质期更长的食品的需求一直是开发新战略以提高食品微生物质量和安全性的驱动力。天然抗菌剂，如从植物中提取的多酚化合物，已在我们的实验室中成功地研究了动物饲料（牛至油和蔓越莓果肉）和加工肉类配方（百里香精油）在挑战和保质期研究中的目的。除了细胞计数和对数减少之外，我们必须在分子水平上了解与这些新的天然抗菌剂相关的作用机制和耐药性。因此，使用PCR分析和微阵列技术，在靶细胞（大肠杆菌、单核细胞增生李斯特菌、梭菌等）中的基因表达被检测。将在暴露于天然抗微生物剂，特别是百里香洋葱提取物精油、乳酸链球菌素等后进行研究。这种分子分析将允许更有效地选择治疗的抗微生物剂组合。从长远来看，让植物和动物生产部门共同参与减少浪费和腐败，同时提高食品安全，对我们的农业食品部门来说是一种更可持续的方法。这将对社会经济增长产生积极影响，并通过减少食源性疫情对公共卫生产生积极影响。