Efficacy of antimicrobial systems used in foods; understanding the stress-proteins pathways

根据加拿大食品检验局的数据，每年有1100万例食源性疾病。菠菜和胡萝卜汁因此成为今年秋天的头条新闻。为了改善对食品中微生物的控制，我们必须在分子水平上了解抗微生物系统的功效和微生物对它们的生理反应。微生物通过诱导合成一种称为应激蛋白的蛋白质子集来对亚致死处理和应激作出反应。已经鉴定了多种应激蛋白，并且一些应激蛋白甚至由一种以上的应激诱导。消费者对方便、最少加工、更安全、保质期更长的食品的需求，通过应用被称为“栅栏技术”的多种抗菌系统得到了最好的实现。然而，我们的研究“适应的乳酸杆菌的环境压力”发现，当抗菌系统的应用程序在不同的顺序，生存水平是不同的。当同时施加“障碍物”时获得最佳结果（Lemay等人，2000.国际食品微生物学杂志55：249-253）。这些结果表明，预诱导的应激蛋白，或一般的应激反应（例如。RpoS）有助于微生物更好的抗性和适应性。我们试图证明，根据它们在细胞中的特定功能，某些应激蛋白可能对不一定诱导其产生的应激提供交叉保护。由于在食品加工中并非所有的抗菌体系都同时使用，因此研究不同抗菌体系之间的交叉保护和微生物适应性具有重要意义。根据NSERC为所有加拿大人服务的愿景，这项研究将通过减少食源性疾病爆发，对我们农业食品行业的社会经济方面和公共卫生产生积极影响。

According to the Canadian Food Inspection agency, there are 11 millions cases of food borne illnesses every year. Spinach and carrot juice made the headlines this fall for that reason. To improve the control of microorganims in our food supply, we must understand the efficacy of antimicrobial systems and the microbial physiological response to them at the molecular level.Microorganisms respond to sublethal treatments and stresses by inducing the synthesis of a subset of proteins referred to as stress proteins. Several stress proteins have been identified for various stresses and some are even induced by more than one stress. Consumer's demands for convenient, minimally processed, safer foods with extended shelf life, have been best achieved through the application of multiple antimicrobial systems referred to as the "hurdle technology". However, our research on "Adaptation of Lactobacillus alimentarius to environmental stresses" revealed that survival level is different when the antimicrobial systems are applied in different orders. Best results are obtained when the "hurdles" are applied simultaneously (Lemay et al., 2000. Int. J. Food Microbiol. 55:249-253). These results suggest that pre-induction of stress proteins, or the general stress response (ex. RpoS), contributes to a better resistance and adaptation of microorganisms. Our attempt is to demonstrate that, depending on their specific function in the cell, certain stress proteins may provide cross protection to stresses that do not necessary induce their production. Because not all the antimicrobial systems are used simultaneously in food processing, it is important to study cross protection and microbial adaptation between antimicrobial systems. Ultimately, optimal combinations of antimicrobial systems will be determined.In line with NSERC vision to serve all Canadians, this research will have a positive impact on socio-economic aspects of our agri-food industry and in public health through a reduction of food borne outbreaks.