一种菌体尾酒可以有效地减少五种重要的沙门氏菌血清型,无论是在皮上还是不钢上
Tamar Gvaladze1, Hansjörg Lehnherr2, Stefan Hertwig1
1Department of Biological Safety, German Federal Institute for Risk Assessment, Berlin, Germany.
Frontiers in microbiology
|March 19, 2024
概括
一个六方尾酒有效地减少了皮和不钢上的沙门氏菌. 这种菌体处理对于收获后的食品安全应用来控制沙门氏菌污染有希望.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 沙门氏菌是通过食物传播的主要动物性传染病原体.
- 菌体提供了在食品和表面的沙门氏菌的生物控制方法.
研究的目的:
- 为了评估六菌体尾酒对沙门氏菌和混合沙门氏菌血清型培养物的疗效.
- 为了评估菌体尾酒在皮和不钢上的有效性.
主要方法:
- 在10^7 PFU/cm^2的六相尾酒被应用于皮和不钢.
- 样品在室温 (~23°C) 中进行化,持续时间不同.
- 使用标准微生物学技术测量了沙门氏菌的减少.
主要成果:
- 在30分钟内在两个表面上观察到显著的沙门氏菌减少.
- 在4小时后,在皮上降低了3 log10单位,在不钢上降低了2.4 log10单位.
- 在未干燥的不钢上,Salmonella Enteritidis在2小时内降低到检测极限以下.
结论:
- 菌体尾酒显示出在收获后环境中控制沙门氏菌污染的巨大潜力.
- 这种菌体的应用可以通过减少食品和接触面上的沙门氏菌来提高食品安全.
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