牛肉细菌群落转移到与食物接触的表面
Giselle K P Guron1,2, Jennifer M Cassidy2,3, Chin-Yi Chen2,3
1Oak Ridge Institute for Science and Education, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, United States.
Frontiers in microbiology
|October 22, 2024
概括
这项研究确定了强大的生物膜形成细菌,包括像Pseudomonas这样的属,在与食物接触的表面. 了解不钢和HDPE表面上的这些细菌群体对于防止肉类交叉污染至关重要.
科学领域:
- 食品安全和微生物学
- 微生物生态学 微生物生态学
- 食品加工卫生 食品加工卫生
背景情况:
- 食品腐烂和致病细菌,特别是生物膜形成菌株,可以在加工过程中从与食品接触的表面转移到肉类中.
- 在不钢 (SS) 和高密度聚乙烯 (HDPE) 等表面上形成生物薄膜,在食品生产中构成交叉污染的重大风险.
研究的目的:
- 为了调查牛肉切片上存在的细菌群落.
- 研究这些细菌在SS和HDPE接触食品表面的转移.
- 为了识别可能形成生物膜的细菌菌株,能够殖民这些表面.
主要方法:
- 从零售商店抽取了牛肉切片 (顶部圆,侧面,,碎牛肉) 的样本.
- 由SS和HDPE制成的券被放置与牛肉接触,然后化.
- 使用16S rRNA基因测序确定了细菌分离物,并通过晶体紫色结合试验评估了生物膜的形成.
主要成果:
- 61个牛肉分离物,29个HDPE分离物和30个SS分离物被确定为强大的生物膜形成物.
- 发现的关键属包括* 伪人* ,* 青菌* ,* 心理菌* ,* 肉杆菌* 和 * 布罗索特里克斯* .
- 优惠券上的细菌群体因商店和牛肉切片而异,但不因优惠券材料 (SS与HDPE) 而异.
结论:
- 在与食品接触的表面上发现的细菌群体可以表明肉制品的潜在交叉污染风险.
- 特定的细菌属在常见的食物接触表面上表现出生物膜形成的倾向.
- 监测和控制SS和HDPE上的细菌群体对于提高肉类加工环境中的食品安全至关重要.
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