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在4°C至37°C之间的温度循环可能会降低低湿度食品中的沙门氏菌生存能力

Zejia Lin¹, Shuang He¹, Zhiqian Liang¹

¹Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore.

International journal of food microbiology

|November 29, 2024

概括

温度循环 (TC) 通过耗尽细菌能量储备,有效地减少低湿度食品 (LMF) 中的沙门氏菌. 这种新的方法通过向面粉和香料等产品中的弹性病原体来提高食品安全.

科学领域:

食品微生物学食品微生物学
食品安全食品安全
病原体控制病原体控制

背景情况:

沙门氏菌在低湿度食品 (LMFs) 中表现出了显著的弹性和抗不活化能力,这是由于干燥生存和代谢不活性的原因.
这对LMF产品的食品安全和病原体减轻策略构成了重大挑战.

研究的目的:

调查一种新的温度循环 (TC) 策略,以减少沙门氏菌在LMF中的生存能力和毒性.
为了阐明TC诱导的沙门氏菌抑制的潜在机制.

主要方法:

每日温度循环在4°C和37°C之间被应用到空气干燥的沙门氏菌Typhimurium在表面.
转录基因和蛋白质基因分析被用来研究沙门氏菌对TC的细胞反应.
在包括面粉,蛋白质粉和混合香料在内的LMF样本上验证了TC疗效.

主要成果:

温度循环使Salmonella Typhimurium活力在6天后降低了超过4个日志,并降低了其对酸性和毒性的抵抗力.
综合的转录基因和蛋白质基因数据显示TC诱导热冲击蛋白质合成,导致沙门氏菌的能量耗尽.
在TC治疗6天后,混合香料减少了2.7个日志.

结论:

温度循环是减轻低湿度食品中的沙门氏菌的有希望的策略.
该机制涉及反复诱导热冲击蛋白,导致沙门氏菌的能量耗尽.
这种方法为管理敏感食品中的食源性病原体提供了有价值的见解.

关键词:

食物传播病原体的食物传播病原体热冲击蛋白质是一种热冲击蛋白质.蛋白质基的蛋白质基的蛋白质基是什么文字转录文字转录文字转录

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