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石灰汁对Streptococcus suis和其他细菌在碎猪肉中的抗菌作用

Duangdaow Khunbutsri¹, Khomson Satchasataporn², Tanyanant Kaminsonsakul³

¹Veterinary Diagnostic Laboratory, Faculty of Veterinary Medicine, KhonKaen University, KhonKaen, Thailand.

Foodborne pathogens and disease

|December 2, 2024

概括

汁有效地减少了猪肉产品中的Streptococcus suis (S. suis) 细菌. 这项研究表明,汁可以降低S. suis的污染,但将其与结合起来对于食品安全至关重要.

科学领域:

食品微生物学食品微生物学
动物传染病控制和控制
抗菌剂抗菌剂抗菌剂

背景情况:

瑞杆菌 (Streptococcus suis,S. suis) 是一种引起人类和猪群严重疾病的动物传染病原体.
猪肉消费是S. suis的传播途径,强调需要有效的食品安全干预措施.
汁具有抗微生物特性,为减少细菌污染提供了潜在的天然替代品.

研究的目的:

为了评估汁对S. suis.的抗菌效果.
评估石灰汁降低碎猪肉中S. suis污染的能力.
确定汁处理的最佳参数,以减轻S. suis的传播.

主要方法:

进行了最小抑制度 (MIC) 和最小杀菌度 (MBC) 测试.
进行了生存曲线分析,以评估随着时间的推移的细菌减少.
实验包括培养S. suis菌株和用汁处理碎猪肉.

主要成果:

石灰汁在体外表现出针对S. suis的一致抗菌作用.
在15分钟内使用25% (v/v) 石灰汁观察到S. suis的显著减少.
汁治疗显著降低了碎猪肉中的总细菌和S. suis数量.

结论:

汁显示出作为猪肉中的S. suis的抗菌剂的潜力.
汁本身可能无法完全消除S. suis,强调需要采取补充措施.
将汁处理与适当的做法相结合,对于确保猪肉产品安全至关重要.

关键词:

这是一种Streptococcus suis.它具有抗菌作用,具有抗菌作用.汁是一种汁.

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