相关实验视频
Updated: May 3, 2026

09:01
Chronic Salmonella Infected Mouse Model
Published on: May 31, 2010
17.5K
走在一条细线上: 稀释肉舍与沙门氏菌污染物质的材料
L De Witte1, K De Reu2, F Van Immerseel3
1ILVO - Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Unit, Merelbeke-Melle, Belgium; UGent - Ghent University, Faculty of Veterinary Medicine, Ghent, Belgium.
Poultry science
|July 30, 2025
概括
在比利时肉养殖场的稀释设备上发现了沙门氏菌污染,但没有扩散到剩余的. 在稀释过程中加强生物安全对于防止病原体传播至关重要.
科学领域:
- 兽医微生物学 兽医微生物学
- 食品安全 食品安全
- 动物养殖 动物养殖
背景情况:
- 沙门氏菌婴儿菌和沙门氏菌偏菌B var. 爪是比利时肉产业中普遍存在的重要人类病原体.
- 需要对肉养殖场内的这些沙门氏菌血清体的污染途径进行调查.
研究的目的:
- 为了确定肉养殖场在稀释过程中沙门氏菌的污染途径.
- 评估从稀释设备到剩余群体的交叉污染的可能性.
主要方法:
- 在进入肉舍之前,对稀释设备 (卡车,箱子,工作服) 进行抽样.
- 在肉舍内使用高鞋进行环境采样,两次:在稀释前和在稀释后一周.
- 对沙门氏菌血清体的检测和流行率分析 (S. Infantis,S. Paratyphi B var. 雅瓦,S. 利文斯通).
主要成果:
- 在90%的稀释事件中,在设备上检测到沙门氏菌,特别是在箱子和卡车装载面上.
- 对于S. Infantis,S. Paratyphi B var.的流行率是什么 在受污染的设备上分别为31.3%,67.5%和1.3%.
- 在稀释后没有观察到沙门氏菌对剩余的交叉污染.
结论:
- 稀释设备是沙门氏菌进入肉养殖场的重要潜在来源.
- 尽管受到污染,但没有检测到沙门氏菌传染给剩余的鸟类,可能是由于细菌负载或的耐药性等因素.
- 强化了在稀释过程中采取严格的生物安全措施的关键重要性,以减轻病原体的传播.
相关概念视频
Defenses Against Pathogens and Herbivores
21.6K
Plants present a rich source of nutrients for many organisms, making it a target for herbivores and infectious agents. Plants, though lacking a proper immune system, have developed an array of constitutive and inducible defenses to fend off these attacks.
21.6K
Detergent Purification of Membrane Proteins
5.5K
Detergents are used to purify the integral proteins of the membrane. The hydrophobic portion of the detergent can replace membrane phospholipids while solubilizing the membrane proteins. When detergent monomers reach a specific concentration in a solution called critical micelle concentration (CMC), they form micelles. Above CMC, the concentration of the detergent monomers remains in equilibrium with the micelle. The number of detergent monomers present in the CMC varies for each detergent, and...
5.5K
Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in Beverage Production
298
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
298
Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
Microbial Spoilage of Food
218
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
218

