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商业菌体尾酒处理降低了收获前农业水中的沙门氏菌水平

Alan Gutierrez¹, Zirui Ray Xiong², Shayla B Johnson³

¹United States Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, MD, USA.

Journal of food protection

|August 28, 2025

概括

一种商业菌尾酒有效地减少了农业用水中的沙门氏菌. 这项研究表明菌体在各种pH,度和温度条件下具有更安全的产品.

科学领域:

农业用水微生物学
食品安全问题
在菌体上应用

背景情况:

污染的灌水对水果和蔬菜的收获前微生物污染构成重大风险.
农业用水中的细菌病原体需要有效的水处理解决方案.
对于减轻农业水系统中病原体风险的方法存在需求.

研究的目的:

评估商业菌尾酒对农业用水中的沙门氏菌的有效性.
在不同的水条件下评估菌体的性能,包括pH值,度和温度.

主要方法:

在不同pH值和度下注射在试验农用水 (TAW) 和天然池水中.
用商业菌剂尾酒 (SalmoFreshTM) 进行治疗,使用指定的标位和接触时间.
在XLD或TSA上使用选择性涂层技术来计数S. Infantis的含量.

主要成果:

在TAW中,5分钟的菌体处理减少了S. Infantis的平均值为1. 0 log CFU/ mL,不论pH值或度如何.
在池水中,在32°C时观察到显著的S. Infantis减少 (高达1. 67 log CFU/ mL),而菌体位为8 log PFU/ mL.
在不同的温度 (12°C和32°C) 和接触持续时间 (5-30分钟) 中证明了菌体的有效性.

结论:

商业化菌尾酒有效降低农业用水中的沙门氏菌水平.
在各种环境条件下 (pH,度,温度) 保持菌体有效性.
菌体是农业水系统中减轻沙门氏菌污染的有效工具.

关键词:

沙门氏菌农业用水细菌菌体灌方式水处理

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