Abstract Helicobacter pylori is an emergent foodborne pathogen of concern, the entrance of which into the food chain has been recently related with the possible contamination of raw or minimally processed vegetables. The present study documented the growth kinetics of the bacterium at 5, 20 and 37 °C, in reference media and vegetable substrates, to be fitted to the Gompertz equation. H. pylori was able to grow at 37 °C and 20 °C, but not at refrigeration temperature. Incubation temperature decrease significantly (p-value The present study is the first reporting kinetic parameter values describing the growth behavior of H. pylori at its optimum growth temperature and, also studying the most relevant handling temperatures for minimally processed vegetables: commercial distribution (room temperature 20 °C), and refrigeration temperature.

中文翻译：

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参考培养基中幽门螺杆菌的生长模式和选定的最低限度加工蔬菜的提取物

摘要 幽门螺杆菌是一种令人关注的新兴食源性病原体，最近它进入食物链与生蔬菜或微加工蔬菜可能受到的污染有关。本研究记录了细菌在 5、20 和 37 °C 下在参考培养基和植物基质中的生长动力学，以拟合 Gompertz 方程。H. pylori 能够在 37 °C 和 20 °C 下生长，但不能在冷藏温度下生长。孵化温度显着降低（p 值本研究是第一个报告的动力学参数值，描述了幽门螺杆菌在其最佳生长温度下的生长行为，还研究了与最低限度加工蔬菜最相关的处理温度：商业分销（室温） 20 °C) 和冷藏温度。