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Interference of sanitizers, NaCl and curing salts on Listeria monocytogenes adhesion and subsequent biofilm formation
Letters in Applied Microbiology ( IF 2.4 ) Pub Date : 2020-09-11 , DOI: 10.1111/lam.13374
D A L Silva 1 , R M Tavares 1 , L A Nero 1
Affiliation  

Listeria monocytogenes, a well‐known foodborne pathogen and the causative agent of listeriosis, has the ability to persist in food processing environments due to its high adhesion ability in different surfaces, playing an important role in the food industry. The aim of this study was to assess how the main stressing conditions, usually observed in meat processing facilities (sanitizers, NaCl, curing salts), interfere in L. monocytogenes adhesion and biofilm formation. The isolates, representatives of different L. monocytogenes lineages (n = 6) were subjected to four different sanitizers (S1: quaternary ammonium; S2: peracetic acid, hydrogen peroxide and glacial acetic acid, S3: biguanide polyhexamethylene hydrochloride, S4: hydrogen peroxide) to verify adhesion ability and susceptibility based on minimum inhibitory concentration (MIC). In addition, the isolates adhesion and biofilm were assessed up to 72 h under different conditions: sanitizers (MIC values), curing salts and NaCl (both at 5, 7·5, 10%), at different temperatures (4, 12 and 37°C). Despite the effectiveness of sanitizers, isolates presented higher biofilm development when compared to controls in the presence of quaternary ammonium (S1, 1: 1,024) at 4°C, over the tested time (P < 0·05). Furthermore, different responses were observed for the different L. monocytogenes strains tested, providing a better understanding of the persistence of this pathogen in the food processing facilities.

中文翻译:

消毒剂、NaCl 和固化盐对单核细胞增生李斯特菌粘附和随后的生物膜形成的干扰

单核细胞增生李斯特菌是一种众所周知的食源性病原体和李斯特菌病的病原体,由于其在不同表面的高粘附能力,因此能够在食品加工环境中持续存在,在食品工业中发挥着重要作用。本研究的目的是评估通常在肉类加工设施(消毒剂、NaCl、腌制盐)中观察到的主要压力条件如何干扰单核细胞增生李斯特菌的粘附和生物膜形成。对代表不同单核细胞增生李斯特菌谱系(n = 6)的分离株进行了四种不同的消毒剂(S1:季铵;S2:过乙酸、过氧化氢和冰醋酸,S3:双胍聚六亚甲基盐酸盐,S4:过氧化氢)根据最小抑菌浓度 (MIC) 验证粘附能力和敏感性。此外,在不同条件下对分离物的粘附和生物膜进行了长达 72 小时的评估:消毒剂(MIC 值)、固化盐和 NaCl(均为 5、7·5、10%),在不同温度(4、12 和 37°C)下. 尽管消毒剂有效,但与对照组相比,在 4°C 条件下,在 4°C 条件下,分离株表现出更高的生物膜形成(P < 0·05)(P < 0·05)。此外,对所测试的不同单核细胞增生李斯特氏菌菌株观察到不同的反应,从而更好地了解这种病原体在食品加工设施中的持久性。与对照组相比,在 4°C 和 4°C 条件下,分离株表现出更高的生物膜发展(P < 0·05)。此外,对所测试的不同单核细胞增生李斯特氏菌菌株观察到不同的反应,从而更好地了解这种病原体在食品加工设施中的持久性。与对照组相比,在 4°C 条件下,在 4°C 条件下,分离株表现出更高的生物膜发展(P < 0·05)(P < 0·05)。此外,对所测试的不同单核细胞增生李斯特氏菌菌株观察到不同的反应,从而更好地了解这种病原体在食品加工设施中的持久性。
更新日期:2020-09-11
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