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Adhesion and removal of E. coli K12 as affected by leafy green produce epicuticular wax composition, surface roughness, produce and bacterial surface hydrophobicity, and sanitizers.
International Journal of Food Microbiology ( IF 5.4 ) Pub Date : 2020-08-20 , DOI: 10.1016/j.ijfoodmicro.2020.108834
Sindy Palma-Salgado 1 , Kang-Mo Ku 2 , Mengyi Dong 1 , Thanh H Nguyen 3 , John A Juvik 4 , Hao Feng 1
Affiliation  

Contaminated leafy vegetables have been associated with high-profile outbreaks causing severe illnesses. A good understanding of the interactions between human pathogen and produce is important for developing improved food safety control strategies. Currently, the role played by produce surface physiochemical characteristics in such interactions is not well-understood. This work was performed to examine the effects of produce physiochemical characteristics, including surface roughness, epicuticular wax composition, and produce and bacteria surface hydrophobicity on attachment and removal of vegetative bacteria. Escherichia coli K12 was used as a model microorganism to evaluate attachment to and removal from five leafy green vegetables after washing with selected sanitizers. A detailed epicuticular wax component analysis was conducted and the changes of wax composition after sanitation were also evaluated. The results showed that E. coli K12 removal is positively correlated with alkanes, ketones, and total wax content on leaf surfaces. Vegetables with high surface wax content had less rough leaf surfaces and more bacterial removal than the low wax produce. Produce surface roughness positively correlated to E. coli K12 adhesion and negatively correlated to removal. The cells preferentially attached to cut vegetable surfaces, with up to 1.49 times more attachment than on leaf adaxial surfaces.



中文翻译:

受到叶绿影响的大肠杆菌K12的粘附和去除会产生表皮蜡成分,表面粗糙度,产生的细菌表面疏水性和消毒剂。

多叶蔬菜被污染与引起严重疾病的高爆发有关。深入了解人类病原体与农产品之间的相互作用对于制定改进的食品安全控制策略至关重要。目前,人们尚不十分了解在这种相互作用中产生表面物理化学特征所起的作用。进行这项工作是为了检查生产物理化特性​​的影响,包括表面粗糙度,表皮蜡的组成,以及生产物和细菌表面疏水性对营养细菌附着和去除的影响。大肠杆菌将K12用作模型微生物,以评估用选定的消毒剂清洗后对五种绿叶蔬菜的附着和去除情况。进行了详细的表皮蜡成分分析,还评估了卫生后蜡成分的变化。结果表明,大肠杆菌K12的去除与叶片表面的烷烃,酮和总蜡含量呈正相关。与低蜡产品相比,高表面蜡含量的蔬菜叶表面粗糙程度较低,细菌去除率更高。产生与大肠杆菌K12附着力呈正相关而与去除呈负相关的表面粗糙度。细胞优先附着在切好的蔬菜表面,附着力是叶片正面的1.49倍。

更新日期:2020-08-27
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