Abstract Foodborne disease caused by campylobacters is one of the major global problems for food safety. Infection source of Campylobacter to human is mainly through contaminated meat particularly chicken. Contamination of meat with Campylobacter usually occurs during processing at slaughterhouse and to prevent such contaminations, sodium hypochlorite is commonly used. However, it is well known that bactericidal activity of sodium hypochlorite becomes weak under organic matter rich conditions. In this study, we compared the strength of bactericidal activity of chlorous acid and sodium hypochlorite against Campylobacter jejuni and Campylobacter coli strains under organic matter rich conditions. Bactericidal activity against 5 representative C. jejuni and C. coli strains in chicken juice (an organic matter rich condition) showed that minimum concentration of chlorous acid required for complete killing of C. jejuni and C. coli cells is 200–400 ppm while that of sodium hypochlorite is 2,000 to 4,000 ppm. Similar results were obtained by using Bolton broth. Furthermore, it was observed that 400 ppm of chlorous acid but not 400 ppm of sodium hypochlorite is highly effective in killing of 25 different Campylobacter strains (12 C. jejuni and 13 C. coli strains) under the same conditions. To determine whether 400 ppm of chlorous acid treatment had killed bacterial cells or induced them into viable but non-culturable (VBNC) state, live and dead cell assay using DAPI and propidium iodide fluorescent dyes was done. Such assay clearly indicated that Campylobacter cells were indeed killed and not induced to VBNC state. Moreover, SDS-PAGE analysis of whole-cell lysates of campylobacters indicated distinct effects in protein profiles of chlorous acid but not sodium hypochlorite treated cells. The results strongly suggest that chlorous acid could efficiently kill C. jejuni and C. coli cells with much lower concentration than sodium hypochlorite and the bactericidal mechanisms of chlorous acid may be due to damages of bacterial proteins. Thus, chlorous acid could be a better disinfectant in chicken slaughtering and processing to kill campylobacters and prevent contamination.

中文翻译：

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亚氯酸是比次氯酸钠更有效的抗弯曲杆菌抗菌剂

摘要 弯曲杆菌引起的食源性疾病是全球食品安全的主要问题之一。弯曲杆菌对人类的感染源主要是通过受污染的肉类特别是鸡肉。弯曲杆菌污染肉类通常发生在屠宰场加工过程中，为了防止这种污染，通常使用次氯酸钠。然而，众所周知，在富含有机物的条件下，次氯酸钠的杀菌活性变弱。在这项研究中，我们比较了亚氯酸和次氯酸钠在富含有机物的条件下对空肠弯曲杆菌和大肠杆菌菌株的杀菌活性强度。对 5 种代表性空肠弯曲杆菌和空肠弯曲杆菌的杀菌活性。鸡汁中的大肠杆菌菌株（富含有机物的条件）表明，完全杀死空肠弯曲杆菌和大肠杆菌细胞所需的亚氯酸最低浓度为 200–400 ppm，而次氯酸钠的最低浓度为 2,000 到 4,000 ppm。使用 Bolton 肉汤也获得了类似的结果。此外，据观察，在相同条件下，400 ppm 的亚氯酸而非 400 ppm 的次氯酸钠对杀死 25 种不同的弯曲杆菌菌株（12 C. jejuni 和 13 C. coli 菌株）非常有效。为了确定 400 ppm 的亚氯酸处理是否已杀死细菌细胞或将它们诱导为有活力但不可培养 (VBNC) 状态，使用 DAPI 和碘化丙啶荧光染料进行活细胞和死细胞测定。这种测定清楚地表明弯曲杆菌细胞确实被杀死并且没有被诱导到VBNC状态。此外，弯曲杆菌全细胞裂解物的 SDS-PAGE 分析表明，对亚氯酸而非次氯酸钠处理细胞的蛋白质谱有明显影响。结果有力地表明，亚氯酸可以在远低于次氯酸钠的浓度下有效杀死空肠弯曲杆菌和大肠杆菌细胞，亚氯酸的杀菌机制可能是由于细菌蛋白质的破坏。因此，亚氯酸可以在鸡屠宰和加工过程中成为更好的消毒剂，以杀死弯曲杆菌并防止污染。结果有力地表明，亚氯酸可以在远低于次氯酸钠的浓度下有效杀死空肠弯曲杆菌和大肠杆菌细胞，亚氯酸的杀菌机制可能是由于细菌蛋白质的破坏。因此，亚氯酸可以在鸡屠宰和加工过程中成为更好的消毒剂，以杀死弯曲杆菌并防止污染。结果有力地表明，亚氯酸可以在远低于次氯酸钠的浓度下有效杀死空肠弯曲杆菌和大肠杆菌细胞，亚氯酸的杀菌机制可能是由于细菌蛋白质的破坏。因此，亚氯酸可以在鸡屠宰和加工过程中成为更好的消毒剂，以杀死弯曲杆菌并防止污染。