Adhesion of Escherichia coli O157:H7 during freezing-induced sublethal injury and recovery on stainless steel and lettuce

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-10-03 DOI:10.1007/s11694-024-02868-1

Yujun Zhai, Ru Zhang, Siyuan Zhou, Hui Shi

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引用次数: 0

Abstract

Freezing as an effective approach for food storage is commonly used in food industry. Notably, Escherichia coli O157:H7 can survive in a sublethally injured state after freezing and recover under suitable conditions, which is a great threat. This research was to investigate changes and mechanism in adhesion of sublethally injured E. coli O157:H7 during freezing and recovery. Adhesion on stainless steel or lettuce surface showed an increase after 16 h-freezing with sublethal ratio of more than 99%. Adhesion recovered to untreated level in recovery on lettuce while didn’t recover on stainless steel. Motility decreased as freezing time increasing, reached minimum after 12 h-freezing and didn’t repair to untreated level after recovery. Extracellular polymeric substances production and carbohydrate to protein ratio both reached minimum after 4 h-freezing and then increased in freezing-induced sublethally injured state. No significant change of LPS structural feature or gene expression was observed during injury and recovery. Besides, the expressions of flagella, pili and EPS related genes were all down-regulated during freezing while were up-regulated in recovery. The results revealed adhesion behavior of freezing-induced sublethally injured E. coli O157:H7, which provided theoretical basis to bacterial prevention.

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大肠埃希氏菌 O157:H7 在冷冻引起的亚致死性损伤和恢复过程中在不锈钢和莴苣上的附着情况

冷冻作为一种有效的食品储存方法，在食品工业中被普遍使用。值得注意的是，O157:H7 型大肠杆菌在冷冻后可在亚肺损伤状态下存活，并在适当条件下恢复，这对食品安全构成了极大威胁。本研究旨在探究在冷冻和恢复过程中，亚低温损伤大肠杆菌 O157:H7 的粘附变化和机制。经过 16 小时冷冻后，大肠杆菌在不锈钢或莴苣表面的附着力增加，亚致死率超过 99%。莴苣表面的附着力在恢复过程中恢复到未处理的水平，而不锈钢表面的附着力则没有恢复。运动能力随着冷冻时间的延长而下降，在冷冻 12 小时后达到最低水平，恢复后也没有恢复到未处理水平。细胞外高分子物质的产生和碳水化合物与蛋白质的比例均在冷冻 4 小时后达到最低值，然后在冷冻诱导的亚低温损伤状态下增加。在损伤和恢复过程中，未观察到 LPS 结构特征和基因表达的明显变化。此外，鞭毛、纤毛和 EPS 相关基因的表达均在冷冻过程中下调，而在恢复过程中上调。研究结果揭示了冷冻诱导的亚低温损伤大肠杆菌O157:H7的粘附行为，为细菌预防提供了理论依据。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.