Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

IF 3 4区 环境科学与生态学 Q2 ENVIRONMENTAL SCIENCES
Beatriz Nunes Silva , Vasco Cadavez , José António Teixeira , Ursula Gonzales-Barron
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引用次数: 3

Abstract

Biopreservatives such as plant-based antimicrobials and bacteriocinogenic starter cultures have been proposed as hurdles to increase microbiological safety of a variety of products, including cheese, and numerous studies have reported their pathogen inhibitory properties. For that reason, the objective of this meta-analysis was to summarise the inactivation of Listeria monocytogenes (LM), Staphylococcus aureus (SA) and Salmonella spp. (SS) in cheese attained by added lactic acid bacteria (LAB) and essential oils (EOs); and to compare the inhibitory effectiveness by application mode and specific antimicrobial. After systematic review, 1810 observations on log reduction data and study characteristics were extracted from 53 studies. Comparing among the factual methods of application of antimicrobials (in milk, cheese surface and incorporated in films), meta-regression models pointed out that addition of EOs to milk renders, as a whole, the lowest inhibitory effect against LM, SA and SS in the finished product; whereas for added LAB, incorporation in milk prompts a faster inactivation of LM than onto cheese surface. Lemon balm, sage and basil EOs showed the best inhibitory outcomes against LM and SA; whereas clove, oregano and bay EOs presented the highest bactericidal effect against SS. For a given increase in EO concentration, the application on cheese surface provides the greatest inhibitory effect against LM and SS, while EO-embedded films lead to a more rapid inactivation during maturation/storage. The experimental practice of inoculating the antimicrobial in cheese mixture should no longer be employed in challenge studies, since the meta-regression models have demonstrated that this application method biases the results, overestimating or underestimating the inhibitory effects of EOs or added LAB, respectively. This meta-analysis has also emphasised the need to further investigate the relationship between pathogen's inoculum size and their concentrations in time.

描述精油和添加乳酸菌对奶酪致病菌失活影响的元回归模型
生物防腐剂,如植物抗菌剂和生细菌发酵剂,被认为是提高各种产品(包括奶酪)微生物安全性的障碍,许多研究已经报道了它们的病原体抑制特性。因此,本荟萃分析的目的是总结添加乳酸菌(LAB)和精油(EOs)后,奶酪中单核增生李斯特菌(LM)、金黄色葡萄球菌(SA)和沙门氏菌(SS)的失活效果;并比较不同应用方式和特定抗菌药物的抑菌效果。经过系统评价,从53项研究中提取了1810个对数约简数据和研究特征。通过对几种抗菌剂(在牛奶、奶酪表面和薄膜中添加)的实际应用方法进行比较,meta回归模型指出,在牛奶中添加EOs对成品中LM、SA和SS的抑制效果整体最低;而对于添加的乳酸菌,与奶酪表面相比,将乳酸菌掺入牛奶中会更快地使乳酸菌失活。香蜂草、鼠尾草和罗勒精油对LM和SA的抑制效果最好;而丁香、牛至和月桂的EO对SS的杀菌效果最好。当EO浓度增加时,奶酪表面的EO对LM和SS的抑制效果最好,而EO嵌入膜在成熟/储存过程中会更快地失活。在奶酪混合物中接种抗菌药物的实验实践不应再用于挑战研究,因为元回归模型已经表明,这种应用方法会使结果产生偏差,分别高估或低估了EOs或添加的LAB的抑制效果。该荟萃分析还强调需要进一步研究病原体接种量与时间浓度之间的关系。
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来源期刊
Microbial Risk Analysis
Microbial Risk Analysis Medicine-Microbiology (medical)
CiteScore
5.70
自引率
7.10%
发文量
28
审稿时长
52 days
期刊介绍: The journal Microbial Risk Analysis accepts articles dealing with the study of risk analysis applied to microbial hazards. Manuscripts should at least cover any of the components of risk assessment (risk characterization, exposure assessment, etc.), risk management and/or risk communication in any microbiology field (clinical, environmental, food, veterinary, etc.). This journal also accepts article dealing with predictive microbiology, quantitative microbial ecology, mathematical modeling, risk studies applied to microbial ecology, quantitative microbiology for epidemiological studies, statistical methods applied to microbiology, and laws and regulatory policies aimed at lessening the risk of microbial hazards. Work focusing on risk studies of viruses, parasites, microbial toxins, antimicrobial resistant organisms, genetically modified organisms (GMOs), and recombinant DNA products are also acceptable.
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